Blueberry Muffins With Streusel Crumb Topping

Why You’ll Love This Recipe

These blueberry muffins with a streusel crumb topping are the perfect combination of soft, moist, and slightly crunchy. Packed with juicy blueberries and topped with a sweet, buttery crumble, they make a delightful breakfast or snack. The simple ingredients and easy-to-follow steps ensure that anyone can bake these muffins successfully at home.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Milk
• Unsalted butter
• Eggs
• Vanilla extract
• Fresh or frozen blueberries

For the Streusel Topping:

• Brown sugar
• All-purpose flour
• Ground cinnamon
• Cold unsalted butter

Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. To make the streusel topping, mix brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter until the mixture resembles coarse crumbs.
8. Sprinkle the streusel topping over each muffin.
9. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Lemon Blueberry Muffins: Add a teaspoon of lemon zest for a refreshing citrus flavor.
• Nutty Topping: Mix chopped pecans or walnuts into the streusel for added crunch.
• Healthier Option: Use whole wheat flour and substitute honey for sugar.
• Dairy-Free: Use almond milk and coconut oil instead of milk and butter.

Storage/Reheating

• Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Wrap muffins individually in plastic wrap and freeze for up to 3 months.
• Reheating: Warm muffins in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

How do I prevent my muffins from becoming dense?

Avoid overmixing the batter. Stir until just combined to keep the muffins light and fluffy.

Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent excess moisture.

What can I use instead of butter?

You can use coconut oil or vegetable oil as a substitute.

Why did my muffins turn out dry?

Overbaking or using too much flour can lead to dry muffins. Measure ingredients accurately and check doneness early.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour substitute for best results.

How do I get a better rise on my muffins?

Ensure your baking powder is fresh, and fill the muffin cups about ¾ full.

Can I make mini muffins?

Yes, reduce the baking time to 10-12 minutes for mini muffins.

Do I need to coat blueberries in flour?

Tossing blueberries in a little flour helps prevent them from sinking to the bottom.

Can I double the recipe?

Yes, simply double the ingredients and bake in batches if necessary.

How do I make my streusel crunchier?

Use cold butter and press the streusel lightly into the batter before baking.

Conclusion

These blueberry muffins with streusel crumb topping are an easy and delicious treat that everyone will love. Whether you enjoy them fresh out of the oven or save them for later, they are sure to satisfy your sweet cravings. Try different variations and enjoy these homemade muffins any time of the day!

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