Breads & Muffins • Brunch
The Best Blueberry Streusel Muffins
April 19, 2021
The Best Blueberry Streusel Muffins The best blueberry muffins you’ll ever have! These muffins are soft and fluffy, bursting with […]
The Best Blueberry Streusel Muffins
The best blueberry muffins you’ll ever have! These muffins are soft and fluffy, bursting with fresh, juicy blueberries and topped with a scrumptious brown sugar streusel. Serve warm fresh from the oven. Don’t forget the glaze!
Happy Monday loves! Welcome to the latest installment of what I like to call #muffinmonday. It’s been a minute since we’ve had a new muffin on the blog and I could not be more excited to share this recipe for the best ever blueberry streusel muffins with you. Muffins are my favorite way to Monday. They’re quick, easy and everyone loves a warm, fluffy muffin fresh from the oven. One look at these beauties and I think you can tell there’s a lot too love. I’ve had a lot of mediocre muffins in my day but these muffins are definitely worth getting out of bed for. We’re talking a buttery, soft, tender crumb chock full of fresh, sweet blueberries and complete with a jumbo muffin top loaded with a crunchy streusel and sweet vanilla glaze. Ummm, h e l l o ! These muffins have it all and then some!
After a little trip to the farmer’s market I ended up with a LOT of blueberries. They were plump, juicy and perfectly sweet. And they were destined for blueberry muffins! There was a short internal debate over whether to add streusel and glaze but after one bite of these incredible muffins I’m not even sure why that was a question. These muffins are nothing short of amazing. Plus you can whip up a batch on Sunday and enjoy better than the bakery muffins all week long. And the best part is you never have to change out of your pj’s. Winning!
WHY ARE THESE BLUEBERRY STREUSEL MUFFINS SO GOOD?
Once the weather starts to warm up and the fresh blueberries pop up at my favorite farmer’s market, I know it’s time to whip up a batch of these scrumptious blueberry muffins. These no fuss muffins are better than any bakery muffin if you ask me. Here’s what makes these blueberry muffins the best ever…
- Easy to make with just a few simple ingredients
- Buttery soft, cake-like texture
- Perfectly domed muffin tops
- Bursting with fresh, juicy blueberries
- Scrumptious brown sugar streusel {yes please!}
INGREDIENTS YOU NEED FOR THE BEST BLUEBERRY STREUSEL MUFFINS
I couldn’t love these best ever blueberry muffins more. They are super easy to make using just a handful of simple ingredients and they’re in and out of the oven in less than 30 minutes. Plus they are streuseled and glazed and no one can be mad about that. Check your pantry for the ingredients below and bake a batch of these delicious blueberry muffins.
Flour. These might be muffins but they taste almost like cake and I’m not mad about it. I’m not one to keep a zillion different kinds of flour in my pantry, but swapping out your usual all-purpose flour for cake flour really makes these muffins extra special. To avoid dry, dense muffins, be sure to carefully measure your flour using a kitchen scale or the spoon and level method. If you love a healthier, nuttier muffin try using half all-purpose flour and half whole wheat flour.
Baking powder. A little extra leavener in the recipe to gives the muffins a nice rise and a soft, airy texture.
Butter. Lots of bakers love to bake muffins using vegetable oil but I’m an all-butter-all-the-time kinda girl. Melted butter will create a soft, fluffy crumb that stays moist for days!
Sugar. Three kinds of sugar make for a perfectly sweetened muffin that lets all the fresh blueberry flavor shine through. That brown sugar streusel top is everything!
Eggs. Make sure your eggs are at room temperature before you mix your batter. If you forget to set your eggs out ahead of time, soak them in a bowl of warm water for 10 minutes.
Greek yogurt. I LOVE baking with greek yogurt because it adds the perfect amount of moisture and makes for a soft, tender crumb. Go for the full fat version.
Blueberries. Gimmie all the bluebs! I like to use fresh berries in muffins but frozen will work in a pinch if that’s all you have on hand. For fresh blueberries, dust them in a tablespoon of flour before adding to the batter to prevent the berries form sinking to the bottom of the muffins. Works like a charm every time!
TIPS FOR PERFECT BLUEBERRY MUFFINS
If you’re craving the most perfect fresh from the oven blueberry muffins ever, follow the simple tips below and prepare to be wowed! This foolproof recipe makes the dreamiest muffins that are super tender, perfectly moist and chock full of fresh blueberries.
Use fresh blueberries. Fresh is always best so use the plumpest, juiciest blueberries you can find. Can’t find fresh berries? Not to worry. These muffins will still be delicious with frozen berries. Be sure to use frozen berries straight from the freezer and keep the mixing to a minimum to prevent any streaking of berry juice in the batter.
Do not over mix. Muffin batter that is over mixed can create dense, dry muffins. Nobody, and I mean nobody, likes a dry muffin. We are going for soft and fluffy here so don’t be tempted to over mix. Once you add the wet ingredients to the dry, use a large spatula to gently fold the mixture rather than stirring with a whisk.
Don’t skimp on the streusel. That buttery, crunchy brown sugar streusel is arguably the best part of the muffin. When topping the muffins before baking it might seem like a LOT of streusel. But trust me, you’ll want to use every last crumb!
Fill the muffin cups using a large cookie scoop. Filling muffin cups can be a messy endeavor if you don’t use the right technique. For perfectly portioned muffins and the prettiest domed tops, transfer the batter to the muffin cups using a large cookie or ice cream scoop. It’s super easy and makes clean up a breeze.
