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Fluffy Blueberry Muffins with Streusel Topping

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These fluffy blueberry muffins feature a golden, buttery crust with a crumbly streusel topping, perfect for breakfast, brunch, or a cozy snack. The recipe is quick, easy, and forgiving, making it ideal for bakers of all levels.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • For the streusel topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (70g) brown sugar
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 cup (57g) unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Add cold butter cubes and cut into the dry mix until coarse crumbs form. Chill in fridge.
  3. In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  4. In another bowl, beat 2 eggs with 1/2 cup melted butter, 1 cup buttermilk, and 1 tsp vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold until just combined; batter will be lumpy.
  6. Fold in 1 1/2 cups blueberries gently to coat and prevent sinking.
  7. Spoon batter evenly into muffin cups, filling about 3/4 full.
  8. Sprinkle streusel topping generously over each muffin, pressing lightly to adhere.
  9. Bake for 20-25 minutes until tops are golden, streusel is crisp, and a toothpick comes out clean or with moist crumbs.
  10. Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter; lumps are good to keep muffins tender. Keep streusel cold and chill before topping muffins to maintain crumbly texture. Use room temperature eggs and buttermilk for even rise. If streusel browns too fast, tent muffins with foil halfway through baking. Frozen blueberries can be used straight from freezer. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based milk and vegan butter.

Nutrition

Keywords: blueberry muffins, streusel topping, easy muffins, breakfast recipe, homemade muffins, quick muffins, fluffy muffins

Find it online: https://blairrecipes.com/fluffy-blueberry-muffins-recipe-easy-homemade-streusel-topping-guide/