Blueberry Muffins with Pecan Streusel

4.89 from 9 votes

Blueberry Muffins with Pecan Streusel

These moist and fluffy blueberry muffins are topped with a sweet and crunchy pecan streusel, giving you 12 reasons to start your morning extra sweet.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: muffins

Servings: muffins

Calories: 209kcal

Author: Kathryn

Ingredients

For the muffins:

5 tablespoon unsalted butter
½ cup sugar
zest from ½ a lemon
¾ cup plain yogurt or sour cream
1 large egg
1 ½ cups all-purpose flour + 2 Tablespoons for tossing with blueberries to prevent from sinking to the bottom of muffins
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea or table salt
1 ½ cups blueberries fresh or frozen

For the pecan streusel:

3 tablespoon all-purpose flour
3 tablespoon brown sugar
¼ teaspoon ground cinnamon
2 tablespoon unsalted butter cut into small cubes
3 tablespoon pecans roughly chopped

Instructions

Heat oven to 375Â°F. Line a muffin tin with 9 muffin liners* or spray each cup with a nonstick spray.
Melt butter in the bottom of a large bowl in the microwave and whisk in sugar, zest, yogurt and egg until smooth.
In another bowl, combine baking powder, baking soda, salt, and flour until combined. Slowly fold flour mixture into butter bowl. Gently fold in berries that you've tossed in flour. Batter will be very thick...that's okay!
To make the streusel: combine all-purpose flour, brown sugar, cinnamon, and butter with a fork until it resembles coarse crumbs. Stir in pecans.
Divide batter between prepared muffin cups and sprinkle each with 2 heaping teaspoons of pecan streusel.
Bake for 25 to 30 minutes, until tops are golden and a toothpick poked in the center of a muffin comes out clean. Let muffins cool in pan for a few minutes then place on cooling rack.

Notes

*9 is the best for large, bakery-style muffins.Â A dozen makes them fairly small.Â

Nutrition