Easy Blueberry Streusel Muffins Recipe
Easy Blueberry Streusel Muffins. They’re not just any muffins, they’re the kind that make your kitchen smell like a bakery on a sunny morning. The kind that disappears faster than you can say “seconds.” And the best part? They’re so easy, even I can’t mess them up (usually!). Seriously, if you’re looking for a little slice of happiness, bake these babies. You won’t regret it.
My husband, bless his heart, isn’t much of a breakfast person… UNLESS these muffins are involved. Suddenly, he’s a morning person! Our kiddo? Forget cartoons, it’s all about snagging the muffin with the biggest streusel topping. One time, I tried to hide a couple for myself and found them gone the next day. Little stinker! These muffins have become a weekend staple. Sometimes we even make them on a Wednesday just because we need a little mid-week pick-me-up. Honestly, it’s cheaper than therapy.
Why You’ll Love This Easy Blueberry Streusel Muffins Recipe
- Because that streusel topping is basically crunchy, buttery crack. Seriously addictive.
- They’re packed with juicy blueberries. Bursting blueberries!
- They’re SO easy, even if you’re a baking newbie, you can totally nail these. I promise!
- They make your kitchen smell amazing, which is always a win.
- Cold or hot, they make the perfect breakfast or afternoon snack.
How to Make It
Okay, so first things first, you gotta preheat your oven. Like, NOW. Don’t forget! I always do. Then, grab your muffin tin and either grease it up real good or use those paper liners. Liners make life easier, let’s be honest.
In a big bowl – and I mean BIG, because things get messy – whisk together all the dry stuff: flour, sugar, baking powder, and a pinch of salt. Don’t skip the salt! It balances everything out.
In another bowl – because, you know, dishes – mix the wet stuff: melted butter (not too hot!), milk, egg, and vanilla extract. Now, pour the wet into the dry and gently stir. Gently! Don’t overmix, or you’ll end up with tough muffins. Nobody wants that.
Fold in the blueberries. I like to use fresh ones, but frozen work too. Just don’t thaw them first, or your batter will turn blue. Trust me, I’ve been there.
Now for the streusel! In a small bowl, mix together flour, sugar, and cold butter. Use your fingers to crumble it all together until it looks like coarse crumbs. This is the fun part!
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Spoon the batter into the muffin cups, filling them about two-thirds full. Sprinkle that glorious streusel on top of each muffin.
Bake for like, 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for a few minutes before devouring them. Or, you know, sneak one while they’re still warm. I won’t judge.
Ingredient Notes
- All-Purpose Flour: Just your regular flour here. I haven’t tried it with gluten-free but go for it if you want and let me know how it goes!
- Granulated Sugar: For sweetness, obviously. But also, it helps with that golden-brown crust. Don’t skimp!
- Baking Powder: This is your leavening agent, folks! It’s what makes the muffins rise all nice and fluffy. Make sure it’s not expired! I speak from experience.
- Salt: Just a pinch! It enhances the other flavors, I promise.
- Melted Butter: Gotta use unsalted here!
- Milk: I usually use whatever kind I have in the fridge. Whole milk makes them richer, but 2% works just fine. Even almond milk is ok in a pinch.
- Egg: One large egg to bind everything together. Don’t forget it!
- Vanilla Extract: A teaspoon of vanilla extract adds a lovely warmth. Don’t skip it!
- Blueberries: Fresh or frozen, whatever you have on hand!
- Streusel Time: Flour, brown sugar and BUTTER!
Recipe Steps:
- Preheat oven to 375°F (190°C) and prepare muffin tin with liners or grease.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Combine melted butter, milk, egg, and vanilla extract in a separate bowl.
- Pour wet ingredients into dry ingredients and gently stir until just combined.
- Fold in blueberries.
- Mix flour, sugar, and cold butter with your fingers to make the streusel topping.
- Fill muffin cups two-thirds full with batter.
- Sprinkle streusel topping over each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for a few minutes before serving.
What to Serve It With
Honestly? These muffins are perfect on their own. But if you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream wouldn’t hurt! A cup of coffee or tea is a must. I also love them with a side of scrambled eggs for a complete breakfast. Or, you know, just eat them straight from the muffin tin. No judgement here!
Tips & Mistakes
- Don’t overmix the batter! Seriously, this is the key to light and fluffy muffins.
- Make sure your baking powder is fresh. Old baking powder won’t work as well.
- If you’re using frozen blueberries, don’t thaw them first, or your batter will turn blue.
- For extra-golden streusel, brush the tops of the muffins with a little melted butter before baking.
- Don’t be afraid to experiment with different toppings! Nuts, cinnamon, or even a drizzle of glaze would be delicious.
- I once tried to double the recipe and ended up with muffins overflowing all over my oven. Learn from my mistakes!
Storage Tips
These muffins are best eaten fresh, but they’ll keep in an airtight container at room temperature for a couple of days. If you want to keep them longer, you can freeze them for up to a month. Just wrap them individually in plastic wrap and then place them in a freezer bag. And don’t even think about microwaving them! Okay, you can if you must, but they’re so much better at room temp.
Eating them cold, straight from the container the next day for breakfast? Absolutely fine. Don’t let anyone tell you otherwise. We’re not fancy here.
Variations and Substitutions
- No blueberries? Try raspberries, blackberries, or even chopped strawberries.
- Out of milk? Use yogurt, sour cream, or even applesauce.
- Don’t have vanilla extract? A little almond extract would be nice. Or just skip it.
- Want to make them healthier? Use whole wheat flour instead of all-purpose. Or add a handful of oats to the batter. I once tried using coconut flour and it was a DISASTER. Don’t do it.
- Ran out of brown sugar for the streusel? White sugar works fine in a pinch. I’ve even used maple syrup before. It was a little sticky, but still delicious!
- Once I skipped the egg because I was out and I threw in a little extra yogurt. They came out…interesting. But hey, we ate them!
Frequently Asked Questions
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Easy Blueberry Streusel Muffins Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 teaspoon salt
- 2 teaspoons baking powder
- 0.33 cup vegetable oil
- 1 large egg
- 0.5 cup milk
- 1 cup fresh blueberries Can use frozen if fresh are not available
- 0.5 cup brown sugar Packed
- 0.33 cup all-purpose flour For streusel
- 1.25 teaspoons ground cinnamon For streusel
- 0.25 cup butter Melted, for streusel
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a muffin tin with 12 paper liners.
- In a medium bowl, mix flour, sugar, salt, and baking powder.
- In another bowl, combine oil, egg, and milk. Stir this mixture into the flour mixture.
- Gently fold in blueberries. Fill muffin cups to the top.
- To make the streusel, combine brown sugar, flour, and cinnamon. Mix in melted butter and sprinkle over muffins.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
