Easy Blueberry Muffins with Streusel Topping Recipe (with Video)
Jump to Video -- Jump to RecipeBlueberry Muffins Are a Classic Breakfast Treat
They're moist, fluffy, and packed with juicy blueberries. And the cinnamon streusel topping adds a delicious crunch and sweetness. The are a perfect treat for breakfast, a midday snack, or dessert. They are easy to make, and with this recipe, you can whip them up in no time.
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Tips to Make the Best Blueberry Muffins
- Use room temperature ingredients: Make sure the butter, eggs, and milk are at room temperature before starting. This will help the ingredients mix together better and create a smoother batter.
- Use frozen or fresh blueberries: You can use either frozen or fresh blueberries in this recipe. If using frozen blueberries, make sure to thaw them first and drain any excess liquid.
- Fold in blueberries gently: When adding the blueberries, make sure you fold them in gently. Overmixing can cause the blueberries to burst and turn the batter blue.
- Don't overfill the muffin cups: Fill each muffin cup about 3/4 full. Overfilling can cause the muffins to overflow and stick to the pan.
- To make these muffins ahead of time, prepare the batter as directed and refrigerate it for up to 24 hours. When you're ready to bake, let the batter sit at room temperature for 30 minutes before filling the muffin cups and baking.
- These muffins are best served warm from the oven, but they're also delicious at room temperature or even cold.
Variations
- Add chocolate: Add some chocolate chips to the batter to make chocolate chip blueberry muffins.
- Add lemon zest: For a tangy twist, add some lemon zest to the batter.
- Use a different type of sugar: You can use granulated sugar in place of the light brown sugar in the streusel topping.
- Substitute the blueberries: Try raspberries, strawberries, blackberries, or even chopped apples.
- Add nuts: For some extra crunch, add chopped nuts to the streusel topping. Pecans or walnuts work well.
- Add spices: For a spiced blueberry muffin, add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger to the batter.
Storage
- Store muffins in an airtight container at room temperature for up to 3 days.
- Muffins can also be frozen for up to 3 months. Make sure your muffins are completely cool before freezing. Wrap muffins in aluminum foil or freezer wrap, or place them in a double layer of freezer bags. To thaw, simply let them sit at room temperature for a few hours or heat them up in the microwave for a few seconds.
Want more Easy and Delicious Muffins?
Check out some more of my go-to muffins that you will love!Easy Blueberry Muffins with Streusel Topping Video
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Easy Blueberry Muffins with Streusel Topping
Ingredients:
- 1/2 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups all purpose flour
- 1/2 milk
- 2 1/2 cups blueberries, frozen or thawed
Streusel Topping:
Muffins:
Directions:
Streusel Topping:
In a bowl, add flour, cinnamon, light brown sugar and unsalted butter.Mix together until well combined and then set aside.
Muffins:
Preheat your oven to 375 degrees.Spray a muffin pan with non-stick cooking spray or line it with baking cups. Set aside.
In a mixing bowl, add butter and mix until creamy.
Then add sugar.
Beat until mixture is light and fluffy.
Add eggs and beat together.
Next, add vanilla, baking powder and salt and beat until well combined.
Using a spoon, fold in half of the flour.
Then fold in half of the milk.
Repeat, folding in remaining flour and then remaining milk.
Gently fold in blueberries.
Evenly spoon the mixture into the muffin cups. Mixture will be very thick.
Sprinkle on steusel topping.
Now bake in the oven for 15 to 20 minutes or until golden brown.
