blueberry muffins with streusel topping

Prep Time: 20 minutes | Cook Time: 22 minutes

These blueberry muffins remind me of lazy Sunday mornings growing up. My grandma always made a big batch, and the smell of baking blueberries and that irresistible cinnamon streusel filled the entire house. It’s pure comfort in a muffin tin!

Why Make blueberry muffins with streusel topping?

Forget store-bought! These homemade blueberry muffins offer bakery-quality flavor and texture right from your own oven. They’re surprisingly simple to make, bursting with juicy blueberries, incredibly moist, and crowned with a perfectly crisp and buttery streusel topping that takes them over the top. They make your kitchen smell amazing and are guaranteed crowd-pleasers for breakfast, brunch, or an afternoon pick-me-up.

Key Benefits

• • Irresistible Streusel Topping: A buttery, cinnamon-spiced crumb topping adds delightful texture and flavor contrast.
  • Perfectly Moist Crumb: Careful mixing and the right ingredients ensure a tender, moist muffin every time.
  • Bursting with Blueberries: Generous amounts of blueberries are folded into the batter for maximum fruit flavor.
  • Simple & Quick: Ready in under an hour, making them achievable even on busy mornings.
  • Versatile Treat: Ideal for breakfast, brunch spreads, snacks, or even a simple dessert.

Get ready to bake the ultimate blueberry muffins with streusel topping! This recipe delivers perfectly tender muffins loaded with juicy blueberries and finished with a crunchy, buttery cinnamon streusel. If you’re searching for the best blueberry muffins with streusel topping recipe that balances moisture, fruit, and that irresistible crumbly top, look no further. These delightful treats are perfect for any occasion, bringing bakery-style goodness right to your kitchen. Let’s bake some amazing blueberry muffins with streusel topping together!

Ingredients

• • For the Streusel Topping::
  • All-purpose flour: 1/2 cup (60g)
  • Granulated sugar: 1/4 cup (50g)
  • Brown sugar, packed: 2 tablespoons (Light or dark)
  • Ground cinnamon: 1/2 teaspoon
  • Unsalted butter, cold and cubed: 1/4 cup (57g)
  • For the Muffins::
  • All-purpose flour: 2 cups (240g)
  • Granulated sugar: 3/4 cup (150g)
  • Baking powder: 2 teaspoons
  • Salt: 1/2 teaspoon
  • Large egg: 1 (Room temperature preferred)
  • Milk: 1/2 cup (120ml) (Whole milk recommended, room temperature preferred)
  • Unsalted butter, melted and slightly cooled: 1/2 cup (113g)
  • Vanilla extract: 1 teaspoon
  • Fresh or frozen blueberries: 1 1/2 cups (220g) (If using frozen, do not thaw. Toss with 1 tbsp flour.)

Instructions

Prepare the Streusel

In a small bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry blender, forks, or your fingertips until the mixture resembles coarse crumbs. Refrigerate while you prepare the muffin batter.

Pro Tip: Keep the butter cold for the best crumbly texture. If the mixture gets too warm, pop it back in the fridge for a few minutes.

Preheat & Prep

Preheat oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners or grease well.

Combine Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Pro Tip: Whisking ensures the leavening agents are evenly distributed, leading to a consistent rise.

Combine Wet Ingredients

In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.

Pro Tip: Ensure the melted butter isn’t too hot, or it could scramble the egg.

Mix Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix; a few lumps are okay.

Pro Tip: Overmixing develops gluten, leading to tough muffins. Stop mixing as soon as you no longer see streaks of dry flour.

Fold in Blueberries

Gently fold in the blueberries. If using frozen, toss them with 1 tablespoon of flour from the measured amount first to prevent sinking and bleeding.

Pro Tip: Folding carefully prevents crushing the berries and turning the batter purple.

Fill Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Pro Tip: An ice cream scoop ensures even portioning for uniformly sized muffins.

Add Streusel Topping

Sprinkle the chilled streusel topping evenly over the batter in each muffin cup.

Pro Tip: Gently press the streusel down slightly to help it adhere during baking.

Bake

Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.

Pro Tip: The initial high heat helps the muffins rise quickly, creating domed tops.

