Is there anything better in this world than a blueberry streusel muffin? I think not. They're sweet, soft, and so perfect when they come right out of the oven with a cup of coffee on a Saturday morning. Pure bliss.
This recipe is also quick and pretty easy. You can also make them bakery-style (read: huge), if you have a Texas baking sheet.
These blueberry streusel muffins are bursting with juicy blueberries and topped with a sweet and crunchy crumble. The recipe is easy to follow and results in moist, flavorful muffins that are perfect for breakfast or a sweet treat.
Frequently Asked Questions
Freeze blueberry muffins individually wrapped in plastic wrap or aluminum foil for up to 3 months.
Yes, frozen blueberries can be used in blueberry muffin recipes without thawing, but they may require adjustments to the baking time.
To prevent blueberries from sinking, toss them in flour before folding them into the batter.
Blueberry muffins typically last 2-3 days in an airtight container at room temperature.
In muffin recipes, you can use other fruits like raspberries, strawberries, or blackberries.
Why You're Going to Love This Recipe
- Moist and tender muffins: These muffins turn out moist and tender, thanks to the perfect balance of wet and dry ingredients.
- Bursting with blueberries: Fresh blueberries add a burst of juicy sweetness to every bite.
- Irresistible streusel topping: The buttery crumble topping adds a delightful crunchy texture and extra flavor.
- Easy to make: This recipe is easy to make with clear instructions and simple ingredients.
- Perfect for breakfast or brunch: These blueberry streusel muffins make a delicious breakfast or brunch option, perfect for starting your day off right.
Granulated sugar: Provides sweetness to the muffins and the crumble topping.
Brown sugar: Adds a caramel-like flavor to the crumble topping.
Cinnamon: Adds warm, aromatic notes to both the crumble topping and the muffin batter.
Salt: Enhances the overall flavor of the muffins and the crumble topping.
Unsalted butter: For richness and flavor of the streusel/crumble topping and the muffin batter.
All-purpose flour: Forms the base of the crumble topping and the muffin batter, providing structure.
Coarse sugar (optional): Adds a crunchy texture and extra sweetness to the top of the muffins.
Baking powder: Acts as a leavening agent to help the muffins rise.
Baking soda: Helps the muffins rise and balances the acidity in the batter.
Vegetable oil: Adds moisture and helps to keep the muffins tender.
Eggs: Provide structure and moisture to the muffins.
Sour cream: Adds richness and tanginess to the muffin batter.
Milk: Provides moisture and helps to bind the muffin batter together.
Vanilla extract: Adds a hint of sweetness and flavor to the muffin batter.
Fresh blueberries: Add a burst of juicy sweetness and provide a pop of color to the muffins.
How to Make Blueberry Streusel Muffins
First, we'll make the crumb/streusel topping. Mix the granulated sugar, brown sugar, cinnamon, salt, and melted butter in a bowl until it becomes crumbly. Set it aside for later.
Next, preheat your oven to the temperature mentioned in the recipe and prepare your muffin tin with paper liners or non-stick spray.
Now, in a separate mixing bowl, whisk together the dry ingredients - all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Whisk together the melted butter, vegetable oil, sugar, and eggs in another bowl until well combined. Then, whisk in the sour cream, milk, and vanilla extract.
Pour the wet ingredients into the bowl of dry ingredients and gently fold them together until just combined. Be careful not to overmix. Then, gently fold in the fresh blueberries.
Spoon the batter into the muffin cups, filling them all the way to the top. Don't be afraid to fill them up!
Now, it's time to sprinkle the crumble topping generously on top of the muffin batter. You can also sprinkle some coarse sugar for added crunch if you like.
Bake the muffins in the preheated oven for the recommended time or until a toothpick inserted into the center comes out clean, and the tops are lightly golden brown.
Once done, let the muffins cool in the pan for about 10 minutes before serving. And there you have it - delicious blueberry crumble muffins ready to be enjoyed!
What to Serve Them With
These are fantastic on their own, but if you want to take it up a notch, try these toppings/accompaniments out!
- Whipped cream
- Coffee/Iced coffee/Vanilla coffee
- Ricotta cheese
- Fresh berries
- Nutella or other spreads
- Lemon curd
- Cream cheese
- Maple syrup
- Ice cream
Freezing and Storage
Storage: After baking, allow the muffins to cool completely. Then, place them in an airtight container or wrap them tightly in plastic wrap. Store them at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: If you have leftover muffins or want to make them ahead of time, you can freeze them. Allow the muffins to cool completely, then wrap them tightly in plastic or aluminum foil. Place them in an airtight container or freezer-safe bag, and label them with the date. Store in the freezer for up to 2-3 months.
Transfer them from the freezer to the refrigerator to thaw frozen muffins and let them thaw overnight. Alternatively, you can microwave them on low power for short intervals or warm them in a preheated oven at a low temperature for a few minutes until thawed and heated.
Pro tip: Store the crumble topping crispy separately in an airtight container and sprinkle it on the muffins just before serving or reheating.
More Amazing Treats to Try
Blueberry Streusel Muffins
- Muffin baking tray
- Mixing bowls
- Muffin wrappers or baking spray
- ⅓ C granulated sugar
- ⅓ C brown sugar
- 1 teaspoon cinnamon
- ¼ tsp salt
- ½ C unsalted butter melted and cooled
- 1½ C all-purpose flour
- 3 C all-purpose flour
- 3 teaspoon baking powder Be sure it’s not expiredor your muffins won’t rise!
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 5 tablespoon unsalted butter melted and cooled
- ⅓ C vegetable oil
- 1 C granulated sugar
- 2 large eggs
- ⅓ C sour cream full fat
- 1 C milk
- 1 teaspoon vanilla extract
- 1½ C fresh blueberries
- Important! About an hour before you’re ready to bake, set all refrigerator items out on the counter to bring them to room temperature. (If you live in a warm environmennt, this may take much less time.)
- Preheat the oven to 425°F. Line a 12 cup muffin pan with paper liners or coat with nonstick spray. (Alternatively, use a Texas muffin pan to make 6 giant sized muffins.) Set aside.
- For the crumble topping, combine sugars, cinnamon, and salt in a medium bowl. Whisk in the melted butter. Add flour. Stir just until moistened. Spread the mixture onto parchment paper to dry until ready to use.
- For the muffins, whisk dry ingredients together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour wet ingredients into dry ingredients and fold together until completely combined. Avoid over mixing. Batter should be thick enough to spoon. Fold in the blueberries.
- Use a ¼ - ½ cup measuring cup to scoop batter into muffin cups. Fill all the way to the top! Don’t be afraid!
- Sprinkle the reserved crumb topping on top. Use your fingers to gently press the crumbs into the batter. The more crumb topping, the better! Optionally, sprinkle with coarse sugar for a bit of added crunch.
- Bake at 425°F for 5 minutes. With the muffins remaining in the oven, reduce the temperature to 350°F and continue to bake for another 25-35 minutes or until a toothpick pressed into the center comes out clean. Tops should be lightly golden brown.
- Allow to cool in the pan for 10 minutes before serving.
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