Oh, hey there! I’m so excited to share one of my favorite recipes with you today: Blueberry Streusel Muffins! Honestly, these little gems have become a household staple for me, especially during those cozy weekend mornings. There’s just something about biting into a soft muffin packed with juicy blueberries and a crunchy, sweet topping that feels like a warm hug. I still remember the first time I made these; my friends came over for brunch, and as soon as the muffins came out of the oven, the entire house was filled with the smell of baked goodness. Let me tell you, they disappeared faster than I could say, “who wants seconds?”
I love how versatile these muffins are, too! Whether you’ve got fresh blueberries from the farmers’ market or some frozen ones stashed away, they work beautifully either way. Plus, the streusel topping? It’s the icing on the cake—or, well, muffin! So let’s dive in, and I’ll guide you through each delightful step!
What’s in Blueberry Streusel Muffins?
All-purpose flour: The backbone of our muffins, giving them structure. I usually go for a well-known brand like King Arthur or Gold Medal.
Granulated sugar: This sweetener balances out the tartness of the blueberries, making every bite heavenly.
Brown sugar: It adds moisture and a slight caramel flavor that takes these muffins to the next level.
Baking powder & baking soda: Double the leavening agents equal double the fluffiness!
Salt: Just a pinch is necessary to enhance all the other flavors.
Unsalted butter: I find that melting it adds extra richness. Go for a quality brand; it makes a difference!
Egg: The binding agent that also contributes moisture.
Vanilla extract: A splash of vanilla elevates the flavor so beautifully. I always use the pure stuff!
Milk: Whole milk is my go-to for creaminess, but any milk you have on hand will work.
Fresh blueberries: Honestly, these beauties are the star of the show! Fresh are best, but frozen works just fine, especially if you can’t get your hands on fresh ones.
Streusel topping: A mixture of more flour, brown sugar, unsalted butter, and cinnamon. This is where the magic happens!
Cinnamon: Just a hint for that warm, cozy flavor that pairs so well with blueberries.
Is Blueberry Streusel Muffins Good for You?
These muffins can be a delightful treat, but let’s consider a few things!
Blueberries: Packed with antioxidants, fiber, and vitamins, they’re a superfood that promotes overall health. Who doesn’t love a delicious way to sneak some nutrients into their diet?
Whole grains: If you swap out all-purpose flour for whole wheat, you’ll increase the fiber content, which keeps you feeling full longer.
Keep in mind, though, these muffins are a bit on the sweeter side due to the sugars and butter, so enjoying them in moderation is key. They’re perfect for breakfast or a snack, just not the whole batch in one sitting (though I’ve been tempted!).
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup milk
– 1 cup fresh blueberries (or frozen, if out of season)
– **For the Streusel Topping**:
– 1/3 cup all-purpose flour
– 1/4 cup brown sugar
– 1/4 cup cold unsalted butter, cubed
– 1/2 teaspoon cinnamon
– 1/4 cup granulated sugar (for sprinkling on top)
This recipe will serve about 12 muffins—plenty to share or save for those midweek cravings!
How to Make Blueberry Streusel Muffins?
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the melted butter, egg, vanilla extract, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as nobody likes a tough muffin! Fold in the blueberries gently.
5. For the streusel topping, combine the flour, brown sugar, butter, and cinnamon in a medium bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
6. Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin.
7. Add a sprinkle of additional granulated sugar on top for a sweet crunch. Trust me, it’s worth it!
8. Bake the muffins in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve warm or at room temperature. Enjoy your delicious blueberry streusel muffins!
Sweet Tips and Serving Suggestions
I love enjoying these muffins fresh out of the oven with a schmear of butter or a drizzle of honey for an extra special touch. They’re also fantastic with a cup of coffee or tea for a little afternoon pick-me-up.
If you want to personalize your muffins, consider adding a handful of chopped nuts for added crunch or swapping the blueberries for your favorite fruit. And if you find yourself with extra streusel topping, sprinkle it on some oatmeal or yogurt—it’s a game-changer!
These Blueberry Streusel Muffins are sure to be a hit! I can’t wait for you to try them. When you do, let me know how they turn out! Happy baking, my friend!
