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Blueberry Streusel Muffins

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Delicious blueberry muffins topped with a crunchy cinnamon streusel.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Mix melted butter, egg, vanilla extract, and buttermilk until well combined in another bowl.
  4. Combine the wet and dry ingredients, stirring just until mixed. Be careful not to overmix! Fold in the fresh blueberries.
  5. Prepare the streusel topping by mixing together brown sugar, rolled oats, and cinnamon in a small bowl.
  6. Fill each muffin cup with the batter, about two-thirds full, and sprinkle the streusel topping generously over each.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool for a few minutes in the tin before transferring to a wire rack. Serve warm and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition

Find it online: https://doughgirlbylea.com/blueberry-streusel-muffins/

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