Blueberry Muffins with Streusel Topping

These Blueberry Muffins with Streusel Topping are the perfect blend of soft, moist cake and juicy bursts of blueberries, crowned with a buttery, crunchy streusel. They’re golden on top, fluffy inside, and filled with that irresistible bakery-style flavor that makes mornings feel special.

Each bite combines sweetness, tanginess, and texture — from the juicy berries to the crumbly topping. Whether you’re serving them at brunch, packing them for a snack, or pairing them with a hot cup of coffee, these muffins are guaranteed to brighten your day.

Why I Love This Recipe

I love this recipe because it strikes that ideal balance between homey comfort and bakery-level indulgence. The muffins are soft and tender with just the right sweetness, while the streusel adds a delightful crunch. Fresh (or frozen) blueberries give them a pop of fruity freshness that makes every bite irresistible.

It’s also a recipe that’s simple, reliable, and forgiving — perfect for both beginner and experienced bakers. Plus, the smell of these muffins baking fills the kitchen with warmth and happiness.

Why It’s a Must-Try Dish

You must try this recipe because it’s:

• Bakery-quality at home: Light, fluffy, and full of flavor.
• Quick and easy: Ready in under an hour with simple ingredients.
• Versatile: Perfect for breakfast, brunch, snacks, or dessert.
• Family favorite: Loved by kids and adults alike.
• Customizable: You can tweak the fruit or add spices for variety.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Baking Time: 25 minutes
• Total Time: 40 minutes

Servings

• Makes: 12 muffins

Calories (per muffin)

• Approx. 220–250 calories (depending on streusel amount and butter used)

Cuisine

• Cuisine: American

Course

• Course: Breakfast / Brunch / Dessert / Snack

Ingredients

For the Muffins:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1/2 cup milk (whole or 2%)
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh or frozen blueberries (do not thaw if frozen)

For the Streusel Topping:

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar (light or dark)
• 1/4 teaspoon cinnamon
• 3 tablespoons cold unsalted butter, cubed

Simple Cooking Directions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. Mix dry ingredients in a bowl: flour, sugar, baking powder, and salt.
3. In another bowl, whisk wet ingredients: melted butter, egg, milk, and vanilla.
4. Combine wet and dry mixtures gently; fold in blueberries.
5. Fill muffin cups 3/4 full.
6. Mix streusel ingredients and sprinkle evenly over muffins.
7. Bake for 22–25 minutes, until golden and a toothpick comes out clean.
8. Cool slightly before serving.

Step-by-Step Preparation Method

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it lightly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the melted butter, egg, milk, and vanilla extract until smooth.

Step 4: Combine the Mixtures

Pour the wet mixture into the dry ingredients. Gently stir until just combined — don’t overmix (a few lumps are okay).

Step 5: Fold in Blueberries

Gently fold in the blueberries using a spatula so they distribute evenly without breaking.

Step 6: Fill the Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Step 7: Prepare the Streusel

In a small bowl, mix flour, brown sugar, and cinnamon. Add cold butter and use your fingers or a fork to crumble it until it resembles coarse crumbs.

Step 8: Top and Bake

Sprinkle the streusel topping evenly over the muffin batter.
Bake for 22–25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

How to Serve

Serve these muffins:

• Warm with a pat of butter or drizzle of honey.
• Alongside coffee, tea, or fresh juice for breakfast.
• With whipped cream or ice cream as a light dessert.

They’re also perfect for brunch spreads, picnics, or as a sweet gift for friends and neighbors.

Additional Recipe Tips

• Toss blueberries in a tablespoon of flour before adding them — this helps prevent them from sinking to the bottom.
• Do not overmix — it makes the muffins dense.
• Use fresh or frozen blueberries — both work great.
• For extra crunch, sprinkle a little coarse sugar on top of the streusel before baking.
• Check early — ovens vary, so start checking at 20 minutes.

Recipe Variations

1. Lemon Blueberry Muffins: Add 1 tablespoon lemon zest and a teaspoon of lemon juice to the batter.
2. Mixed Berry Muffins: Use a combination of blueberries, raspberries, and blackberries.
3. Nutty Streusel: Add chopped pecans or almonds to the streusel topping.
4. Whole Wheat Version: Replace half the all-purpose flour with whole wheat flour.
5. Cinnamon Swirl Muffins: Add a teaspoon of cinnamon to the batter for a warm flavor boost.

Freezing and Storage

To Store:

• Keep muffins in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days (warm slightly before serving).

To Freeze:

• Once cooled, wrap each muffin individually in plastic wrap and place in a freezer-safe bag.
• Freeze for up to 3 months.
• Reheat in the microwave for 20–30 seconds or in the oven at 325°F (165°C) for 10 minutes.

Special Equipment Needed

• 12-cup muffin tin
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Wire cooling rack

Conclusion

Blueberry Muffins with Streusel Topping are the perfect way to start your day or sweeten any moment. Soft, moist, and bursting with berries, they’re topped with a crunchy, buttery crumble that makes every bite irresistible. They’re simple to make, freezer-friendly, and endlessly versatile — a must-have recipe in every baker’s collection.