These Streusel-Topped Blueberry Muffins are not the blueberry muffins of my childhood; these are much, much better blueberry muffins. They have cinnamon streusel on them and lemon zest in in them and they’re easy to make with stuff you probably either have on hand or can easily get. They are perfect for breakfast or brunch or any time you’re craving a little something sweet.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Muffins
- All purpose flour
- Baking powder
- Table salt
- Granulated sugar
- Grated orange or lemon peel – Freshly grated!
- Egg
- Buttermilk – The acidity in the buttermilk helps the muffins rise. If you don’t have buttermilk, you can add 3/4 tablespoon white vinegar or lemon juice to a 3/4 cup measuring cup, then fill the cup with milk, stir, and let sit for a few minutes to thicken before use in the batter.
- Canola oil – Canola oil works well here because it’s a light oil. If you’re avoiding seed and vegetable oils, avocado oil is probably a good substitute here.
- Fresh or frozen blueberries – Fresh berries work well and create a very clean looking muffin. Frozen berries can bleed and streak a little, but are still delicious. Regardless of which ones you choose, they’ll be tossed in sugar and flour before being folded into the batter to help them stay suspended and not sink during baking.
Streusel-Topping
- Granulated sugar
- All purpose flour
- Cinnamon
- Butter – Always use real butter if you can. If you can’t, use a replacement with similar fat and moisture content to butter.
How to Make Streusel-Topped Blueberry Muffins
- You’ll start by combining your dry ingredients in one bowl and wet ingredients in another. You’ll make a well in your dry ingredients and then pour in your wet ingredients and mix until just combined. Be sure not to over mix; some lumps are ok!
- The blueberries get a quick toss in a little sugar and flour to help suspend them in the batter and prevent them from sinking while the muffins bake. Fold those in.
- Next you’ll mix up a quick streusel topping with flour, sugar, cinnamon, and butter.
- Muffin cups get filled up about 2/3 full and sprinkled with streusel. Pop those pans in the oven and you’re just minutes away from beautiful, delicious blueberry muffins!
Storing and Other Tips
- Store completely cooled muffins in an airtight container at room temperature and enjoy within 2-3 days for best results.
- Freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 1-2 hours.
Frequently Asked Questions
Can I replace the blueberries in these blueberry muffins with a different berry or fruit?
Sure! This recipe should work well with any other berries, or even chopped up fruits like peaches, nectarines, pears, etc.
Can I make these gluten-free?
Yes. This recipe should work well with a good quality 1:1 gluten-free flour blend.
Can I make these ahead of time?
Absolutely! Baked goods are often even better on day two. You can also freeze them for later!
Can I make mini muffins?
Absolutely. Fill mini cups 2/3-3/4 full and top with 1/2-1 teaspoon of streusel and bake at 375°F for 10-13 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Streusel-Topped Blueberry Muffins
These are the BEST streusel-topped blueberry muffins ever, but they are also quick and easy made from pantry staples!
Servings muffins
Ingredients
Muffins
- 1 ¾ cups all-purpose flour
- 2 ¾ teaspoons baking powder
- ¾ teaspoon table salt
- ½ cup sugar
- 2 teaspoon grated orange or lemon peel
- 1 large egg
- ¾ cup buttermilk
- ⅓ cup canola oil
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour
- 1 tablespoon sugar
STREUSEL TOPPING
- ¼ cup sugar
- 2 ½ tablespoons flour
- ½ teaspoon cinnamon
- 1 ½ tablespoons butter
Instructions
- Preheat oven to 400℉. Line a 12-cup muffin tin with cupcake liners and set aside.
- Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
- In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling ⅔ full.
- To make the streusel topping, combine the ¼ cup sugar, 2 ½ tablespoons flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.
Notes
- Store completely cooled muffins in an airtight container at room temperature and enjoy within 2-3 days for best results.
- Freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 1-2 hours.
Nutrition
Serving: 1muffin, Calories: 216kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 275mg, Potassium: 58mg, Fiber: 1g, Sugar: 16g, Vitamin A: 95IU, Vitamin C: 2mg, Calcium: 79mg, Iron: 1mg
Calories: 216kcal
Cost: $8
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Questions & Reviews
Just wondering why you stirred the blueberries in flour and sugar…is it so the color doesn't run?
Totally keeps them from sinking when you bake 🙂 try this with anything you add muffins ote cakes! Pure magic!
Yum! I wish I had one right now! Definitely would brighten up my Monday!
Looks yummy!
I once tried blending the blueberries into the muffin batter (in hopes that my kids might try them that way) and it did something funky. Made me wonder if there's something in the actual blueberries that reacted with the rest of the muffin mix, or just because I'd used a blender on the batter. Do you know? (And I won't be trying it that way again either 🙂
Steph – You know how in quick bread recipes it says to stir in the dry ingredients “just until moistened”? That could be what the problem was with your batter in the blender experience. Over stirring (or blending) changes the texture and moistness of your end product. Don’t know if it has to do with the leavening agents, the gluten in the flour, etc, but I know that when I over-stir my biscuit dough they end up dry and almost tough.
Or it might have something to do with the consistency of your batter. Since the blueberries are usually suspended in the batter as opposed to being part of it, your dry to liquid ratio may have gotten out of whack when you blended them. Just a thought.
I'm putting this on my must try list. I have yet to find a great blueberry muffin recipe.
Oh how I love me some blueberry muffins…but they've GOT to have crumb topping. So this recipe is perfect!!
I don't want to talk about muffin tops either…sore subject right now with warm weather around the corner. sigh.
Wow these look great! I've been using my MIL recipe for years and have become disenchanted. Really I mean what are muffins without the proper pouffy muffin tops? (ours have been flat…) The only difference between yours and hers is 1/4 tsp less baking powder and buttermilk. The buttermilk has got to make the difference! Now lets see if I fall in muffin love again… Here's hoping!! (plus I need a good birthday pick-me-up as i've got one down w/ possible stomach flu and one at school w/ sinus issues and surgery later this week!!)
Even though I love blueberry muffins…okay any muffins…I'm more interested in what your super exciting little secret is!
mmm, yummy!
I love a muffin recipe that has butter milk in it. And the streusel puts it over the top for me. Thanks for this one!
Gah! Seriously?! Where was this recipe LAST week?? 🙂 I made blueberry muffins just last Wednesday and was bummed you didn't have a recipe. I'll have to try this out next time….