These Streusel-Topped Blueberry Muffins are not the blueberry muffins of my childhood; these are much, 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 any time you’re craving a little something sweet.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Muffins
- All purpose flour
- Baking powder
- Table salt
- Granulated sugar
- Grated orange or lemon peel – Freshly grated!
- Egg
- Buttermilk – The acidity in the buttermilk helps the muffins rise. If you don’t have buttermilk, you can add 3/4 tablespoon white vinegar or lemon juice to a 3/4 cup measuring cup, then fill the cup with milk, stir, and let sit for a few minutes to thicken before use in the batter.
- Canola oil – Canola oil works well here because it’s a light oil. If you’re avoiding seed and vegetable oils, avocado oil is probably a good substitute here.
- Fresh or frozen blueberries – Fresh berries work well and create a very clean looking muffin. Frozen berries can bleed and streak a little, but are still delicious. Regardless of which ones you choose, they’ll be tossed in sugar and flour before being folded into the batter to help them stay suspended and not sink during baking.
Streusel-Topping
- Granulated sugar
- All purpose flour
- Cinnamon
- Butter – Always use real butter if you can. If you can’t, use a replacement with similar fat and moisture content to butter.
How to Make Streusel-Topped Blueberry Muffins
- You’ll start by combining your dry ingredients in one bowl and wet ingredients in another. You’ll make a well in your dry ingredients and then pour in your wet ingredients and mix until just combined. Be sure not to over mix; some lumps are ok!
- The blueberries get a quick toss in a little sugar and flour to help suspend them in the batter and prevent them from sinking while the muffins bake. Fold those in.
- Next you’ll mix up a quick streusel topping with flour, sugar, cinnamon, and butter.
- Muffin cups get filled up about 2/3 full and sprinkled with streusel. Pop those pans in the oven and you’re just minutes away from beautiful, delicious blueberry muffins!
Storing and Other Tips
- Store completely cooled muffins in an airtight container at room temperature and enjoy within 2-3 days for best results.
- Freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 1-2 hours.
Frequently Asked Questions
Can I replace the blueberries in these blueberry muffins with a different berry or fruit?
Sure! This recipe should work well with any other berries, or even chopped up fruits like peaches, nectarines, pears, etc.
Can I make these gluten-free?
Yes. This recipe should work well with a good quality 1:1 gluten-free flour blend.
Can I make these ahead of time?
Absolutely! Baked goods are often even better on day two. You can also freeze them for later!
Can I make mini muffins?
Absolutely. Fill mini cups 2/3-3/4 full and top with 1/2-1 teaspoon of streusel and bake at 375°F for 10-13 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Streusel-Topped Blueberry Muffins
These are the BEST streusel-topped blueberry muffins ever, but they are also quick and easy made from pantry staples!
Servings muffins
Ingredients
Muffins
- 1 ¾ cups all-purpose flour
- 2 ¾ teaspoons baking powder
- ¾ teaspoon table salt
- ½ cup sugar
- 2 teaspoon grated orange or lemon peel
- 1 large egg
- ¾ cup buttermilk
- ⅓ cup canola oil
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour
- 1 tablespoon sugar
STREUSEL TOPPING
- ¼ cup sugar
- 2 ½ tablespoons flour
- ½ teaspoon cinnamon
- 1 ½ tablespoons butter
Instructions
- Preheat oven to 400℉. 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 ⅔ full.
- To make the streusel topping, combine the ¼ cup sugar, 2 ½ 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.
Notes
- Store completely cooled muffins in an airtight container at room temperature and enjoy within 2-3 days for best results.
- Freeze muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 1-2 hours.
Nutrition
Serving: 1muffin, Calories: 216kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 19mg, Sodium: 275mg, Potassium: 58mg, Fiber: 1g, Sugar: 16g, Vitamin A: 95IU, Vitamin C: 2mg, Calcium: 79mg, Iron: 1mg
Calories: 216kcal
Cost: $8
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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.