Ingredients:

  • For the Streusel Topping:
  • 1/2 cup (65g) All-Purpose Flour
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (4 tablespoons or 57g) Unsalted Butter, cold and cubed
  • 1/2 teaspoon Ground Cinnamon (optional)
  • For the Muffin Batter:
  • 2 1/2 cups (315g) All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup (113g) Unsalted Butter, melted and cooled
  • 1 cup (200g) Granulated Sugar
  • 2 Large Eggs, at Room Temperature
  • 1 cup (240ml) Buttermilk, at Room Temperature
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups (225g) Fresh or Frozen Blueberries

Instructions:

  1. Preheat oven to 425°F (220°C). Line or grease a 12-cup muffin tin.
  2. Combine streusel ingredients in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Refrigerate.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together melted butter and sugar. Add eggs one at a time, then whisk in buttermilk and vanilla.
  5. Pour wet ingredients into dry ingredients. Gently fold together just until combined. Do not overmix!
  6. Gently fold in blueberries, being careful not to overmix.
  7. Cover and let batter rest at room temperature for 15-20 minutes.
  8. Divide batter evenly among muffin cups, filling them almost to the top.
  9. Sprinkle streusel topping generously over each muffin.
  10. Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  11. Let muffins cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.