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.
Ingredients
- 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.
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