Streusel-Topped Blueberry Muffins

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted and cooled
• ¾ cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup buttermilk, room temperature
• 1 ½ cups fresh blueberries
• Streusel Topping:
• ¼ cup all-purpose flour
• 3 tablespoons packed light brown sugar
• 3 tablespoons old-fashioned rolled oats
• 2 tablespoons cold unsalted butter, cut into pieces

Directions

1. Preheat the oven to 375°F. Grease a 12-cup muffin tin with butter or non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the melted butter and brown sugar. Whisk in the eggs, one at a time, until combined. Whisk in the vanilla extract and buttermilk.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups.
6. To make the streusel topping, combine the flour, brown sugar, oats, and butter in a small bowl. Use your fingertips to rub the ingredients together until the mixture is crumbly.
7. Sprinkle the streusel topping over the muffins. Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Let cool for 10 minutes before serving.

Interesting Facts

• Streusel-Topped Blueberry Muffins were first created in the 18th century in Germany.
• The blueberry is native to North America and has been used in baking since colonial times.
• Muffins are a popular breakfast food and snack in the United States, Canada, and the United Kingdom.