Blueberry Muffins With Streusel Topping

Blueberry Muffins With Streusel Topping instantly take me back to a morning when I wanted to surprise my family with something warm and homemade so I peeked into the fridge saw a container of blueberries and remembered a recipe I scribbled on a notepad weeks earlier. I added a cinnamon-sugar topping on a whim because I felt like it needed something a little extra and when they came out of the oven golden and bubbling over with blueberries I knew I had stumbled onto something special.

Now these muffins are a staple in my kitchen whether it’s for weekend breakfast or as a sweet snack tucked into lunchboxes. I love how the juicy berries create pockets of flavor and the crunchy streusel topping brings the perfect contrast to the soft fluffy crumb. They never last long and I always make a double batch because one tray is never enough!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• For the Muffins:
• All-purpose flour – Creates the structure of the muffins and gives them a tender texture
• Baking powder – Helps the muffins rise and become light and fluffy
• Salt – Balances the sweetness and brings out the flavor
• Granulated sugar – Adds sweetness to the base of the muffins
• Eggs – Provide moisture and help bind the batter
• Milk – Adds moisture and softens the crumb
• Vegetable oil – Keeps the muffins moist and tender
• Vanilla extract – Adds a warm depth of flavor
• Fresh blueberries – Provide sweet and juicy bursts in every bite
• For the Streusel Topping:
• Brown sugar – Adds caramel flavor and sweetness to the crunchy topping
• All-purpose flour – Helps bind the topping and give it texture
• Ground cinnamon – Brings warmth and enhances the blueberry flavor
• Butter – Holds the streusel together and melts into a golden crunch

Tools You’ll Need

• Muffin tin – The perfect pan to shape and bake the muffins evenly
• Paper liners – Keeps the muffins from sticking and makes cleanup easy
• Mixing bowls – For separating and combining wet and dry ingredients
• Whisk – To blend ingredients smoothly and evenly
• Spatula – Great for gently folding in the blueberries
• Measuring cups and spoons – Essential for precision and consistency
• Fork or pastry cutter – To blend the streusel topping into coarse crumbs
• Oven – Bakes the muffins to golden perfection

Instructions

Step 1: Preheat the oven

I begin by preheating the oven to 375°F and lining my muffin tin with paper liners so they’re ready to go.

Step 2: Mix dry ingredients

In a large bowl I whisk together the flour baking powder salt and sugar then I set it aside while I prepare the wet ingredients.

Step 3: Combine wet ingredients

In another bowl I whisk together the eggs milk oil and vanilla extract until smooth and well combined.

Step 4: Make the batter

I pour the wet ingredients into the dry mixture and gently stir until just combined then I fold in the fresh blueberries being careful not to crush them.

Step 5: Prepare the streusel

In a small bowl I mix the brown sugar flour and cinnamon then I add the cold butter and use a fork to blend until crumbly.

Step 6: Fill muffin cups

I spoon the batter into each muffin cup filling them about 3/4 of the way full and sprinkle a generous amount of streusel topping over each one.

Step 7: Bake the muffins

I place the muffin tin in the oven and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Step 8: Cool and enjoy

Once baked I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Tips

For extra flavor I sometimes toss the blueberries in a little flour before folding them into the batter so they don’t sink to the bottom. If you don’t have fresh blueberries frozen ones work just as well but don’t thaw them first. And for a bakery-style look I like to sprinkle a little extra brown sugar on top before baking!

Ways to Serve

These muffins are fantastic warm out of the oven with a pat of butter or served at room temperature with a cup of coffee or tea. I pack them into lunchboxes as a sweet surprise or serve them as part of a brunch spread with fresh fruit and yogurt on the side. They’re also great for gifting or sharing with neighbors.

Frequently Asked Questions

Can I freeze Blueberry Muffins With Streusel Topping?

Yes just let them cool completely then store in a freezer bag or container. Reheat in the microwave or oven for a warm treat anytime.

Can I use frozen blueberries in Blueberry Muffins With Streusel Topping?

Absolutely. Just add them straight from the freezer to the batter and fold them in gently.

How do I keep the streusel topping crunchy on Blueberry Muffins With Streusel Topping?

Make sure the butter in the topping is cold and don’t overmix it so it stays crumbly. Also don’t cover the muffins while they’re still warm or the topping will soften.

See You in the Kitchen

I hope you try these Blueberry Muffins With Streusel Topping soon! They’re soft flavorful and full of cozy blueberry goodness that’s perfect any time of day. Let me know how they turn out and feel free to share your favorite variations!

Happy Cooking!

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