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Saturday, April 29, 2017

Blueberry Streusel Muffins

I love blueberry muffins in the morning for breakfast! Especially homemade muffins. I love sitting down with a fresh cup of my favorite vanilla chai and a muffin some mornings as the day is getting started.

I am excited to share this easy recipe with you.

These blueberry streusel muffins are great for a weekday grab and go breakfast.
They are great for a snack and even nice enough for a dessert.

A tasty and moist muffin with bursts of blueberry goodness, topped with a yummy cinnamony streusel topping.

Blueberry Streusel Muffins


2 cups flour
1 1/2 tsp Clabber Girl baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla extract
1/2 cup milk
1/4 cup plain yogurt
1 cups blueberries

Streusel Topping
1cup sugar
2/3 cup flour
1 stick butter
1 tsp cinnamon


In a medium bowl, prepare streusel topping by combining all the ingredients and mix together with a fork to get a crumbly texture. Do not over mix. Set streusel topping aside.
In a large bowl, add the butter and sugar. Beat together to a cream. Add the eggs, vanilla, milk, and plain yogurt. Beat the mix all together well. Add the flour, baking powder, and salt. Continue to beat the mixture together well. Stir in the blueberries. Prepare the muffin pan by greasing using a cooking spray or lining with paper muffin liners. Divide the batter evenly between the muffin cups. Heavily sprinkle each muffin cup with the streusel topping. Bake at 350 degrees for 25 minutes. When muffins are done, cool in the muffin pan for a few minutes before removing. Then cool the rest of the way on a wire rack. Recipe makes approximately 2 dozen muffins.


This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own

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