Blueberry Muffins with Streusel Crumb Topping

Why You’ll Love This Recipe

These blueberry muffins are the ultimate breakfast treat, boasting the perfect balance of moist, fluffy muffin texture paired with a sweet, crunchy streusel topping. The addition of fresh blueberries and a hint of vanilla creates a delightful burst of flavor in every bite. Whether for a busy morning or a weekend brunch, these muffins will quickly become a favorite in your household.

Ingredients

For Blueberry Muffins:

• 2 cups all-purpose flour

• 3 teaspoons baking powder

• ½ teaspoon salt

• 2 large eggs (or 3 small)

• 1 cup granulated sugar

• 1 cup yogurt

• ½ cup canola oil

• 1 teaspoon vanilla extract

• 2 ⅓ cups blueberries (fresh or frozen, thawed) – divided (1 cup for the batter, 1 ⅓ cup for topping)

• 1–2 tablespoons flour

For Streusel Topping:

• 1 cup all-purpose flour

• ⅔ cup granulated sugar

• 1 stick salted butter, melted

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with non-stick spray.

2. In a large bowl, whisk together the flour, baking powder, and salt.

3. In a separate bowl, beat the eggs with sugar, yogurt, oil, and vanilla extract until smooth.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in 1 cup of blueberries.

5. In a small bowl, toss the remaining blueberries with 1–2 tablespoons of flour to prevent them from sinking in the batter. Gently fold them into the muffin batter.

6. For the streusel topping, mix the flour and sugar in a bowl, then stir in the melted butter until crumbly.

7. Spoon the muffin batter into the muffin cups, filling each about ⅔ full. Sprinkle the streusel topping over the muffins.

8. Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

9. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Servings and Timing

• Servings: 18 muffins

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Variations

• Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest to the batter for a fresh citrus twist.

• Vegan Option: Replace the eggs with flax eggs and use a non-dairy yogurt and plant-based oil.

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a ziplock bag for up to 3 months. To reheat, simply microwave for 15–20 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

How can I make sure my muffins don’t sink when baking?

Coat the blueberries in a little flour before folding them into the batter to prevent them from sinking.

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw them and toss them in flour to keep them from bleeding into the batter.

Can I make the streusel topping ahead of time?

Yes, you can prepare the streusel topping a day ahead and store it in the refrigerator.

Can I substitute the yogurt with something else?

You can substitute yogurt with sour cream, buttermilk, or even applesauce for a different flavor.

How can I make my muffins even fluffier?

Be sure not to overmix the batter, as this can result in dense muffins. Mix until just combined.

Can I make mini muffins instead?

Yes, you can make mini muffins. Just reduce the baking time to 12-15 minutes.

How do I know when the muffins are done?

Insert a toothpick in the center of the muffin; if it comes out clean or with just a few crumbs, the muffins are done.

Can I use a different type of fruit?

Yes, feel free to replace the blueberries with raspberries, blackberries, or a combination of fruits.

What’s the best way to store muffins to keep them fresh?

Store muffins in an airtight container to maintain their moisture and freshness.

Can I double this recipe?

Yes, you can double the recipe to make more muffins. Just be sure to adjust the baking time if necessary.

Conclusion

These Blueberry Muffins with Streusel Crumb Topping are the perfect balance of sweetness, texture, and flavor. With their easy-to-follow recipe and customizable variations, they’re sure to become a regular treat in your kitchen. Whether served fresh for breakfast or as a delightful snack, they’re a crowd-pleaser you’ll enjoy making again and again!

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Blueberry Muffins with Streusel Crumb Topping

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These Blueberry Muffins with Streusel Crumb Topping are the perfect treat for any occasion, offering a soft and fluffy muffin filled with juicy blueberries and topped with a crunchy, sweet streusel. Ideal for breakfast, brunch, or as a snack, this easy recipe is a must-try for muffin lovers. Customize it with lemon zest, vegan options, or gluten-free substitutes. Enjoy warm from the oven or store for later enjoyment.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 18 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Blueberry Muffins:

2 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

2 large eggs (or 3 small)

1 cup granulated sugar

1 cup yogurt

½ cup canola oil

1 teaspoon vanilla extract

2 ⅓ cups blueberries (fresh or frozen, thawed) – divided (1 cup for the batter, 1 ⅓ cup for topping)

1–2 tablespoons flour

For the Streusel Topping:

1 cup all-purpose flour

⅔ cup granulated sugar

1 stick salted butter, melted

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Instructions

• Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with non-stick spray.

• In a large bowl, whisk together the flour, baking powder, and salt.

• In a separate bowl, beat the eggs with sugar, yogurt, oil, and vanilla extract until smooth.

• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in 1 cup of blueberries.

• In a small bowl, toss the remaining blueberries with 1–2 tablespoons of flour to prevent them from sinking in the batter. Gently fold them into the muffin batter.

• For the streusel topping, mix the flour and sugar in a bowl, then stir in the melted butter until crumbly.

• Spoon the muffin batter into the muffin cups, filling each about ⅔ full. Sprinkle the streusel topping over the muffins.

• Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

• Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

• For fluffier muffins, avoid overmixing the batter.

• If using frozen blueberries, thaw and coat them in flour to prevent them from bleeding into the batter.

• You can prepare the streusel topping a day ahead.

• Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.