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Full of blueberry goodness and topped with a sugary streusel topping these blueberry muffins may just become your new favorite!
Why You’ll Love This Recipe
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!!
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 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!
Ingredients Needed
- Blueberries, fresh or frozen
- All Purpose Flour
- Butter
- Sugar, granulated sugar and brown sugar
- Egg
- Milk
- Baking Powder
- Salt
- Vanilla Extract
How to Make Blueberry Muffins
- Combine flour, baking powder and salt, sift together.
- Form a well in center of dry ingredients and addd in milk and vanilla.
- Stir just until moistened, batter will be lumpy.
- Cream butter and sugar together in a separate bowl.
- Add in egg and beat until smooth.
- Mix batter into the flour mixture slowly. Do not over stir.
- Fold blueberries into batter gently.
- Spray your muffin tin with a baking spray.
- Add batter, filling each cup about 2/3 full. For a standard muffin tin this is about 1/3 cup of batter.
- Rub sugar, flour and butter together in a small bowl until crumbly
- Add streusel topping to top of blueberry muffins.
- Bake at 400 degrees F until nicely browned, about 20-25 minutes.
- Remove muffins from the oven.
- Run a toothpick, knife, or small spatula around the edge of the muffins, pushing the streusel topping off of the pan and onto the muffin.
- Allow muffins to cool in the pan for a few minutes, then remove the muffins from the pan to cool completely
Tips from leigh Anne
- 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.
- The streusel topping hardens as it cools and it can make it difficult to remove from the pan. 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.
Frequently Asked Questions
How should I store blueberry muffins?
Muffins will stay fresh for several days if you keep them in an airtight container. Make sure muffins have cooled completely before storing.
Can I freeze blueberry muffins?
Yes, to freeze blueberry muffins, make sure they are cooled completely. Place muffins in a single layer in an airtight container or a freezer bag. Store in the freezer for up to three months.
Other favorite muffin and streusel treats:
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Blueberry Muffin Recipe
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:
Emily says
The muffins look amazingly, mouthwateringly, delicious. I will definitely try to make some of these. Thank you
Marti says
Leigh Anne, the muffins look wonderful and I loved your vintage tablecloth find!
Britanie, I make smoothies almost every morning with orange juice, yogurt and frozen fruit. I use bananas, strawberries and other fruits when I can get them in season and on sale. When I find blueberries I wash them and freeze them. They are high in antioxidents. The point of freezing them is they stay at the peak of freshness and make my smoothies really cold and slushy.
Heidi says
Ooooh these look awesome! Blueberries have been reasonably priced lately here, and we’ve just been eating them raw. Time to do a little baking!
P.S. – I nominated you for an award on my blog – go take a look!
Leigh Anne says
Oh and one more idea – they are wonderful served with brown sugar cream – recipe here –
https://www.yourhomebasedmom.com/holiday-breakfast/
Leigh Anne says
Britanie,
Oregon blueberries are the best!! We love them in pancakes and waffles. They make great pies too! I freeze them whole and then eat them like candy. I also like to throw a handful of the frozen ones on my yogurt and granola in the morning! Yum!! Have fun with your blueberries