Blueberry Streusel Muffins have a special place in my heart. Growing up, my mother would bake these delightful treats every Sunday morning. The aroma of fresh blueberries and sweet vanilla filled our home, making it impossible to resist grabbing one right out of the oven. As I bit into the soft, moist muffin, the buttery streusel topping crumbled beautifully, adding the perfect texture. Now, I love sharing this easy blueberry streusel muffins recipe with friends and family, creating sweet memories just like my mother did. Let’s get cooking!
Why You’ll Love This Blueberry Streusel Muffins
- Soft and moist texture that melts in your mouth
- Quick prep time, ready in just 35 minutes
- Perfect for breakfast or brunch gatherings
- Deliciously sweet and bursting with fresh blueberries
- Kid-friendly and family-approved, even picky eaters love them
- Healthy options available, including gluten-free variations
- Customize with nuts or other fruits for added flavor
- Ideal for meal prep or freezing for busy mornings
Ingredients for Blueberry Streusel Muffins
Here’s everything you need for these scrumptious muffins:
- 1 ½ cups all-purpose flour – the base for fluffy muffins
- ¾ cup granulated sugar – for sweetness
- 2 teaspoons baking powder – helps muffins rise
- ¼ teaspoon salt – enhances flavor
- ⅓ cup unsalted butter, melted – adds richness
- ½ cup milk – keeps muffins moist
- 1 egg – binds ingredients together
- 1 teaspoon vanilla extract – for aromatic flavor
- 1 cup blueberries (fresh or frozen, tossed in flour) – bursts of flavor in every bite
- ⅓ cup brown sugar – for the delicious streusel topping
- 2 tablespoons all-purpose flour – thickens streusel
- ¼ teaspoon ground cinnamon – adds warmth
- 2 tablespoons cold unsalted butter – creates crumbly texture for streusel
How to Make Blueberry Streusel Muffins
- Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners to prevent sticking.
- Step 2: In a small bowl, mix ⅓ cup brown sugar, 2 tablespoons all-purpose flour, and ¼ teaspoon ground cinnamon for the streusel. Cut in 2 tablespoons cold unsalted butter until crumbly. Set aside.
- Step 3: In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
- Step 4: In another bowl, mix ⅓ cup melted unsalted butter, ½ cup milk, 1 egg, and 1 teaspoon vanilla extract.
- Step 5: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix!
- Step 6: Toss 1 cup blueberries in a bit of flour and fold them gently into the batter.
- Step 7: Fill each muffin cup about ¾ full with the batter.
- Step 8: Sprinkle the streusel topping generously over each muffin.
- Step 9: Bake for 20-25 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Pro Tips for the Best Blueberry Streusel Muffins
These tricks guarantee success every time:
- Always toss blueberries in flour to prevent sinking.
- Don’t overmix the batter; it keeps muffins fluffy.
- Use room temperature ingredients for a better rise.
What’s the secret to perfect Blueberry Streusel Muffins?
Ensure that your butter is just melted—too hot can cook the egg when combined. This keeps the muffins tender and moist!
Can I make Blueberry Streusel Muffins ahead of time?
Yes! You can prepare the batter a day in advance and refrigerate it. Just add a few minutes to the baking time if cold.
How do I avoid common mistakes with Blueberry Streusel Muffins?
Be careful not to overmix your batter; this can lead to dense muffins. Also, ensure your baking powder is fresh for proper rising.
Best Ways to Serve Blueberry Streusel Muffins
Enjoy these muffins warm from the oven with a smear of butter or a drizzle of honey. They pair wonderfully with a cup of coffee or tea, making them perfect for brunch. You can also serve them alongside yogurt or fresh fruit for a balanced breakfast.
Nutrition Facts for Blueberry Streusel Muffins
Per muffin (recipe makes 12 servings):
- Calories: 210
- Fat: 9g
- Saturated Fat: 5g
- Protein: 3g
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 12g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Blueberry Streusel Muffins
Allow your muffins to cool completely before storing. Place them in an airtight container and keep them in the fridge for 3-4 days or freeze for up to 3 months. To reheat, pop them in the microwave for about 10 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.
Frequently Asked Questions About Blueberry Streusel Muffins
Can I freeze Blueberry Streusel Muffins?
Absolutely! Wrap each muffin in plastic wrap, then store in a freezer-safe bag. They can last up to 3 months in the freezer.
What can I use instead of eggs in this recipe?
You can use a flaxseed meal or applesauce as a substitute. Use 1/4 cup of unsweetened applesauce for each egg.
Are Blueberry Streusel Muffins healthy?
They can be! You can make healthy blueberry streusel muffins by substituting whole wheat flour and reducing sugar. Consider adding nuts for extra nutrients.
What’s the difference between blueberry muffins and blueberry streusel muffins?
Blueberry streusel muffins feature a sweet crumb topping that adds texture and flavor, while traditional blueberry muffins typically do not.
Variations of Blueberry Streusel Muffins You Can Try
Feel free to experiment with your muffins! You can create vegan blueberry streusel muffins by substituting almond milk and flax eggs. For a twist, try adding lemon zest or using mixed berries instead of blueberries for a delightful change!
Print
Best Blueberry Streusel Muffins: Perfectly Moist Delight
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Perfect Blueberry Streusel Muffins are soft, moist, and topped with a buttery crumble. Bursting with fresh or frozen blueberries and sweet vanilla flavor, they’re an ideal homemade breakfast or brunch treat.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup unsalted butter, melted
- ½ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen, tossed in flour)
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter
Instructions
- In a small bowl, mix brown sugar, flour, and cinnamon for the streusel. Cut in the butter until crumbly. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, milk, egg, and vanilla extract.
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Toss blueberries in a bit of flour and fold them gently into the batter.
- Line a muffin tin with paper liners. Fill each ¾ full with batter.
- Sprinkle streusel topping generously over each muffin.
- Bake at 375°F (190°C) for 20–25 minutes or until a toothpick comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- This recipe is perfect for freezing or enjoying fresh out of the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
