If you are searching for a truly delightful treat that’s bursting with juicy sweetness and topped with a crunchy, buttery crumble, look no further than this Blueberry Streusel Muffins Recipe. These muffins combine tender, moist batter studded with plump blueberries and are finished off with an irresistible streusel topping that adds texture and a touch of cinnamon warmth. Perfect for breakfast, a snack, or an anytime pick-me-up, this recipe is a steadfast favorite that feels both comforting and special with every bite.
Ingredients You’ll Need
Gathering a handful of simple, accessible ingredients is all it takes to whip up these flavorful muffins. Each component is thoughtfully selected to balance moisture, sweetness, and that coveted tender crumb, while the streusel topping brings a satisfying crunch and a hint of spice.
- All-purpose flour (2 cups): The foundation that gives structure and lightness to the muffins.
- Granulated sugar (1/2 cup): Provides sweetness without overpowering the berries.
- Brown sugar (1/4 cup): Adds deep caramel notes and moisture to the batter and topping.
- Baking powder (2 teaspoons): Ensures a fluffy rise.
- Baking soda (1/2 teaspoon): Helps the muffins lift and brown beautifully.
- Salt (1/2 teaspoon): Enhances all the sweet flavors.
- Ground cinnamon (1/2 teaspoon): Gives subtle warmth throughout the muffin and streusel.
- Whole milk (2/3 cup): Keeps the muffins moist with richness.
- Plain yogurt or sour cream (1/2 cup): Adds a slight tang and tender crumb.
- Unsalted butter, melted (1/2 cup): Delivers luscious butter flavor and moistness.
- Large eggs (2): Provide structure and binding while enriching the taste.
- Vanilla extract (1 1/2 teaspoons): Lifts the flavors with lovely fragrance.
- Fresh or frozen blueberries (1 1/2 cups): The star ingredient delivering bursts of juicy sweetness in every bite. Use frozen without thawing to keep them from bleeding.
- Flour for coating berries (1 tablespoon): Keeps blueberries evenly distributed, so they don’t sink to the bottom.
- For the streusel topping: Flour (1/2 cup), brown sugar (1/3 cup), cinnamon (1/2 teaspoon), and cold unsalted butter cubes (1/4 cup) that create the irresistible crunchy texture.
How to Make Blueberry Streusel Muffins Recipe
Step 1: Prep and Mix the Dry Ingredients
Begin by preheating your oven to 375°F (190°C) and lining your muffin tin with paper liners or lightly greasing it. In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and cinnamon. This blend of dry ingredients ensures your muffins will have the perfect rise, sweetness, and spice balance.
Step 2: Combine Wet Ingredients
In a separate bowl, mix the whole milk, yogurt or sour cream, melted butter, eggs, and vanilla extract until the mixture is smooth and slightly airy. This combination brings creaminess and moisture, which work wonders to keep the muffins tender.
Step 3: Bring Wet and Dry Together
Gently pour the wet ingredients into the dry ingredients and stir just until everything is combined. Be careful not to overmix, as a light hand will guarantee tender muffins rather than dense ones.
Step 4: Prepare and Fold in Blueberries
Toss the blueberries with one tablespoon of flour—this little trick helps prevent the berries from sinking and keeps the batter from turning blue. Then, carefully fold them into the batter for an even distribution of juicy bites throughout each muffin.
Step 5: Make the Streusel Topping
In a small bowl, combine the flour, brown sugar, and cinnamon. Using a pastry cutter or fork, cut in the cold butter cubes until the mixture resembles coarse crumbs. This streusel topping will add a delightful crunch and cinnamon warmth once baked.
Step 6: Assemble and Bake
Divide the muffin batter evenly among the 12 muffin cups, then generously sprinkle the streusel topping over each muffin. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the muffins turn a golden hue. Let them cool for 5 minutes in the pan before transferring to a wire rack.
How to Serve Blueberry Streusel Muffins Recipe
Garnishes
While these muffins are scrumptious on their own, a light dusting of powdered sugar or a drizzle of honey adds an extra touch of sweetness that looks as delightful as it tastes. Fresh whipped cream or a pat of butter melting on a warm muffin can elevate your morning treat.
