Blueberry Muffins with Streusel Topping
These homemade Blueberry Muffins with Streusel Topping are one of my go-to recipes to make when guests come into town. Not only are they easy to make, they're quick to prepare and taste absolutely delicious!
Servings: 12 muffins
Ingredients
Blueberry Muffins
- 2 cups flour
- 1 cup coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 eggs pasture raised
- ½ cup butter melted
- ½ cup milk grass fed
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Streusel Topping
- ¼ cup flour
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- 4 tablespoons butter cold
- 1 dash sea salt
Instructions
- Preheat oven to 400℉. Prepare a muffin pan and set aside.
- In a medium bowl, sift together 2 cups flour, 1 cup coconut sugar, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a medium bowl, combine 2 eggs, ½ cup of melted butter, ½ cup milk, and 1 teaspoon of vanilla extract. Whisk until well combined (no clumps).
- Slowly add in the dry ingredients. Fold in the fresh blueberries.
- To prepare the streusel topping, add the ingredients into a medium sized bowl. Use a pastry cutter (or fork), to cut in cold butter until topping is crumbly and coarse. Stop mixing when you have pea-sized and larger crumbles.
- Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until golden brown, about 20 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Enjoy!