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
These are so yummy! Whenever I make them though, I usually get about 18. I also call them “Kate’s you’ll use every measuring cup and spoon and most of your mixing bowls but you’ll love these blueberry muffin recipe”
I just made these, after a complete blueberry muffin FAIL last week… these were perfect!! They were delicious and so yummy. Thanks!!!
These turned out really good. 🙂 I used white whole wheat flour since that’s what I had open in the pantry. I think next time I’d add an extra tablespoon of buttermilk or oil (or both) since the batter was pretty thick and the finished muffins are slightly dry. They still taste good, though. I added vanilla extract and grated nutmeg to my batter to bump up the flavor!
These turned out so great! Shared with a friend over coffee, thank you!
I love this blog–its totally gotten me excited about cooking again! Thanks for the awesome recipes and great pics to go along with them. Just made these muffins and they’re delicious!
Do these have to be made as muffins, or could you make these in a pan like a coffee cake? If so, about how long would you cook them? Can’t wait to try these!
I’m sure these could be made in a loaf pan or a 9×9″ pan…most quick bread recipes that I’ve made have been successful in pretty much any shape. If you do it in a bigger pan, probably start checking after 15-20 minutes but it’d probably take up to 30-40 minutes total. Just keep checking every 5ish minutes with a toothpick until it’s done.
I just found your blog a couple of weeks ago and I am in love!! I made these muffins this morning and they were delicious!!! I especially love the crumb topping! Thank you!!
Finally making these this weekend and can’t wait to smell them baking (and eat them, of course ;-)! Just a quick FYI, I tried to print the recipe but the page comes up blank. It might just be me but thought it was worth passing along in case it isn’t. Thanks for all of the great and yummy recipes you two share!
Just made these for dinner! Yummy.
just wanted to say your streusel topping is awesome! and for a semi-homemade muffin, i grabbed a betty crocker blueberry mix & then added your streusel. awesome!!! and so easy. i’m sure i’m not the first gal to think of doing this but i still wanted to share…big hugs!