Blueberry Streusel Muffins
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Print Recipe-
Prep Time
20 Minutes -
Cook Time
30–35 Minutes -
Servings
6
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
Directions
- 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.
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