Blueberry streusel muffins are incredibly delicious! An easy recipe that’s perfect as a snack or breakfast, these streusel muffins are moist, fluffy and bursting with blueberries!
Can we just agree that there’s nothing quite as good as a homemade muffin? I mean, getting up in the morning and having some freshly baked muffins waiting for you? YES PLEASE! While all muffins are delicious these blueberry streusel muffins are mind blowing!
They are soft and fluffy on the inside with a slightly dense crumb (which is how all good muffins should be in my opinion) it also has a crunchy, streusel topping that’s perfectly sweet! And best of all? They are totally jam packed with blueberries.
I used blueberries but you can use any combination of frozen blackberries, raspberries, strawberries and blueberries! You can also use fresh or frozen ones and you can even feel free to swap the berries for peaches, mango or even apples!
You can use this as your basic streusel muffins recipe and customize it to fit your cravings and what you have on hand.
How to make blueberry streusel muffins
Ingredients you need:
To make the muffins you’ll need butter, sugar, eggs, baking powder, vanilla extract, cinnamon, flour, milk and blueberries.
For the streusel: butter, sugar, flour and a pinch of cinnamon.
How to make streusel topping?
One of the things I get asked the most every time I talk about this recipe is how to make that perfectly crunchy streusel topping.
The answer it’s really simple! Just mix butter, sugar, flour and a little bit of cinnamon together until you get a crumb-like consistency. Top the muffin with it right before taking it to the oven and voila!
Instructions to bake the muffins
- Preheat the oven to 350 degrees and line a muffin pan with muffin liners.
- Beat butter and sugar for 1 minute. Add the eggs and beat until light and fluffy, around 3 more minutes.
- Add the baking powder, vanilla extract, cinnamon and 1 cup flour. Pour the milk and mix until incorporated. Add the remaining flour and mix until just barely comes together.
- Divide the batter between the muffin liners.
- In a separate bowl combine the butter, sugar, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over the muffins.
- Take to the oven and bake for 30 to 35 minutes or until done.
Can you freeze blueberry streusel muffins?
Yes! You can freeze any muffins! Remember how I was talking about how delicious it is to enjoy a freshly baked muffin in the morning? Well, you definitely don’t need to make it from scratch every single breakfast.
Make a large batch. Let it cool down completely and then wrap tightly in plastic wrap. You can then freeze it for up to 5 months.
Once you are ready to eat one just pop it in the toaster oven for around 10 minutes. It will taste and feel (and smell!), just like if you just baked it!
Other desserts you will love:
- Blueberry buttermilk cake
- Chocolate fudge cupcakes
- Mini lemon tarts in puff pastry
- Lemon almond cookies
- Homemade lemon bars
- Triple berry trifle with banana
- Vegan orange cranberry muffins
- Coconut muffins
- Gingerbread streusel muffins
- Air fryer French toast muffins
Blueberry streusel muffins
Ingredients
- ½ Cup butter
- 1 Cup sugar
- 2 Eggs
- 1 Tsp baking powder
- 1 Tsp vanilla extract
- Pinch of cinnamon
- 2 Cups flour
- ½ Cup milk
- ¾ Cup mixed berries
- For the streusel
- 3 Tbsp butter
- 3 Tbsp sugar
- 5 Tbsp flour
- Pinch of cinnamon
Instructions
- Preheat the oven to 350 degrees. Line a muffin pan with muffin liners and set aside. In a bowl beat butter and sugar for 1 minute.
- Add the eggs and beat until light and fluffy, around 3 more minutes.
- Add the baking powder, vanilla extract, cinnamon and 1 cup flour. Pour the milk and mix until incorporated. Add the remaining flour and mix until it just barely comes together.
- Gently fold in the blueberries
- With the help of a spatula divide the batter between the muffin liners.
- In a separate bowl combine the butter, sugar, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over the muffins.
- Take to the oven and bake for 30 to 35 minutes or until done.
Nutrition
Sherlyn says
Can I use frozen blueberries?
petro says
You can. I wouldn’t fold them in though as they’re heavier and might drop to the bottom when baking. Press a few in the batter once the cups are filled with batter.