These Blueberry Streusel Muffins are a moist breakfast recipe with the crunchy streusel topping. These yummy muffins are made with basic ingredients and taste like a bakery muffin.

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THE BEST BLUEBERRY MUFFINS

Blueberry Muffins remind me of Sunday mornings growing up. Of course, we made them from a box and would always steal some of the crumb topping.
These are the perfect texture and I added a generous amount of streusel topping because that’s how I roll. Fluffy muffins full of juicy blueberries with a crunchy cinnamon streusel.
I made these for my family for Sunday breakfast with some help from my boys and my nieces and they gave them rave reviews.

INGREDIENTS

  • ALL-PURPOSE FLOUR
  • SUGAR
  • BAKING POWDER
  • SALT
  • VANILLA EXTRACT
  • GROUND CINNAMON
  • EGG – Room temperature eggs work best.
  • MILK
  • BUTTER – melted butter for the topping and in the batter.
  • FRESH BLUEBERRIES OR FROZEN BLUEBERRIES

HOW TO MAKE BLUEBERRY MUFFINS

INSTRUCTIONS

  1. Preheat oven to 350º. Line muffin pan with 12 paper muffin liners.
  2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs and beat in. Add the vanilla and milk and combine well. Add dry ingredients to the wet ingredients and stir until just combined.
  4. Gently fold in blueberries into muffin batter. Spoon batter evenly into the prepared muffin cups.
  5. To prepare streusel topping mix with sugar, flour, butter, and cinnamon with a fork. Sometimes I use my hands to get it fully incorporated so that it has the texture of wet sand. Sprinkle the top of the muffins with streusel topping.
  6. Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. Makes 12 muffins. Store in an airtight container.

You want to fill the muffin tins almost all the way full. These make jumbo muffins.

The streusel topping makes them over the top!

You should smell the kitchen when you make these.
Obviously they’re best warm so if you’re not eating them right away, pop them in the microwave for 10 seconds.
Blueberry Streusel Muffins are full of blueberries, moist, and topped with a streusel. #blueberry #muffins #recipe

OTHER MUFFIN RECIPES

As you can see we love muffin recipes and have quite a few of the best muffins on the blog. Here are some of our favorites:

Blueberry Streusel Muffins are full of blueberries, moist, and topped with a streusel. #blueberry #muffins #recipe

Blueberry Streusel Muffins

4.79 from 14 votes
These Blueberry Streusel Muffins are a moist breakfast recipe with the perfect streusel topping.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 jumbo muffins

Ingredients

Streusel Topping:

Instructions
 

  • Preheat oven to 350º. Line muffin pan with paper muffin liners.
  • In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs and beat in. Add the vanilla and milk and combine well. Add flour mixture and stir until just combined.
  • Gently fold in blueberries. Divide batter evenly into 12 muffin cups.
  • To prepare streusel topping mix with sugar, flour, butter, and cinnamon with a fork. Sometimes I use my hands to get it fully incorporated so that it has the texture of wet sand. Sprinkle muffins with streusel topping.
  • Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. Makes 12 muffins.

Notes

Source: cupcakes from Barbara Bakes ; streusel topping from Allrecipes
Serving: 1muffin, Calories: 278kcal, Carbohydrates: 42g, Protein: 4g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 54mg, Sodium: 241mg, Potassium: 73mg, Fiber: 1g, Sugar: 24g, Vitamin A: 365IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 1mg
Cuisine: American
Course: Breakfast
Author: Christy Denney
Blueberry Streusel Muffins
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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