Blueberry Streusel Muffins

Health score
3%
Blueberry Streusel Muffins
35 min.
12
188kcal

Suggestions


Indulge in the delightful taste of homemade Blueberry Streusel Muffins, a perfect treat for your morning meal or brunch gatherings. These muffins are not only easy to make but also bursting with the sweet and tangy flavor of fresh blueberries, making them a favorite for both kids and adults alike. With a golden-brown streusel topping that adds a satisfying crunch, each bite is a harmonious blend of textures and flavors.

Imagine waking up to the warm aroma of freshly baked muffins wafting through your kitchen, inviting everyone to gather around the table. In just 35 minutes, you can whip up a batch of 12 scrumptious muffins that are ideal for breakfast on the go or a leisurely weekend brunch. Each muffin is a delightful combination of moist, fluffy cake and juicy blueberries, all while being mindful of your calorie intake at just 188 kcal per serving.

Whether you enjoy them warm out of the oven or at room temperature, these muffins are versatile enough to be paired with your favorite morning beverage or enjoyed as a snack throughout the day. So, roll up your sleeves and get ready to impress your family and friends with these irresistible Blueberry Streusel Muffins that are sure to become a staple in your baking repertoire!

Ingredients

  • teaspoons double-acting baking powder 
  • cup blueberries fresh canned drained ()
  • tablespoons brown sugar packed
  • tablespoons butter firm
  •  eggs 
  • 0.3 cup granulated sugar 
  • 0.3 teaspoon ground cinnamon 
  • cup milk 
  • 0.5 teaspoon salt 
  • 0.5 teaspoon vanilla 
  • 0.3 cup vegetable oil 
  • 0.3 cup flour whole wheat all-purpose
  • cups flour whole wheat all-purpose

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • blender
  • muffin liners

Directions

  1. Heat oven to 400F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon.
  2. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
  3. In large bowl, beat milk, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
  4. Sprinkle each with about 2 teaspoons streusel topping.
  5. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack.
  6. Serve warm or cool.

Nutrition Facts

Calories188kcal
Protein8.59%
Fat36.84%
Carbs54.57%

Properties

Glycemic Index
20.42
Glycemic Load
5.09
Inflammation Score
-3
Nutrition Score
8.2095651730247%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.65mg
Epigallocatechin
0.08mg
Epicatechin
0.08mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
0.95mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:188kcal
9.4%
Fat:8.04g
12.37%
Saturated Fat:1.68g
10.47%
Carbohydrates:26.81g
8.94%
Net Carbohydrates:24.08g
8.76%
Sugar:9.82g
10.91%
Cholesterol:16.08mg
5.36%
Sodium:239.04mg
10.39%
Alcohol:0.06g
100%
Alcohol %:0.1%
100%
Protein:4.22g
8.44%
Manganese:0.97mg
48.39%
Selenium:15.49µg
22.13%
Phosphorus:132.16mg
13.22%
Fiber:2.73g
10.91%
Vitamin K:11.24µg
10.71%
Calcium:97.12mg
9.71%
Magnesium:35.01mg
8.75%
Vitamin B1:0.13mg
8.71%
Vitamin B3:1.2mg
5.97%
Vitamin B6:0.12mg
5.89%
Iron:1.04mg
5.78%
Vitamin B2:0.09mg
5.24%
Copper:0.1mg
5.19%
Zinc:0.74mg
4.92%
Vitamin E:0.72mg
4.82%
Potassium:131.13mg
3.75%
Folate:12.41µg
3.1%
Vitamin A:145.01IU
2.9%
Vitamin B5:0.29mg
2.88%
Vitamin B12:0.14µg
2.41%
Vitamin D:0.3µg
1.98%
Vitamin C:1.2mg
1.46%