Blueberry Streusel Muffins
A decadent blueberry muffin recipe that is sweet, dense and perfect for busy mornings because they can be made the night before.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 2 eggs
- 1 1/2 C milk
- 1/2 C Coconut Oil or whatever you have on hand
- 1 1/2 TSP Vanilla Extract
- 3 C Flour
- 4 TSP Baking Powder
- 1/2 TSP Salt
- 1 TSP Sugar
- 1 1/2 TSP Ground Cinnamon
- 1/2 TSP Nutmeg
- Zest of Medium Lemon
- 1 1/2 C Blueberries
- 1 1/2 C Brown Sugar
- 2 TBSP Butter Room Temperature
Preheat oven to 350.
In a large bowl mix together eggs, milk, coconut oil and vanilla extract.
Add in flour, baking powder, salt, sugar, cinnamon and nutmeg into a separate bowl.
Gently mix the flour mixture into the egg mixture and combine.
Zest the lemon directly into the bowl and add in the blueberries.
Bake for 20-25 minutes until top has set.
In a medium bowl mix brown sugar and butter by hand. Sprinkle on top of each muffin and bake for an additional 5 minutes. The mixture will melt and then harden once the muffin has cooled.
Once the top has cooled you are ready to serve with a fruit salad and orange juice for a complete meal!
Calories: 430kcal | Carbohydrates: 67g | Protein: 6g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 176mg | Potassium: 363mg | Fiber: 1g | Sugar: 36g | Vitamin A: 190IU | Vitamin C: 2.6mg | Calcium: 171mg | Iron: 2.4mg