Full of blueberry goodness and topped with a sugary streusel topping these Streusel Blueberry muffins may just be the best muffin ever!
We are big muffin fans at our house and love starting the day with a fresh, warm muffin. One of our favorites include these Cinnamon Roll Muffins, which taste just like a cinnamon roll! Pick your favorite flavor of jam to put inside these Jam Muffins and these Orange Muffins remind me of a creamsicle!
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!!
We have a blueberry bush in our backyard but those berries are usually eaten right off the bush either by us or the birds, who ever gets there first. So I always pick some up at the local Farmer’s Market or the grocery store. I also love to go to a local You Pick farm so I can stock my freezer full of blueberries to use throughout the winter.
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.
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 blueberry treats:
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Streusel Blueberry Muffins Recipe
Blueberry Muffins with Streusel Topping
- 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
- 1/2 cup packed brown sugar
- 1/4 cup all purpose flour
- 1/4 cup butter
- In a large bowl put flour, baking powder and salt. Sift together.
- Make a well in center of dry ingredients.
- In another bowl cream butter and sugar, add in egg and beat until smooth
- Mix together milk and vanilla and pour into well. Stir just to moisten. Batter will be lumpy.
- 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
- In small bowl rub sugar, flour and butter until crumbly
- Sprinkle muffin with topping prior to baking
Originally posted August 9, 2009
If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!