The BEST Blueberry Muffin Recipe With Streusel

I love baking Fresh Blueberry Muffins that bring together the perfect blend of all purpose flour, granulated sugar, and melted unsalted butter with juicy blueberries. The burst of flavor is enhanced by a streusel topping made with light brown sugar and ground cinnamon. Each bite surprises me with its delightful balance.

I recently stumbled upon the recipe for what I call the BEST Blueberry Muffin Recipe With Streusel and I can’t stop talking about it. I’ve tried lots of blueberries muffins like the ones inspired by Martha Stewart or even those fancy lemon blueberry ones, but there’s something about this recipe that really stands out.

I’ve combined 2 cups of all purpose flour, 1/2 cup granulated sugar, and 2 teaspoons baking powder with fresh ingredients like 1 cup juicy blueberries and a hint of vanilla extract to create a delicious, light batter. Trust me, the burst of flavor when biting into a muffin topped with sweet streusel made from 1/2 cup all purpose flour, 1/2 cup brown sugar and a touch of cinnamon is something you dont wanna miss.

Even if you’re used to recipes like Blueberry Streusel Muffins Pancake Batter, this one is in a league of its own. Give it a try and let the muffins surprise you!

Why I Like this Recipe

I’ve gotta say, these blueberry muffins are one of my absolute favorites and here’s why:

1. I love how easy it is to whip ’em up – the recipe is simple, even on a rushed morning.
2. The juicy blueberries bursting in every bite just make my day.
3. That crunchy, sweet streusel topping gives it an extra kick of deliciousness.
4. Baking these fills my kitchen with an amazing smell and takes me back to fun times, like baking with my family.

Ingredients

• All-purpose flour gives carbohydrates and structure to the muffins, making them satisfying.
• Fresh blueberries burst with vitamins, antioxidants, and a juicy tang for flavor.
• Granulated sugar sweetens the batter, enhancing taste but not adding vital nutrients.
• Unsalted butter contributes rich flavor and moisture to both batter and streusel topping.
• Baking powder lightens the muffins, creating a soft, airy texture on every bite.
• Light brown sugar and cinnamon in the streusel add warmth and a caramelized crunch.
• A fresh egg enriches the batter with protein and helps bind the ingredients.
• Milk smoothens the mixture, ensuring a moist texture and well blended taste.

Ingredient Quantities

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 large egg (make sure its really fresh)
• 1/3 cup unsalted butter, melted (dont overheat it)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (they gotta be juicy)
• 1/2 cup all purpose flour (for the streusel topping)
• 1/2 cup packed light brown sugar (for the streusel topping)
• 1/2 teaspoon ground cinnamon (for the streusel topping)
• 1/4 cup cold unsalted butter, cubed (for the streusel topping)

How to Make this

1. Preheat your oven to 400°F and line a muffin tin with paper liners.

2. In a big bowl, mix together 2 cups of all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder and 1/4 teaspoon salt.

3. In another bowl, whisk 1/2 cup milk, 1 large fresh egg, 1/3 cup melted unsalted butter (be careful not to overheat it) and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry, and stir just until combined – don’t overmix or the muffins might turn out tough.

5. Gently fold in the 1 cup of juicy fresh blueberries.

6. Spoon the batter into your muffin cups evenly.

7. For the streusel topping, combine 1/2 cup all purpose flour, 1/2 cup packed light brown sugar, and 1/2 teaspoon ground cinnamon in a small bowl.

8. Add 1/4 cup cold unsalted butter cubed into the streusel mixture and mix until it forms crumbles.

9. Sprinkle the streusel evenly over the batter in the muffin cups.

10. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean, let cool a bit, and then enjoy your delicious blueberry muffins!

Equipment Needed

1. Oven (you need to preheat it to 400°F)
2. Muffin tin and paper liners
3. One large mixing bowl for the dry ingredients
4. A second bowl for the wet ingredients
5. Measuring cups and spoons
6. A whisk (or fork if you’re in a pinch)
7. A spatula or sturdy spoon for stirring
8. A small bowl for the streusel topping ingredients
9. A fork or pastry cutter for mixing in the cold butter into the streusel mixture
10. A toothpick to test if the muffins are done

FAQ

The BEST Blueberry Muffin Recipe With Streusel Substitutions and Variations

• All purpose flour: You can try using whole wheat pastry flour or even a 50/50 mix of whole wheat and all purpose flour. It gives a nuttier flavor without messing up the texture too much.
• Granulated sugar: Organic cane sugar or even coconut sugar works fine in its place. They add a slight caramel note and work real well in this recipe.
• Milk: If you’re out of milk, almond milk or soy milk make a good substitute, though they might add a bit of their own flavor.
• Unsalted butter: Feel free to use salted butter instead, just remember to reduce the salt by about 1/8 teaspoon in your mix so it doesn’t get too salty.
• Fresh blueberries: If you can’t find juicy fresh ones, frozen blueberries work ok too. Just be sure to defrost and drain them first so your batter doesn’t turn too watery.

Pro Tips

1. When you mix the wet and dry ingredients, stir just until they come together. Overmixing will make your muffins tough so its best if you leave a few lumps in there.
2. Make sure the butter for the streusel is really cold when you cube it. Cold butter helps the topping get a nice, crunchy texture.
3. Be gentle when folding in the blueberries so they dont break down into mush – you want whole, juicy berries in each muffin.
4. Keep an eye on your muffins as they bake. Ovens can run a bit different, so start checking a couple of minutes early to avoid overbaking.