The only thing better than a blueberry muffin is a blueberry streusel muffin topped with crunchy, buttery crumb topping. Made in just one bowl, with 10 simple ingredients, these blueberry streusel muffins are perfect for your next brunch or breakfast treat!
The only thing better than a blueberry muffin is a blueberry streusel muffin topped with crunchy, buttery crumb topping. Made in just one bowl, with 10 simple ingredients, these blueberry streusel muffins are perfect for your next brunch or breakfast treat!
Blueberry Streusel Muffins
The only thing better than a blueberry muffin is a blueberry muffin topped with a buttery streusel topping. These blueberry streusel muffins are supremely soft, moist and fluffy and finished off with the most decadent, tasty streusel topping that really pushes them over the edge. The result is simply *chef’s kiss.*
Ingredients for blueberry streusel muffins
The blueberry streusel muffins are made with 10 simple ingredients and are super forgiving so you can always tweak the recipe depending on what you have on hand. Here’s your shopping list.
Butter: Some people make muffins with oil, but we prefer the buttery, finger licking goodness of butter. It is a smidge more work to melt your butter than just using oil, but it’s worth it for the flavor! Melted butter will create a silky, tender crumb and keep your muffins perfectly moist!
Sugar: You’ll use sugar in two places for the best blueberry muffins ever: in the batter and on the tops. Sprinkle your muffins with some sugar (preferably coarse sugar) to create that iconic bakery style crunchy muffin top!
Eggs: 2 eggs keep these muffins fluffy and light without being too eggy!
Greek Yogurt AND Buttermilk: We’ve tested these muffins 10 times, and let me assure you that a combo of greek yogurt and buttermilk is absolutely necessary. A half and half mixture of the two provides the perfect amount of tang, moisture, and a little extra acidity to kick up the rise, and give you a big domed muffin top! You can substitute out the greek yogurt for sour cream if it’s all you have on hand!
Flour: No fancy blends, or specialty flours needed here– just use your regular old AP flour. That being said, if you are gluten free, feel free to swap out for a gluten free blend! Or, if you want to health-ify these a bit you can use whole wheat flour instead!
Baking Powder:Baking powder is the only leavener you’ll need when it comes to muffins. Baking soda can leave a baking soda-y after taste and will give your muffins a totally different rise, so make sure you’re using powder! You’ll get a big, even rise and domed tops without too many holes! A Tablespoon can feel like a lot, but you’ll need it!
Blueberries: Duh. You can use fresh or frozen blueberries in these muffins! We recommend tossing the blueberries in some additional flour to prevent the blueberries from sinking to the bottom of your muffins.
Tips for big, beautiful blueberry streusel muffins
Ugh muffins. So delicious, so versatile, and so easy to make. The thing about muffins though is that a good muffin is GREAT, but a mediocre muffin is pretty bleh. So how do you get one of those big, fluffy, moist, bakery style blueberry streusel muffins?
We’ve rounded up all our tips for your perfect blueberry muffins:
Use buttermilk AND greek yogurt: The combination of thick, creamy yogurt and tangy buttermilk will create the perfect rise and brightness in these blueberry muffins! If you don’t have greek yogurt on hand, I’ve also had success making these with plain yogurt.
Don’t over mix the batter: Over mixing your batter can produce dense, dry muffins. To preserve that moist, tender crumb you’re looking for in a blueberry muffins recipe, fold the batter together until just combined!
Bake at a higher temperature for 5 minutes and then lower it: Baking your muffins for a few minutes at a higher temperature will give the baking powder a little extra oompf so they get that nice, domed top and rise up. After 5 minutes, lower the heat so that the muffins don’t burn.
How to store blueberry streusel muffins
If you don’t eat your way through all these muffins in one sitting, they’ll keep well at room temperature in a sealed container for up to 2 days or in the refrigerator for a week! Make sure to let your muffins cool completely before storing them. If they are not completely cool condensation will form and can make your streusel soggy.
Can you freeze these blueberry muffins?
Heck yeah you can! Let the muffins cool completely before placing in a freezer safe, airtight plastic bag or container. Freeze for up to 3 months!
The only thing better than a blueberry muffin is a blueberry streusel muffin topped with crunchy, buttery crumb topping. Made in just one bowl, with 7 simple ingredients, these blueberry streusel muffins are perfect for your next brunch or breakfast treat!
The only thing better than a blueberry muffin is a blueberry streusel muffin topped with crunchy, buttery crumb topping. Made in just one bowl, with 7 simple ingredients, these blueberry streusel muffins are perfect for your next brunch or breakfast treat!
Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
In a small mixing bowl, combine all the ingredients for the streusel, using a fork or a pastry cutter to stir together until the mixture resembles wet sand.
In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.
Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.
Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent.
Sprinkle the tops of each muffin with about 2 Tablespoons of the streusel mixture, pressing the streusel gently into the batter so it sticks.
Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch.
Remove from oven and allow to cool for at least 15 minutes before eating!
Keywords: blueberry streusel muffins
Notes
If you don’t have melted butter, you can sub out oil!
Don’t have buttermilk on hand? Make a homemade substitution with just two ingredients!
If you using frozen blueberries, do NOT over mix the batter. This will prevent any bleeding of the blueberry juices into your batter
sheesh! these did not disappoint. after trying the bakery style blueberry muffins, i had to give the streusel topping a whirl.
i bravely made my own buttermilk (milk and lemon juice) and convinced myself that this would ruin the entire recipe.
they came out fluffy, buttery, and (dare i say) perfectly moist.
Omg these were too good!! Using a standard muffin tin, I decided to make 12 instead of 10. I filled the cups almost all the way with batter and they got such a nice height to them. I live at high elevation (5,000 ft) and didn’t have to make any adjustments, baked them until springy and golden which took about 5 minutes longer. They look so cute too, this will definitely become my go-to just like every other Broma recipe 🙂
Absolutely amazing! I added some lemon juice and zest to make a lemon blueberry muffin. Also added a lemon glaze on top of the streusel. Friends and family loved these. Thank you for the great recipe 🙂
Great flavor! Be warned, the directions are for large cupcake pan, not regular cupcake size. I baked them for only 8 minutes after lowering the temperature. Makes 16-18.
Leave a comment and rate this recipe!
Just made these and am very disappointed!! Rubbery and taste like flour, will be throwing the whole bunch out – such a waste!
sheesh! these did not disappoint. after trying the bakery style blueberry muffins, i had to give the streusel topping a whirl.
i bravely made my own buttermilk (milk and lemon juice) and convinced myself that this would ruin the entire recipe.
they came out fluffy, buttery, and (dare i say) perfectly moist.
Omg these were too good!! Using a standard muffin tin, I decided to make 12 instead of 10. I filled the cups almost all the way with batter and they got such a nice height to them. I live at high elevation (5,000 ft) and didn’t have to make any adjustments, baked them until springy and golden which took about 5 minutes longer. They look so cute too, this will definitely become my go-to just like every other Broma recipe 🙂
★★★★★
Absolutely amazing! I added some lemon juice and zest to make a lemon blueberry muffin. Also added a lemon glaze on top of the streusel. Friends and family loved these. Thank you for the great recipe 🙂
★★★★★
YUM! Lemon blueberry is such an excellent flavor combo. Happy you enjoyed these and you are SO welcome for the recipe!
Great flavor! Be warned, the directions are for large cupcake pan, not regular cupcake size. I baked them for only 8 minutes after lowering the temperature. Makes 16-18.
★★★★★
So happy you enjoyed these! We did make these in a regular cupcake pan we just fill them up high so you get next big tops!