Fluffy Blueberry Muffins with Brown Sugar Streusel

Ingredients

• 2 cups All-Purpose Flour (sifted, room temperature)
• 1 teaspoon Baking Powder (aluminum‑free)
• 0.5 teaspoon Baking Soda (fine)
• 0.25 teaspoon Salt (fine sea salt)
• 1.5 cups Fresh Blueberries (washed and dried)
• 3 large Eggs (room temperature)
• 1 cup Granulated Sugar (white)
• 1 teaspoon Vanilla Extract (pure)
• 1 tablespoon Fresh Lemon Juice (about half a lemon, freshly squeezed)
• 0.75 cup Heavy Cream (cold)
• 4 tablespoons Unsalted Butter (melted, cooled slightly)
• 1 tablespoon Unsalted Butter (cold, cubed for streusel)
• 2 tablespoons All-Purpose Flour (for streusel)
• pinch Salt (for streusel)
• 1 teaspoon Cinnamon (ground)
• 3 tablespoons Brown Sugar (packed)

Instructions

1. Mix Dry Ingredients

   In a large bowl combine 2 cups all‑purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. Whisk until evenly blended.

   Time: PT2M

2. Reserve Flour for Berries

   Scoop out 1 tablespoon of the flour mixture and set aside in a small bowl.

   Time: PT1M

3. Coat Blueberries

   Add 1½ cups fresh blueberries to the reserved flour and toss gently until the berries are lightly coated.

   Time: PT2M

4. Whisk Eggs

   Crack 3 large eggs into the large bowl and whisk on high speed with the electric mixer for about 3 minutes, until the mixture is fluffy and pale.

   Time: PT3M

5. Add Sugar

   With the mixer still running, slowly add 1 cup granulated sugar and continue beating for another 3 minutes.

   Time: PT3M

6. Flavor the Egg Mixture

   Add 1 tsp vanilla extract and 1 tbsp fresh lemon juice, mixing just until incorporated.

   Time: PT30S

7. Incorporate Heavy Cream

   Slowly drizzle ¾ cup heavy cream into the egg mixture while the mixer runs on low speed.

   Time: PT1M

8. Add Dry Ingredients Gradually

   Sift the remaining flour mixture over the batter and add about one‑third at a time, mixing on low between additions until just combined.

   Time: PT3M

9. Fold in Melted Butter

   With the mixer on low, drizzle in 4 tbsp melted unsalted butter, mixing just until the butter is fully incorporated.

   Time: PT2M

10. Fold in Coated Blueberries

    Using a spatula, gently fold the flour‑coated blueberries into the batter until evenly distributed.

    Time: PT1M

11. Prepare Streusel Topping

    In a small bowl combine 1 tbsp cold cubed butter, 2 tbsp flour, a pinch of salt, 1 tsp cinnamon, and 3 tbsp brown sugar. Mash with a fork until crumbly.

    Time: PT2M

12. Fill Muffin Tin

    Line a 12‑cup muffin tin with cupcake liners. Scoop batter into each liner (about ¾ full) using a cookie scoop. Sprinkle a few extra blueberries on top if desired, then top each with a spoonful of streusel.

    Time: PT5M

13. Bake Muffins

    Place the tin in a pre‑heated oven and bake at 350°F for 35 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.

    Time: PT35M

    Temperature: 350°F

14. Cool and Serve

    Remove the muffins from the oven, let them cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

35g

Fat

10g

Fiber

1g