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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:
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.