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A close-up of freshly baked blueberry streusel muffins in a metal tin, crumbly topping glistening, with a few muffins slightly out of focus in the background.
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Perfect Blueberry Streusel Muffins

Make perfect Blueberry Streusel Muffins with this easy 30-minute recipe! Fluffy, tender muffins packed with fresh blueberries and topped with a sweet, crumbly streusel — a fabulous breakfast, snack, or coffee break treat.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Muffins
Cuisine: American
Servings: 12 muffins
Author: Melissa Griffiths

Equipment

  • Vollrath 2 oz Stainless Steel Disher - Size 16,Dark Blue
  • USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Aluminized Steel
  • If You Care Unbleached Large Baking Cups, 60 ct, 3 pk

Ingredients

Streusel Topping

  • 4 tablespoons sugar
  • 1 tablespoon flour
  • 2 teaspoons vegetable oil or melted butter

Instructions

  • Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
  • Prepare streusel topping by whisking together sugar and flour in a small bowl. Add oil and mix until it has a sandy texture. Set aside.
  • In a small bowl, whisk together flour, baking powder and salt and set aside.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined. Stir in blueberries.
  • Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
  • Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Notes

Prevent Sinking Berries: Toss your blueberries in a tablespoon of flour before adding them to the batter. This extra step helps them stay suspended throughout the muffin instead of sinking to the bottom.
Mix Just Enough: Don't overmix the batter! A few lumps are perfectly fine and actually preferable to overmixed, tough muffins.
Fill The Cups: Fill your muffin cups almost to the top. These muffins are designed to rise up, not out, giving you those beautiful domed tops.
Perfect Streusel: The streusel should be crumbly but just moist enough to hold together when pinched. If it's too dry, add a touch more oil; if too wet, sprinkle in a bit more flour.
Storing Muffins: Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For best results, warm them slightly in the microwave or oven before serving if they've been stored.

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 166mg | Potassium: 71mg | Fiber: 1g | Sugar: 24g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg

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