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Blueberry Streusel Muffins with Crumb Topping

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • Muffins
  • 1 ¾ cups all-purpose flour
  • 1 cup blueberries (fresh or frozen; if frozen, do not thaw)
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • ½ cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • Streusel Crumb Topping
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ cup unsalted butter, cold and cubed
  • ½ teaspoon cinnamon (optional)
  • Pinch of salt

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
  • Prepare the streusel by mixing flour, brown sugar, cinnamon, and salt. Cut in the butter until crumbly. Set aside.
  • Mix dry muffin ingredients: flour, baking powder, baking soda, and salt.
  • In another bowl, whisk melted butter, sugar, eggs, milk, and vanilla.
  • Combine wet and dry ingredients until just combined—do not overmix.
  • Fold in blueberries gently.
  • Fill muffin cups nearly to the top and add streusel on each.
  • Bake 22–25 minutes or until golden and a toothpick comes out clean.
  • Cool before serving.