My favorite, Never-Fail, Blueberry Streusel Muffins recipe! Incredibly Moist and Fluffy! My son loves these muffins in the morning before school with extra powdered sugar on top. He calls them: “Mom’s Love!” I like that!
I bake these Blueberry Streusel Muffins all the time since I always have fresh fruit and sometimes we don’t eat all of it in time, so this is the best way to “reuse” that soft fruit you have leftover.
Please watch the Video recipe below on how to bake these Blueberry Streusel Muffins
I didn’t have the buttermilk on hand so I’ve substituted by adding 1 tablespoon of lemon juice to 1 cup of milk. Super Easy trick!
Once you bake these Blueberry Streusel Muffins and see how Easy and Delicious this recipe is, I’m sure it will become your Family’s Favorite as well!!
HOW TO MAKE THE BEST BLUEBERRY STREUSEL MUFFINS
The key to making fluffy muffins is not to over mix the batter.
Once the liquid ingredients are added to the dry, mix the batter until the flour is moistened.
Too much mixing can cause the muffins to be dry and flat.
Make sure to use FRESH Baking powder as it loses most of its effectiveness after about six months. This helps your muffins to rise.
This recipe brings wonderful memories…
I remember baking these Delicious muffins with my son for a meeting with his AGP teacher.
Always have great respect for the teachers and was Very Fortunate to be One, several years ago. I was teaching Arts and Craft class to homeschooled kids for two years. I had 17 kids in my class and Absolutely Loved it!!! I was trying to Inspire them to see ART in Everything!
Every week, I would do extensive research (YouTube mainly) and bring the different medium to the class: pipe cleaners, foam, papercraft, balloon animals, food art, and my very favorite: Playdough jewelry and Art!
Oh, the Memories!
I Loved being in school among kids, brings the Kid in me!
I hope to do the same with my Cooking now: to inspire people that don’t feel as comfortable in the kitchen, to look at Cooking as a Fun and Enjoyable experience, to experiment with new things and Not to be afraid to fail.
Use any fruit you have on hand for this recipe. It doesn’t have to be just blueberries.
I prefer Reynolds StayBrite baking cups, no need to grease them, they just come right out after baking.
Perfect with a cup of coffee in the morning!
(Crafty Cooking by Anna is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com)
Tips for baking TALL, bakery-style muffins
- Chill your muffin batter overnight in the fridge. This will make your muffins more moist, tender, and TALLER! The starch in the flour can absorb more moisture by chilling the batter, resulting in a more tender muffin. It also thickens the batter without making it drier, which helps encourage beautiful tall muffin tops without a crumbly or cakey texture.
- High to low baking temperatures. Start the muffins in a very hot oven for a short time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking. Start off by baking for 5 minutes at 425°F, then turn the temperature down to 375°F and continue baking for 18 to 20 minutes.
- Fill your muffin tin cavities with more batter. Many muffin recipes instruct you to fill your muffin tin cavities two-thirds full. If you want taller muffins, fill three-quarters full or even all the way to the top of the pan. You may have less yield, but they’ll look like beautiful bakery-style muffins with more distinct tops.
Blueberry Streusel Muffins
My favorite, Never-Fail, Blueberry Streusel Muffins recipe! Incredibly Moist and Fluffy!
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup of sugar
- 1 cup buttermilk (or 1 cup milk, or 1 cup yogurt)
- 1/2 cup oil (prefer to use Light Olive oil with no taste)
- 1 tsp vanilla extract
- 2 cups fresh blueberries mixed with 2 tbsp flour (add 1 1/2 cup into the batter and 1/2 cup for topping)
- FOR STREUSEL TOPPING:
- 1/4 cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter, melted
- 1 tsp. Lemon or Orange zest (optional)
Instructions
- Preheat oven to 425ºF.
- In a large bowl, combine flour, baking powder, and salt.
- In another bowl, whisk eggs and sugar, then add yogurt (or milk), oil and vanilla extract.
- Mix wet and dry ingredients together.
- Add washed, dried and lightly mixed with flour blueberries to the batter.
- Mix quickly and lightly until moistened, but DO NOT over mix.
- The batter will be lumpy.
- Make streusel topping: mix together the sugar, flour and butter, and set aside.
- Pour the batter into paper-lined muffin pan cups.
- Top with streusel.
- Place muffins in the oven and reduce temperature to 375F during baking.
- Bake for 18 – 25 minutes, or until golden brown.
- Do Not overbake, check at 18 minutes and judge by color.
- Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 293Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 271mgCarbohydrates: 44gFiber: 1gSugar: 24gProtein: 4g
Hi Anna,
Great recipe for the blueberry streusel muffins; not too sweet and the streusel adds a professional look. My family love them!
Thanks
Anisoara
So glad your family loved this recipe, Anisoara! I appreciate your taking the time to leave feedback!
The best muffins! I added two tablespoons of almond paste. Your dough is light. The muffins freeze perfectly a# well.
Wonderful! So happy you liked these, Marguerite! Almond paste sounds interesting, I will try! I appreciate your feedback!
Can you make the batter ahead of time? These would be amazing for Christmas morning!
Hi Jennifer! I don’t see why not. I haven’t tried it but don’t see why it wouldn’t work. I do the batter for pancakes a night before.