Blueberry Muffins With Sugar Cookie Streusel Recipe
OMG, these Blueberry Muffins with Sugar Cookie Streusel are everything I’ve ever dreamed of in a breakfast treat—they’re like a delightful hug in muffin form! The combo of fresh blueberries and that buttery, crumbly streusel topping hits all the right spots, making my taste buds do a happy dance every time.
I adore preparing these blueberry muffins with sugar cookie streusel because they embody everything I want in a breakfast pastry: the perfect combination of indulgence and nutrition. The blueberry muffins themselves are made with fresh, juicy blueberries that make the muffins taste as though they’re bursting with sunshine.
The muffins are sweet enough so that you’ll always want to reach for one in the morning, but they’re not overly sweet, either. And that little bit of crunch on top?
Complete bliss.
Ingredients
All-purpose flour: Provides structure and bulk; the primary source of carbohydrates.
Sugar, in its granulated form, is present in these muffins in order to provide sweetness; it also plays a significant part in both the browning and textural development of the final baked good.
Antioxidants and vitamins abound in blueberries; they confer natural sweetness and moisture.
Baking powder: A leavening agent that makes muffins rise and become fluffy.
Vegetable oil contributes moisture to the cake and gives it a tender crumb.
Butter, unsalted (Streusel): Provides a rich, buttery flavor; helps form the crisp topping.
Ingredient Quantities
Sure, here’s the list of ingredients for Blueberry Muffins With Sugar Cookie Streusel:
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup all-purpose flour (for streusel)
- 1/3 cup powdered sugar (for streusel)
- 1/4 cup unsalted butter, melted (for streusel)
- 1 teaspoon vanilla extract (for streusel)
Instructions
1. Set your oven to 400°F (200°C) to warm up while you prepare the muffin tin. You can either line the tin with paper liners or give it a very light greasing to ensure that the muffins pop out easily after baking.
2. In a bowl, large enough to accommodate its contents, combine and thoroughly mix the following dry ingredients: 1 and 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon salt; and 2 teaspoons baking powder.
3. In another bowl, stir together 1/3 cup vegetable oil, 1 large egg, 1/3 cup milk, and 1 teaspoon vanilla extract. Beat with a fork or whisk until the mixture is smooth and well combined.
4. Add the wet ingredients to the dry ingredients, and mix gently until just combined.
5. Fold in 1 cup of fresh blueberries with care, being cognizant not to overmix.
6. In a different tiny bowl, ready the streusel by blending 1/2 cup all-purpose flour, 1/3 cup powdered sugar, and 1/4 cup melted unsalted butter with 1 teaspoon vanilla extract until it is crumbly.
7. Pour the batter into the muffin tin cups that have been prepared, filling each about two-thirds full.
8. Distribute the streusel mixture evenly over the top of the muffins filled with the batter.
9. Preheat the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tin for approximately 5 minutes. Then, move them to a wire rack, where they can cool completely.
Equipment Needed
1. Oven
2. Muffin tin
3. Paper liners or pastry brush (for greasing)
4. Large mixing bowl
5. Medium mixing bowl
6. Small mixing bowl
7. Measuring cups and spoons
8. Whisk or fork
9. Spoon or spatula (for mixing)
10. Toothpick
11. Wire rack
FAQ
- Can I use frozen blueberries instead of fresh ones?Certainly! Frozen blueberries can be used. Just be sure to fold them gently into the batter to avoid excessive bleeding.
- What can I substitute for vegetable oil?Melted coconut oil or canola oil can be used instead of vegetable oil.
- Can I use almond milk instead of regular milk?Absolutely, if you want to replace it with almond milk, go ahead. It’s a good dairy-free option.
- Do I need to adjust the baking time for mini muffins?If you are using the recipe to create mini muffins, reduce the baking time to 10-12 minutes or until a toothpick comes out clean.
- Can the streusel be made in advance?Without a doubt, you can get the streusel ready ahead of time and keep it in the fridge until you’re set to use it.
- How can I make the muffins gluten-free?Change the all-purpose flour to a gluten-free flour blend and make sure the other ingredients are also gluten-free.
Substitutions and Variations
1 and 1/2 cups all-purpose flour – You can switch with 1 and 1/2 cups whole wheat flour for a more robust muffin.
3/4 cup granulated sugar – Use 3/4 cup coconut sugar for a slightly different flavor.
1/2 teaspoon salt – Use the same amount of sea salt as a substitute.
1/3 cup vegetable oil – Substitute with 1/3 cup melted coconut oil or unsweetened applesauce for a lower fat option.
1 cup of fresh blueberries—Frozen blueberries can be utilized; there is no need to thaw them prior to mixing in.
Pro Tips
1. Coat Blueberries Lightly: Before folding the blueberries into the batter, toss them with a tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins during baking.
2. Room Temperature Ingredients: Ensure all wet ingredients (egg, milk, butter) are at room temperature before mixing. This allows for smoother incorporation and a more uniform batter.
3. Do Not Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough muffins with tunnels.
4. Streusel Texture: For the best streusel topping, ensure the mixture is crumbly and not too wet. Adjust by adding a little extra flour if necessary.
5. Muffin Tin Preparation: Use an ice cream scoop to divide the batter evenly into the muffin cups. This ensures even baking and consistent muffin sizes.
Blueberry Muffins With Sugar Cookie Streusel Recipe
My favorite Blueberry Muffins With Sugar Cookie Streusel Recipe
Equipment Needed:
1. Oven
2. Muffin tin
3. Paper liners or pastry brush (for greasing)
4. Large mixing bowl
5. Medium mixing bowl
6. Small mixing bowl
7. Measuring cups and spoons
8. Whisk or fork
9. Spoon or spatula (for mixing)
10. Toothpick
11. Wire rack
Ingredients:
Sure, here’s the list of ingredients for Blueberry Muffins With Sugar Cookie Streusel:
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/2 cup all-purpose flour (for streusel)
- 1/3 cup powdered sugar (for streusel)
- 1/4 cup unsalted butter, melted (for streusel)
- 1 teaspoon vanilla extract (for streusel)
Instructions:
1. Set your oven to 400°F (200°C) to warm up while you prepare the muffin tin. You can either line the tin with paper liners or give it a very light greasing to ensure that the muffins pop out easily after baking.
2. In a bowl, large enough to accommodate its contents, combine and thoroughly mix the following dry ingredients: 1 and 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon salt; and 2 teaspoons baking powder.
3. In another bowl, stir together 1/3 cup vegetable oil, 1 large egg, 1/3 cup milk, and 1 teaspoon vanilla extract. Beat with a fork or whisk until the mixture is smooth and well combined.
4. Add the wet ingredients to the dry ingredients, and mix gently until just combined.
5. Fold in 1 cup of fresh blueberries with care, being cognizant not to overmix.
6. In a different tiny bowl, ready the streusel by blending 1/2 cup all-purpose flour, 1/3 cup powdered sugar, and 1/4 cup melted unsalted butter with 1 teaspoon vanilla extract until it is crumbly.
7. Pour the batter into the muffin tin cups that have been prepared, filling each about two-thirds full.
8. Distribute the streusel mixture evenly over the top of the muffins filled with the batter.
9. Preheat the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tin for approximately 5 minutes. Then, move them to a wire rack, where they can cool completely.