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Blueberry Streusel Muffins

Blueberry Streusel Muffins

These muffins look and taste like they’re fresh out of a bakery. They have a scrumptious brown sugar topping, and loads of flavor thanks to the browned butter and juicy blueberries. This recipe is loved by everyone, so I hope you’ll have the time to make them for the special people in your life.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 minutes
Servings 6 people

Ingredients
  

  • ½ cup butter
  • 1 cup sugar
  • 2 large eggs (room temperature)
  • ½ cup milk
  • ½ tbsp vanilla extract
  • ½ tsp almond extract
  • 2 cups Bisquick
  • 2 cups blueberries (fresh or frozen)
  • 2 tbsp Bisquick

Topping

  • ½ cup Bisquick
  • ½ tsp cinnamon
  • ⅓ cup packed brown sugar
  • 3 tbsp butter (melted)

Instructions
 

  • Preheat the oven to 400℉ and line a 12-cup muffin pan with liners.
  • Brown the butter by adding one-half of a cup to a large saucepan over medium heat. Stir constantly. The butter will ‌brown and turn a nice golden color. Continue stirring and remove from heat as soon as the butter browns. Place the browned butter into a medium bowl and set aside to cool for at least ten minutes.
  • To prepare the topping, mix one-half cup of Bisquick, one-half teaspoon of cinnamon, and one-third cup of packed brown sugar in a medium-size mixing bowl. Add three tablespoons of melted butter and stir together until it becomes crumbly. Cover the bowl with plastic wrap and place in the fridge until ready to use.
  • In a separate large bowl, beat together the browned butter and one cup of sugar. Slowly add two eggs, one at a time. Next, add one-half cup of milk, and one-half teaspoon each of vanilla, and almond extract. Mix until the wet ingredients are smooth and well combined. Slowly add two cups of Bisquick, mixing until just combined.Do not over mix.
  • In a medium bowl, add two cups of blueberries and sprinkle two tablespoons of Bisquick over the top. Stir gently to coat the blueberries. (This will keep the blueberries from falling to the bottom of the muffins when baking.) Gently fold the blueberries into the muffin batter.
  • Pour the batter evenly into the prepared muffin pan. Sprinkle the topping on top. Bake for twenty-five minutes or until a toothpick inserted into the middle of a muffin comes out clean. Allow muffins to cool in the pan before removing.
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