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Blueberry Streusel Muffins

Soft bakery-style blueberry muffins topped with buttery cinnamon streusel for the perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, Bakery
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 0.75 cup milk
  • 2 tsp vanilla extract
  • 1.5 cups blueberries
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.25 cup unsalted butter melted
  • 0.5 tsp cinnamon
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Mix flour, brown sugar, cinnamon, and salt for the streusel topping, then stir in melted butter until crumbly.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl whisk melted butter, eggs, milk, and vanilla extract.
  5. Combine wet and dry ingredients gently until just mixed.
  6. Fold in blueberries carefully.
  7. Fill muffin cups about ¾ full with batter.
  8. Top generously with streusel mixture.
  9. Bake for 18–22 minutes until golden and cooked through.
  10. Cool briefly before transferring muffins to a wire rack.

Notes

Toss blueberries lightly in flour before adding to the batter to prevent sinking.