Free blueberry muffins with streusel topping without terrible

Prep Time: 20 minutes | Cook Time: 25 minutes

Growing up, Sunday mornings often meant the smell of baking wafting through the house. These blueberry muffins with streusel topping are my attempt to recreate that cozy feeling, perfected after many batches shared with my family. That crunchy, buttery topping makes all the difference!

Why Make Free blueberry muffins with streusel topping without terrible?

Tired of dry, store-bought muffins? Making these blueberry muffins with streusel topping at home is surprisingly simple and incredibly rewarding. You control the ingredients, ensuring fresh blueberries and a perfectly crisp, buttery streusel. They fill your kitchen with an irresistible aroma and deliver bakery-quality results that will impress everyone, making your mornings extra special.

Key Benefits

• • Bakery-Style Texture: Achieve soft, fluffy muffins with a tender crumb and high domes.
  • Irresistible Streusel Topping: Adds a sweet, buttery crunch that perfectly complements the soft muffin.
  • Bursting with Blueberries: Packed generously with fresh or frozen blueberries for maximum flavor in every bite.
  • Easy to Make: Simple steps and common ingredients make this recipe accessible for all bakers.
  • Perfect for Any Occasion: Ideal for a quick breakfast, leisurely brunch, afternoon snack, or simple dessert.

Get ready to bake the ultimate Blueberry Muffins with Streusel Topping! This recipe guides you through creating incredibly moist and fluffy muffins, studded with juicy blueberries and finished with a generous layer of crunchy streusel. Forget the bakery – these homemade Blueberry Muffins with Streusel Topping are easy to whip up and guaranteed to become a family favorite. Let’s bake some amazing Blueberry Muffins with Streusel Topping together!

Ingredients

• • For the Streusel Topping::
  • All-purpose flour: 1/2 cup
  • Granulated sugar: 1/4 cup
  • Brown sugar: 2 tablespoons (Packed)
  • Unsalted butter: 1/4 cup (4 tablespoons) (Cold and cubed)
  • Ground cinnamon: 1/2 teaspoon (Optional, but recommended)
  • For the Muffins::
  • All-purpose flour: 2 cups (Spoon and leveled)
  • Granulated sugar: 3/4 cup
  • Baking powder: 2 teaspoons
  • Salt: 1/2 teaspoon
  • Large egg: 1 (Room temperature)
  • Milk: 3/4 cup (Whole milk or buttermilk recommended, room temperature)
  • Vegetable oil: 1/2 cup (Or melted butter, cooled slightly)
  • Vanilla extract: 1 teaspoon
  • Blueberries: 1 1/2 cups (Fresh or frozen (do not thaw if frozen))

Instructions

Preheat and Prep

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

Pro Tip: Starting at a higher temperature helps the muffins rise quickly, creating taller domes.

Make the Streusel

In a small bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon (if using). Cut in the cold cubed butter using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs. Set aside, chilling in the fridge if your kitchen is warm.

Pro Tip: Keep the butter cold for the best crumbly texture. Don’t overwork it into a paste.

Combine Dry Ingredients

In a large bowl, whisk together the 2 cups of flour, 3/4 cup granulated sugar, baking powder, and salt.

Pro Tip: Whisking ensures the leavening agents are evenly distributed, preventing dense spots.

Combine Wet Ingredients

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

Pro Tip: Ensure wet ingredients are at room temperature for better emulsification and lighter muffins.

Combine Wet and Dry

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, resulting in tough muffins. Stop mixing as soon as you don’t see large streaks of flour.

Fold in Blueberries

Gently fold in the blueberries. If using frozen, toss them with 1 tablespoon of the dry flour mixture before adding to prevent sinking and excessive color bleeding.

Pro Tip: Use a gentle folding motion to avoid crushing the berries and overmixing the batter.

Fill Muffin Cups

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.

Pro Tip: An ice cream scoop (standard size) works perfectly for portioning batter evenly.

Top with Streusel

Sprinkle the prepared streusel topping generously over the batter in each muffin cup.

Pro Tip: Gently press the streusel down slightly so it adheres better during baking.

Bake

Place the muffin tin in the preheated oven. Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.

Pro Tip: The initial high heat helps create domed tops. Reducing the heat ensures they bake through evenly.

Cool

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

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

Temperature & Timing Guide

Oven Temperature Strategy

We use a two-stage baking process: start high at 400°F (200°C) for 5 minutes, then reduce to 375°F (190°C) for the remainder. Ensure your oven is fully preheated before baking.

• • Initial High Heat (400°F/200°C): Promotes rapid rise (‘oven spring’) for tall muffin tops.
  • Reduced Heat (375°F/190°C): Allows muffins to cook through evenly without burning the tops or bottoms.

Checking for Doneness

Muffins are done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached (but no wet batter).

