These Blueberry Streusel Muffins are soft, fluffy and full of delicious, juicy blueberries. Topped with a sweet and crunchy streusel topping, this version of the classic blueberry muffin is sure to be a favorite among friends, family, or just for you!
I am not a huge fan of blueberries as a snack, but throw a couple of handfuls into muffin batter and I am game! Out of all of the blueberry recipes that I make, including Gluten-Free Blueberry Muffins, Blueberry Hand Pies, Blueberry Cheesecake Macarons and Marbled Blueberry Cheesecake Bars, Blueberry Streusel Muffins are probably the most made, as well as the easiest! I really love how the streusel topping elevates these muffins into something super impressive. You can totally feel free to leave that off. It can be a bit sweet. If you are not in the mood for an extra sweetness to your muffin, they are just as tasty without it.
These Blueberry Streusel Muffins also freeze well and you can double or even triple the recipe to have on hand whenever the craving hits. You can purchase my favorite muffin pan here!
Tips for making Blueberry Streusel Muffins
- Make the streusel first. I like to make the streusel before starting on the muffins. Let it sit in the fridge until you are ready to use it. This is going to help the streusel clump better and give you more control when topping the muffins. It’s also going to keep the topping crunchy!
- Fold in your blueberries before your dry ingredients are completely incorporated. This is going to help you avoid overworking your batter.
- Start your baking at a high temperature for 5 minutes and then lower for the remaining time. This is going to guarantee those high muffin tops!
If you love these Blueberry Streusel Muffins, try some of the recipes below!
Blueberry Streusel Muffins
A soft and fluffy muffin packed with juicy blueberries and topped with a sweet and crunchy streusel.
- 2 1/2 cups all-purpose flour or a blend of wheat and all purpose
- 1 TBSP baking power
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter melted with the coconut oil
- 1/4 cup coconut oil
- 1 cup sugar
- 2 eggs
- 1 cup milk
- 1 TBSP vanilla extract
- 1 cup blueberries heaping
- 1/4 cup sugar
- 1 TBSP all-purpose flour
- 1/4 tsp cinnamon
- 1 TBSP melted butter
Preheat oven to 425° and oil your muffin pan or line with cupcake liners.
Prepare your streusel. Mix your sugar, flour and cinnamon well. stir in melted butter and place in the fridge while you make your muffin batter.
In a large mixing bowl, cream your butter and sugar and then add your eggs, mIlk and vanilla. Mix well.
Sift your dry ingredients (flour, baking power, baking soda and salt) over your wet ingredients and fold in until almost combined. Add in your blueberries and continue to fold in, just until combined.
Divide the batter between your muffin cups and top each one with streusel.
Bake for 5 minutes at 425° and then lower to 350° and bake for another 10-15 minutes until a toothpick comes out clean or the muffin springs back. Allow to cool for 15 minutes and then enjoy!
You can also substitute your flour for other flours such as wheat, oat or a gluten free blend.
You can also use all butter or all oil.
You can use buttermilk instead or another milk alternative