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!
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What are Blueberry Streusel Muffins?
Blueberry streusel muffins are a type of muffin that features fresh blueberries mixed into a moist and tender batter. They are topped with a sweet and crunchy streusel topping, which adds an extra layer of flavor and texture. The blueberries provide bursts of fruity sweetness throughout the muffins, while the streusel topping adds a delightful crunch. These muffins are perfect for breakfast or as a snack, and they are a popular choice among blueberry lovers.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fresh Blueberry: Toss in 1 tablespoon of flour (the flour keeps them from sinking to the bottom).
- All-purpose flour: Flour acts as a binder, holding the other ingredients together while providing strength, structure, and elasticity.
- Baking Powder & Baking Soda: For leavening.
- Eggs: Use room-temperature eggs as a binder and add moisture and structure to the muffins.
- Kosher Salt: Adds flavor.
- Buttermilk: Homemade Sour milk or Whole Milk would be great here too!
- Unsalted Butter: Feel free to substitute with avocados or neutral oil, such as sunflower or grapeseed oil.
- Granulated Sugar: It adds crunch, tenderness, and depth of flavor.
- Pure vanilla extract & Lemon Zest: To enhance the flavor.
Tools you'll need
- Measuring cups & Measuring spoons
- 12-cup muffin pan
- 12 paper liners
- 2 medium bowls
- Whisk
- Rubber spatula
- large ice cream scoop
- Wire rack
- Fine-mesh sieve
- Liquid measuring cup
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!
Substitutions
- Blueberries: If fresh blueberries are unavailable, you can use frozen ones. Just thaw and drain them before adding them to the batter. Alternatively, you can use dried blueberries or other berries like raspberries or blackberries.
- All-purpose flour: If you prefer a healthier option, you can substitute some or all of the all-purpose flour with whole wheat flour or almond flour. Remember that alternative flours may result in a slightly denser texture.
- Buttermilk: If you don't have buttermilk, add 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes to curdle and thicken before using it in the recipe.
- Unsalted butter: You can use salted butter instead of unsalted butter in the muffin batter, but you may want to reduce the amount of added salt in the recipe to maintain the right balance of flavors.
- Granulated sugar: If you prefer a less sweet muffin, you can reduce the amount of sugar or use alternative sweeteners like honey, maple syrup, or coconut sugar. Remember that this may affect the texture and taste of the muffins.
- Vanilla extract and lemon zest: These ingredients add flavor to the muffins, but you can omit them if you don't have them. Alternatively, you can substitute the lemon with orange zest for a different citrus flavor.
Variations
- Lemon Blueberry Muffins: Add 1 tablespoon of lemon juice and 1 tablespoon of lemon zest to the batter for a refreshing lemon flavor that complements the blueberries.
- Streusel Variations: Customize the topping by adding chopped nuts such as almonds, walnuts, or pecans for extra crunch and flavor. Mix in some cinnamon or nutmeg for a warm and aromatic twist.
- Mixed Berry Muffins: Instead of using only blueberries, mix different types of berries such as raspberries, blackberries, or strawberries for a mixed berry variation. This will add more variety and colors to the Blueberry Streusel Muffins.
- Cream Cheese Filling: Make a cream cheese filling by combining softened cream cheese, sugar, and vanilla extract. Spoon a dollop of the cream cheese mixture into the center of each muffin before baking. It will create a delightful surprise in every bite.
- Streusel Swirl: Create a swirl of streusel within the Blueberry Streusel Muffins batter by adding a layer of batter into the muffin cup, sprinkling streusel on top, and then adding another layer of batter and more streusel. Repeat until the muffin cup is filled.
- Lemon Glaze: Drizzle a tangy lemon glaze on top of the cooled muffins by mixing powdered sugar with lemon juice until you achieve the desired consistency. This adds an extra burst of sweetness and tanginess to the Blueberry Streusel Muffins.
How to Serve
- Warm from the Oven: Enjoy the muffins while they are still warm from the oven. The aroma and the tender texture are at their best during this time. Serve them on a plate or basket for a cozy and comforting treat.
- Room Temperature: Blueberry Streusel Muffins are delicious even at room temperature. Place them on a serving platter or in a muffin tin lined with colorful cupcake liners for a casual presentation. They make a great addition to a brunch spread or a coffee break.