• • Visual Cues: Tops should be golden brown and spring back lightly when touched.
  • Avoid Overbaking: Check at the lower end of the baking time range to prevent dry muffins.

Variation Ideas

Lemon Blueberry Muffins

Add the zest of one lemon to the wet ingredients for a bright, citrusy flavor.

Mixed Berry Muffins

Replace blueberries with an equal amount of raspberries, chopped strawberries, or a mix of berries.

Nutty Streusel

Mix 1/4 cup of chopped pecans or walnuts into the streusel topping ingredients before cutting in the butter.

Orange Cardamom Muffins

Add the zest of one orange to the wet ingredients and 1/4 teaspoon of ground cardamom to the dry ingredients.

Whole Wheat Blend

Replace up to half of the all-purpose flour with white whole wheat flour for added fiber and a nuttier taste.

Tips for Perfect Results

• • Do Not Overmix: This is the golden rule of muffin making! Mix the batter only until the ingredients are just combined. Lumps are okay; overmixing leads to tough, dense muffins.
  • Use Room Temperature Ingredients: Allowing the egg and milk to come to room temperature helps them incorporate more easily into the batter, resulting in a lighter, more uniform texture.
  • Handling Blueberries: If using fresh, rinse and pat dry gently. If using frozen, do not thaw them. Tossing frozen berries in 1 tbsp of flour from the recipe helps prevent them from sinking and bleeding color excessively.
  • Achieving Domed Tops: Fill muffin cups nearly full (about 3/4), use room temperature ingredients, and start baking at a higher initial temperature (400°F/200°C).
  • Cooling Properly: Let muffins cool in the tin for only 5 minutes. Cooling completely in the hot tin can lead to soggy bottoms due to trapped steam. Transfer to a wire rack to finish cooling.

Leftovers & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe bag or container and freeze for up to 3 months. To reheat, microwave a single muffin on high for 20-30 seconds, or warm multiple muffins in a 300°F (150°C) oven for 5-10 minutes until heated through. The streusel may soften slightly upon reheating.

Serving Suggestions

• • Warm with Butter: Enjoy a muffin slightly warmed with a pat of salted butter melting into it.
  • Coffee or Tea Companion: The perfect pairing for your morning coffee, tea, or a glass of cold milk.
  • Brunch Feature: Add these muffins to a brunch spread alongside savory items like quiche or eggs.
  • Simple Dessert: Serve as an easy dessert, perhaps with a small scoop of vanilla ice cream.

Nutrition Information

Nutritional information is an estimate only, calculated using an online nutrition calculator. It may vary depending on specific ingredients used.

• • Calories: 380 kcal
  • Protein: 5g
  • Fat: 18g
  • Saturated Fat: 6g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sodium: 300mg

Frequently Asked Questions

Q: Can I use frozen blueberries?

A: Yes, absolutely! Do not thaw them before adding to the batter. To help prevent sinking and color bleeding, toss the frozen blueberries with 1 tablespoon of the flour mixture before gently folding them in.

Q: Why did my blueberries sink to the bottom?

A: This can happen if the batter is too thin or if the blueberries weren’t coated in flour (especially frozen ones). Ensure your batter isn’t overmixed (which can make it thin) and try tossing the berries lightly in flour first.

Q: How can I make sure my muffins are moist?

A: Avoid overmixing the batter, use room temperature wet ingredients (especially milk and eggs), use oil or melted butter for tenderness, and be careful not to overbake them. Check for doneness at the minimum baking time.

Q: Can I make these muffins gluten-free?

A: Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. Baking times may vary slightly.

Q: Can I make these muffins dairy-free?

A: Yes. Use a plant-based milk (like almond, soy, or oat milk) instead of dairy milk, and ensure you use vegetable oil instead of butter in the muffin batter. For the streusel, use a dairy-free butter alternative.

Q: Can I make mini muffins instead?

A: Yes! This recipe will make approximately 24-30 mini muffins. Reduce the baking time significantly, checking for doneness after 10-12 minutes at 375°F (190°C) after the initial 5 minutes at 400°F (200°C).

Ready to Bake These Delicious Muffins?

There’s nothing quite like a warm, homemade blueberry muffin fresh from the oven. With this simple recipe, you’re moments away from enjoying fluffy, berry-packed treats topped with that irresistible crunchy streusel. Give it a try and bring a little bakery magic into your own kitchen!

Useful Resources

• • • King Arthur Baking: How to Measure Flour – Learn the proper technique for measuring flour to ensure accurate baking results.
    • Serious Eats: The Science of the Best Muffin – An exploration of the muffin method and the science behind achieving tender muffins.
    • USDA FoodData Central: Blueberries – Detailed nutritional information about raw blueberries from the USDA.
    • Sally’s Baking Addiction: Streusel Topping Guide – Tips and tricks for making perfect crumbly streusel topping every time.