Cool

Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Pro Tip: Cooling on a wire rack prevents the bottoms from becoming soggy.

Temperature & Timing Guide

Oven Temperature

Start baking at 400°F (200°C) for the first 5 minutes, then reduce to 375°F (190°C) for the remaining bake time.

• • Initial high heat encourages a good rise and domed tops.
  • Reducing the heat ensures the centers cook through without the tops burning.

Doneness Check

Insert a wooden skewer or toothpick into the center of a muffin. It should come out clean or with a few moist crumbs attached.

Variation Ideas

Lemon Blueberry Muffins

Add the zest of 1 large lemon to the dry ingredients for a bright, citrusy flavor.

Mixed Berry Muffins

Substitute some or all of the blueberries with raspberries, blackberries, or chopped strawberries.

Nutty Streusel

Add 1/4 cup of chopped pecans or walnuts to the streusel mixture for extra crunch.

Dairy-Free/Vegan Option

Use plant-based milk (like almond or soy), vegan butter substitute, and a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 min) instead of the egg.

Spiced Muffins

Add 1/4 teaspoon of nutmeg or cardamom to the muffin batter along with the cinnamon in the streusel for extra warmth.

Tips for Perfect Results

• • Don’t Overmix: Mix the batter until just combined. Overmixing results in tough, dense muffins.
  • Room Temperature Ingredients: Using room temperature egg and milk helps the batter emulsify properly, leading to a better texture.
  • Fresh vs. Frozen Blueberries: Both work well. If using frozen, don’t thaw them and toss with a bit of flour to prevent sinking.
  • Achieving Domed Tops: The initial high baking temperature helps create those desirable bakery-style domed tops.
  • Cold Butter for Streusel: Ensure the butter for the streusel is cold to achieve a crumbly texture rather than a paste.

Leftovers & Reheating

Store leftover blueberry muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, microwave a single muffin for 15-20 seconds or warm in a 300°F (150°C) oven for 5-8 minutes until heated through. Reheating briefly helps refresh the streusel.

Serving Suggestions

• • With Butter: Serve warm muffins slathered with a knob of softened butter.
  • Coffee or Tea: The perfect companion to your morning coffee or afternoon tea.
  • Brunch Spread: Include them as part of a larger brunch menu with eggs, bacon, and fruit salad.
  • With Yogurt: Enjoy alongside a bowl of Greek yogurt and fresh fruit for a balanced breakfast.

Nutrition Information

Nutritional information is estimated based on ingredients and serving size. Actual values may vary.

• • Calories:
  • Protein: 4g
  • Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Sodium: 280mg

Frequently Asked Questions

Q: Can I use frozen blueberries?

A: Yes! Do not thaw them before using. Toss frozen blueberries with 1 tablespoon of the recipe’s flour to prevent them from sinking and bleeding too much color into the batter.

Q: How do I prevent my blueberries from sinking?

A: Tossing the blueberries (especially frozen) in a little flour before folding them into the thick batter helps suspend them.

Q: Can I make these muffins gluten-free?

A: You can try substituting a 1:1 gluten-free baking flour blend that contains xanthan gum. Baking times and texture might vary slightly.

Q: Why isn’t my streusel crumbly?

A: This usually happens if the butter was too soft or melted, or if the streusel was overmixed. Make sure the butter is cold and mix just until crumbs form.

Q: How do I store these muffins?

A: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them.

Q: Can I make mini muffins instead?

A: Yes, divide the batter into a greased mini muffin tin. Reduce the baking time significantly, likely around 10-12 minutes at 375°F (190°C), checking for doneness with a toothpick.

Ready to Bake Some Happiness?

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your home. Give this recipe a try and treat yourself and your loved ones to these delightful muffins with their irresistible streusel topping. Happy baking!

Useful Resources

• • • King Arthur Baking: Muffin Basics – A comprehensive guide to muffin making techniques from a trusted baking source.
    • The Kitchn: Tips for Better Streusel – Helpful tips for achieving the perfect crumbly streusel topping every time.
    • Simply Recipes: How to Measure Flour – Proper flour measurement is key in baking. This guide explains the best methods.
    • Healthline: Benefits of Blueberries – Learn more about the nutritional benefits of the star ingredient, blueberries.