Blueberry Muffins with Streusel Crumb Topping

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Delicious blueberry muffins with a crunchy streusel topping, perfect for breakfast or as a sweet treat.

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2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs (or 3 small)
1 cup granulated sugar
1 cup yogurt
1/2 cup canola oil
1 teaspoon vanilla extract
2 1/3 cups blueberries (fresh or frozen, thawed) – divided (1 cup for the batter, 1 1/3 cup for topping)
1–2 tablespoons flour (for tossing blueberries)
1 cup all-purpose flour (for streusel)
2/3 cup granulated sugar (for streusel)
1 stick salted butter, melted (for streusel)

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Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it with non-stick spray.
Whisk together the flour, baking powder, and salt in a large bowl.
Beat the eggs with sugar, yogurt, oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in 1 cup of blueberries gently.
Toss the remaining blueberries with 1–2 tablespoons of flour to prevent sinking, then fold them into the batter.
Mix the flour and sugar for streusel, then stir in melted butter until crumbly.
Spoon the muffin batter into the cups, filling each about 2/3 full.
Sprinkle the streusel topping over the muffins.
Bake for 18–20 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.

For best results, use room temperature ingredients and be careful not to overmix the batter.

Find it online: https://ameliasweets.com/2026/03/24/blueberry-muffins-streusel-crumb-topping/

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