Crumbly Blueberry Streusel Muffins Recipe
These crumbly blueberry streusel muffins are soft, buttery, and packed with juicy blueberries. A sweet cinnamon streusel topping adds a delightful crunchy texture on top. Perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries
- Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon
- 4 tablespoons cold butter cubed
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl mix melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold the blueberries carefully into the batter.
- Fill each muffin cup about ¾ full with the batter.
- In a small bowl combine streusel flour, brown sugar, sugar, cinnamon, and cold butter then mix until crumbly.
- Sprinkle the streusel topping generously over each muffin.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool for 5 minutes before serving.
Notes
- Do not overmix the batter to keep the muffins soft and fluffy.
- Toss blueberries with a teaspoon of flour to prevent them from sinking.
- Frozen blueberries work well but do not thaw them before adding.
- Store muffins in an airtight container for up to 3 days or freeze for longer
- storage.