- Accompanied by Butter or Spreads: Enhance the flavor and moistness of the muffins by serving them with a pat of butter or your favorite spreads such as cream cheese, jam, or fruit preserves. Spread it on the muffin, allowing it to melt slightly, and enjoy the combination of flavors.
- Pair with Beverages: Blueberry Streusel Muffins go well with various beverages. Serve them alongside a cup of hot coffee or tea for a comforting morning or afternoon treat. They also complement cold beverages like milk or iced tea.
- Garnished with Fresh Blueberries: To add freshness and visual appeal, garnish the muffins with a few fresh blueberries. This not only adds a pop of color but also highlights the star ingredient of the muffins.
How to Store & Re-Heat
To store: Allow them to cool completely after baking. Once cooled, place them in an airtight container or zip-top bag. You can store them at room temperature for up to 2 days or in the refrigerator for up to 1 week. If storing in the refrigerator, seal the container tightly to prevent the muffins from drying.
To reheat: You can use a few methods. If stored at room temperature, microwave them for 10-15 seconds until warm. You can microwave refrigerated muffins for a few seconds or place them in a preheated oven at 350°F (175°C) for about 5 minutes. Reheating the muffins will help restore theirness and flavor. Once reheated, enjoy them immediately for the best texture and taste.
Make-Ahead
Blueberry Streusel Muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. It will be kept for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the blueberry muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Tips for Making The Best Blueberry Streusel Muffins
- Use fresh blueberries: Fresh blueberries will provide the best flavor and texture in your muffins. They add a sweetness and juiciness that can't be replicated with frozen or dehydrated blueberries.
- Toss blueberries in flour: Coating them in a tablespoon of flour before adding them to the batter will help prevent them from sinking to the bottom of the Blueberry Streusel Muffins during baking. This ensures an even distribution of blueberries throughout each muffin.
- Don't overmix the batter: Overmixing the batter can result in dense and tough muffins. Mix the ingredients just until they are combined. It's okay if a few lumps remain; they will disappear during baking.
- Use room temperature ingredients: Using room temperature eggs and butter will help the ingredients incorporate better and result in a smoother batter. Before starting the recipe, take the eggs and butter out of the refrigerator in advance to bring them to room temperature.
- Don't skip the streusel topping: The topping adds a delicious crunchy texture and extra sweetness to the muffins. Make sure to sprinkle it generously over the muffin batter before baking. Add some chopped nuts or oats to the streusel for added texture if desired.
- Let the muffins cool before removing them from the pan: Allow them to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking apart or sticking to the pan.
- Enjoy them fresh: Blueberry streusel muffins are best enjoyed on the day they are baked—the flavors and textures peak when the muffins are still warm. However, if you have leftovers, store them properly and reheat them gently to enjoy them as close to freshly baked.
FAQ
Why do you Coat your blueberries in flour before adding them to the batter?
Coating the blueberry with flour before adding it to the batter prevents the blueberry pieces from sinking to the bottom of the muffin. It also aids in ensuring that they blend easily without discoloring the batter.
My Blueberry Streusel muffins collapsed in the center. What happened?
Muffins can collapse if they're undercooked in the center. Ensure you bake them long enough for a toothpick inserted into the center to come out clean. It's also essential not to overfill the muffin cups; they should be filled almost full, not to the brim.
Can I Substitute the buttermilk?
You can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the best blueberry streusel muffins.
What is the secret to making moist blueberry streusel Muffins?
You can do a few things to ensure your blueberry streusel muffins are moist and delicious. First, use oil or a combination of unsalted butter and oil. These fats help create a moist and tender texture while flavoring the muffin. Second, before mixing the batter, be sure to preheat your oven; this will help the Blueberry Streusel Muffins cook more evenly and prevent them from drying. Third, don’t overmix the batter – overmixing can result in tough, dry muffins. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
My muffins stuck to the paper liners. How can I prevent this?
To prevent muffins from sticking to the paper liners, use non-stick paper liners or lightly grease the liners with cooking spray. Additionally, letting the Blueberry Streusel Muffins cool in the pan for a few minutes before removing them can help.
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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.