Muffins are like the ultimate comfort food of breakfast time. Fresh out the oven, with a warm center and crunchy top, they’re like a little hug to kick off your day. When you add in fresh fruit, it’s even better. These Blueberry Streusel Muffins are one of our family’s favorite meal prep recipes. I make a batch on Sundays and we enjoy them throughout the week. Muffins make an awesome to-go meal and I love them with a cup of coffee – you can’t go wrong!
Related: Chocolate Protein Muffins
This recipe is the most basic of muffin recipes. In fact, you can substitute other berries if you’re not in the mood for blueberry. The streusel topping just adds an extra dimension. I think the sweet crunch is a nice touch. Want even more? Add some lemon zest into your batter.
After making them, and they’ve cooled off, store them in an air-tight container. They’ll last 5 days and you can enjoy them throughout the week as an easy breakfast option.
How To Make These Blueberry Streusel Muffins
Preheat the oven to 400º. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
In another bowl combine egg, milk and oil.
Add egg mixture all at once to the flour mixture. Store just until moistened (batter will be lumpy). Fold in your fresh blueberries.
Spoon batter into the prepared muffin cups, filling each two-thirds full. To make the streusel topping, stir together flour, packed brown sugar and ground cinnamon. Cut in cold butter until it resembles coarse crumbs. Stir in chopped pecans.
Sprinkle the streusel topping over the top of the muffin batter. Bake for 18 – 20 minutes until golden brown and a wooden toothpick insert in the center comes out clean.
Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups and serve warm.
