Whipping up a batch of Blueberry Streusel Muffins is like sending an open invitation to delight in your kitchen. From the slight tang of the blueberries to the crunch of the streusel topping and tender crumb, each element works together to create a refreshingly vibrant bite. Serve these muffins warm, right out of the oven, to fill your home with an inviting aroma that promises a delicious, heartwarming treat.
Blueberry muffins with streusel topping combine the simplicity of home baking with a touch of elegance, making it perfect for a comforting breakfast or a charming addition to your afternoon tea.
And the best part? They come together in the time it would take you to run to the store for a less satisfying alternative.
If you like this recipe, don't miss my bread machine blueberry bread recipe.
Why Our Recipe
DELICIOUSLY SIMPLE: With a recipe that's as straightforward as it is delightful, you're set up for success from the get-go.
A CRUNCHY, SWEET SURPRISE: What sets these muffins apart is the heavenly streusel topping—a buttery, sugary layer that bakes up to perfection, offering a delightful contrast to the tender, fruit-filled muffin beneath.
FAMILY-FRIENDLY FAVORITE: Whether it's a quick family breakfast on the go, a casual weekend brunch, or a comforting after-school snack, these muffins are sure to become a classic family favorite, loved by both kids and adults alike.
Muffins
- Sugar: Use granulated white sugar.
- Butter: I recommend baking with unsalted butter.
- Egg: Use large eggs.
- Flour: To make gluten-free streusel topped blueberry muffins, a 1:1 gluten-free flour blend works well.
- Baking powder: Ensure it's fresh for the best lift.
- Salt: Make sure you use fine salt; any type will do.
- Milk: I like whole milk in this recipe.
- Vanilla extract: Vanilla bean paste also works well.
- Blueberries: Frozen blueberries are a great off-season option.
Topping
- Sugar: I used white sugar, but brown sugar can be used.
- Flour: Helps create a crumbly texture. For a gluten-free topping, use a gluten-free flour blend or almond flour for a nuttier taste.
- Ground cinnamon: Nutmeg could offer a slightly different but equally comforting flavor profile.
- Butter: Make sure you soften the butter.
Tips & Tricks
- Avoid Overmixing: To ensure your muffins are fluffy and tender, mix the batter until just combined. Overmixing can lead to dense muffins.
- Fresh or Frozen Blueberries: Both work great in this recipe. If using frozen, do not thaw them to prevent discoloration. If you are using frozen blueberries that are thawed, rinse and drain the thawed berries. Pat dry with paper towels.
- Room Temperature Ingredients: For the smoothest batter, make sure your eggs, milk, and butter are at room temperature before starting.
- Filling the Muffin Cups: Use an ice cream scoop for evenly filling the muffin cups. This ensures uniform muffins that bake consistently.
- When Are They Done?: Insert a toothpick into the center of a muffin. They are done if it comes out clean or with a few moist crumbs attached.
- Storing Muffins: Keep leftover muffins in a sealed container in your pantry for up to 3 days or freeze for longer storage.
- Reviving Muffins: To bring back that just-baked warmth and moisture, microwave a muffin for 10-15 seconds before eating.
Step by Step Instructions
For the full streusel topped blueberry muffin recipe, see the recipe card at the end of the post.
More Muffin Recipes to Try
- Blueberry Quinoa Muffins: These muffins are a delicious twist, adding a wholesome punch of quinoa for a nutritious start to your day.
- Buttermilk Blueberry Muffins: Perfectly moist and bursting with flavor, these buttermilk-infused muffins are an absolute weeknight go-to.
- Gluten Free Pumpkin Muffins: Fall in love with the rich, comforting flavors of pumpkin in this gluten-free treat that comes together in no time.
- Quinoa Breakfast Muffins: Kickstart your mornings with these hearty muffins, where quinoa meets your favorite breakfast ingredients in one no-fuss, one-pan wonder.
Blueberry Streusel Muffins
Ingredients
Muffins
- ⅓ cup sugar
- ¼ cup butter
- 1 egg
- 2 ⅓ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 ½ teaspoons vanilla extract
- 1 ½ cups blueberries
Topping
- ½ cup sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup butter softened
Instructions
- Preheat the oven to 375°F.
- Line a 12-cup muffin pan with cupcake liners.
- Cream the sugar and butter together in a stand mixer bowl. Add the egg and beat to combine.
- Stir together the flour, baking powder, and salt in a bowl.
- Add the dry mixture to the butter mixture, alternating with the milk, and beat to combine. Stir in the vanilla extract and blueberries.
- Use an ice cream scoop or measuring spoon to distribute the batter between the muffin cups.
- For the topping, combine the sugar, flour, and cinnamon in a bowl. Add the butter until the mixture resembles crumbs. Sprinkle on top of the batter.
- Bake for 25 to 30 minutes, until a toothpick comes out clean and the tops are golden brown.
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