These blueberry muffins are topped with a delightful streusel for added crunch and sweetness.
Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners or grease it.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a bowl, mix together the flour, sugar, salt, and baking powder.
Sifting the dry ingredients can help achieve a smoother batter.
In another bowl, whisk the egg and milk together.
Ensure the egg is at room temperature for better mixing.
Combine the wet and dry ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the blueberries.
Coating the blueberries in a bit of flour can prevent them from sinking.
Fill the muffin tin with the batter, about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
In a separate bowl, mix the sugar, flour, butter, and cinnamon for the streusel topping.
Use a fork to achieve a crumbly texture for the streusel.
Sprinkle the streusel topping over the muffin batter.
Press the streusel gently into the batter for better adherence.
Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool for 10 minutes before serving.
Serve warm for the best flavor experience.
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