These blueberry streusel muffins are the perfect balance of sweet and tangy, with a golden, crumbly topping that takes them to a whole new level. Picture a bite that’s soft and fluffy on the inside, bursting with juicy blueberries, and topped with a crunchy, cinnamon-sugar streusel that makes you want to reach for another. Whether you’re enjoying them as a quick breakfast or a comforting snack, these muffins will leave you craving more!
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Trust me when I say, these will become your go-to muffin recipe. They’re easy to make, crowd-pleasing, and oh-so-satisfying. Get ready for your kitchen to smell amazing and for your taste buds to thank you.
Why You’ll Love Blueberry Streusel Muffins
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a weekend brunch, a cozy morning at home, or preparing for a bake sale, these muffins will hit the spot every time. Here’s why they’re a favorite:
Versatile: Perfect for any occasion, from weekday mornings to special celebrations. You can even freeze them for later and have a homemade muffin ready whenever the craving strikes.
Budget-Friendly: With just a few pantry staples and some fresh blueberries, you’ve got a batch of muffins that taste like they came from your favorite bakery.
Quick and Easy: This recipe doesn’t require any fancy techniques, making it ideal for beginner bakers. You’ll have warm muffins on the table in no time.
Customizable: Add a handful of chopped nuts, a dash of lemon zest, or a swirl of cream cheese for a fun twist. You can make them your own with just a little creativity!
Crowd-Pleasing: These muffins are a guaranteed hit. Whether you’ve got picky eaters or blueberry fans, everyone will be reaching for more.
Ingredients in Blueberry Streusel Muffins
Here’s the secret to these delicious muffins: simple ingredients that come together to create the most mouthwatering treat. Let’s break it down:
Blueberries: The heart of this muffin! Fresh or frozen, these juicy little gems pop with flavor and color in every bite.
All-Purpose Flour: The base of the muffin, providing structure and fluffiness.
Sugar: Sweetens the muffin batter and balances out the tartness of the blueberries.
Baking Powder: The leavening agent that helps the muffins rise and become soft and airy.
Salt: Just a pinch to enhance the flavors and balance the sweetness.
Eggs: Provides structure and richness to the batter, making these muffins tender and moist.
Milk: Adds moisture to the batter and gives the muffins a soft crumb.
Vanilla Extract: A must for that comforting, aromatic flavor that complements the blueberries perfectly.
Butter: A little melted butter adds richness and helps create a tender, melt-in-your-mouth texture.
Brown Sugar (for the streusel): Adds that rich, caramel-like sweetness to the streusel topping.
Flour (for the streusel): Helps the streusel form that perfect crumbly texture.
Cinnamon: A warm, fragrant spice that adds depth and coziness to the streusel.
Butter (for the streusel): A little more butter to bind the streusel ingredients and create that irresistible crunch.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this muffin masterpiece:
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures your muffins bake evenly and rise beautifully.
Prepare the Muffin Tin: Grease your muffin tin or line it with muffin cups. This keeps the muffins from sticking and makes clean-up a breeze.
Make the Streusel: In a small bowl, combine the brown sugar, flour, cinnamon, and butter. Use a fork or your fingers to mix it all together until it forms a crumbly texture. Set this aside for the topping.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the leavening agent is evenly distributed.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth and well-combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins tough.
Fold in the Blueberries: Gently fold the blueberries into the batter, being careful not to crush them.
Scoop into Muffin Tin: Use a spoon or ice cream scoop to fill each muffin cup about two-thirds full. Sprinkle the streusel topping evenly over the batter.
Bake to Perfection: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown on top.
Cool and Enjoy: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm, or store in an airtight container for up to 3 days.
Nutrition Facts
Servings: 12
Calories per serving: 250
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Blueberry Streusel Muffins
These muffins are delightful on their own, but they pair well with a few other dishes to make your meal even more special:
With Coffee or Tea: Perfect for a cozy morning, these muffins are just right alongside your favorite cup of coffee or tea.
As a Brunch Dish: Serve these muffins as part of a larger brunch spread with scrambled eggs, fresh fruit, and a savory dish like quiche or avocado toast.
With a Dollop of Butter or Jam: For extra indulgence, slather some butter or your favorite fruit jam on top of a warm muffin.
