Small Batch Blueberry Muffins
Soft, buttery small batch blueberry muffins are topped with sweet crumbly streusel for a delicious breakfast or mid-day treat! These homemade muffins have bursts of juicy blueberries in every bite and are sure to taste heavenly.
Equipment
Ingredients
Streusel Topping
- 2 ½ tablespoon all purpose flour
- 2 ½ tablespoon granulated sugar
- 1 tablespoon unsalted butter melted
Blueberry Muffins
- 1 ¼ cup all purpose four
- 1 ½ teaspoon baking powder
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon sea salt
- ½ cup granulated sugar
- 2 tablespoon brown sugar light or dark
- 2 tablespoon unsalted butter melted
- 2 tablespoon vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup Greek yogurt full fat
- ¼ cup buttermilk
- 1 cup frozen blueberries
Instructions
- Preheat oven to 425°F/220°C. In a small bowl, combine flour, sugar, and melted butter. Whisk together with a fork until little crumbles form and place in the freezer.2 ½ tablespoon all purpose flour, 2 ½ tablespoon granulated sugar, 1 tablespoon unsalted butter
- Combine the flour, baking powder, cinnamon, and salt in a medium mixing bowl and set aside.1 ¼ cup all purpose four, 1 ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon sea salt
- Whisk the granulated sugar, brown sugar, melted butter, oil, egg, and vanilla extract together in a large bowl until well combined. Add the Greek yogurt and buttermilk and whisk until smooth with no lumps.½ cup granulated sugar, 2 tablespoon brown sugar, 2 tablespoon unsalted butter, 2 tablespoon vegetable oil, 1 large egg, ½ teaspoon vanilla extract, ¼ cup Greek yogurt, ¼ cup buttermilk
- Fold the dry ingredients into the wet ingredients with a rubber spatula or large spoon until a few dry streaks of flour are left.
- In a separate small bowl, coat the blueberries with an additional tablespoon of flour. Fold the blueberries into the muffin batter until no dry streaks of flour remain.1 cup frozen blueberries
- Spray a 12-cup muffin tin with non-stick baking spray if desired and place cupcake liners in every other cup. Fill each ¾ full with muffin batter. Sprinkle streusel topping and coarse sugar on top.
- Bake the muffins for 5 minutes, then reduce the heat to 400°F/200°C and continue baking for 15-20 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the muffins to cool for 10-20 minutes before eating.
Notes
Use room temperature egg, yogurt, and buttermilk.
Storage: Store the muffins at room temperature in an airtight container for 3-4 days.
Freezing: Freeze the muffins in a freezer-safe bag or container for up to 3 months.
Nutrition
Serving: 1muffinCalories: 341kcalCarbohydrates: 53.2gProtein: 5.7gFat: 12.4gSaturated Fat: 8.1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.9gTrans Fat: 0gCholesterol: 48.9mgSodium: 128.6mgPotassium: 352.5mgFiber: 1.6gSugar: 28.4gVitamin A: 67.7IUVitamin C: 2.4mgCalcium: 149.1mgIron: 1.8mg
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