These Blueberry Streusel Muffins are bursting with juicy berries and a buttery streusel topping—an easy breakfast treat you’ll bake again and again.
Why You’ll Love This Recipe
– Ready in just 35 minutes (including bake time) for a quick brunch recipe.
– Uses pantry staples plus fresh or frozen berries—no fancy runs to the store.
– Fluffy crumb meets crunchy streusel topping for a perfect texture contrast.
– Kid-approved and lunchbox-friendly—your next tasty snack is served.
– Flexible fruit fillings: swap blueberries for raspberries or diced peaches.
– Makes dozens of homemade treats for gifting or hosting weekend brunches.
– Low-fuss prep: one bowl mixing keeps cleanup to a minimum.
– Sweet desserts and breakfast collide—guilt-free enjoyment any time of day.
Ingredients
– 2 cups (240 g) all-purpose flour (or half whole wheat for a nuttier bite)
– 1 cup (200 g) granulated sugar
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 cup (240 ml) milk (dairy or almond milk works well)
– 2 large eggs, room temperature
– ½ cup (113 g) unsalted butter, melted and slightly cooled
– 1½ cups (200 g) fresh or frozen blueberries (avoid thawing frozen berries to prevent bleeding)
Streusel Topping:
- ⅓ cup (40 g) all-purpose flour
- ¼ cup (50 g) brown sugar, packed
- 3 tablespoons cold unsalted butter, cubed
- ½ teaspoon ground cinnamon
Directions
1. Preheat and prep. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly blended—this ensures light, airy blueberry muffins.
3. Whisk wet ingredients. In a separate bowl, beat eggs lightly, then stir in milk and melted butter. Pour the wet mix into the dry ingredients and fold gently until just combined—lumps are okay.
4. Fold in berries. Add blueberries and stir with a spatula until they’re coated in batter; this little trick helps prevent fruit sinkage.
5. Spoon batter. Divide the batter evenly into your prepared muffin cups (about two-thirds full). Tip: Use a cookie scoop for uniform tops.
6. Make streusel. Combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter with a fork or pastry cutter until mix looks like coarse crumbs.
7. Top and bake. Sprinkle streusel generously over each muffin, then bake on the middle rack for 18–20 minutes, or until a toothpick comes out with just a few moist crumbs.
8. Cool and enjoy. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack—this keeps bottoms crisp. Serve warm or at room temperature.
Servings & Timing
Yield: Makes 12 muffins
Prep Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes
Total Time: 40 minutes from start to finish—perfect for a weekend morning treat.
Variations
– Lemon-Blueberry: Add 1 tsp fresh lemon zest to batter for zesty brightness.
– Gluten-Free: Swap flour for a 1:1 gluten-free blend—check labels for xanthan gum.
– Vegan Twist: Replace eggs with flax “eggs” (2 tbsp ground flaxseed + 6 tbsp water) and use plant-based milk and butter.
– Cinnamon Apple: Substitute blueberries with small apple cubes and swap cinnamon streusel for nutmeg streusel.
– Chocolate Cherry: Stir in ½ cup chopped dark chocolate and 1 cup fresh cherries for a decadent snack.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. For longer storage, freeze muffins in a sealed bag for up to 3 months. To reheat, warm a muffin in the microwave for 15–20 seconds or in a 325°F oven for 5 minutes—crumb topping stays delightfully crisp.
FAQs
Q: Can I use frozen blueberries?
A: Absolutely—toss them in flour first to help them stay suspended in the batter and avoid a purple swirl.
Q: Why are my muffins dense?
A: Overmixing the batter can lead to toughness—stop as soon as flour streaks disappear.
Q: Can I make mini muffins?
A: Yes! Reduce bake time to 12–14 minutes and fill each mini cup nearly full.
Q: What’s an easy way to measure flour?
A: Spoon flour into the measuring cup and level it off with a knife—no packing.
Q: How do I know when they’re done?
A: A toothpick in the center should come out with a few moist crumbs, never wet batter.
Q: Can I prep the streusel ahead?
A: Sure—stash it in the fridge up to 2 days before baking.
Conclusion
These Blueberry Streusel Muffins strike the sweetest balance between tender crumb and crunchy topping, making them an unbeatable brunch recipe or easy breakfast treat. Give this homemade recipe a try, then drop a comment below or tag a friend who’d love a tasty snack. If you adore fruit fillings, check out my Easy Peach Cobbler or Classic Banana Bread next!
