Soft and moist blueberry muffins topped with the most delicious buttery, sweet streusel. If your child is anything like mine, and they LOVE those mini blueberry muffins, they’re going to LOVE these muffins.
It features moist vanilla-based muffins with pockets of blueberry goodness throughout. It’s topped with the perfect crumb topping. Perfect for those mornings you don’t feel like cooking! And they are toddler approved. Wins all around!
I always felt like the Little Bite Muffins never came with enough muffins. And because I love blueberry muffins so much, it was only right that I made them! These Blueberry Streusel Muffins will become your new favorite! They’re sweet, moist and packed with pockets of blueberry throughout. And don’t get me started on the streusel topping. I could eat it by itself it’s that good!
Ingredients for Blueberry Streusel Muffins
wet ingredients
- Blueberries
- egg
- vanilla
- butter
- greek yogurt or sour cream
- buttermilk
- lemon juice
dry ingredients
- All Purpose flour
- granulated sugar
- cinnamon
- baking powder
- salt
For The Streusel Topping
- flour
- sugar
- butter
- cinnamon
The Secret To Moist Muffins
- The secret to moist muffins is a few things. Ingredient wise is using yogurt or sour cream. Depending what I’m baking, I use them interchangeably.
- Don’t over mix the batter. The more you mix, the more gluten is formed, and the tougher the muffins will be.
- Another secret to moist muffins is slightly underbaking. Underbaking huh? Yes, just slightly. Once you remove them from the oven they will continue to bake as they cool. Overbaking will result in a tough, dry crumbly muffin.
How To Make Blueberry Streusel Muffins?
I know baking tends to intimidate folks but it’s really simple. It’s really just like baking a cake. Combine the wet ingredients with the dry. Mix until its just combined. fold in the blueberries. Add them into muffin tin and top with the crumble. Bake until their perfect and golden. And boom! look at you baking!
Make Them Jumbo
For jumbo muffins I used this muffin pan to make the perfect large muffins.
More Delicious Recipes To Try
If you make these Blueberry Streusel Muffins, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Blueberry Streusel Muffins
Equipment
- muffin tin
Ingredients
- 2 cups AP flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup sugar
- ½ cup unsalted butter melted
- 2 eggs
- 3/4 cup plain greek yogurt
- 1/3 cup buttermilk
- 1 tbsp vanilla
- 2 tbsp oil optional
- 1/2 lemon juice
- 1 ½ cup blueberries frozen or fresh
Streusel
- 1 cup flour use more if needed
- 1/4 cup granulated sugar
- 1/4 brown sugar
- 1/2 cup unsalted butter melted
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 400 degrees. Grease jumbo sized or standard size muffin tins and line with parchment paper or cupcake liners. Set aside.
- In a mixing bowl combine the ingredients for the streusel using a fork or your hands. The topping will be a crumbly pea like texture, similar to biscuit dough before kneading.
- In a large bowl combine sugar, and melted butter and mix until combined. Add the eggs, greek yogurt, buttermilk, vanilla, and lemon juice.
- Add the dry ingredients to the wet. Flour, baking powder and salt. Mix until just combined.
- In a bowl add blueberries and toss with 1-2 tbsp of flour to coat the berries. This will keep them from sinking. Fold the blueberries into the batter, mixing until just combined.
- With a large ice cream or cookie scoop, scoop the batter into the prepped muffin tins filling them 3/4 of the way.
- Sprinkle the muffins with the streusel topping.
- Bake for 25-30 minutes , until muffins are golden and a knife comes out just clean.
- Remove from the oven and allow to cool before eating. Enjoy!
Notes
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
