These tender Blueberry Streusel Muffins are bursting with berries and are topped with a thick layer of golden brown streusel!Jump to Recipe
Are you more of a blueberry muffin WITH or WITHOUT crumb topping type of person? To me, its really more about the texture of the muffin more than what's on top, but I do LOVE a good streusel muffin! And if it says "streusel," it better be loaded with streusel!!
Well, my sister introduced me to these muffins several months ago (a recipe from our aunt) and I can't stop making them!! The moist muffins are jam-packed with blueberries in the batter and on top. I love making them for the family on the weekends and having a tub of them in the freezer for company.
How to Make Blueberry Streusel Muffins
Muffins that have a crumb topping take more time to prepare than muffins without (as you have to mix up the streusel). BUT, it's sooooo worth it if you're the streusel-lovin' type, like me!
First, you'll want to mix up the streusel, so it's ready when we need it. I do this first, so the batter doesn't have to sit long before going into a hot oven. You can go ahead and set the crumb topping aside for now.
Next you'll combine the dry ingredients in one bowl, the wet ingredients in another bowl and the blueberries (& a little flour) in another bowl. Once they're all mixed up, you'll pour the wet ingredients into the dry ingredients and give it a stir.
Once you've got them combined, it's time to add some of the blueberries. It's very important to fold these in gently, or else the berries' color will bleed throughout the batter.
Now you'll scoop the batter into greased or lined muffin tins, filling each about ⅔ full of batter. Then, you'll top with more blueberries and finally divide the streusel topping between all of the muffins. (It will seem like a lot of streusel, but use it all, pressing it into the batter if need be.)
And now, it's time to BAKE!! These will bake for at least 18 minutes. When they're done, they'll be a nice golden brown color on top and will not have any raw batter in the center. Let them cool for 5 minutes before removing them to the wire cooling rack.
Should I thaw frozen berries before adding them to the batter?
No need to!!!! For these muffins, you can mix them with flour and add them frozen. You may have to add 4-5 more minutes to the baking time.
Why do blueberries sink to the bottom of my muffins?
This often happens when you forget to coat the blueberries in flour before mixing them into the batter. Be sure to coat them in flour and that should help significantly.
Other muffin recipes you might like...
Homemade Blueberry Muffins (no streusel topping!)
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Blueberry Streusel Muffins
- muffin tin
- 1 cup flour
- ⅔ cup sugar
- ½ cup butter melted
- ½ teaspoon cinnamon
- 2 cups + 1 tablespoon flour divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup sugar
- 1 cup vanilla yogurt
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 2 ⅓ cups blueberries fresh or frozen
- Preheat oven to 375°F and line a muffin pan with paper liners; set aside.
- First, you'll make the crumb topping: in a small bowl, add the flour, sugar, melted butter and cinnamon. Stir with a fork until crumbly and set aside.
- In a large bowl, stir together 2 cups flour, baking powder and salt; set aside.
- In another bowl, whisk together the eggs, sugar, yogurt, oil and vanilla.
- Add the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, sprinkle remaining tablespoon of flour over one cup of blueberries; stir to coat.
- Fold these blueberries gently into the batter.
- Scoop batter into the prepared muffin tins, filling about ⅔ of each cup.
- Cover the batter with the remaining 1 ⅓ cups of blueberries and then cover with streusel topping (you will have to press the struesel into the batter a bit - it seems like a lot of topping, but use it all, dividing it evenly between the muffins).
- Bake for 18-20 minutes or until light golden brown on top.
- Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.