Blueberry Streusel Muffins

A pile of blueberry muffins with crumb toppings, surrounded by fresh blueberries, a yellow checkered cloth, and milk bottles on a table.

Blueberry Streusel Muffins

These fluffy Blueberry Streusel Muffins, loaded with juicy berries and crunchy cinnamon topping, are the sweetest way to start your morning!

Course Breakfast

Cuisine American

Keyword blueberry muffins, blueberry streusel muffins

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 221kcal

Author Lisa O'Driscoll

Equipment

Ingredients

For the Streusel Topping

1/3 cup all purpose flour
3 tablespoons brown sugar packed
1/2 teaspoon ground cinnamon
3 tablespoons salted butter melted

For the Muffins

1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup salted butter melted
1 egg
1 1/2 teaspoons vanilla extract
1 cup fresh blueberries

Instructions

Preheat the oven to 350° and line a muffin tin with muffin liners.
To make the crunchy cinnamon streusel topping, combine 1/3 cup of flour, brown sugar, cinnamon, and melted butter together in a small bowl until it forms a crumbly mixture. Set aside while you make the muffin batter.
1/3 cup all purpose flour, 3 tablespoons brown sugar, 1/2 teaspoon ground cinnamon, 3 tablespoons salted butter
In a large bowl, whisk 1 3/4 cups of flour, sugar, baking powder, baking soda, and salt until all dry ingredients are combined.
1 3/4 cups all purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
Make a small well in the center of the dry ingredients. Add the buttermilk, melted butter, egg, and vanilla extract, then stir until just combined. The batter will be slightly lumpy, which is just the way you want it.
3/4 cup buttermilk, 1/4 cup salted butter, 1 egg, 1 1/2 teaspoons vanilla extract
Gently fold in the blueberries until they’re evenly distributed throughout the muffin batter.
1 cup fresh blueberries
Fill each muffin cup with approximately 3/4 cup of the batter (it should be about 75% full).
Generously sprinkle about one tablespoon of the prepared streusel mixture on each muffin top.
Bake the muffins for 18-20 minutes, until the streusel topping turns a golden brown and a toothpick inserted in the center comes out clean (avoiding blueberries).
Let the baked muffins stay in the muffin pan for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

If you'd like to prepare the batter ahead of time, just refrigerate overnight, then let the batter sit at room temperature for 20 minutes before baking.
Be careful not to overmix the batter. It could cause your muffins to become too dense.

Nutrition