Blueberry Muffins with Streusel Topping

These freshly baked blueberry muffins are golden brown on the outside and fluffy on the inside with plump, juicy blueberries scattered throughout. The crowning glory is the streusel topping—a delightful mix of crumbly brown cinnamon sugar, flour, and butter sprinkled generously on top. Simply irresistible!

*Disclosure: I participate in affiliate programs and may earn commissions if you shop through the links used on this website.

There are so many different variations of blueberry muffin out there, but my favorite are always the cake-y, crumbly kind that taste like a cross between a cupcake and a muffin. Are they sweeter and probably less healthy? Sure - but I just don’t care. Sometimes its worth it to indulge! Doesn’t the saying go “everything in small amounts”? This blueberry muffin with streusel topping recipe delivers it all. I hope you like it!

Recipe Tips

Removing the muffins from the oven at the right time is crucial - if you over bake them they will be dry, and that’s no fun. I like to stick a knife into a muffin and check to see if the knife comes out with just the slightest amount of batter streaks - clean but not squeaky clean. Then once I’ve removed them from the oven I let them sit in the pan for between two and five minutes to finish cooking. I use this method for baking cookies as well and it works like a dream. Get ready for some super moist muffins!

How to Store Blueberry Muffins with Streusel Topping

Store these muffins at room temperature in an air tight container for up to two days, or store them in the refrigerator for up to five days. If stored in the refigerator, let them stand at room temperature for 30 minutes, or pop them in the microwave for five to ten seconds to warm them to room temperature.

You can also freeze these muffins easily. Just place them (fully baked and cooled) in an air tight freezer container and store them in the freezer for up to three months. Remove them from the freezer and place them in the refrigerator 24 hours prior to serving.

How to Make Blueberry Muffins with Streusel Topping

Ingredients

• 2 cup all-purpose flour

• 1 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 eggs, beaten

• 1 1/2 teaspoon vanilla extract

• 3/4 cup buttermilk or plain milk with a squeeze of lemon added to it

• 1/2 cup butter, melted

• 1 cup frozen blueberries

Streusel Topping

• 1/4 cup all-purpose flour

• 1/4 cup sugar

• 1/4 teaspoon ground cinnamon

• pinch of salt

• 2 tablespoons butter

Directions

Preheat the oven to 400 degrees Fahrenheit. Line a cupcake pan with baking cups.

Prepare the Streusel Topping

In a small bowl combine the flour, sugar, and ground cinnamon until well blended. Using a pastry cutter, cut in the butter until the largest crumbs are about the size of a pea.

Prepare the Muffins

In a large bowl, combine the flour, sugar, baking powder, and salt. Mix with a fork until well combined.

In a liquid measuring cup, combine milk, cooking oil, egg, and vanilla.

Add milk mixture to flour mixture and fold in using a spatula until just moistened - the batter should not be completely combined, and instead should be lumpy. Carefully fold in blueberries so as not to over mix the batter.

Spoon batter into cupcake pan, filling each cup about 3/4 full. With a spoon, sprinkle streusel over the batter. You can use as much or as little as you like.

Place in the oven and bake for 18-20 minutes or until edges are lightly golden and a knife inserted comes out almost clean.

Let muffins stand for about five minutes, then remove them from the pan and let them cool completely.

---

More cozy baked goods, please!

Try this pumpkin spice cake with cinnamon swirl or my favorite spiced bourbon chocolate banana bread.

Blueberry Muffins with Streusel Topping

Print

With ImageWithout Image

Yield: 12

Author: Jessie Cagliero

Prep time: 20 MinCook time: 18 MinTotal time: 38 Min

Craving blueberry pancakes but haven't got the time? Try this simple pancake hack for that classic blueberry melt in your mouth flavor. It only takes about five minutes!

Ingredients

Muffin

• 1 3/4 cup all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 egg, beaten
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup butter, melted
• 1 cup fresh blueberries

Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• pinch of salt
• 1/4 cup butter

Instructions

Prep

1. Preheat the oven to 400 degrees Fahrenheit. Line a cupcake pan with baking cups.

Prepare the Streusel Topping

1. In a small bowl combine the flour, sugar, and ground cinnamon until well blended. Using a pastry cutter, cut in the butter until the largest crumbs are about the size of a pea.

Prepare the Muffins

1. In a large bowl, combine the flour, sugar, baking powder, and salt. Mix with a fork until well combined.
2. In a liquid measuring cup, combine milk, cooking oil, egg, and vanilla.
3. Add milk mixture to flour mixture and fold in using a spatula until just moistened - the batter should not be completely combined, and instead should be lumpy. Carefully fold in blueberries so as not to over mix the batter.
4. Spoon batter into cupcake pan, filling each cup about 2/3 full. With a spoon, sprinkle streusel over the batter. You can use as much or as little as you like.
5. Place in the oven and bake for 18-20 minutes or until edges are lightly golden and a knife inserted comes out almost clean.
6. Let muffins stand for about five minutes, then remove them from the pan and let them cool completely.

Nutrition Facts

Calories

292

Fat

13 g

Sat. Fat

8 g

Carbs

41 g

Fiber

1 g

Net carbs

40 g

Sugar

23 g

Protein

4 g

Sodium

229 mg

Cholesterol

59 mg

*Nutrition is auto-calculated by recipes generator.

www.themoddaisy.com/blog/Blueberry Muffins with Streusel Topping

blueberry, streusel, muffins, baked goods

breakfast, dessert, snack

Did you make this recipe?

Tag @themoddaisy on instagram and hashtag it #themoddaisyrecipes