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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.

Ingredients

For the Blueberry Muffins:

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

2 large eggs (or 3 small)

1 cup granulated sugar

1 cup yogurt

1/2 cup canola oil

1 teaspoon vanilla extract

2 1/3 cups blueberries (fresh or frozen, thawed) – divided (1 cup for the batter, 1 1/3 cup for topping)

1–2 tablespoons flour

For the Streusel Topping:

1 cup all-purpose flour

2/3 cup granulated sugar

1 stick salted butter, melted

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 2/3 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.

Find it online: https://recipesbyjanet.com/blueberry-muffins-with-streusel-crumb-topping/