These Blueberry Streusel Muffins are my favorite muffins of all time! They are soft, moist, loaded with blueberries, and have a delicious buttery cinnamon-sugar streusel on top. Whenever blueberry season comes around, this is one recipe my friends and family request time and time again. Honestly, I make this one year round but it is extra delicious when the blueberries are at their peak.
What makes these muffins so good? Besides the tender crumb and moisture, we use extra blueberries in our recipe to ensure that every bite is filled with tons of blueberry flavor. We also do not skimp on the streusel topping! Our recipe makes enough to provide each muffin with a healthy amount of streusel love.
Blueberry Streusel Muffins Key Ingredients
Let’s take a closer look at the ingredients that make up these yummy muffins.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Granulated Sugar
We use granulated sugar in this recipe to not only add sweetness but to tenderize as well. When sugar is added, it results in the flour and eggs forming weaker bonds which produces a more tender crumb.
Baking Powder
Baking powder serves as a leavening agent.
Salt
Salt enhances the other flavors in the muffins and balances the sweetness.
Eggs
Eggs provide structure to the muffins.
Vegetable Oil
Oil is used to keep the muffins moist. We use vegetable oil in this recipe but canola oil would work too.
Whole Milk
Whole milk adds moisture. Other types of milk may be used but the muffins may not be as rich.
Vanilla Extract
Vanilla enhances all the other flavors in the muffins.
Blueberries
Blueberries provide the blueberry flavor! I prefer to use fresh blueberries but frozen will work too.
Streusel Topping
We use butter, granulated sugar, brown sugar, cinnamon, water, and all-purpose flour in the streusel topping. After trying for many years, I finally perfected this recipe. It has the perfect combination of ingredients to produce a crumb topping that tastes amazing and holds its structure so you do not end up with a gooey mess all over your muffin pans.
Picking the best Fresh Blueberries and Freezing for Later
I love blueberries, picking blueberries, eating blueberries, you name it. I love them so much that we purchased a few blueberry plants for our garden. Following are a few tips for picking blueberries, storing, and freezing to use later.
Picking Blueberries
When picking blueberries, look for ones that are plump and deep blue with a bit of gray dusting on the top. If they are white or green, they are not ripe and will not ripen after being picked. Any shades of red or purple means they may be tart but might ripen after being picked. Avoid wrinkled blueberries or ones with white mold as they are no longer good.
Storing Blueberries
Store your blueberries in the refrigerator as soon as possible after being picked. They prefer containers with holes so they can breathe. Do not wash them until you are ready to eat as washing can make them mushy.
Freezing Blueberries
Do not wash your blueberries prior to freezing them if possible. Blueberries have a natural waxy coating called a bloom that helps protect them from bacteria. Rinsing them removes this and encourages quicker spoilage. Place berries in a single layer on a baking sheet and freeze until hardened (several hours). After frozen, place in a freezer bag and label with the date. Freeze for up to 6-10 months.
Can I Use Frozen Blueberries in Blueberry Muffins?
Yes! While we always prefer to use fresh blueberries, sometimes they are just not available. Frozen blueberries will definitely work. Here’s a little tip to prevent the frozen berries from turning your muffins a strange bluish-green color. Take them straight from the freezer and rinse them under cold water several times until the water draining from them is no longer dark blue. Then, dry the blueberries well with paper towels and fold into your batter carefully so as to not squish them. Take care to not over-mix or they may start to bleed into the batter.
Can I Freeze Blueberry Streusel Muffins?
Absolutely! Muffins can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, and up to 3 months in the freezer. To freeze, make sure muffins are cooled completely. Then, place them in an airtight container and label with the recipe name and date. When ready to use, thaw overnight in the fridge or at room temperature. To warm them, pop in the microwave for a few seconds.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Over-mixing – Take care to not over-mix the muffin batter. When batter is mixed too much, the muffins may be dense and tough.
- Frozen blueberries – If using frozen blueberries, use them straight from the freezer, rinse well with cold water, and pat dry. This will help to prevent your batter from changing color.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Muffin Tins – to bake muffins
- Muffin Liners – to bake muffins
- Cooling Racks – to cool muffins and dishwasher friendly!!
If you liked this recipe, try our
Blueberry Streusel Muffins
These Blueberry Streusel Muffins are soft, moist, loaded with blueberries, and have a delicious buttery cinnamon-sugar streusel on top.
Ingredients
- BATTER:
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (297 g) granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 eggs, room temp
- 2/3 cup vegetable oil
- 2/3 cup whole milk, room temp
- 1 ½ tsp vanilla extract
- 2 ½ - 3 cups blueberries
- STREUSEL:
- ½ cup (1 stick) butter, softened
- 1 cup (198 g) granulated sugar
- ½ cup (107 g) brown sugar
- 1 ½ cups (187 g) all-purpose flour
- 3 tsp cinnamon
- 2 Tbsp water
Directions
- Step 1 Preheat the oven to 400 degrees F. Line or grease 24 large muffin tins.
- Step 2 STREUSEL: Mix all ingredients together in a medium bowl with a fork until crumbly. Set aside.
- Step 3 BATTER: In a large mixing bowl, stir together flour, sugar, baking powder, and salt. In a separate bowl, add eggs, oil, milk, and vanilla. Whisk together until combined. Make a well in the middle of the dry ingredients and pour in the liquid mixture. Using a spoon or spatula, fold the wet ingredients into the dry until just combined (do not over-mix). The batter will be very thick. Fold blueberries into batter.
- Step 4 ASSEMBLY: Fill greased/lined muffin tins about 2/3 to the top with batter and then sprinkle on streusel. Bake 20-22 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
- Step 5 STORAGE: Store muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, and up to 3 months in the freezer.
- Step 6 NOTE ON BLUEBERRIES: If using frozen blueberries, use straight from the freezer. Rinse them under cold water several times until the water draining from them is no longer dark blue. Then, dry the blueberries well with paper towels and fold into your batter carefully so as to not squish them.
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