Blueberry Muffins with a Flaky Streusel
Ingredients
- 1 1/2 Cups All-Purpose Flour I used bob's red mill gluten-free
- 1/2 Cup Sugar
- 1 1/2 Tsp Baking Powder
- 1/4 Tsp Sea Salt
- 1 Tsp Ground Cinnamon
- 1/3 Cup Butter melted
- 1 Large Egg
- 1 1/2 Tsp Vanilla Extract
- 3/4 Cup Milk
- 1/4 Cup Brown Sugar not packed
- 1 Pint Fresh Blueberries
Streusel
- 1/2 Cup Flour
- 1/2 Tbsp Ground Cinnamon
- 1 Pinch Salt
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 3 Tbsps Cold Butter
Instructions
For The Muffins
- Preheat the oven to 350-degrees and line the muffin pan muffin liners, or apply cooking spray.
- In a large mixing bowl, combine the flour, sugar, salt, baking powder, and cinnamon. Set aside.
- Melt the 1/3 cup of butter.
- In a small mixing bowl, whisk the egg lightly. Add milk, melted butter, and vanilla.
- Add the egg mixture into the bowl with the dry ingredients. Mix lightly and slowly fold in the brown sugar.
- Coat the blueberries in flour (or use the streusel mixture to coat) and fold into the batter.
- If you're using tall liners, fill the muffin almost to the top of the pan. If you're using standard-sized muffin liners, fill about 3/4 full with batter.
Make the Streusel
- Mix the flour, sugar, salt, brown sugar, cinnamon, and butter together in a bowl. Use a fork to mash the butter into the dry ingredients. Sprinkle about a tablespoon on top of the muffins before going into the oven.
- Bake 20-25 minutes. Use the toothpick method to determine if they're done.