When I was a kid, my mom’s plan was to teach me to cook so I would someday be a somewhat functional adult. I mean, we all kind of plan that, or at least think about it sometimes, right? Before she died when I was 9, I hadn’t learned a whole lot, but I had a handful of things in my repertoire: Melted Cheese on a Plate (which is exactly what it sounds like–I would put shredded cheese on a plate, melt it, and eat it with a fork like a very classy girl.) Sausage and Sauerkraut (because what 9-year-old doesn’t make that for all her friends? No wonder people thought I was weird.) Campbell’s Tomato Soup made with milk instead of water. Pancakes. And blueberry muffins.
These are not the blueberry muffins of my childhood; these are 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 “hey, I’m feeling snacky, but I have to wear a bra to the grocery store, so it’s either blueberry muffins or melted cheese on a plate again.” Here’s a little life tip: blueberry muffins are almost always better than melted cheese on a plate (notice I didn’t say always, because hey, we all have our dark times.)
time to make the muffins
For these, you’ll need all-purpose flour, salt, orange or lemon rind, baking powder, buttermilk, eggs, oil (although you can sub apple sauce if you want to healthify these a little), blueberries, and sugar for the muffins
You’ll also need butter, flour, sugar, and cinnamon for the streusel topping.
Preheat oven to 400 degrees. 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 and salt,
sugar,
and citrus peel.
Make a well in the center of the mixture.
Place the the egg, buttermilk, and oil in a smaller bowl…
Whisk them together and add the mixture 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 2/3 full.
To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 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.
Then you should eat ’em (because they are muffins and that’s what you do).
Streusel-Topped Blueberry Muffins
Ingredients
Muffins
- 1 3/4 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/2 cup sugar
- 2 teaspoon grated orange or lemon peel
- 1 large egg
- 3/4 cup buttermilk
- 1/3 cup canola oil
- 1 c. fresh or frozen blueberries
- 1 tablespoon flour
- 1 tablespoon sugar
STREUSEL TOPPING
- 1/4 cup sugar
- 2 1/2 tablespoon flour
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons butter
Instructions
- Preheat oven to 400 degrees. 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 2/3 full.
- To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 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.
Questions & Reviews
hi.i’m happy find another doable recipe!..could i sub buttermilk with fat free regular milk?
You *can*, but the acid in the buttermilk helps make the muffins super tender. If you’re worried about fat, you can add a tablespoon of lemon juice to a measuring cup and then measure out the milk. Let it stand for about 10 minutes, then stir it up and use it just like buttermilk.
Hope that helps!
Made these this morning, they are delicious. To answer the whole-wheat question, I used 100% whole wheat flour, and it was great. I usually have this kind of luck when I grind the wheat myself, but not with store-bought whole wheat flour. I also subbed about 2/3 of the oil with applesauce, and there was no funny texture. Thanks for the recipe!
yummm! please tell me this works in a jar!
Just made these and they were amazing!!! Best blueberry muffins I’ve ever had, and so easy!!!!
I just stumbled upon your page and I’m in AWWW! All these wonderful receipes. I have been trying for months now to find a good bluberry streusel receipe and this it. Plus I’m about to throw my soon to be 5 yr old daughter a “tea party” for her birthday and your rainbow cupcakes are going to put her over the rainbow. Thank you SO much!!!
SO delicious! I love these muffins and I’ll definitely be making them again!
best.muffins.ever.
Thank you for the recipe 🙂
Love muffins and have previously done a crumble on top but tried these and the streusel topping worked so much better. Have been looking for an alternative topping and I have found it. Thank you ladies.
Just made two batches of these. The flavor was fantastic but the crumb topping just melted into the top of the muffin (the first batch it actally melted and sunk INTO the muffin). What’s the secret to getting the crumb topping to look like your picture?!
Hey, Nikki! I’m so sorry I’m just getting back to you. You know, I can’t say for sure, but my guess would be that the butter crumbles may have been a little too small and maybe too warm. Sorry I can’t be of any more help!!
This is my third time making the blueberry muffins. I substituted applesauce for the oil. They are so great!!!! The aroma is just overwhelming. I can’t wait to eat one. Each time I have made them it was to give away. This time I am going to get at least one before I give them away. Everyone has raved about how delicious they are. I just can’t thank you enough for such a great recipe.