Incredible Blueberry Streusel Muffins

Packed with juicy blueberries and topped with a scrumptious streusel, these incredible bakery-style Blueberry Streusel Muffins are a cut above the rest. Indulge in a homemade muffin that outshines even the best bakery muffins!

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We love all things blueberry, so it’s no surprise that this special recipe started during a holiday break when my husband added a streusel topping to our regular blueberry muffins. This simple change made the muffins moist, fluffy, and full of blueberries, with a delicious crunchy topping, perfect for breakfast or as a snack!

Homemade Crunchy Streusel Topping

Streusel topping is a crumbly mixture typically used in baking to add texture and flavor to desserts like muffins, pies, and cakes. It’s made from a simple combination of flour, sugar, and butter, which is mixed together until it forms small, coarse crumbs. This topping provides a texture contrast to the softness of baked goods, offering a slightly sweet and crunchy element that enhances the overall taste!

And even though these look like they are straight out of a professional bakery, as a busy mom in the kitchen, I promise anyone can do it! First, mix your dry ingredients and wet ingredients separately, then combine them. Add blueberries to the mix. For the streusel, mix flour, sugar, butter, cinnamon, and nutmeg. Put the batter in muffin cups, top with streusel, and bake for 20 minutes, and you’ve got tasty blueberry muffins ready to enjoy any time of the day.

Blueberry muffins with streusel topping are great for any time! Have them for breakfast, brunch, snacks, or at gatherings like potlucks and meetings. They go well with coffee, tea, or milk. Whether you’re sharing or enjoying them alone, these muffins are always a tasty choice.

Why You’ll Love This Recipe

• These streusel-topped muffins are quick and easy to make, perfect for busy mornings or last-minute occasions.
• Bursting with fresh blueberries and a crunchy streusel topping, they offer the perfect combination of flavors and textures.
• This recipe is a great way to use up any extra blueberries you have on hand during blueberry season.
• These muffins freeze well, so you can make a batch ahead of time and enjoy them whenever you like.

Blueberry Streusel Muffin Ingredients

• All Purpose Flour – Provides structure and holds the muffins together, creating a soft and tender texture.
• Baking Powder – Acts as a leavening agent, helping the muffins rise and become fluffy.
• Salt – Enhances the overall flavor of the muffins and balances the sweetness.
• Large Eggs – Bind the ingredients together, add moisture, and contribute to the muffins’ rise.
• Sugar – Sweetens the muffins and helps create a golden-brown crust.
• Sour Cream – Adds richness, moisture, and a slight tang, making the muffins tender and delicious.
• Vanilla Extract – Adds a warm, aromatic flavor that complements the blueberries.
• Vegetable Oil – Keeps the muffins moist and helps in creating a tender crumb.
• Blueberries and Flour – Fresh blueberries add a burst of fruity flavor and natural sweetness, while flour prevents them from sinking to the bottom.

For the Buttery Streusel Topping: 

• All Purpose Flour – Forms the base of the streusel, giving it structure.
• Sugar – Adds sweetness and helps the streusel to crisp up when baked.
• Butter – Binds the streusel ingredients together and creates a rich, crumbly texture.
• Cinnamon and Nutmeg – These spices add warmth to the streusel topping.

Equipment Used:

• Muffin Pan
• Silicone Muffin Liners
• Mixing Bowls

How To Make Blueberry Muffins With Streusel Topping

1. Prepare for baking: Preheat the oven to 400F. Line muffin tins with silicone or paper liners and set aside. 
   
2. Assemble the streusel topping: To a small mixing bowl, add the flour, sugar, and cinnamon. Pour in the melted butter and slowly stir with a fork until coarse and crumbly. Set aside. 
   
3. Mix wet ingredients: To a medium mixing bowl, add the eggs and sugar and whisk until combined. Add in the sour cream, oil, and vanilla, and whisk until evenly distributed. 
   
4. Add dry ingredients: Slowly add the flour, baking powder, and salt. Mix just until combined without overworking. 
   
5. Fold in blueberries: Prepare the fresh blueberries by tossing them with one tablespoon of flour in a small bowl. Then, use a rubber spatula to gently fold the blueberries into the muffin batter. 
   
6. Fill and garnish: Fill each muffin liner ⅔ full with the blueberry muffin batter. Garnish each with remaining blueberries, then place the crumb topping on top. 
   
7. Bake and cool: Bake for 20 minutes or until the tops of the muffins are golden brown. Remove from the oven and allow to cool before serving. Enjoy!

