Blueberry Streusel Muffins


Best enjoyed as a fresh breakfast or a fruity dessert, these Blueberry Streusel Muffins will be a new household staple. They combine all the best features of a blueberry muffin (with its pops of juicy freshness) and a coffee cake (with its signature crumb topping) to create a supreme everyday muffin. The muffin itself is light and airy, with exploding pockets of blueberry, and the streusel topping is just the right amount of crumbly to coat the muffin without excess crumbs shaking off all over your floor. The smell of these muffins baking will perfume your whole kitchen and draw all the children near.You can make these muffins all year round with fresh or frozen blueberries. Stock up on the berries when they're in season and freeze them to enjoy all year long. If you're using frozen blueberries in this muffin recipe, rinse and drain thawed berries, then pat them dry with paper towels. This will help to prevent discoloration of the batter. You can also swap out blueberries for your berries of choice, from strawberries to blackberries, to put your own spin on this classic berry muffin recipe.

Blueberry Streusel Muffins
Photo: Southern Living
Active Time:
15 mins
Total Time:
50 mins
1 1/2 dozen



  • 1/4 cup butter, softened

  • 1/3 cup sugar

  • 1 large egg

  • 2 1/3 cups all-purpose flour

  • 1 tablespoon plus 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 1 1/2 cups fresh blueberries

Streusel Topping

  • 1/2 cup sugar

  • 1/3 cup all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup butter, softened


  1. Preheat oven to 375ºF. Lightly grease muffin pans.

  2. Prepare Batter: Beat butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy. Add egg, beating well.

  3. 3. Combine 2 1/3 cups flour, 1 Tbsp. plus 1 tsp. baking powder, and 1/2 tsp. salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture and beating well after eachaddition. Stir in vanilla, and fold in blueberries. Spoon batter into prepared muffin pans, filling two-thirds full.

  4. Prepare Streusel Topping: Combine 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp. cinnamon; cut in 1/4 cupbutter with a pastry blender until crumbly. Sprinkle on top of muffin batter.

  5. Bake at 375ºF for 35 minutes or until golden brown. Remove from pans immediately.

Chef's Note

Trade the blueberries for raspberries or blackberries for a change.

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