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
So glad this recipe is on the website and not just in the book. Needed to double check the flour typo 🙂 Glad to know no one is perfect! Love your recipes. Keep them coming!
These are very good! I tried them this morning and my kids loved them. I was having a hard time trying to find a good recipe and this turned out to be the best that I have done with blueberries.
Does anyone know how long they will stay fresh for? I wanted to make them this weekend, but it won’t be until the next Thursday or Friday that they’ll be eaten (when my family comes home). Will they still be good or would it not be worth making? Thanks! They look delicious!
You’ll want to pop them in the freezer as soon as they’re cooled, and then they’ll be nice and fresh for your company!
Could you use frozen blueberries? I ALWAYS have those in my freezer so I wouldn’t have to get them fresh @ the store. Just a thought!
Yep, just don’t defrost them first. Toss them in frozen and they work great!
GREAT recipe! I made them without the topping (and without the shake-the-blueberries-with-flour-and-sugar tip, because of the typo in the cookbook — maybe that didn’t matter as much since I always make muffins in my mini-muffin pan, anyway). But they are still hands-down better than the other blueberry muffin recipe I had. The orange zest in it was simply delicious. I’ll be making these again soon (they are already almost gone!!)
So I am looking for clarification on this recipe vs. the one in the new cookbook (which I just recieved for my birthday!) I was reading through each recipe, because I’m weird like that, and when I got to “blueberry muffins” the third step was confusing, so I googled you guys and wondered if this recipe was on your website.
I am assuming this is the same one. The third step in the cookbook says to “combine remaining 1 cup flour and 1 tablespoon sugar…then toss on blueberries…” I’m assuming this was a misprint and, based on this recipe (and logic), that you mean one tablespoon of flour and not one CUP of flour right? Just wanted to make sure.
Thanks!
I’ve been making your blueberry muffins for quite some time and we all love them. I have one hitch in my personality and that is I can only make biscuits with all white flour, otherwise I use part whole wheat pastry flour (that I mill from soft whole wheat berries) for muffins, cookies, etc., and white wheat for all my yeast breads in addition to the white flour. I’m a registered dietitian, and thus the reason why I’m compulsive about trying to get whole grains in where and when I can. With the blueberry muffins I double the recipe and use 2c WW pastry flour and 1.5c all-purpose flour and they are great. Sooooo my question and request is what fun things have you made with WW pastry flour….I’d love some new ideas. Thanks!
Super glad to find this recipe on your website after being stumped by the recipe in your new cookbook. In the cookbook it calls for an additional 1 Cup of flour to mix the blueberries with so I double checked your site and 1 Tbsp sounded more reasonable. As a result, they turned out great, and I ate way more then I should have as I drooled over more recipes in the new cookbook!
Thanks, they turned out perfect! SO yummy!!
I received your new cookbook this week and the first recipe that caught my eye where these blueberry muffins!! Quick question though, in the cookbook, on step 3 for these muffins, it says, “add remaining 1 Cup”. Is that suppose to say 1 tbs.?? I can’t imagine adding another full cup?! But maybe I’m wrong? Thanks for your help. Have loved your recipes since 2008!!
Yeah, a few typos sneaked in there. 🙁 I’m not at home, so I can’t check for sure, but follow the recipe as it’s written here and you’ll be good.
Hope that helps!