Blueberry Streusel Muffins

You know what? This Blueberry Streusel Muffins recipe delivers juicy bursts of blueberry and crumbly streusel topping for an easy breakfast or tasty snack any time.

Why You’ll Love Blueberry Streusel Muffins

• Bursting with fresh or frozen blueberries for a sweet-tart flavor
• Buttery streusel topping adds a golden crunch every bite
• Ready in under an hour—ideal as a quick brunch recipe
• Simple pantry staples—perfect for homemade treats any day
• Fine-tune sugar level for a gentle touch of sweet desserts nostalgia
• Perfect for a laid-back easy breakfast or a tasty snack any time
• Makes your kitchen smell like Sunday morning with baked goods comfort
• Customizable fruit fillings—mix raspberries, peaches, or apples for variety

Often I bring these to my granddaughter’s soccer games, and they vanish faster than you can say “Blueberry Muffins”—in fact, 4 out of 5 friends pick this over store-bought treats. Let’s gather our ingredients next.

Ingredients for Blueberry Streusel Muffins

• 2 cups (240g) all-purpose flour (King Arthur Flour recommended)
• ½ cup (100g) granulated sugar
• ¼ cup (50g) packed brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg, room temperature
• 1 cup (240ml) buttermilk (or 1 tbsp lemon juice + milk)
• ⅓ cup (80ml) melted butter (or coconut oil for dairy-free swaps)
• 1 tsp vanilla extract
• 1–1½ cups (150–200g) fresh or frozen blueberries (no need to thaw)

With everything measured out, we’re ready to mix and bake this tasty batch.

Directions

1. Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners. This setup means less post-bake scrubbing—trust me, one less chore in the morning. If you prefer silicone cups, just brush with a little melted butter or non-stick spray to help the muffins pop right out.
2. In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, ¼ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until no white pockets remain. A good whisk makes sure your streusel topping holds up and prevents surprises. When I weigh ingredients on my kitchen scale, the muffins come out uniform every time—no guesswork needed.
3. Beat 1 large egg in a separate bowl, then stir in 1 cup buttermilk, ⅓ cup melted butter, and 1 teaspoon vanilla extract until the mixture is smooth and slightly frothy. That foam signals even mixing, which helps your crumb stay tender. I often swap the butter for melted coconut oil for a tropical twist—just follow your taste buds.
4. Create a well in the center of the dry ingredients, pour in the wet mixture, and fold gently with a spatula. Stop stirring when you still see bits of dry flour—that little imperfection means extra fluffiness. Overmixing can lead to a rubbery texture, a trap many home bakers fall into.
5. Gently fold in 1–1½ cups of fresh or frozen blueberries, scooping from the bottom up to keep the berries intact. Crushing them leads to batter that’s more purple than blue, so handle with care. If a couple berries sneak to the bottom of the bowl, no worries—just lift them out and tuck them back in as you spoon.
6. In a small bowl, whisk together ⅓ cup flour, ¼ cup brown sugar, and a pinch of cinnamon. Cut in 2 tablespoons of cold butter using a pastry cutter, two forks, or even a cold knife until you get pea-sized crumbs. This streusel topping adds that irresistible crunch—skip it at your own risk!
7. Using a ¼-cup scoop or spoon, fill each muffin cup about three-quarters full, and brace yourself for picture-perfect domed tops. Uniform scooping ensures even bake times, so it’s worth the extra five seconds per cup. If you want a true bakery vibe, swirl the batter lightly to create peaks before adding the topping.
8. Sprinkle the streusel crumb evenly over each filled cup, pressing gently so it clings but still looks textured. This method locks in flavor and keeps the topping from falling off. For extra flair, toss a few whole blueberries on top for visual appeal.
9. Bake on the center rack for 20–25 minutes, rotating the tin halfway through if your oven runs hot. Muffins are done when the tops turn golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Avoid overbaking—drier centers can sneak up on you if you stray from the timer.
10. Let the muffins rest in the tin for 5 minutes; this brief pause allows crumbs to settle, making removal easier. Transfer them to a wire rack so air can circulate and prevent soggy bottoms. This cooling step also helps the fruit fillings set perfectly.
11. If you’re craving extra crispness, slide the rack to the top position and broil on high for 30–45 seconds—watch like a hawk so they don’t darken too much. A quick broil caramelizes sugars in the streusel, turning simple muffins into a showstopper. Just keep the oven door slightly ajar for even heat.
12. Serve warm, at room temperature, or even chilled with a dollop of vanilla yogurt or a smear of honey butter. These muffins double as sweet desserts and make a delightful midday pick-me-up. Pack them in lunchboxes or bring them to potlucks—they’re guaranteed to vanish fast.

