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blueberry streusel muffin recipe
Faiza Shabir

Crumbly Blueberry Streusel Muffins Recipe

These Crumbly Blueberry Streusel Muffins are soft, fluffy, and bursting with juicy blueberries. A buttery cinnamon streusel topping adds the perfect crumbly crunch. They’re bakery-style but easy to make at home. Perfect for breakfast, brunch, or a sweet afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup cold unsalted butter cubed
  • Preheat oven to 375°F 190°C and line a muffin tin with paper liners.
  • Whisk flour sugar, baking powder, baking soda, and salt in a bowl.
  • In another bowl whisk melted butter, eggs, buttermilk, and vanilla.
  • Stir wet ingredients into dry ingredients just until combined.
  • Gently fold in blueberries.
  • Mix streusel ingredients by cutting butter into flour brown sugar, and cinnamon until crumbly.
  • Fill muffin cups 3/4 full and sprinkle streusel generously on top.
  • Bake 18–22 minutes until golden and a toothpick comes out clean.
  • Cool slightly before serving.

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, whisk melted butter, eggs, buttermilk, and vanilla.
  4. Stir wet ingredients into dry ingredients just until combined.
  5. Gently fold in blueberries.
  6. Mix streusel ingredients by cutting butter into flour, brown sugar, and cinnamon until crumbly.
  7. Fill muffin cups 3/4 full and sprinkle streusel generously on top.
  8. Bake 18–22 minutes until golden and a toothpick comes out clean.
  9. Cool slightly before serving.

Notes

  • Toss blueberries in a little flour to prevent sinking.
  • Do not overmix the batter to keep the muffins tender.
  • Use cold butter for a crumbly streusel texture.
  • Store airtight up to 3 days or freeze up to 1 month.

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