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5 from 1 vote

Blueberry Streusel Muffins

These bakery-style Blueberry Streusel Muffins are so soft complete with plenty of crumble topping. Bursting with fresh OR frozen blueberries, muffins are on the breakfast table any time of the year! If you're a fan of big, towering muffin tops, this is the recipe you need for life.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Keyword: 30 minutes or less, blueberries, blueberry muffins, blueberry streusel muffins, muffins
Servings: 12 muffins
Calories: 355kcal
Author: Nicole Beaulieu

Ingredients

Streusel

  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/4 cup butter cubed

Muffins

  • 2 1/2 cups all-purpose flour
  • 2 cups blueberries fresh or frozen*
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 large eggs room temperature
  • 1 cup milk room temperature

Instructions

Streusel

  • Mix the flour and granulated sugar together. Add the cubed butter and use your fingers to press it into the mixture until completely combined. It's done when you can squeeze everything into a "snowball". Crumble any big clumps apart.

Muffins

  • Preheat the oven to 400F. Prep a muffin tin with muffin liners or spray with cooking spray. Toss the blueberries with 1 tbsp of the flour to coat each one. Mix the remaining flour in a bowl with the baking powder and salt.
  • Beat the butter, sugar, and vanilla extract together in a separate bowl until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, then stir in the milk until everything is combined.
  • Dump the dry ingredients to the bowl of wet ingredients and beat just until you no longer see flour, then use a spatula to scrape the sides down. Add the blueberries to the batter and carefully fold them in.
  • Scoop the muffin batter into the prepared tin filling each cup almost to the top. Top each muffin generously with streusel. Bake for 15-20 minutes, or until the edges of the muffin tops become golden brown. Let the muffins cool for 20-30 minutes in the tin before enjoying.

Notes

*If you use frozen blueberries, DON'T thaw them first. They will be easier to work with straight out of the freezer.
Nutritional information is an estimate and may vary depending on the ingredients you use.
Nutritional information is per muffin.
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Nutrition

Calories: 355kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 221mg | Potassium: 197mg | Fiber: 1g | Sugar: 29g | Vitamin A: 446IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg