Ingredients
Streusel Topping
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1/3 cup flour
- 5 tablespoons butter
Muffins
- 2 cups fresh blueberries
- 1 cup sugar plus 1 teaspoon
- 1 tablespoon water
- 2 1/2 cups flour
- 2 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup butter melted and slightly cooled
- 1 cup milk
- 2 teaspoons vanilla extract
Instructions
Blueberries
- 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.
Streusel Topping
- 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.
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.
Notes
Use fresh blueberries, they work the best.
Nutrition
Serving: 1Muffin | Calories: 194kcal | Carbohydrates: 28.6g | Protein: 2.8g | Fat: 8.1g | Saturated Fat: 4.8g | Cholesterol: 38mg | Sodium: 177mg | Potassium: 106mg | Fiber: 0.8g | Sugar: 15.2g | Calcium: 40mg | Iron: 1.1mg