How To Make Blueberry Muffins Better

• Use fresh blueberries for the best flavor and texture in the muffins.
• Coat the blueberries lightly in flour to prevent them from sinking to the bottom of the muffins.
• Fill muffin cups only to about ⅔ full to allow space for the muffins to rise without overflowing.
• Mix the batter just until the ingredients are combined to avoid overworking it, which can result in tough muffins.
• Use an oiled ice cream scoop or spoon to evenly distribute the muffin batter into the cups for consistent size and baking.
• Bake the muffins until a toothpick inserted into the center comes out clean for perfectly cooked results.
• Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to prevent them from becoming soggy.

Flavor Variations and Substitutions

• Swap blueberries for raspberries or blackberries for a different berry flavor in the muffins, or add a mix of all of them for a mixed berry muffin.
• Add lemon zest or orange zest to the batter for a citrusy twist that complements the blueberries.
• Substitute vegetable oil with applesauce or mashed banana for a lower-fat version with added natural sweetness.
• Incorporate chopped nuts like walnuts or pecans into the streusel for extra crunch and flavor.
• Mix in white chocolate chips with the blueberries for a sweet and creamy addition.
• Drizzle a simple glaze made of powdered sugar and milk over cooled muffins for added sweetness.
• Stir in a teaspoon of almond extract in place of vanilla for a subtle almond flavor.
• Sprinkle a pinch of coarse sugar on top of the streusel before baking for a sparkling, crunchy finish.

Storing & Freezing Blueberry Crumble Muffins

• Storing: Keep leftover blueberry muffins in an airtight container at room temperature for up to 3 days. You can also store in the fridge for up to 7 days. 
  
• Freezing: Freeze muffins by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. They will stay fresh for up to 3 months. Thaw them overnight in the refrigerator or at room temperature before serving.
  
• Reheating: Reheat muffins in the microwave for about 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes. If reheating from frozen, allow muffins to thaw first for the best texture.

FAQ’s

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries without thawing them. Just toss them in flour as you would with fresh blueberries to prevent them from bleeding color into the batter. Keep in mind that they will release more moisture than fresh blueberries, which can alter the texture of the muffin.

My muffins seem to stick to the liners. How can I prevent this?

To prevent sticking, lightly spray the inside of the muffin liners with non-stick cooking spray. You can also use silicone muffin liners, which are naturally nonstick.

Can I make the muffin batter ahead of time?

It’s best to bake the muffins immediately after mixing the batter to ensure they rise properly as the air bubbles from the baking soda will deflate over time making a dense muffin.

More Blueberry Recipes

• Blueberry Brunch Coffee Cake
• Blueberry Cream Cheese Bread
• Baked Blueberry Banana Oatmeal
• Cast Iron Blueberry Cobbler

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Blueberry Muffins with Streusel Topping

Recipe by: Kristin

Indulge in the irresistible delight of homemade Blueberry Streusel Muffins with our easy-to-follow recipe. Perfectly moist and bursting with juicy blueberries, these muffins are a true treat for any time of the day.

3.94 from 32 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 18

Calories 280 kcal

Equipment

• Mixing Bowls
• muffin tray
• Muffin Liners

Ingredients

  

1x2x3x

MUFFIN

• 2 cups flour *all purpose
• 3 teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ¾ cup sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• 2 ½ cups blueberries, divided
• 1 tablespoon flour

STREUSEL

• 1 cup flour *all purpose
• ⅔ cup sugar
• ½ cup butter, melted
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Instructions

 

• Preheat oven to 400 degrees and line a muffin tray with liners.

STREUSEL

• In a small bowl, combine the flour, sugar, and cinnamon.
• Pour in the melted butter slowly and stir with a fork until a crumbly mixture forms. Set aside.

MUFFINS

• In a medium bowl, combine the eggs and sugar.
• Whisk in the sour cream, oil, and vanilla.
• Add in the flour, baking powder, and salt.
• Stir until just combined.
• In a small bowl, combine 1 cup blueberries with the 1 tablespoon flour.
• Add blueberries into batter and gently fold into mixture.
• Spoon mixture evenly into each lined muffin cup, filling about ⅔.
• Sprinkle the remaining blueberries on top of each muffin cup.
• Sprinkle the streusel generously on top of each muffin cup.
• Place pan into preheated oven and bake for about 20 minutes.
• Remove from oven and allow to cool slightly before removing and enjoy!

Notes

Recipe adapted from: OMG Chocolate Desserts

Nutrition

Serving: 1muffinCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 10gCholesterol: 38mgSodium: 198mgPotassium: 63mgFiber: 1gSugar: 18gVitamin A: 275IUVitamin C: 2mgCalcium: 63mgIron: 1mg

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