The Best Blueberry Streusel Muffins

By: Amber Grangroth

These blueberry streusel muffins are the absolute best blueberry muffins!  They are perfect as breakfast, brunch, snacks, or coffee break!

Who doesn’t love a warm blueberry muffin with a pad of butter inside it? They are perfectly moist, soft, and fluffy and not overly sweet. Absolutely delightful!

There’s just enough streusel on top for that bit of crunch without going overboard. However, if you love a heavy streusel topping, feel free to double it!

I like to use frozen wild blueberries for these muffins. I like how small and sweet they are! But use what you have, fresh or frozen!

The Best Blueberry Streusel Muffins Recipe

Ingredients:

1 cup sugar
1/2 cup butter softened
2 eggs beaten
4 2/3 cups all purpose flour
2 1/2 Tbsp baking powder
1 tsp salt
2 cups milk
2 tsp vanilla
2 cups fresh or frozen blueberries


Streusel topping:
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter

Instructions:

1. Preheat oven to 375°F and grease or line 24 muffin tins with liners.

2. In a large mixing bowl, cream together the sugar and butter.

3. Add eggs and mix well

4. In a separate bowl, add flour, baking powder, and salt and combine.

5. Add half of the flour mixture to the creamed mixture, then 1 cup of the milk and repeat with the second half of the flour mixture and the second cup of milk.

6. Stir in vanilla and fold in the blueberries

7. Scoop batter into  muffin tins until about 2/3 full. Sprinkle with streusel.

8. Bake for 18- 22 minutes until golden, cool on a wire rack. Enjoy!

Streusel instructions:

Combine all dry ingredients in a small bowl and mix until combined. Cut in butter until crumbly. Sprinkle over muffin batter in the tins before baking.