With a Side of Yogurt: Pair them with a scoop of Greek yogurt for a balanced breakfast or snack.
Additional Tips
Prep Ahead: You can prepare the streusel topping in advance and store it in the fridge. The muffins come together quickly, so having everything ready to go saves time.
Use Frozen Blueberries: No fresh blueberries? Frozen work just as well! Just be sure to fold them in gently to avoid turning the batter purple.
Add a Zesty Twist: Add a bit of lemon zest to the batter for a refreshing citrusy flavor that pairs wonderfully with the blueberries.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Double the Batch: These muffins freeze beautifully, so consider making a double batch. They’re perfect for busy mornings when you need a quick, tasty breakfast.
FAQ Section
Q1: Can I use another fruit instead of blueberries?
A1: Absolutely! You can substitute the blueberries with raspberries, blackberries, or even diced apples for a fun variation.
Q2: Can I make these muffins without the streusel topping?
A2: Yes, but the streusel adds such a nice texture and flavor! If you skip it, you’ll still have a delicious muffin, but the topping really takes it to the next level.
Q3: How do I store leftover muffins?
A3: Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Q4: Can I make these muffins gluten-free?
A4: Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. The muffins should still turn out delicious!
Q5: Can I freeze the batter?
A5: Yes! You can freeze the muffin batter in an airtight container for up to 3 months. When you’re ready to bake, just scoop it into the muffin tin and bake as usual.
Q6: Can I add nuts to the batter?
A6: Yes, chopped walnuts or pecans would be a fantastic addition to the batter or streusel topping for extra crunch.
Q7: Can I use non-dairy milk?
A7: Of course! You can swap the milk for almond milk, oat milk, or any other non-dairy milk.
Q8: Can I use a sugar substitute?
A8: You can try using a sugar substitute, but the muffins may have a slightly different texture or flavor. Experiment with what works best for you!
Q9: How do I know when the muffins are done?
A9: Stick a toothpick in the center of one muffin. If it comes out clean or with just a few crumbs, they’re ready. If the toothpick is wet, give them a few more minutes in the oven.
Q10: Can I add a glaze on top?
A10: Yes! A simple glaze made from powdered sugar and a little milk or lemon juice would be delicious drizzled over the muffins for an extra sweet touch.
Conclusion
These blueberry streusel muffins are everything you want in a muffin—fluffy, flavorful, and just the right amount of sweetness. Whether you’re treating yourself to a cozy morning or sharing them with family and friends, they’re sure to be a hit. So grab those fresh (or frozen) blueberries and get baking—you won’t regret it!
Print
Blueberry Streusel Muffins
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American, European
- Diet: Vegetarian
Description
Bakery-style Blueberry Streusel Muffins with tall, golden tops and a buttery crumb topping. These muffins are bursting with juicy blueberries and perfect for breakfast, brunch, or a sweet snack any time of the year.
Ingredients
Streusel
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter, cubed
Muffins
- 2 1/2 cups all-purpose flour
- 2 cups blueberries (fresh or frozen)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 1 cup milk, room temperature
Instructions
- Make the streusel: Mix flour and sugar in a bowl. Add cubed butter and use your fingers to press it into the mixture until it resembles wet sand and clumps together when squeezed. Set aside.
- Prep: Preheat oven to 400°F. Line a muffin tin with liners or grease with cooking spray.
- Toss the blueberries with 1 tbsp of the flour to prevent sinking. Mix remaining flour, baking powder, and salt in a bowl.
- In another bowl, beat the butter, sugar, and vanilla together until light and fluffy (2–3 minutes). Add the eggs and beat until smooth. Stir in the milk until fully combined.
- Add dry ingredients to the wet and mix just until no flour remains. Fold in blueberries gently with a spatula.
- Scoop batter into muffin cups, filling almost to the top. Top each muffin with plenty of streusel.
- Bake for 15–20 minutes, or until muffin tops are golden brown and a toothpick comes out clean. Let cool in the tin for 20–30 minutes before serving.
Notes
- If using frozen blueberries, do not thaw before using.
- Make sure eggs and milk are at room temperature for best results.
- Store muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 355
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg