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These Blueberry Muffins are tender, full of blueberries and topped with a buttery, sugary crumb topping. Perfect for breakfast or brunch!
Why You’ll Love This Recipe
Fall in the air always puts me in the mood for muffins, and these Blueberry Muffins with Streusel Topping are one of my favorites. I usually make them for breakfast, but thanks to that buttery, sugary streusel on top, they taste a little more like dessert. And I’m perfectly fine with dessert for breakfast!
That Streusel Topping! It’s definitely my favorite part. Streusel is a crumbly mixture of flour, butter, and sugar that bakes into a sweet, buttery topping. It’s such an easy way to dress up a basic blueberry muffin. In fact, I’ve been known to pick off the streusel and eat it all by itself!
Fresh or Frozen Blueberries. You don’t have to wait for blueberry season to make this recipe. These muffins work beautifully with either fresh or frozen blueberries, so you can enjoy them any time of year.
Perfect for Breakfast or Brunch. A batch of homemade blueberry muffins is perfect for a weekend breakfast, brunch, holiday morning, or an afternoon snack with a cup of tea.
Streusel Is Optional—but Highly Recommended! You can leave off the crumb topping and still have a delicious blueberry muffin, but I’m definitely on Team Streusel. That sweet, buttery crunch on top makes these muffins extra special.
Ingredients Needed
- Blueberries, fresh or frozen
- All Purpose Flour
- Butter, softened and salted
- 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
- Don’t Overmix the Batter. Stir the wet and dry ingredients together just until combined. A few small lumps are fine. Overmixing develops the gluten in the flour and can make your muffins tough instead of tender.
- Fresh or Frozen Blueberries Work. Fresh blueberries are wonderful when they’re in season, but frozen berries work well too. If using frozen blueberries, let them thaw and drain before adding them to the muffin batter.
- Coat Frozen Blueberries in Flour. After thawing and draining frozen blueberries, give them a light coating of flour before folding them into the batter. This helps prevent the blueberries from bleeding quite as much into the muffin batter.
- Fold in the Blueberries Gently. Use a spatula to gently fold the berries into the batter so you don’t crush them. This is especially important with thawed frozen blueberries, which are softer than fresh berries.
- Don’t Overfill the Muffin Cups. Fill each muffin cup about 2/3 full so the muffins bake at the same rate. A cookie scoop works great for portioning out the batter without making a mess.
- Don’t Skimp on the Streusel. Sprinkle the crumb topping generously and evenly over each muffin before baking. You want some of that buttery, sugary goodness in every bite.
- Check for Doneness. Insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached. Be careful not to overbake, which can dry out your blueberry muffins.
- 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.
How do I keep the blueberries from sinking in the muffin?
Lightly tossing the blueberries with a small amount of flour before folding them into the batter can help keep them more evenly distributed throughout the muffins.
Why are my muffins tough?
Overmixing is one of the most common causes of tough muffins. Once you add the dry ingredients, stir only until everything is combined. Muffin batter doesn’t need to be perfectly smooth.
A warm blueberry muffin with streusel topping is pretty hard to resist, especially when it’s filled with juicy berries and topped with buttery, sugary crumbs. Make them with fresh blueberries in the summer or frozen berries when blueberries aren’t in season and enjoy them all year long. They’re easy enough for an everyday breakfast but special enough for brunch—and if you find yourself picking a little streusel off the top before serving them, I won’t tell!
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
Tips & Notes:
- Don’t Overmix the Batter. Stir the wet and dry ingredients together just until combined. A few small lumps are fine. Overmixing develops the gluten in the flour and can make your muffins tough instead of tender.
- Fresh or Frozen Blueberries Work. Fresh blueberries are wonderful when they’re in season, but frozen berries work well too. If using frozen blueberries, let them thaw and drain before adding them to the muffin batter.
- Coat Frozen Blueberries in Flour. After thawing and draining frozen blueberries, give them a light coating of flour before folding them into the batter. This helps prevent the blueberries from bleeding quite as much into the muffin batter.
- Fold in the Blueberries Gently. Use a spatula to gently fold the berries into the batter so you don’t crush them. This is especially important with thawed frozen blueberries, which are softer than fresh berries.
- Don’t Overfill the Muffin Cups. Fill each muffin cup about 2/3 full so the muffins bake at the same rate. A cookie scoop works great for portioning out the batter without making a mess.
- Don’t Skimp on the Streusel. Sprinkle the crumb topping generously and evenly over each muffin before baking. You want some of that buttery, sugary goodness in every bite.
- Check for Doneness. Insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached. Be careful not to overbake, which can dry out your blueberry muffins.
- 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.
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.