Side Dishes
Pair your blueberry streusel muffins with a fresh fruit salad for a refreshing contrast or a cup of richly brewed coffee or tea to balance the sweetness. A dollop of Greek yogurt with a drizzle of honey on the side can make for a nourishing breakfast combo.
Creative Ways to Present
For a fun serving idea, slice muffins in half, toast lightly, and spread with cream cheese or mascarpone, then top with extra fresh blueberries. You could also serve them in a decorative basket lined with a colorful cloth for a delightful brunch display.
Make Ahead and Storage
Storing Leftovers
Blueberry streusel muffins keep wonderfully in an airtight container at room temperature for up to two days. Beyond that, refrigeration can help them last up to a week, but be sure to bring them back to room temperature or warm them before eating for the best texture.
Freezing
These muffins freeze beautifully for up to two months. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to enjoy one, thaw overnight in the refrigerator or at room temperature.
Reheating
For freshly baked warmth, reheat muffins in a microwave for about 15 seconds or warm them in a 350°F oven for 5 to 7 minutes. This revives the soft crumb and brings back that just-baked aroma that’s so inviting.
FAQs
Can I use frozen blueberries in the Blueberry Streusel Muffins Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just remember to toss them in a tablespoon of flour before adding to the batter to prevent them from releasing too much juice and turning the batter blue.
Can I substitute yogurt for sour cream in this recipe?
Yes, either plain yogurt or sour cream will add moisture and a slight tanginess to the muffins. Choose whichever you have on hand, and your muffins will still turn out moist and tender.
Is it possible to make these muffins dairy-free?
With a few adjustments, yes. You can use a dairy-free milk alternative like almond or oat milk and swap the butter for a dairy-free margarine or coconut oil. The texture may vary slightly but will still be delicious.
How should I store leftover streusel topping if I want to bake the muffins later?
Keep the streusel topping in an airtight container in the refrigerator until ready to use. This helps keep the butter firm and makes it easier to crumble evenly over the muffins before baking.
Can I add lemon zest to the Blueberry Streusel Muffins Recipe?
Definitely! Adding the zest of one lemon to the batter adds a lovely citrus brightness that complements the blueberries perfectly, enhancing their natural flavors.
Final Thoughts
This Blueberry Streusel Muffins Recipe is hands down one of those tried-and-true classics that never fails to bring a smile to the table. Whether you’re baking for a cozy weekend brunch or just craving a delicious treat, these muffins deliver on flavor, texture, and that wonderful homemade charm. I can’t wait for you to try them and make them your own little piece of morning happiness.
Print
Blueberry Streusel Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Blueberry Streusel Muffins are a delightful treat perfect for breakfast or a snack. Featuring juicy fresh or frozen blueberries folded into a tender, moist batter, and topped with a buttery cinnamon streusel, these muffins bring bakery-style flavor right to your home oven. The combination of yogurt or sour cream adds a slight tang and keeps the muffins wonderfully moist, while the streusel topping adds a satisfying crunch and sweetness.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup whole milk
- 1/2 cup plain yogurt or sour cream
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for coating berries)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cut into cubes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the whole milk, plain yogurt or sour cream, melted and slightly cooled unsalted butter, eggs, and vanilla extract until smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins tender.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins during baking. Gently fold the coated blueberries into the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow space for rising.
- Make Streusel Topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Using a pastry cutter or fork, cut the cold cubed butter into the mixture until crumbly and coarse crumbs form.
- Top Muffins: Sprinkle the streusel topping evenly over each muffin cup, covering the batter surface generously for a crunchy and flavorful top.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely or serve warm.
Notes
- For an extra burst of flavor, add a teaspoon of lemon zest to the batter before mixing in the blueberries.
- These muffins freeze well for up to 2 months; simply wrap them individually or place in an airtight container for best quality.
- Use fresh blueberries during peak season for the best taste, but frozen blueberries work perfectly straight from the freezer without thawing.
- To make these muffins vegan, substitute butter with a plant-based alternative, use a dairy-free yogurt, and replace eggs with flax or chia egg substitutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
