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This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!
My Favorite Muffin Recipe
Unbelievable! I looked at all my posts again from my first blogging days and saw a very surprising fact for me. Among the 45 recipes that I posted until now, there is no recipe for muffins!
“OMG, is that impossible” I thought to myself! Until a year ago, you could not imagine my kitchen without the smell of muffins. Since my cupcakes mania began with the blog Cupcakes Garden, every time when I got something out my cupcakes pan, the result was always cupcakes, not muffins!
“Hmm, maybe I could try chocolate frosting” I thought to myself one time. Another time it would be a variation with strawberries and white frosting and so on and so on. Little by little my (at one time adored) muffins became the past.
“It’s not fair” I thought to myself a few days ago and decided to make an apology to my dear old muffins. In the time when I made them often, on my repertoire were usually beautiful chocolate muffins, but since my blog is full of chocolate desserts, I decided to play around a little with some other flavors.
Homemade Blueberry Muffins with Cinnamon Crumbs
What do you say about Blueberry Muffins for breakfast tomorrow? I proposed to my husband.
“Hmmm a really good idea. You haven’t made them for years. I could really use a change in my menu” concluded Darko, who always made quick sandwiches while being in a hurry about something for work.
And so, late into the night, after a long, long time, the smell of Blueberry Muffins covered with beautiful streusel crumbs spread through the kitchen! And of course, my husband got up like a zombie, even though he went to sleep a long time before that.
“Hmmm, I’m so thirsty. And something smells here”, Darko was fooling around.
“There is nothing here for you! If you eat this, you will blame me for gaining weight again. Shouldn’t you be asleep”, I was a little rough around the edges.
“Well it’s OK, I guess one piece will not make such a big difference” he concluded while he was munching the sweet crumbs from the muffin.
Of course, you can imagine that the portion of Blueberry Muffins intended for breakfast was visibly smaller in a matter of minutes!
“I can’t wait to get up and try them” my husband was joking while going to bed again.
The only thing that maybe spoiled everything a little are my photos which this time were not on a high level, as was the level of taste of these beautiful Blueberry Muffins.
Craving for more breakfast muffin recipes??? Check these:
Skinny Chocolate Chip Banana Muffinsis EASY and HEALTHY BREAKFAST RECIPE for busy mornings!!!
Lemon Poppy Seed Muffins–Simple and easy recipe for bright and sunny breakfast or brunch- moist, lemon infused muffinsmade with Greek yogurt.
Blueberry Muffins With Streusel Crumb Topping
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 74 reviews
- Author: Vera Z.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Print Recipe
Description
This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!
Ingredients
For Blueberry Muffins:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs ( or 3 small)
- 1 cup granulated sugar
- 1 cup yogurt
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/3 cups blueberries-fresh or frozen(thawed)-divided( 1 cup goes in the batter and 1 1/3 cup for topping)
- 1–2 tablespoon flour
For Streusel Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter-melted
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
- To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)
- Fold wet ingredients into dry ingredients and mix everything together by hand.
- In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and reduce the heat at 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
blueberrystreusel
