Blueberry Streusel Muffins
Who doesn’t love a classic blueberry muffin? I know I do, especially blueberry streusel muffins for some extra sweet crunchy goodness on top!
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Blueberry Streusel Muffins
The blueberry muffin is the most popular in history. OK, I have no proof of that claim, and I’m too lazy to Google it to confirm, but I’ve always imagined it is. Blueberry muffins were probably the only ones I ate growing up. Nowadays, I’m drawn to what I consider more interesting muffins–chocolate chip, red velvet, pistachio–but I think my former prolonged blueberry separation has made me love them again, no longer regarding them as the reliable, if not very exciting, standby. A buttery muffin filled with big, juicy blueberries is as delicious as it is classic.
I developed these muffins using my recipe for bakery-style chocolate chip muffins as the base and tweaking it from there. After some trial and error, I ended up omitting the brown sugar, thinking that, along with the blueberries, it might weigh the muffins down. I also reduced the amount of sugar overall because of the added sugar to the streusel topping. The result is a moist, hearty muffin–my favorite kind–bursting with juicy blueberries and a mild tang from buttermilk.
These blueberry streusel muffins make a great breakfast with coffee or tea. They also work as a tasty mid-afternoon treat. Furthermore, they freeze really well, helping to ensure you have muffins on hand whenever your sweet tooth kicks in!
Ingredients You’ll Need
- Cake Flour
- Double-Acting Baking Powder
- Fine Salt
- Unsalted Butter
- Canola Oil
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- Buttermilk
- Blueberries (Fresh or Frozen)
Why You’ll Love These Blueberry Streusel Muffins
They’re nice and big: If you love jumbo muffins, you’ll love these.
They bake tall: A combination of double-acting baking powder, letting the batter sit for a few minutes, and an initial bake at a higher temperature helps yield that sometimes-elusive tall muffin top.
Pro Tips
Don’t thaw frozen blueberries: If you use frozen blueberries, add them to the batter straight from the freezer. Using thawed frozen blueberries could leave behind purple streaks in your batter. Streaks may still appear when you stir them in, but they shouldn’t be visible after the muffins bake.
Make sure to use double-acting baking powder: This helps achieve a taller muffin top.
Suggestions for Variations and Substitutions
- Substitute the blueberries with any fruit you like; just use the same amount as the blueberries in this recipe. But note that this could alter the results of the original recipe, as not all fruit behaves exactly the same when baked.
- Omit the streusel topping if you’d like. If you do, you might want to increase the sugar used in the muffin batter from 3/4 cup to 1 cup.
- Instead of making 6 jumbo muffins, as this recipe calls for, you can make 12 smaller ones or even minis. Just be sure to adjust the baking time accordingly.
Leftovers
These muffins can sit in an airtight container at room temperature for up to three days. You can also freeze them in an airtight container or freezer bag for up to two months. Defrost one in the microwave for about 20 to 30 seconds on high power. You could also defrost it at room temperature first.
If you’re looking for more muffin recipes, try my bakery-style chocolate chip muffins.
Blueberry Streusel Muffins
Ingredients
For the Muffins
- 2 and 1/4 cups cake flour (spooned and leveled) (See Note 1)
- 2 teaspoons double-acting baking powder (preferably aluminum-free)
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter, melted and cooled
- 1/4 cup canola oil
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk, room temperature
- 1 and 3/4 cups blueberries (fresh or frozen), divided (See Note 2)
For the Streusel Topping
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 cup dark brown sugar, tightly packed
- 2 tablespoons plus 2 teaspoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon fine salt
- 4 tablespoons unsalted butter, melted and cooled
Instructions
- For the muffins, mix the cake flour, baking powder, and salt in a small bowl and set aside.
- Using a mixer, combine the butter, oil, and sugar in a large bowl for about 15 seconds. Add the eggs and vanilla extract and continue mixing until incorporated, 15 to 20 seconds. Stir in the buttermilk with a spatula just until blended.
- Fold the dry ingredients into the wet ingredients, and stir until everything is halfway incorporated (you'll stir it more later). Set aside.
- Preheat the oven to 425F.
- For the streusel, combine all dry ingredients in a small bowl. Pour half the melted butter over the flour/sugar mixture and lightly toss with a fork until the mixture becomes clumpy. Don't toss or press the ingredients too much with the fork or it will turn completely pasty. If it looks too dry, add some more butter.
- Prep a 6-cup jumbo muffin pan by spraying each cup with nonstick cooking spray or inserting liners into them. I highly recommend silicone liners, if you have them.
- Gently stir the 1 and 1/2 cup blueberries into the batter just until the blueberries and dry ingredients are incorporated and no more streaks of flour are visible. You don't want to overmix it. Pour the batter evenly into the individual muffin cups.Top each with some of the streusel and the remaining 1/4 cup blueberries. Gently press the streusel and blueberries into the tops of each muffin to help them set.
- Place the pan in the oven's middle rack and bake the muffins for 8 minutes. Lower the temperature to 350F and continue baking for 25 to 30 minutes. The streusel will cause the muffins to take longer to bake than without. Check them after 25 minutes. If they're still underbaked, check them every 2 to 3 minutes afterward to ensure they don't overbake. Rotate the pan after 25 minutes for more even baking. Test the muffins with a cake tester or toothpick. They're done if it comes out clean or with a few dry crumbs attached.
- Remove the muffins from the oven and let cool in the pan for about 30 minutes before transferring them to a cooling rack.