Easy Blueberry Streusel Muffins
These Blueberry Streusel Muffins are a delicious breakfast or midday snack option that will satisfy any craving; 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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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 Store & Re-Heat
To store: Blueberry Streusel Muffins, 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: Blueberry Streusel Muffins, 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.
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.
Nutrition Facts
Easy Blueberry Streusel Muffins
Amount per Serving
Calories
159
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
17
mg
6
%
Sodium
83
mg
4
%
Potassium
38
mg
1
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
2
g
4
%
Vitamin A
59
IU
1
%
Vitamin C
1
mg
1
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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