Blueberry Vanilla Crunch Muffins With a Buttery Streusel Topping

Name: Blueberry Vanilla Crunch Muffins With a Buttery Streusel Topping
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 large egg; 1 cup milk; 1 teaspoon vanilla extract; 1 cup fresh blueberries; 1/2 cup brown sugar; 1/2 cup rolled oats; 1/4 cup flour (for streusel); 1/2 teaspoon cinnamon

April 19, 2025

Recipes

Blueberry Vanilla Crunch Muffins: A Morning Delight

There’s something magical about the aroma of freshly baked muffins wafting through the house on a lazy Sunday morning. These Blueberry Vanilla Crunch Muffins hold a special place in my heart, as they remind me of my grandmother’s kitchen, where we would spend hours baking together. The joy of mixing ingredients, the laughter shared, and the anticipation of tasting our creations are memories I cherish deeply. This recipe is not just about the muffins; it’s about the love and warmth that comes with them.

What Makes It Special

These muffins are a delightful combination of flavors and textures that make them stand out:

Fresh Blueberries: Bursting with juicy sweetness, they add a vibrant color and flavor.
Vanilla Essence: A hint of vanilla elevates the taste, making each bite feel indulgent.
Buttery Streusel Topping: The crunchy topping adds a delightful contrast to the soft muffin base.
Easy to Make: This recipe is simple enough for beginners, yet impressive enough for any brunch gathering.

Gather Your Ingredients

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 12 muffins

1 ½ cups all-purpose flour
1 cup fresh blueberries
½ cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar (for streusel)
½ cup rolled oats (for streusel)
¼ cup all-purpose flour (for streusel)
2 tablespoons cold butter, cubed (for streusel)

Let’s Get Cooking

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
In a small bowl, prepare the streusel by mixing brown sugar, oats, flour, and cold butter until crumbly.
Divide the muffin batter evenly among the muffin cups and sprinkle the streusel topping generously over each.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let them cool in the pan for a few minutes before transferring to a wire rack.

My Pro Tips

For an extra burst of flavor, try adding a teaspoon of lemon zest to the batter.
If you don’t have fresh blueberries, frozen ones work just as well—just don’t thaw them before adding!
Store any leftovers in an airtight container to keep them fresh for up to three days.

Perfect Pairings

A hot cup of coffee or tea
Fresh fruit salad
A dollop of whipped cream or yogurt
Maple syrup for drizzling

FAQs

Q: Can I make these muffins gluten-free?

A: Absolutely! Substitute the all-purpose flour with a gluten-free blend, and they will turn out just as delicious.

Q: How can I store these muffins?

A: Keep them in an airtight container at room temperature for up to three days, or freeze them for longer storage.

The Heart of the Dish

These Blueberry Vanilla Crunch Muffins are more than just a recipe; they are a celebration of family, love, and the simple joys of life. Each bite takes me back to those cherished moments in my grandmother’s kitchen, and I hope they bring you as much joy as they do for me. Whether enjoyed at breakfast or as a snack, they are sure to warm your heart.

Your Turn

I invite you to try these muffins in your own kitchen! Feel free to tweak the recipe to suit your taste, and don’t forget to share your experiences and any variations you come up with. Happy baking!