Keyword: Best ever blueberry muffin, blueberry muffin, blueberry muffin with streusel
Prep Time: 30minutes
Cook Time: 20minutes
Total Time: 50minutes
3tablespoons brown sugar
1cupsugar plus 1 teaspoon
1 tablespoon water
2 1/2cups flour
2 1/2teaspoonbaking powder
1/2 cup buttermelted and slightly cooled
Combine 1 cup of the blueberries, 1 teaspoon sugar, and water in a small saucepan. Cook over medium heat, stirring and mashing the berries until berries are broken down and thickened and reduced to about half. This will take about 6 minutes
Once the berries are broken down and thickened remove from heat. Cool until around room temperature. Transfer the berries to a bowl to quicken the process of cooling down.
Combine the white sugar, brown sugar, flour, and butter using a pastry cutter or a fork mix until the mixture is the size of small crumbs. Set aside while making the muffins.
Preheat the oven to 400 degrees F. Prepare the muffin tine with a nonstick cooking spray or paper liners
Whisk together the flour, baking powder, and salt in a large bowl. Whisk together the remaining sugar and eggs together in a medium bowl until thick and well combined.
Slowly mix in the butter until combined. Combine the milk and the vanilla and whisk in. Using a spatula fold the egg mixture into the dry ingredients just until moistened. Add blueberries and fold in until combined. The batter will be lumpy, make sure not to over mix.
Using a cookie scoop or large spoon, divide the batter equally among the prepared muffin tins. Make sure not to overfill, making sure that the tins are 2/3 full.
Spoon about a teaspoon of the cookie blueberries into the center of each muffin batter. Using a skewer or a small knife, gently swirl the berry filling into the batter using a figure-eight motion. Sprinkle the streusel evenly over each muffin.
Bake until muffins are golden brown and just firm about 18 to 20 minutes. Cool the muffins in the muffin tins for 5 minutes before removing. Remove and cool completely on a cooling rack.