Coffee House Blueberry Muffins

These scratch-made blueberry muffins with streusel topping are coffee house good! (hence, the name)! Sweet and light, with bursting blueberries, and topped off with the crispy sugar streusel. A blueberry muffin doesn’t get much better than this.

I love a good blueberry muffin. Growing up we would always eat them for dinner (!) with this super delicious chicken and rice casserole (recipe also on the blog). But I also love to eat them for breakfast with a bone-dry cappuccino, or anytime really. My boys love them too and they make for an easy breakfast because they stay fresh for 3 days easily.

Coffee House Blueberry Muffins

INGREDIENTS:

MUFFIN BATTER

• 2 1/4 cups all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 cup unsalted butter, melted and cooled

• 1/2 teaspoon salt

• 1 cup sugar

• 2 large eggs

• 1 cup whole milk

• 1 tbsp vanilla extract

• 1 pint fresh blueberries

STREUSEL TOPPING

• 4 tablespoons sugar

•  1 tablespoon flour

•  2 teaspoons vegetable oil

Preheat oven to 400º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin/cupcake liners (don’t grease the pan with butter or it will burn).

Prepare streusel topping in small bowl: whisk together sugar and flour; Add oil and mix until mixture has a sandy texture. and set aside.

Whisk together dry ingredients in a separate bowl- flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined (if you over-mix the muffins won’t be as light).

Now GENTLY fold in the blueberries until evenly dispersed and then STOP.

Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping and gently pat the topping so it will stick to the batter.

Bake at 400º for 18-22 min, until a toothpick comes out clean.

Carefully transfer the muffins to a cooling a rack. Once cooled, SCARF ‘EM DOWN! :)