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Blueberry Muffins with Streusel Topping

These blueberry muffins are quick to make and feature a buttery streusel topping, making them perfect for brunch or as a grab-and-go breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs or 3 small eggs
  • 1 cup granulated sugar
  • 1 cup yogurt plain or vanilla
  • 1/2 cup canola oil can substitute with light olive oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 1/3 cups blueberries fresh or frozen, divided (1 cup for batter, 1 1/3 cup for topping)
  • 1–2 tablespoons flour for tossing the reserved berries
Streusel Topping
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 stick salted butter, melted

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with liners or grease it.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the eggs with sugar until combined. Mix in the yogurt, canola oil, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in 1 cup of blueberries.
  6. In a small bowl, toss the remaining 1 1/3 cups blueberries with 1–2 tablespoons of flour and gently fold them into the batter.
  7. For the streusel, mix 1 cup of flour and 2/3 cup of sugar, then stir in the melted butter until the mixture forms coarse crumbs.
  8. Divide the muffin batter among the cups, filling each about two-thirds full, and sprinkle the streusel evenly over the tops.
Baking
  1. Bake for 18–20 minutes, rotating the pan halfway through baking if necessary. A toothpick should come out clean or with a few moist crumbs.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins freeze beautifully. Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. For best results, warm before serving.