You are going to love these blueberry streusel muffins because they are moist, loaded with blueberries, and have sky-high muffin tops sprinkled with a cinnamon-sugar streusel. To die for muffins in my opinion!
These are perfect for breakfast or snacks. They are definitely company-approved. Enjoy with your morning or afternoon coffee, on the go, middle of the night snack, on your next picnic, dessert, pack in your lunch bag…the possibilities are endless 🙂
Can I Use Frozen Blueberries in Muffins?
Yes! I actually prefer to use frozen blueberries when baking. My favourite blueberries to use are frozen wild blueberries. No need to wash them before adding. However, both fresh and frozen blueberries will work for baking. Frozen blueberries may bleed the colour into the batter as mine did here so use them right out of the freezer to prevent less colour. However, I like the pretty blue it turns the batter so I don’t mind!
Blueberry Streusel Muffins
This recipe is easier than you think! So go ahead and grab the ingredients and whip up a freshly baked batch for yourself 🙂
Streusel
Start by preparing the streusel topping that gets baked on top of the muffins. Mix together in a small bowl 2 tablespoons of all-purpose flour, 1/4 cup of brown sugar for sweetness, and 1/2 teaspoon of ground cinnamon. Add 1 tablespoon of butter and mix in to make a crumble. I find using my fingers to mix for this part is the easiest. Set aside for later.
Tidbit: Make a double batch of the streusel and save half for later. If you love streusel topping you could add it on top of banana bread, muffins, zucchini bread, etc.
Muffin Batter
Beat 1/3 cup of unsalted butter softened to room temperature and 3/4 cup of granulated sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add 2 eggs at room temperature one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract until combined.
Sift 1 and 3/4 cups all-purpose flour, 1 teaspoon each of baking soda and baking powder, and 1/2 teaspoon of salt to balance out the flavours into a medium bowl.
With the mixer running on low speed, add the dry ingredients and 1/2 cup of milk alternatively to wet ingredients and beat until fully incorporated. Fold in 1 and 1/2 cups of blueberries.
Spoon about 1/4 cup each of the batter into 12 greased or lined muffin cups. Evenly sprinkle the streusel topping onto each muffin top gently pressing it down into the surface so it sticks. Bake in 425° F oven for 5 minutes, then reduce temperature to 350° F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow cooling for 5 minutes in the pan before removing onto wire racks to finish cooling.
Muffins stay fresh at room temperature for up to 3 days, in the refrigerator for up to one week, or in the freezer for up to 3 months.
These Blueberry Streusel Muffins have easily become one of my favorite muffin recipes to make and eat! What is your favorite muffin? Answer in the comments below!
Blueberry Streusel Muffins
These muffins are moist, loaded with blueberries, and topped with a delicious cinnamon-sugar streusel.
Ingredients
Streusel
- ¼ cup brown sugar packed
- ½ tsp cinnamon ground
- 2 tbsp flour all-purpose
- 1 tbsp butter
Muffin Batter
- ⅓ cup unsalted butter room temperature
- ¾ cup sugar granulated
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 ¾ cups flour all-purpose
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1½ cups blueberries
Instructions
Streusel
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Mix brown sugar, cinnamon, and flour together in a small bowl. Add the butter and mix together until crumbly. Set aside.
Muffin Batter
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Beat unsalted butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add eggs one at a time, beating well after each addition. Beat in vanilla extract until combined.
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Whisk all-purpose flour, baking soda, baking powder, and salt in a medium bowl.
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With the mixer running on low speed, add the dry ingredients and milk alternatively into wet ingredients and beat until fully incorporated. Fold in blueberries.
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Spoon about 1/4 cup each of the batter into 12 greased or lined muffin cups. Evenly sprinkle the streusel topping onto each muffin top gently pressing it down into the surface so it sticks. Bake in 425 F oven for 5 minutes, then reduce temperature to 350 F and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan before removing onto wire racks to finish cooling.
Recipe Notes
Muffins stay fresh at room temperature for up to 3 days, in the refrigerator up to one week, or in the freezer up to 3 months
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