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Best Blueberry Streusel Muffins: 1 Delicious Recipe

Blueberry streusel muffins

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Enjoy these delicious blueberry muffins with a crunchy streusel topping. This recipe is perfect for a breakfast treat or a satisfying snack.

Ingredients

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  • For the Muffins:
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 cup fresh or frozen blueberries
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and nutmeg for the muffin batter.
  3. In a separate medium bowl, whisk together the egg and milk.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the melted butter until incorporated.
  6. Carefully fold in the blueberries.
  7. In a small bowl, combine the flour and brown sugar for the streusel topping.
  8. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
  10. Sprinkle the streusel topping generously over the batter in each cup.
  11. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  12. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Using frozen blueberries? Do not thaw them before adding to the batter.
  • For an extra crunch, you can add a tablespoon of chopped nuts to the streusel topping.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

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