Blueberry Streusel Muffins

By Sofi | Broma Bakery · bromabakery.com

50 minMakes 10 muffins

Tender blueberry muffins with a buttery streusel topping, baked at high heat then finished at lower temperature.

prepPreheat oven to 425°F / 220°C
prepGrease 10 standard muffin cups and line with cupcake liners
115 g unsalted butter, melted	Combine butter, sugar, eggs, yogurt, buttermilk & vanilla	Add flour, baking powder & salt; mix until just combined	Toss blueberries with flour, fold into batter	Scoop batter into muffin cups, fill 3/4 full	Sprinkle & press streusel onto each muffin	Bake 425°F / 220°C, 5 min; reduce to 375°F / 190°C, 15 min	Cool at least 15 min before serving
200 g granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
170 g Greek yogurt
90 ml buttermilk
2 cups + 280 g all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
300 g blueberries, fresh or frozen
60 g unsalted butter, melted	Combine butter, sugar & flour until resembles wet sand
65 g granulated sugar
85 g all-purpose flour

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