Who doesn’t love blueberry muffins? Soft, fluffy muffins bursting with the sweet, juicy goodness of fresh blueberries, topped with a sweet, crunchy cinnamon streusel topping can make even the grouchiest of non-morning people embrace the summer sunshine with a smile.
Blueberry Streusel Muffins
Easy-to-make buttery and moist blueberry muffins topped with a sweet streusel topping.
- 1/2 cup (62g) all-purpose flour
- 1/3 cup (64g) sugar
- 1/4 cup (60g) butter, cold
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115g) butter, at room temperature
- 1 cup (200g) sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups (250g) + 1 tablespoon all-purpose flour, divided
- 1/2 cup (118ml) milk (any type, but whole milk or buttermilk is best)
- 2 cups (310g) blueberries, fresh or frozen
- Preheat oven to 375°F (191°C). Spray a standard muffin tin with nonstick cooking spray or line with baking cups.
- In a small bowl, toss together the blueberries with 1 tablespoon of all-purpose flour. (Note: If using frozen blueberries, rinse them before tossing with flour.) Set aside.
- Make the streusel: In a small bowl, toss together the flour, sugar, and cinnamon. Cut in the butter in very small pieces, using a pastry knife, pastry dough blender, or fork until the mixture resembles coarse crumbs. Set aside.
- Make the muffins: In a medium bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on a medium-high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating after each addition. Add the vanilla, baking powder, and salt. Beat on a medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
- Fold in half of the flour, then half of the milk into the batter; repeat.
- Carefully fold the blueberries into the batter.
- Fill the baking cups almost completely with batter. Spoon the streusel over muffins, lightly pressing down into the batter.
- Bake for 17-18 minutes, or until very lightly browned around the edges. A toothpick inserted in the center should come out clean. Remove from the oven and place on a wire rack.
- If using baking cups, use greaseproof or foil-lined baking cups, or parchment paper, to keep the muffins from sticking to the paper.
- I prefer to use frozen blueberries. This helps the berries stay intact during the mixing and baking process and, if you rinse them and toss them with a little bit of flour, you minimize the effect the blueberry juice has on the color of the batter. You’ll still have streaks of blue in the batter, but the batter won’t suddenly become that gorgeous shade of purple indicative of crushed blueberries. I prefer to keep my batter mostly pale yellow, but that’s purely for aesthetic purposes.