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Moist, buttery Blueberry Muffins with Streusel Topping are topped with soft vanilla crumble for a delectable breakfast side or on-the-go snack. These homemade muffins baked with fresh blueberries are guaranteed to taste heavenly with each sweet bite!
If you’re in the mood for more tasty muffins then you should try my Bakery Style Blueberry Muffins and my Easy Brown Butter Banana Nut Muffins.
Two of my favorite indulgences are muffins and crumb cake. You get the best of both worlds with these Blueberry Muffins with Streusel Topping! The fluffy, cake-like consistency of these muffins will make them your favorite morning treat.
Few things make me happier than a hot, fresh batch of baked blueberry muffins. Let the aroma of vanilla and blueberries waft through your home. If you’re ready to make the best blueberry muffins ever, then you’ve come to the right place!
the secret to moist blueberry muffins
Follow these tips to avoid dry muffins. It’s a secret so don’t tell anyone!
Adding Ingredients: Standard muffin recipes use milk. Instead opt for buttermilk, yogurt, or sour cream. It improves the texture.
Baking: Overbaking or underbaking can change the consistency of your muffins. If they are taken out of the oven too soon, they can be sticky and unevenly cooked. Bake them too long, and chances are, you’ll end up with dry muffins.
do not overmix muffins?
It can be fun whipping batter but don’t get carried away! Overmixing muffins crushes air bubbles and ensures your muffins will be chewy and not fluffy. Overmixing can lead to the development of gluten strands which cause muffins to be tough.
If you want light, moist muffins, mix the wet and dry ingredients just until no more flour is visible.
tips for preparing blueberry muffins
- Fresh or frozen blueberries work for this recipe. Just make sure you rinse and dry the blueberries if they’re fresh. Don’t thaw frozen blueberries. Just add them directly to the batter.
- Be sure to use nonstick baking spray and/or muffin liners to avoid muffins sticking to the pan.
- In order to avoid spillage during baking, only fill muffin cups to about 3/4 full.
- Don’t leave the muffins in the pan after baking. They will continue to cook and dry out. Give them just a few minutes to cool, then remove the muffins and place them on a cooling rack instead.
how to make blueberry muffins
This recipe is simple, quick, and easy. Not to mention, the result is an amazingly tender and sweet muffin with bursting blueberries! To make these blueberry muffins, start by mixing together the ingredients to make the streusel topping and put it in the freezer (this ensures that the streusel topping won’t melt while baking in the oven).
Then simply combine all of the dry ingredients and whisk together. In a separate bowl, combine all of the wet ingredients and whisk together. Combine the dry and the wet ingredients and add to the muffin pan. Sprinkle the streusel on top and bake.
Yep! It’s that simple to make these blueberry muffins!
the streusel topping
The highlight of these blueberry muffins is the sweet, buttery streusel topping. With only 5-ingredients, you can whip up this topping in just a few minutes. Just prepare it before you start the muffins.
In a small bowl, combine melted butter, flour, sugar, salt, and vanilla extract. Spoon together until little crumbles form and place in the freezer. When the muffins are ready to bake, take the crumb topping out of the freezer and place it on top of the muffin batter. It’s as simple as that!
how to store these blueberry muffins
If you’re baking a batch of muffins, chances are, you won’t finish them in one sitting. The best methods for storing muffins are at room temperature or in the freezer.
if storing on the counter
This is ideal if you plan to eat the next day. Keep them at room temperature in a sealed container. Place a paper towel between muffins if layering. Muffins will keep fresh for up to three days.
If storing in the freezer
Store in the Freezer: If you want them to last longer, you can freeze the muffins. Then you can defrost them when you’re ready for more. You can either let them defrost on the counter overnight or just pop one in the microwave. Muffins can last up to 3 months this way.
Avoid placing muffins in the fridge because they will dry out.
MORE RECIPES YOU’LL LOVE!
- Lemon Poppy Seed Muffins
- Corn Muffins with Cinnamon Maple Butter
- Blueberry Prune Buckle with Ginger Streusel
- Blueberry Peach Coffee Cake
- Pumpkin Zucchini Muffins
- Blueberry Galette
- Mixed Berry Trifles with Butter Cake
- Honey Oat Bread
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Blueberry Muffins with streusel topping
Equipment
- 12 cup Muffin Pan
Ingredients
- 3 cups Flour
- 1 tbsp Baking powder
- 1/2 tsp Kosher salt
- 1/2 cup Butter, melted
- 3/4 cup Sugar
- 1/2 cup Brown sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 1/2 cup Greek yogurt
- 1/2 cup Buttermilk
- 3 cups Blueberries
Crumb Topping
- 4 tbsps Butter, melted
- 3/4 cup Flour
- 1/2 cup Sugar
- pinch Salt
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 400 degrees F. In a small bowl, combine melted butter, flour, sugar, salt, and vanilla extract. Spoon together until little crumbles form and place in the freezer.
- Combine melted butter, sugar, brown sugar, and vanilla extract. Whisk together until combined. Then add eggs, Greek yogurt, and buttermilk. Continue to whisk together until smooth.
- Add flour, baking powder, and kosher salt. Fold with a flat spatula or spoon. Add blueberries and continue to fold together until a smooth batter forms.
- Spray a 12-cup muffin pan with nonstick baking spray. Place baking cups in every other cup and fill to the top with batter. Sprinkle crumb topping on top. Bake for 21-23 minutes, until a toothpick comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The sour cream was such a great tips. My muffins came out perfectly moist and tender. Thank you!
These blueberry muffins were a crowd pleaser! They had everyone asking for more. They were so good that some of my friends even thought they were shop bought!
As much as I love blueberry muffins, I’ve never actually made them. Your recipe came out great and was super easy to follow. Thank you!
I was looking for a quick breakfast idea for my three-year-old and baby, my whole family has been devouring these. I love blueberry muffins, but these are NEXT level. The streusel topping really sets this apart from the norm. Will be making these again!
I’d never made a streusel before but it came out perfect – my visiting niece approved!
These blueberry muffins were so good!!! LOVED the streusel topping and how it gave the muffins an added crunch
These muffins with blueberries were the perfect about of sweetest, I couldn’t resist and had two with my morning tea.
There’s NOTHING better than blueberry muffins that a still warm from the oven slathered with salted butter. These muffins were so tasty!
These blueberry muffins were perfect! So fluffy and moist and I absolutely loved the streusel topping. Made these for the family and they gobbled them up. No blueberries left behind.
These muffins are like the best blueberry muffin from your favorite bakery. They’re fluffy with the right amount of crunch from the topping and chock full of blueberries. This is my new go-to blueberry muffin recipe.
Yay! I’m so happy that you enjoyed them! Thanks for your feedback 🙂