This post may contain affiliate links. Please see disclosure policy here.
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?
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:
Be sure and follow me over on You Tube for weekly cooking demos.
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
Vicki says
Just made these this morning – delish! Made a mess of the muffin pan – I must have put too much in the muffin cups; the brown sugar topping spilled & kind of burned on the tin. BUT the muffins & the topping that stayed on top were divine!! Hubby was quite impressed & we had enough extra to share a few with our new neighbors!
Belinda Farmer says
These look wonderful and delicious. I was wondering if there is a secret to keeping the blueberries from sinking to the bottom of the muffins. Everytime I make either blueberry muffins or blueberry poundcake the blueberries end up at the bottom. My recipies call to dredge them in flour, which I do and I also made it once without dredging them and it did the same thing. I will be trying this recipie soon. It will be the 3rd recipie of yours that I have made. Love following your blog.
Rebecca O says
Inspired by some of your recent posts, a lot of my co-workers and I have decided to get together and have a cupcake party. I just discovered what recipe I am going to make, I love blueberries.
Kathy Perrins says
I just made them, they are awesome. I have 4 missionaries here writing letters on their preparation day, they love them too. I will take some over to Tamara. I made 12, they are a great size. I like this: Brown Sugar Muffins
1/2 cup butter
1 cup brown sugar
1 egg
1 cup milk
1/4 cup nuts
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
1 tsp soda
Combine flour, soda, and salt in a bowl; set aside. In another bowl, cream butter and sugar, then add the egg, milk, and vanilla. Stir in the flour mixture and last of all nuts. Place in greased muffin tins. Bake at 350 degrees for 15 minutes. Yield: 12 muggins
I posted it on “My Girls Kitchen.blogspot.com
Vicki says
These look divine!! I just wish I had read this before my weekly grocery trip…we have company coming at the end of August & these will definitely be on the menu! That’s a good idea about keeping the berries frozen for a snack, too.