Blueberry Streusel Muffins Recipe

Learn how to make the best homemade blueberry streusel muffins with this easy baking recipe! These bakery-style muffins feature a tender, buttery crumb, bursts of juicy blueberries, and a crunchy streusel topping that's impossible to resist. Perfect for breakfast or anytime snacking!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

22 mins

Serves:

12 muffins

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the streusel topping:</li><li class="ingredients-single-item">75g all-purpose flour</li><li class="ingredients-single-item">70g granulated sugar</li><li class="ingredients-single-item">50g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the muffins:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">120ml milk</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon (optional)</li><li class="ingredients-single-item">225g fresh blueberries (or frozen, unthawed)</li><li class="ingredients-single-item">1 tbsp all-purpose flour (for coating blueberries)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Ice cream scoop or large cookie scoop</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. Position your oven rack in the middle position for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>First, prepare the streusel topping. In a medium bowl, combine the 75g flour, 70g sugar, cinnamon, and pinch of salt. Add the cold cubed butter and use your fingertips to work it into the dry ingredients until you have a crumbly mixture with pea-sized chunks. The butter should remain cold throughout this process to create those desirable crumbly clusters. Place the streusel in the refrigerator while you prepare the muffin batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated. This coating helps prevent the berries from sinking to the bottom of your muffins during baking and also helps prevent the berry juice from bleeding too much into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, whisk together the 250g flour, 150g sugar, baking powder, and salt until well combined. Make a well in the center of these dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate medium bowl, whisk together the vegetable oil, milk, eggs, vanilla extract, and lemon zest (if using) until thoroughly combined. The oil in this recipe (rather than butter) ensures a moist crumb that stays tender for days.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the wet ingredients into the well you created in the dry ingredients. Using a spatula, gently fold the mixture together until just combined - you should still see some streaks of flour. Overmixing activates the gluten in the flour, which can result in tough, dense muffins, so mix until barely incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the flour-coated blueberries to the batter and fold in very gently with just a few strokes. Some streaks of flour are perfectly fine and will bake out. Your batter will be quite thick – this is exactly what you want for tall, domed muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Use an ice cream scoop or large spoon to divide the batter evenly among the muffin cups, filling each about 3/4 full. The scoop helps ensure even-sized muffins that will bake at the same rate.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the streusel from the refrigerator and generously sprinkle it over each muffin, gently pressing it down slightly so it adheres to the batter. Don't be shy with the streusel – the more uneven and craggy the top, the more delicious texture your finished muffins will have.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 5 minutes at 190°C (375°F), then, without opening the oven door, reduce the temperature to 180°C (350°F) and continue baking for 15-17 minutes more, or until a toothpick inserted into the center comes out with just a few moist crumbs. This initial high heat helps create that beautiful domed top that's characteristic of bakery-style muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. The muffins may be delicate while still hot, so handle them gently. For the best flavor experience, enjoy one while still warm, when the contrast between the tender crumb and crunchy streusel is most pronounced!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Streusel Muffins Recipe?

The muffins require all-purpose flour, sugar, baking powder, salt, vegetable oil, milk, eggs, vanilla extract, and fresh or frozen blueberries. The streusel topping needs flour, sugar, cold butter, cinnamon and a pinch of salt. Optional lemon zest adds brightness.

How to cook Blueberry Streusel Muffins Recipe at home?

Learn how to cook Blueberry Streusel Muffins by preparing a cinnamon streusel topping, mixing your dry and wet ingredients separately, gently folding in flour-coated blueberries, and using the bakery trick of starting with high heat (190°C) for 5 minutes before reducing to 180°C for 15-17 minutes to create perfectly domed tops with crunchy streusel.

Why should I toss blueberries in flour before adding them to muffin batter?

Coating blueberries in flour serves two important purposes: it prevents the berries from sinking to the bottom of your muffins during baking and helps minimize the amount of berry juice that bleeds into the batter, keeping your muffin crumb a nice golden colour.

Can I use frozen blueberries instead of fresh ones in my muffin recipe?

Yes, frozen blueberries work perfectly in muffin recipes! Use them straight from the freezer without thawing, as thawed berries will release too much juice and turn your batter purple. The flour coating technique is especially important when using frozen berries.

What makes the perfect streusel topping for muffins?

Perfect streusel requires cold butter cut into flour, sugar, and cinnamon until it forms pea-sized crumbs. Keeping the mixture chilled before baking prevents it from melting too quickly in the oven, resulting in those desirable craggy, crunchy clusters on top of your muffins.

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