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Blueberry Muffins With Streusel Topping Recipe


Blueberry muffins as a healthy snack, because they contains fruit, brown sugar and walnuts. Blueberries are small in size but it’s very sweet and highly nutritious. Kids and adults likes these type of snacks so much.


Streusel Topping:

  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon

For batter:

  • 1 and 1/2 cups fresh or frozen blueberries
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda or baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs, at room temperature
  • 1/2 cup sour cream or plain/vanilla yogurt, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup milk, at room temperature


Streusel Topping

  • Mixing together the chopped walnuts, sugar and cinnamon in a bowl. This mixture will be crumbly. Set aside.

For muffins

  • Preheat the oven to 425°F.
  • Take a large bowl, add together the sugar, brown sugar, butter, sour cream, egg and vanilla extract. Beat the mixture until smooth and creamy, about 2 minutes.
  • In a separate bowl, combine the flour, baking powder and salt. Then added to the mixture.
  • Add the milk and dry ingredients to the mixture and mix well until combined.
  • Fold the blueberries gently into the batter.
  • Spoon the batter into muffin cups with paper liners.
  • Add the streusel crumbs on top of the batter.
  • Bake at 425°F for 5 minutes, keeping the muffins in the oven then reduce the oven temperature to 350°F.
  • Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool completely.
  • A few days store at room temperature or refrigerator for up to 1 week.

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