These Blueberry Streusel Muffins are a delicious breakfast or midday snack option that will satisfy any craving; they are made with fresh blueberries and topped with a streusel topping that is sweet and crunchy.
Furthermore, the recipe is easy and simple and can be made with frozen or dehydrated blueberries!
How to Make Blueberry Streusel Muffins
Note: The full instructions are provided in the recipe card below.
Whisk together the flour, sugars, and cinnamon in a small bowl. Work in the softened butter with your fingers until evenly moistened with large and medium crumbs.; keep in the refrigerator until needed.
Preheat the oven to 375 °F. Line a 12-cup muffin pan with paper liners. Spray the pan and the liners with non-stick cooking spray. Whisk together the flour, baking powder, and baking soda in a medium bowl. In a stand mixer with the paddle attachment, beat the softened butter and sugar until light and fluffy for about 5 minutes.
Next, add the eggs one at a time, scraping down the sides of the bowl and whisking well after each addition. Finally, whisk in the vanilla extract and lemon zest. Add the flour mixture, alternating with the buttermilk, beating until combined (the batter will be thick).
In another bowl, toss the blueberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Add the blueberries to the batter and fold gently with a rubber spatula until evenly distributed. Do not overmix! Divide the batter evenly into each cup in the prepared muffin pan, filling them almost full, and divide the streusel topping among the muffins, pressing lightly (the muffin will be full).
Bake the Blueberry Streusel Muffins for about 25 to 27 minutes or until a tester inserted into the center comes out clean. Let it cool in the pan for at least 10 minutes before turning it out. Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the Blueberry Streusel Muffins to a rack to cool completely.
Serve immediately or store the cooled Blueberry Streusel Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Enjoy!
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📖 Recipe
Easy Blueberry Streusel Muffins
Tools
Ingredients
For the Blueberry Muffins
- 270 g (2 cups) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup avocado oil , grape oil, sunflower oil expeller pressed, canola oil, or 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs , room temperature
- 1 tablespoon pure vanilla extract
- ½ cup buttermilk , shaken or sour milk
- 1-½ cups fresh blueberries (you can substitute with any berry you have on hand)
- 2 tablespoons turbinado sugar
- Zest from 1 Lemon
For the Streusel:
- 2 tablespoons unsalted butter , melted
- 4 tablespoons light brown sugar
- 4 tablespoons granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
Instructions
For the Streusel:
- In a small bowl, whisk together the flour, sugars, cinnamon, and zest. Work in the melted butter with your fingers until evenly moistened; keep in the refrigerator until needed.
For the Blueberry Muffins:
- Preheat the oven to 375 °F. Line a (2) 12-cup muffin pan with paper liners. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, sift together the flour and baking soda.
- In the large bowl, whisk together the avocado oil and sugars until blended, about 1 minute. Next, add the eggs one at a time, scraping down the sides of the bowl and whisking well after each addition. Finally, whisk in the vanilla extract and lemon zest.
- Gradually add the flour mixture, alternating with the buttermilk, whisking until just combined (the batter will be very thick). Add the blueberries to the batter and fold gently with a rubber spatula until evenly distributed. Do not overmix!
- Divide the batter evenly into each cup in the prepared muffin tin, filling them almost full, and sprinkle the streusel mixture evenly over the muffins.
- Bake the Blueberry Streusel Muffins for about 25 to 30 minutes or until a tester inserted into the center, comes out clean.
- Let cool in the pan for at least 10 minutes before turning out. Then, transfer the blueberry Streusel muffins to a rack to cool completely.
- If necessary, run a knife around the edge of each blueberry streusel muffin to free it from the pan. Serve immediately or store in an airtight container at room temperature for up to 3 days. Enjoy!
Notes
- How to make the Homemade Buttermilk: Add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Use as needed in a recipe, or cover and refrigerate until needed.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don't overdo it when it comes to mixing; mix until just combined. Before folding in the blueberries, toss them with a little flour; without it, they will sink to the bottom of the muffin cups. Do not overcook them.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
