Streusel Topped Blueberry Muffins Recipe
These delicious Streusel Topped Blueberry Muffins are the best version of blueberry muffins because they have a crunchy pecan streusel topping. This cake-like muffin recipe is perfect for breakfast with a cup of steaming coffee!
Servings 12
Calories 251kcal
Ingredients
Pecan Streusel Topping:
- ¼ cup flour
- ¼ cup brown sugar
- ¼ cups chopped pecans
- 2 tablespoons butter melted
Blueberry Muffin Batter:
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 egg
- ½ cup milk
- ½ cup oil
- 1 cup blueberries
- ½ tablespoon all-purpose flour
Instructions
Pecan Streusel Topping
- Combine flour, brown sugar, chopped pecans and melted butter. Set aside.
Blueberry Muffin Batter
- Preheat oven to 375˚F. Combine flour, sugar, baking powder, and salt. Set aside.
- In a small bowl, beat an egg. Add milk and oil and pour into the flour mixture. Stir until moistened but do not overmix.
- To keep the blueberries from sinking, coat with 1/2 tablespoon of flour.
- Spoon half of the batter into 12 (greased or paper-lined) muffin cups. Divide the blueberries between the cups. Divide the remaining batter between the cups and sprinkle with the streusel.
- Bake at 375˚F for 18-23 minutes.
- Remove the blueberry muffins from the muffin pan and place them on a cooling rack.
Nutrition
Serving: 1muffin | Calories: 251kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 52mg | Fiber: 1g | Sugar: 14g
