Homemade blueberry streusel muffins are a super easy treat, snack, or breakfast.
These muffins turn out light and moist with lots of fresh berries and a buttery cinnamon streusel topping!
- These blueberry muffins are a delicious treat made with a handful of staple pantry ingredients.
- Make and freeze extra muffins to pop in a backpack or briefcase.
- Bake in any size – mini muffins, medium, or jumbo-sized muffins, and enjoy them anytime!
Ingredients for Blueberry Muffins
- Flour: The base of these muffins is all-purpose flour. If you’re gluten-free, a 1:1 gluten-free flour blend can be substituted.
- Baking Powder: This is the leavening agent and it helps the muffins rise and become fluffy.
- Sugar: Granulated white sugar is added for sweetness and texture.
- Milk: Adds moisture and richness – it can be replaced with any dairy-free alternative like almond milk.
- Butter: Use melted unsalted butter for richness, flavor, and moisture. If you have salted butter, skip the salt in the recipe.
- Egg: Binds the ingredients together and adds structure.
- Almond Extract: This gives a lovely flavor that pairs beautifully with the blueberries. Replace it with 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, or ½ tsp cinnamon.
- Blueberries: Fresh or frozen blueberries work just fine in this recipe. If using frozen berries, they may discolor the batter a little bit – be sure not to thaw them first.
Streusel Topping: A delightful mix of flour, sugar, softened butter, cinnamon, and a pinch of salt. It creates a sweet, crumbly topping that’s irresistible. For a nuttier flavor, you can add a bit of ground almonds or oats.
How to Make Blueberry Streusel Muffins
- Beat butter and sugar and then mix in the remaining wet ingredients (per the recipe below).
- Add the dry ingredients and mix until just moistened. Fold in blueberries
- Divide the muffin batter into a prepared muffin tin, top with the streusel mix and bake.
Tips
- Line the muffin well with paper liners for easy clean up.
- Combine ingredients just until mixed.
Storing Muffins
- Keep blueberry streusel muffins in a covered container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze individual muffins by wrapping them in plastic wrap and then placing them in a zippered bag for up to 3 months.
- Thaw at room temperature or heat them in the microwave at 30-second intervals until warmed.
More Muffin Recipes We Love
Blueberry Streusel Muffins
This blueberry muffin recipe is a childhood favorite with fresh blueberries and a buttery crumb topping.
Ingredients
- 1 ¾ cups all-purpose flour + 1 tablespoon for dusting blueberries
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- ¾ cup milk
- ¼ cup butter melted
- 1 egg room temperature
- ½ teaspoon almond extract or 1 teaspoon vanilla extract
- 1 ¾ cups fresh blueberries divided
Streusel Topping
- ½ cup all-purpose flour
- ½ cup sugar
- ¼ cup softened butter
- ¾ teaspoon cinnamon
- pinch salt
Instructions
- Preheat the oven to 400°F and line a muffin pan with liners.
- In a large bowl, combine 1 ¾ cup flour, baking powder, sugar, and salt.
- In a medium bowl whisk together the milk, egg, butter, and almond extract. Pour into the dry ingredients and stir just until slightly moistened.
- Toss 1 ¼ cups of blueberries with 1 tablespoon of flour. Add to the batter and gently stir just until combined. Divide among 12 muffin cups.
- For the streusel, combine flour, sugar, butter, cinnamon, and salt. Mix well to combine, the mixture should hold when pinched.
- Top the muffins with the remaining 1/2 cup of blueberries and sprinkle the streusel over top.
- Turn the oven down to 375℉ and bake the muffins for 16-20 minutes or until a toothpick comes out clean. Remove from the pan and cool on a baking rack.
Notes
For Frozen Blueberries: Do not thaw first. Increase baking time by 4 to 6 minutes.
For bigger streusel pieces, gently press pieces together before sprinkling over the muffins.
Nutrition Information
Calories: 234 | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 169mg | Potassium: 165mg | Fiber: 1g | Sugar: 19g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Muffins, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I have a question, more so for those who are not seasoned bakers. In Step No. 2 the instructions say to combine the dry ingredients, and then stir in the milk, egg, butter and vanilla. In Step No. 3 it says to whisk together the wet ingredients, and then pour into the dry and stir just until moistened. I consider myself a good home cook so I figure that Step No. 2 should not have said to add the wet ingredients to the dry before mixing separately.
Just a though, Holly, for those who are not familiar with the order of baking. I will proceed with the recipe now, and will rate according to flavour, etc. once they’re baked.
Thank you for pointing that out, Lori. The recipe has been updated for better clarity. I hope that helps! I hope you enjoyed them.
Such a great recipe turned out perfect, I double the recipe, and they were a quick breakfast all week long. Reheated in the air fryer, and they were like they just came out of the oven.
Such a good idea to reheat them in the air fryer! I will definitely be trying that, thanks Tianna!
Oh my gosh, SO GOOD! I was happily surprised that they aren’t really sweet, which makes me feel good about having 4 of them in place of dinner last night after baking them! Thanks for the great recipe.
So happy you enjoyed them, Becky!
I made the muffins this evening since I had blueberries and didn’t want them to go to waste. Unfortunately, they did not come out the way your pictures indicate. My problem was more with the topping. The batter made more then the 12 cup muffin pan could hold, and I put more then I should have. The topping didn’t crumble like it should have and I still did put some on top. When baked my cups overflowed a bit. Presentation was a D, but the insides did taste good.
Sorry to hear that, Irene! But I am glad you enjoyed the flavor. If you try again I would make sure not to overfill the baking cups (even if you have to make a bakers dozen to accommodate). As for the topping, you want it softened but not melted yet so you still get the nice crumble. I hope that helps!
These were really good, not too sweet. I followed the directions, used vanilla instead of almond extrac.
So happy you enjoyed them, Danielle!
Delicious! Light and moist. Streusel was the perfect topper.
Thank you, Eileen! I am glad you enjoyed them.
So good !! The streusel on top is perfection. I used the almond extract and fresh blueberries.
So glad you enjoyed it, Sherry!