Homemade blueberry streusel muffins are a super easy treat, snack, or breakfast.
These muffins turn out light and moist with lots of fresh berries and a buttery cinnamon streusel topping!
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- These blueberry muffins are a delicious treat made with a handful of staple pantry ingredients.
- Make and freeze extra muffins to pop in a backpack or briefcase.
- Bake in any size – mini muffins, medium, or jumbo-sized muffins, and enjoy them anytime!
Ingredients for Blueberry Muffins
- Flour: The base of these muffins is all-purpose flour. If you’re gluten-free, a 1:1 gluten-free flour blend can be substituted.
- Baking Powder: This is the leavening agent and it helps the muffins rise and become fluffy.
- Sugar: Granulated white sugar is added for sweetness and texture.
- Milk: Adds moisture and richness – it can be replaced with any dairy-free alternative like almond milk.
- Butter: Use melted unsalted butter for richness, flavor, and moisture. If you have salted butter, skip the salt in the recipe.
- Egg: Binds the ingredients together and adds structure.
- Almond Extract: This gives a lovely flavor that pairs beautifully with the blueberries. Replace it with 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, or ½ tsp cinnamon.
- Blueberries: Fresh or frozen blueberries work just fine in this recipe. If using frozen berries, they may discolor the batter a little bit – be sure not to thaw them first.
Streusel Topping: A delightful mix of flour, sugar, softened butter, cinnamon, and a pinch of salt. It creates a sweet, crumbly topping that’s irresistible. For a nuttier flavor, you can add a bit of ground almonds or oats.
How to Make Blueberry Streusel Muffins
- Beat butter and sugar and then mix in the remaining wet ingredients (per the recipe below).
- Add the dry ingredients and mix until just moistened. Fold in blueberries
- Divide the muffin batter into a prepared muffin tin, top with the streusel mix and bake.
Tips
- Line the muffin well with paper liners for easy clean up.
- Combine ingredients just until mixed.
Storing Muffins
- Keep blueberry streusel muffins in a covered container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze individual muffins by wrapping them in plastic wrap and then placing them in a zippered bag for up to 3 months.
- Thaw at room temperature or heat them in the microwave at 30-second intervals until warmed.
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Ingredients
- 1 ¾ cups all-purpose flour + 1 tablespoon for dusting blueberries
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¾ cup milk
- ¼ cup butter melted
- 1 egg room temperature
- ½ teaspoon almond extract or 1 teaspoon vanilla extract
- 1 ¾ cups fresh blueberries divided
Streusel Topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup butter softened
- ¾ teaspoon cinnamon
- pinch salt
Instructions
- Preheat the oven to 400°F and line a muffin pan with liners.
- In a large bowl, combine 1¾ cup flour, baking powder, sugar, and salt.
- In a medium bowl whisk together the milk, egg, butter, and almond extract. Pour into the dry ingredients and stir just until slightly moistened.
- Toss 1 ¼ cups of blueberries with 1 tablespoon of flour. Add to the batter and gently stir just until combined. Divide among 12 muffin cups.
- For the streusel, combine flour, sugar, butter, cinnamon, and salt. Mix well to combine, the mixture should hold when pinched.
- Top the muffins with the remaining ½ cup of blueberries and sprinkle the streusel over top.
- Turn the oven down to 375℉ and bake the muffins for 16-20 minutes or until a toothpick comes out clean. Remove from the pan and cool on a baking rack.
Notes
For Frozen Blueberries: Do not thaw first. Increase baking time by 4 to 6 minutes.
For bigger streusel pieces, gently press pieces together before sprinkling over the muffins.
Nutrition Information
Calories: 234 | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 169mg | Potassium: 165mg | Fiber: 1g | Sugar: 19g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Muffins, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This recipe says 1Tablespoon of baking powder! Did you mean teaspoon? A tablespoon seems like a lot to me
This recipe is correct as written. Enjoy Jane!