Buttermilk Streusel Blueberry Muffins
By: Steph Bauer
Published: Saturday, September 5, 2015 - 12:32pm

Ingredients




2 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter (I use salted, but either works), melted and cooled
2 large eggs
1 cup buttermilk
1 tbsp vanilla extract
1 1/2 cup blueberries
1/4 cup sugar (Streusel)
1 tbsp all-purpose flour (Streusel)
1/4 tsp ground cinnamon (Streusel)
2 tbsp butter, melted and cooled (Streusel)

Preparation

1 Preheat oven to 425 and line your 12 cup muffin tin. 2 Add flour, sugar, baking soda, baking powder and salt to the mixer and mix on low for a minute or two until combined 3 In a separate bowl, mix together the Sugar, Flour and Cinnamon for the streusel topping then add the butter and mix again 4 Measure out the wet ingredients and pour them on top of the dry in the mixer and turn on low until they are just combined. 5 Remove the paddle and add blueberries, then fold them in until they are just incorporated 6 Divide the batter into the 12 cups evenly, they should fill up to the top of the cups. Add streusel topping and bake for 5 minutes at 425, then lower the temperature to 350, keeping the muffins in the oven and bake another 10-15 minutes or until a toothpick inserted in the top comes out clean, the tops should be a nice golden brown.

About

Buttermilk Blueberry Streusel Topped muffins so buttery and sweet you don't even need to add butter they melt in your mouth!