Don’t forget the glaze! Streuseled and glazed is the only way to be so don’t forget to top your muffins with a drizzle of sweet vanilla glaze. The glaze could not be easier to make – it comes together in under a minute with just 4 ingredients!
LET’S TALK SWAPS
These blueberry streusel muffins are my favorite way to start the day and I’d be lying if I said I’ve never had one for dessert. They’re so easy, super versatile and you can bake them up at a moment’s notice. If you don’t have fresh blueberries in your fridge, you can swap any berry you have on hand. Boysenberries and raspberries would be delicious and I guarantee fresh peaches would make for a stellar muffin too. If you aren’t much of a fruit fan, feel free to add other mix-ins like chocolate chips or your favorite nuts. Either way, I promise there won’t be single crumb left!
HOW TO STORE BLUEBERRY MUFFINS
Thanks to a generous helping of greek yogurt and fresh, juicy blueberries, these muffins bake up extra moist and tender. To keep them fresh for up to three days, store them tightly covered at room temperature. I love to reheat the muffins just before eating and they’re delicious slathered with a bit of salted butter. To freeze the muffins for a rainy day, cool them completely before wrapping tightly in plastic wrap and storage in a plastic freezer bag or container. Let the muffins sit out at room temperature to defrost before enjoying with a cup of coffee or tea. These muffins are just as perfect for busy mornings on the go as they are for a lazy Sunday brunch.
Happy Monday and happy muffin making!
If you love these Blueberry Streusel Muffins, you’ll also love these delicious muffin recipes:
Double Chocolate Espresso Muffins
Pumpkin Chocolate Swirl Muffins
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The Best Blueberry Streusel Muffins
- Prep Time: 10
- Cook Time: 20-22
- Total Time: 32 min
- Yield: 12 muffins 1x
Description
The best blueberry muffins you’ll ever have! These muffins are soft and fluffy, bursting with fresh, juicy blueberries and topped with a scrumptious brown sugar streusel. Serve warm fresh from the oven. Don’t forget the glaze!
Ingredients
For Muffins
2 cups plus 2 tablespoons (270 g) cake flour, spooned and leveled
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs. room temperature
1 cup minus 1 tablespoon (188 g) granulated sugar
3/4 cup (175 g) full fat greek yogurt (or sour cream)
1/2 cup (113 g) unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
2 cups fresh blueberries (if using frozen, use straight from the freezer before thawing)
For Streusel Topping
1 cup (125 g) all-purpose flour, spooned and leveled
2/3 cup (135 g) light brown sugar, packed
1/2 teaspoon cinnamon
1/2 cup (113 g) unsalted butter, melted
For Vanilla Glaze
1 cup (130 g) confectioners sugar, sifted
4–5 tablespoons whole milk
1 tablespoon greek yogurt
1/2 teaspoon vanilla extract
Instructions
For Streusel Topping
To make the streusel, combine the flour, brown sugar and cinnamon. Whisk together. Add the melted butter and stir with a fork until mixture is crumbly but not dry. Set aside.
For Muffins
Preheat oven to 400 degrees. Grease a 12 cup muffin pan with nonstick cooking spray or line with paper muffin liners. Set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a separate bowl, whisk the eggs and sugar until incorporated. Add the greek yogurt, melted butter and vanilla. Stir to combine well.
Add the wet ingredients to the dry ingredients and stir gently with a rubber spatula until barely combined. Stir in the blueberries, being careful not to over mix the batter.
Use a large ice cream or cookie scoop to divide the batter evenly between the 12 muffin cups, filling 3/4 full.
Top with a generous amount of brown sugar streusel, pressing the streusel down gently onto each muffin.
Bake for 5-6 minutes at 400 degrees and then lower the oven temperature to 350 degrees. Bake for an additional 15-16 minutes for until a toothpick inserted into the center comes out clean or with a few crumbs remaining. Do not over bake.
Cool muffins in the pan on a wire rack for 10 minutes before carefully removing the muffins from the pan. Let muffins cool before adding the glaze.
For Vanilla Glaze
Combine the confectioners sugar, milk, greek yogurt and vanilla in a medium bowl and whisk until smooth. If mixture is too thin, add more confectioners sugar. If too thick, add more milk. Once mixture is at desired consistency, drizzle over the tops of the cooled muffins.
Notes
Muffins may be frozen tightly wrapped for up to 3 months.
If using frozen blueberries, do not defrost and mix them into the batter at the last minute before baking.
Store muffins tightly covered at room temperature for up to 3 days. Reheat in the oven or microwave before serving.
4 Comments
Di
February 26, 2024 at 9:15 pmThese muffins were out of this world. So yummy
TMC
March 5, 2023 at 9:52 pmI made these today. Followed recipe exactly, used frozen blueberries and they were AMAZING! I did not do the glaze because I wanted to freeze a few. Even without glaze they were fantastic. I will make again for sure! Oh my muffins were regular size and full but I got 15 to the recipe. I consider that a bonus!
Lisalen
January 23, 2023 at 6:01 pmBeware – batter is super thick. Also beware – muffins are addicting! Very delicious and easy. I used frozen blueberries from summer picking at the farm and omitted the glaze. Otherwise, followed the recipe exactly as written –
Heather Mubarak
January 23, 2023 at 7:18 pmI’m so happy you loved these muffins!!