Blueberry Streusel Muffin Recipe

These easy blueberry streusel muffins are soft, moist, and topped with a delicious buttery crumble. Packed with fresh blueberries, they make the perfect treat for breakfast or any time of day. Try this quick and simple recipe to impress family and friends with bakery-style muffins at home.

Turning Leftover Blueberries into Something Delicious

I kept buying fresh blueberries, thinking my family would enjoy them as much as I do. But week after week, the blueberries would sit untouched in the fridge. Not wanting to waste them, I decided to get creative and experiment with a muffin recipe. After a few tries and some tweaks, I finally nailed it! These blueberry streusel muffins were a huge hit with my family, even for those who don’t usually like fresh blueberries. The sweet, juicy berries paired with the crunchy streusel topping turned out to be the perfect solution.

Why These Blueberry Muffins Stand Out:

• Fluffy Texture: The perfect balance of ingredients ensures these muffins are light and fluffy.
• Bursting with Blueberries: Packed with fresh or frozen blueberries, every bite is filled with juicy flavor.
• Simple Ingredients: No need for fancy ingredients – just pantry staples that you likely already have on hand.
• Streusel Topping: This isn’t just any blueberry muffin recipe- the streusel topping takes these muffins to the next level. Your friends and family will think they came straight from the bakery!

What You’ll Need to Make Blueberry Streusel Muffins

Tools & Supplies

• Muffin Pan – This USA muffin pan is my absolute favorite muffin pan that I have ever owned or used.
• Muffin Liners or Spray – I prefer to use muffin liners but spray oil is great too!
• Mixing Bowls
• Measuring cups and spoons
• Spatula or wooden spoon
• Cooling rack

Ingredients

• Blueberries – fresh or frozen
• Flour- all-purpose white flour. King Arthur Organic is what I use and love.
• Sugar- white & brown sugar
• Milk
• Oil
• Baking Powder– I really love Bob’s Red Mill baking powder
• Eggs
• Butter– Salted or Unsalted butter is fine.
• Vanilla- pure vanilla extract is all I use! There is no comparison, in my opinion.

Nothing says “comfort” like a batch of warm blueberry muffins fresh out of the oven. These muffins are perfect for breakfast, a snack, or even a sweet treat to share with friends and family. In this post, I’ll walk you through my tried-and-true recipe for blueberry muffins that are not only easy to make but also incredibly delicious. Whether you’re a baking novice or a seasoned pro, this recipe is sure to become a household favorite.

Start By Preheating Your Oven

Start by pre-heating your oven to 400 degrees F.

Combine Ingredients

Next, in a small bowl, combine the 2 cups of flour and the baking powder. Set aside.

Then, in a large mixing bowl, mix together the milk, eggs, oil, vanilla, and sugar. You can use either a whisk or an electric mixer for this step.

Add in the Flour

After you’ve mixed together your wet ingredients, add in the flour and baking powder.

Make sure to mix this thoroughly to get all of the clumps out. We’re looking for a smooth consistency for the batter.

Toss the Blueberries

Next, toss the blueberries in 1 tablespoon of flour. While this isn’t necessary, I HIGHLY recommend it. Tossing the blueberries in flour will help them to not sink to the bottom of the batter.

After you toss your blueberries in flour, add them to your batter.

Then, gently fold them into the batter until they are evenly distributed.

See how folding the flour-coated blueberries into the batter helped them be distributed evenly into the batter?!

Make the Streusel

Now, mix the brown sugar, cinnamon, flour, and melted butter together using a fork. This will make a crumbly topping.

Fill the Muffin Tins

Next, scoop the batter into the lined or oiled muffin tin. Being sure to distribute the batter evenly.

Sprinkle the Streusel Mixture

Finally, sprinkle the streusel mixture over the top of the uncooked batter before placing the pan in the oven.

Bake the Muffins

Bake the blueberry streusel muffins in a 400 degree oven for 20-24 minutes, until golden brown. This can sometimes vary from oven-to-oven.

If you’re not sure that they’re done, insert a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done. Bake for a couple of more minutes if the toothpick comes out sticky.

Storage Instructions for Blueberry Streusel Muffins

Store muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Reheat in the oven or microwave before serving.

F.A.Q’s

Why did my muffins turn out dense?

Overmixing the batter is the most common cause of dense muffins. Mix just until the dry ingredients are combined with the wet ingredients to keep the muffins light and fluffy.

Can I substitute milk with a non-dairy alternative?

Absolutely! You can use non-dairy alternatives like almond milk, soy milk, or oat milk.

Why did my muffin batter turn green?

The batter can turn green if you use frozen blueberries and mix them into the batter too much. The natural pigments in the blueberries can react with the baking soda or powder, especially if the berries are broken and release their juices.

Can I use other types of berries in this recipe?

Yes, you can substitute blueberries with other berries like raspberries, blackberries, or strawberries. Just be aware that different berries may have different moisture content, so you might need to adjust the baking time slightly.

Can I use a sugar substitution?

The only other sugar alternative that I have testes with this recipe is coconut sugar. I really liked the taste that it added and didn’t need to make any adjustments to the recipe! Coconut sugar is a 1:1 ratio when measuring to regular sugar. If you choose to try a different sugar alternative, you may need to experiment a bit to get it just right.

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