Blueberry Streusel Muffins
These Blueberry Streusel Muffins, made with Hiland Dairy Buttermilk are a delightful blend of moist, flavorful cake and crunchy, sweet streusel topping.
Recipe and image compliments of Brit from Whisked Away Kitchen
Blueberry Streusel Muffins
Ingredients
Muffin Ingredients
- ¾ cup Hiland Dairy Unsalted Butter melted and cooled until just warm
- 1 cup granulated sugar
- 3 large eggs
- 1¼ cup Hiland Dairy Buttermilk room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ cups fresh blueberries
Streusel Ingredients
- 4 tablespoons Hiland Dairy Unsalted Butter cold
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ⅓ cup old fashioned rolled oats
- 3 tablespoons pecans chopped
- ⅛ teaspoon kosher salt
Instructions
- Preheat oven to 350°F and line a standard muffin tin with 12 muffin liners.
- Prepare the streusel. In a small bowl, combine the flour, oats, brown sugar, pecans and salt. Cut the butter into small cubes and add to the flour mixture. Use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.
- In a medium bowl, whisk together the melted and cooled butter, sugar, eggs, buttermilk and vanilla extract until well combined.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the wet ingredients to the dry ingredients. Fold until just combined.
- Gently fold in the blueberries.
- Scoop the batter into the prepared muffin tin. Stagger the muffin batter so the muffin tops have more room to expand. Sprinkle the streusel on the top of each muffin.
- Bake for 30-35 minutes. The tops will be golden brown and an inserted toothpick should come out clean.
- Allow the muffins to sit in the tin for 20 minutes and then remove to a wire rack to cool completely.
Nothing beats the aroma of freshly baked muffins wafting through the kitchen.
These delightful, flavorful muffins with a crunchy and sweet streusel topping are great for breakfast or a snack. They will be sure to please.
Ingredients
Muffin Ingredients
- ¾ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 3 large eggs
- 1¼ cup Hiland Dairy Buttermilk, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ cups fresh blueberries
Streusel Ingredients
- 4 tablespoons unsalted butter, cold
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ⅓ cup old-fashioned rolled oats
- 3 tablespoons chopped pecans
- ⅛ teaspoon kosher salt
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F and line a standard muffin tin with 12 muffin liners.
2. Make the Streusel
In a small bowl, combine flour, oats, brown sugar, pecans, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
3. Mix Wet Ingredients
In a medium bowl, whisk together the melted butter, sugar, eggs, buttermilk, and vanilla extract until well combined.
4. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine and Fold
Add the wet ingredients to the dry ingredients, folding until just combined. Gently fold in the blueberries.
6. Assemble
Scoop the batter into the prepared muffin tin, filling each liner about three-quarters full. Sprinkle the streusel mixture evenly over the tops of the muffins.
7. Bake
Bake for 30-35 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool
Allow the muffins to cool in the tin for 20 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Muffins
- Room Temperature Ingredients: Ensure the buttermilk and eggs are at room temperature for a smoother batter.
- Even Distribution: Fold the blueberries in gently to prevent them from sinking to the bottom.
- Don’t Overmix: Mix the batter until just combined to avoid tough muffins.
These Blueberry Streusel Muffins are a delightful treat that combines the tanginess of fresh blueberries with the sweet, crunchy topping of a classic streusel.
Using Hiland Dairy Buttermilk ensures that the muffins stay moist and flavorful. Whether you’re serving them for breakfast or as a sweet snack, these muffins are sure to become a favorite in your household.
For more delicious recipes, visit Hiland Dairy’s recipe page. Enjoy baking and indulging in these delightful muffins!
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