Servings & Timing

• Yield: Makes 12 Blueberry Streusel Muffins
• Prep Time: 15 minutes
• Bake Time: 20–25 minutes
• Rest Time: 5 minutes cooling
• Total Time: About 45 minutes from start to finish

Variations

• Streusel Berry Medley: Swap half the blueberries for raspberries for a vibrant twist.
• Lemon Zest: Add 1 tbsp lemon zest to batter for a bright, citrusy aroma.
• Chocolate Chip: Stir in ½ cup mini chocolate chips for a dessert-like treat.
• Oat-Topped: Mix in 2 tbsp rolled oats into the streusel for a hearty texture.
• Vegan Version: Use a flax egg, non-dairy milk, and coconut oil instead of butter.
• Protein Boost: Add 2 tbsp vanilla protein powder and reduce flour accordingly.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze in a zip-top bag for up to 3 months. To thaw, let them sit at room temperature or microwave a frozen muffin on low power for 30–45 seconds. For a freshly baked taste, reheat in a 325°F oven for 5–7 minutes until just warm—avoiding soggy centers in your pantry of homemade treats.

FAQs

1. Can I use frozen blueberries?
   Yes—toss them in a little flour before adding to prevent sinking, and they’ll bake perfectly without watering down the batter.
2. Why are my muffins dense?
   A dense muffin often means the batter was overmixed. Stir until just combined to keep the crumb light and tender.
3. How do I get that bakery-style dome?
   Fill the cups three-quarters full and bake at 375°F; the high heat, plus room-temperature ingredients, encourages that lofty rise.
4. Can I prepare the streusel topping ahead?
   Absolutely—blend the crumbs and store in the fridge for up to 2 days so the butter stays cold and flaky.
5. What’s a good non-dairy swap?
   Use coconut oil or vegan butter plus almond or oat milk mixed with a squeeze of lemon juice for tang.
6. Are these muffins freezer-friendly?
   Definitely—freeze after cooling, then reheat as noted above for a quick and easy breakfast fix.
7. How do I keep blueberries from bleeding?
   Handle them gently, fold them lightly, and dust with flour so the color stays bright instead of washing into the batter.

Conclusion

These Blueberry Streusel Muffins marry juicy fruit fillings with a golden streusel topping for an irresistible homemade treat. They shine as a brunch recipe, easy breakfast, or sweet dessert anytime you crave baked goods comfort. Give this recipe a whirl, leave your tips in the comments, and don’t miss our berry coffee cake and peach cobbler recipes for more tasty snack ideas!

Blueberry Streusel Muffins

This Blueberry Streusel Muffins recipe delivers juicy bursts of blueberry and crumbly streusel topping for an easy breakfast or tasty snack any time.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Ingredients

  

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• 2 cups all-purpose flour King Arthur Flour recommended
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg room temperature
• 1 cup buttermilk or 1 tbsp lemon juice + milk
• 1/3 cup melted butter or coconut oil for dairy-free swaps
• 1 tsp vanilla extract
• 1-1 1/2 cups blueberries fresh or frozen, no need to thaw

Instructions

 

• Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
• Whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl until well combined.
• In a separate bowl, beat the egg, then stir in buttermilk, melted butter, and vanilla extract until smooth and slightly frothy.
• Create a well in the center of the dry ingredients, pour in the wet mixture, and fold gently with a spatula until just combined.
• Gently fold in the fresh or frozen blueberries until evenly distributed throughout the batter.
• In a small bowl, whisk together flour, brown sugar, and cinnamon. Cut in cold butter until pea-sized crumbs form.
• Scoop the batter into the muffin cups, then sprinkle the streusel crumb topping over each filled cup.
• Bake for 20–25 minutes until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For extra crispness, broil the muffins for 30–45 seconds after baking. Serve warm, at room temperature, or chilled for different textures and flavors. Store in an airtight container for up to 3 days.

Keyword Baked Goods, Blueberry Muffins, Homemade Treats, Streusel Topping

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