Streusel-Topped Blueberry Muffins
These Streusel-Topped Blueberry Muffins are the ultimate bakery-style treat—moist, fluffy, and loaded with fresh blueberries. The buttery cinnamon-sugar crumble on top makes them completely irresistible. Once you try these, you’ll never go back to boxed muffin mix again! They freeze beautifully and are perfect for breakfast, brunch, or a grab-and-go snack.
Ingredients
For the Muffins
1 ½ cups fresh blueberries
1 ½ tablespoons all-purpose flour (for coating berries)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
For the Streusel Topping
5 tablespoons white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small cubes
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Step 2: Prep the Blueberries
Place the blueberries in a small bowl. Sprinkle with 1½ tablespoons flour and gently toss to coat. This helps prevent them from sinking in the batter.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar using an electric mixer until light and fluffy (2–3 minutes).
Beat in the eggs one at a time. Add vanilla extract and lemon zest and mix until combined.
Step 5: Combine Wet and Dry
Gently fold in half of the dry ingredients, then add all of the milk.
Fold in the remaining dry ingredients until just combined—do not overmix.
Carefully fold in the floured blueberries using a spatula.
Step 6: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin cups.
Step 7: Make the Streusel Topping
In a small bowl, whisk together sugar, flour, and cinnamon.
Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the muffin batter.
Step 8: Bake
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Pro Tip
Don’t overmix the batter—gently folding is key to soft, tender muffins. You can also swap blueberries with raspberries or chopped strawberries for a fun twist!
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