Description

These Perfect Blueberry Streusel Muffins are soft, fluffy, and packed with juicy blueberries, topped with a buttery cinnamon streusel. Ideal for breakfast or a snack, this bakery-style blueberry muffin recipe is easy to make and freezer-friendly. Great with fresh or frozen berries, it’s a delicious, homemade treat the whole family will love.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

2 large eggs

1 cup milk

1 teaspoon vanilla extract

1/2 cup melted butter

1 1/2 cups blueberries (fresh or frozen)

1/2 cup brown sugar

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup cold butter

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Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or spray with nonstick spray.

2. In a large bowl, whisk together flour, baking powder, and salt.

3. In a medium bowl, whisk sugar and eggs until smooth. Add milk, vanilla, and melted butter, mixing until well combined.

4. Pour the wet ingredients into the dry and fold gently. Do not overmix.

5. Fold in blueberries using a spatula.

6. In a separate bowl, make the streusel: mix brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly.

7. Divide batter into the muffin cups and top generously with streusel.

8. Bake for 18–22 minutes or until a toothpick inserted comes out clean.

9. Cool for 5 minutes in pan, then transfer muffins to a wire rack to cool completely.

Notes

Don’t overmix the batter or the muffins may turn dense.

Toss blueberries in a little flour to prevent them from sinking.

Use cold butter for the streusel to get that perfect crumbly texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast or Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 17
Sodium: 180
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 35
Fiber: 1
Protein: 4
Cholesterol: 55