Blueberry Streusel Muffins

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!

• 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

1. Beat butter and sugar and then mix in the remaining wet ingredients (per the recipe below).
2. Add the dry ingredients and mix until just moistened. Fold in blueberries
3. 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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4.98 from 37 votes

Author Holly Nilsson

Blueberry Streusel Muffins

Author Holly Nilsson

Servings 12 muffins

This blueberry muffin recipe is a childhood favorite with fresh blueberries and a buttery crumb topping.

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Servings 12 muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

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Equipment

• Muffin Pan
• Parchment Muffin Liners
• Mixing Bowls

Ingredients  

1x2x3x

• ▢ 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.

4.98 from 37 votes

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

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