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Full of blueberry goodness and topped with a sugary streusel topping these Streusel Blueberry muffins may just be the best muffin ever!
Blueberry Muffins with Streusel Topping
Fall is in the air around here and that always puts me in the mood for muffins. Although I usually make these Streusel Blueberry Muffins for breakfast, they taste more like dessert. The sugary, streusel topping is the best part!!
Should I Use Fresh or Frozen Blueberries?
This recipe works well with fresh blueberries or frozen. If using frozen berries, let them thaw and drain before adding them to the batter. I will also give them a light coating of flour before adding them in so that they don’t bleed as much over the batter.
What is Streusel?
What is Streusel?A streusel is a crumbly topping of flour, butter and sugar that is baked on top of muffins, breads, and pies.
A streusel topping can dress up any muffin and I always use it on these yummy apple muffins too. If you prefer, the muffin is still delicious without the streusel topping but I much prefer them with the topping. In fact, I have been known to pick the topping off and only eat it!
How to Make Streusel Blueberry Muffins
Mix together your muffin batter. The trick to a nice tender muffin is not to overmix the batter, just stir until the ingredients are combined. I prefer to do it by hand instead of in a stand mixer because there is less of a chance over mixing.
Spray your muffin tin with a baking spray and then add your batter, fill each opening with 1/3 cup of batter.
Sprinkle the top of each muffin with streusel topping. The streusel topping should have the consistency of thick wet sand.
The streusel topping has a tendency to spread as the muffin bakes. As soon as I remove the muffins from the oven I take a knife or a small spatula and push any streusel topping that has spread onto the muffin tin back onto the muffin. As the sugary streusel cools, it hardens up and can act like a glue making it difficult to remove your muffin from the pan if you don’t push it back onto the muffin.
Cool the muffins for a few minutes in the pan and then remove the muffins from the pan to cool completely. Leaving them in the muffin tin too long can make them difficult to get out. If you have any problem getting the muffins out run the point of a sharp knife or a toothpick around the edge of the muffin to help loosen it.
How to Store and Freeze Muffins
Muffins will stay freeze for several days if you keep them in an airtight container. If you want to freeze them, be sure they are completely cool and place them in an airtight container or a freezer bag in a single layer. They will freeze well for up to 3 months.
Other favorite muffin and streusel treats:
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Blueberry Muffins with Streusel Topping
Ingredients
- 1 3/4 cup All purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter
- 1/2 cup sugar
- 1 egg
- 3/4 cup Milk
- 1 tsp vanilla
- 1 cup blueberries fresh or frozen
- 1 Tbsp all purpose flour
Streusel Topping:
- 1/2 cup packed brown sugar
- 1/4 cup all purpose flour
- 1/4 cup butter
Instructions
- In a large bowl put flour, baking powder and salt. Sift together.
- Make a well in center of dry ingredients. Add in milk and vanilla. Stir just until moistened, batter will be lumpy.
- In another bowl cream butter and sugar, add in egg and beat until smooth. Gently mix into the flour mixture.
- Gently fold blueberries into batter.
- Fill greased muffin cups with 1/3 cup batter.
- Add streusel topping (see below) if desired.
- Bake in 400 degreen oven for 20-25 minutes until nicely browned.
- After you remove them from the oven loosen around the edges and push streusel topping that has spread onto the muffin tin back onto the muffin .
- The streusel topping hardens as it cools and it can make it difficult to remove from the pan.
- I just run a toothpick around the edge, pushing the streusel topping off of the pan and onto the muffin
Streusel Topping:
- In small bowl rub sugar, flour and butter until crumbly
- Sprinkle muffin with topping prior to baking
Nutrition Facts:
Originally posted August 9, 2009
Gerri Keating says
Am I the only one trying to figure out when to add the creamed butter, sugar and egg mixture to the flour mixture? I do not see what to do with it after creaming it.
Leigh Anne Wilkes says
Sorry about that, I have clarified the directions.
Sharon says
I was craving something that wasn’t all the Christmas goodies I have in the house right now and these fit the bill. A lovely muffin with a streusel topping was perfect and very quick to pop into the oven. Family are enjoying them as well and I told them to eat them quick or I will have them all gone by tomorrow. I kept my Mother’s copy of Company’s Coming booklets all kept in the official binder. It looks like it might be something Safeway sold where you collected the booklets over the weeks and then got the official binder. They are always the best recipes in there. Thank you for sharing this wonderful recipe.
Leigh Anne says
So glad you enjoyed it
Teena says
Leigh Anne, I had blueberry muffins on the brain for a few days and had seen your recipe some time ago but had not made them. I made them this morning and this is a fantastic recipe! Your muffins look prettier than mine turned out and yours are more golden looking, but they taste so good. Just wanted to tell you. I know this is a very busy time for you and I marvel at how you do just what you do! Thanks for the great info. you always share..take care..
Roxanne says
I am eating one of these as I type this… yum! We made them for a church picnic today, so we made them in mini muffin cups, which are adorable and delicious. Luckily, I had enough batter leftover to make myself a jumbo muffin in a ramiken. 🙂 I used whole wheat flour and a bit more blueberries, because I had them. Turned out great! Thanks for the recipe!