Glazed Blueberry Streusel Muffins are the ultimate breakfast muffin! These fluffy muffins are loaded with bursting blueberries, a sweet cinnamon streusel topping, and a drizzle of icing. Breakfast doesn't get much better than this!
Prep Time15 minutesmins
Cook Time16 minutesmins
Total Time31 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Blueberry Streusel Muffin
Servings: 14
Calories: 308kcal
Author: Garnish and Glaze
Ingredients
2 1/2cupsall-purpose flour
3/4cupgranulated sugar
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/4teaspooncinnamon
1cupbuttermilk
1/2cupbutter, melted
2large eggs
2teaspoonsvanilla
1 1/2cups blueberries
For the Streusel:
2/3cupall-purpose flour
1/3cupbrown sugar
1teaspoonground cinnamon
1/4cupbutter, melted
For the Glaze:
3/4cuppowdered sugar
1tablespoonmilk
1/4teaspoonvanilla extract
Instructions
Preheat oven to 425 degrees F. Line a baking pan with paper liners or grease muffin tin wells.
For the Streusel:
Mix flour, brown sugar, and cinnamon together in a small mixing bowl. Stir in the melted butter until it resembles wet sand and forms clumps.
For the Muffins:
In a large mixing bowl, stir all dry ingredients together. Make a well in the middle by pushing ingredients towards the edges of the bowl.
Add the buttermilk, melted butter, egg, and vanilla. Mix until just combined.
Gently fold in the blueberries.
Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great.)
Sprinkle the streusel over the top of the batter.
Bake for 5 minutes. Turn oven to 350 degrees F and bake for 14-16 more minutes.
Let cool in pan for 5 minutes and then transfer to a cooling rack.
For the Glaze:
Whisk together the powdered sugar, milk, and vanilla. Drizzle over the muffins.
Store in an airtight container lined with paper towels for up to 3 days.