Christmas Morning Blueberry Streusel Muffins
These blueberry streusel muffins are a Christmas morning tradition in our family. A thick and moist blueberry muffin batter is topped with a cinnamon sugar streusel topping that is just perfect for Christmas morning and will fill your kitchen with the most incredible cinnamon smell.
Ingredients
Muffin Batter:
- 3 cups all purpose flour
- 1 ½ cups cups sugar
- 1 teaspoon salt
- 4 teaspoon baking powder
- ⅔ cup vegetable oil
- 2 large eggs
- ⅔ cups buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups blueberries fresh or frozen
Streusel Topping:
- ½ cup sugar
- ⅓ cup all purpose flour
- 1 ½ teaspoon cinnamon
- ¼ cup butter cold and cubed
Instructions
- Preheat the oven to 350 degrees.
- Grease 16 muffin tins or line with liners.
Make the muffing batter
- For the batter, mix the first 8 ingredients ( flour, sugar, salt, baking powder, vegetable oil, eggs, buttermilk, and vanilla) together in a medium bowl. The batter will be thick.
- Stir in the blueberries.
- Fill the muffin tins to the top with batter.
Make the steusel topping
- Mix together the flour, sugar, and cinnamon in a small bowl.
- Add the cubed butter and cut it in with a fork or pastry blender until the butter is incorporated and you have course pea sized pieces.
- Sprinkle the streusel on top of the muffin batter.
Bake
- Bake at 350 degrees for 20-25 minutes (may take a few minutes extra if the blueberries are frozen when you put it in the oven) until the center is just set and a toothpick comes out clean when inserted.
Notes
Store at room temperature for up to 3 days.