Blueberry Streusel Muffins

Soft, fluffy blueberry muffins with juicy berries tucked inside and a golden, buttery crumb topping. They’re lightly sweet, tender in the center, and perfect with a cup of coffee or tea.

Ingredients

Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh or frozen blueberries

Streusel Topping

• 1/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 tablespoons cold butter
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, whisk the eggs, sugar, melted butter, vanilla, and milk until smooth.
4. Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
5. Carefully fold in the blueberries.
6. Divide the batter between the muffin cups, filling each about three-quarters full.
7. For the topping, combine the flour, sugar, cinnamon, and salt. Cut in the cold butter with your fingertips until coarse crumbs form.
8. Sprinkle the streusel generously over each muffin.
9. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for a few minutes before transferring them to a rack.

Related Questions & Answers

Can I use frozen blueberries?
Yes. Add them straight from the freezer without thawing to help prevent the batter from becoming too wet.

How do I keep the muffins soft?
Avoid overmixing the batter and take the muffins out as soon as a toothpick comes out clean.

Can I use other berries?
Yes. Raspberries, blackberries, or chopped strawberries can be used instead of blueberries.

Why did my blueberries sink?
Very wet or heavy berries can sink. Tossing them lightly with a teaspoon of flour before folding them into the batter can help.

How should I store them?
Keep the cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for longer storage.

Nutrition

These muffins provide carbohydrates from the flour and sugar, along with fats from the butter and protein from the eggs and milk. Exact nutrition will vary with the ingredients and muffin size.

Conclusion

These Blueberry Streusel Muffins have everything you want in a homemade muffin: a tender, fluffy center, bursts of juicy blueberries, and a crisp buttery topping. They’re simple enough for everyday baking but special enough for a weekend breakfast.