These Blueberry Streusel Muffins are bursting with fresh blueberries and topped with an irresistible sugar streusel.
The Best Part of Your Morning!
The best part of waking up…is a fresh-baked Blueberry Struesel Muffin with your cup. Am I right?! Mmmm…mmmm!
Oh man, do I love muffins and I have to say, I knocked it out of the ballpark with these blueberry streusel muffins. They’re perfectly sweet, bursting with fresh blueberries and topped with the most amazing struesel, which makes the muffin top that much more loveable!
Fresh or Frozen Blueberries?
I prefer to bake with fresh blueberries, but frozen berries work well, too! Here are a few tips to baking with frozen blueberries.
You don’t have to thaw frozen blueberries before baking. But if you do, follow these steps for best results.
- Place frozen blueberries in a colander in the sink or over a bowl, if you want to collect the juice.
- Allow to thaw completely.
- Once thawed, place on a baking sheet lined with paper towels.
- Pat dry with paper towels.
Toss frozen or thawed blueberries in a bit of flour. The flour helps berries stay suspended in the batter and prevents them from sinking to the bottom of your muffins. It can also help with any excess moisture that may come off frozen blueberries as they thaw while baking. The flour coating will also prevent the batter from turning bluish-purple.
Muffins are one of my favorite things to bake in the morning for breakfast because they’re so quick to get into the oven and they make the house smell so delicious. There’s just something so delightful about opening the oven to perfectly risen muffins ready to enjoy.
These muffins taste great for several days, but what a treat it always is to enjoy one fresh out of the oven with a simple spread of butter that melts into the tiny air pockets within its tender sweet texture. Oh my yummm!
More of My Berry Favorite Blueberry Recipes
From breakfast to dessert (and even a cocktail or two in between), My Berry Favorite Blueberry Recipes burst with fresh flavor that brightens up any meal. They’re irresistible!
These muffins are simple and scrumptious. They’re so great to bake on a busy weekday or a leisure weekend morning. I love taking them to brunch potlucks and especially to friends who have just had babies, lost loved ones, are under the weather, or just to say I love them!
Enjoy!
xoxo,
Blueberry Streusel Muffins
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 12
- Category: Breakfast
Description
These Blueberry Streusel Muffins are bursting with fresh blueberries and topped with an irresistible sugar streusel.
Ingredients
Streusel:
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
Muffins:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup milk
- 2 cups fresh blueberries, divided
Instructions
- Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray or line with muffin liners.
- Streusel: In a small bowl, microwave the butter until just melted and then stir in the granulated sugar, brown sugar and flour with a fork until a crumbly mixture forms. Set aside.
- Muffins: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large microwave-safe bowl, microwave 6 tablespoons butter until just melted. Whisk in the sugar and then the eggs and vanilla. Alternate adding the flour mixture and the milk to the butter/sugar mixture, beginning and ending with the flour mixture, until just combined. Fold in 1-3/4 cups of the blueberries.
- Divide batter evenly among prepared muffin cups, filling each one completely full. Press remaining blueberries gently onto the top of the batter, evenly among them. Sprinkle the struesel evenly among the top of the muffin batter as well, almost covering each one completely in streusel.
- Bake for 30-35 minutes or until muffin tops are golden and streusel is crisp. Let muffins rest in pan for 5 minutes before transferring to a wire rack to cool or enjoying right away.
Can I use almond milk? Will the muffins still come out okay?
Hi, Amanda! I have never made these with almond milk, but my understanding is that you can swap it out 1:1. And I always say, it’s worth a try! I can’t wait to hear how they turn out!
Can I use frozen blueberries!
Hi, Christina! The short answer is yes. I prefer to bake with fresh blueberries, but frozen berries work well, too! Here are a few tips to baking with frozen blueberries.
You don’t have to thaw frozen blueberries before baking. But if you do, follow these steps for best results. Place frozen blueberries in a colander in the sink or over a bowl, if you want to collect the juice. Allow to thaw completely. Once thawed, place on a baking sheet lined with paper towels. Pat dry with paper towels.
You can also toss frozen or thawed blueberries in a bit of flour. The flour helps berries stay suspended in the batter and prevents them from sinking to the bottom of your muffins. It can also help with any excess moisture that may come off frozen blueberries as they thaw while baking. The flour coating will also prevent the batter from turning bluish-purple. Hope this helps! Enjoy!
I’ m wondering if1 tablespoon of baking powder could be too much? I’m worried it may be bitter?
Hi Sara! One tablespoon of baking powder is correct. They rise beautifully and don’t have a bitter taste. I hope you get to try them soon. Enjoy!
I tried to make this with dairy-free substitutions for my daughter and the first attempt didn’t yield an awesome muffin. So it goes. I would like to try it with real butter and milk because they look delicious!