These soft and tender blueberry muffins are made EVEN BETTER with a deliciously crisp and buttery streusel topping. Tag on sky high tops for the ultimate muffin experience!
I mean, helllllooo! Who could say no to one of these bad boys?
You may have already seen this blueberry muffin recipe posted on here a little over a year ago. Here’s what’s changed: this is a more detailed post and recipe, with updated photos AND it also includes a streusel topping! The streusel is optional but highly recommended.
Blueberry muffins and streusel topping ingredients:
• flour: for the muffins and the streusel topping
• sugar: I used granulated sugar for the muffin batter and brown sugar for the streusel topping. But you can use either brown or granulated, or a combination of the two in both the muffin batter and the streusel topping. Brown sugar yields more softness and moistness, while granulated sugar yields more crispness and caramelization.
• cinnamon: for the streusel topping. It’s optional, but delicious (in my humble opinion)!
• butter: for the streusel topping
• baking powder: for just the right amount of rise in the muffins
• cornstarch: for an extra tender and soft muffin!
• salt: to balance out the sweetness
• milk: mostly to balance the consistency in the muffin batter. You can get away with most non dairy substitutes here (like almond, oat, soy, or coconut milk). Soy milk is my personal favorite because it doesn’t taste overbearing, so it doesn’t overpower the whole muffin!
• oil: for an ultra moist muffin! If you don’t have vegetable oil, any neutral flavored oil works fine (i.e. canola oil, corn oil, peanut oil, etc.)
• eggs: for structure
• vanilla: for flavaaaaa!
• blueberries: fresh or frozen work fine here. If using frozen, don’t defrost them! Just use the blueberries straight from the freezer! (Defrosting can incorporate too much liquid into the muffin batter and the blueberries will be too fragile to fold into the batter)
How to make blueberry muffins with streusel topping:
1. Make the streusel topping. Mash together all the streusel ingredients until it comes together into a crumbly mixture. Set aside.
2. Combine dry ingredients. Whisk together in a medium bowl, and set aside.
3. Combine wet ingredients. Whisk together in a large bowl.
4. Combine wet and dry ingredients. Fold together until just combined. Take care not to over mix or the muffins will end up dense! It’s going to be a little clumpy, but that’s normal!
5. Fold in blueberries.
6. Divide into lined muffin tin. Fill muffin cups to the very top for an extra tall muffin top!
7. Top with streusel and bake! Evenly sprinkle about 1 tablespoon of streusel on top of each muffin (but there aren’t any rules – you can go crazy as long as the streusel isn’t falling off the muffin batter!) Bake and cool slightly before enjoying!
I’ve said it once (okay, probably way more than once), I’ll say it again: muffins are the ultimate freezer food! This treat keeps for around 4 to 6 months in the freezer! Keep the muffins in an airtight container or plastic bag for maximum freshness! The less air the muffins are exposed to, the longer they’ll last.
These muffins will also keep for about 3 to 5 days at room temperature or up to 1 week in the fridge. Store in something airtight because, again, less air = more freshness!
The streusel topping does tend to soften after 1 to 2 days (that’s totally normal!) If your streusel is too soft for your liking, just pop your muffin into a preheated 350°F oven for about 5 to 10 minutes, or until crispy on top again!
Check out these other muffin recipes!
Blueberry Muffins with Streusel Topping Recipe
For the streusel topping:
- 2/3 cup all-purpose flour
- 6 tablespoons packed brown sugar, light or dark
- 1/8 teaspoon ground cinnamon (optional)
- 2 & 1/2 tablespoons cold unsalted butter, cubed
For the blueberry muffins:
- 2 & 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/2 cups fresh or frozen blueberries, do NOT defrost if using frozen
- Preheat your oven to 375°F. Line a 12 count muffin tin with paper liners, and set aside.
- Make the streusel topping: In a medium bowl, combine the streusel ingredients. Mash together with a fork until you're left with a dry, crumbly mixture. Set aside to prep the muffin batter.
- Make the blueberry muffin batter: In a medium bowl, whisk together your flour, baking powder, cornstarch, and salt. Set aside.
- In a large bowl, combine your sugar, milk, oil, eggs, and vanilla. Whisk to combine.
- Pour your dry ingredients into your wet ingredients. Mix together until just combined. (Some clumps are totally normal!) Fold in your blueberries until just combined as well.
- Portion your muffin batter into the prepared muffin tin, filling each cup to the very top (for an extra tall muffin top!) Evenly sprinkle about 1 to 2 tablespoons of streusel on top of each muffin.
- Bake the muffins in the center of your preheated 375°F oven for 20 to 25 minutes, or until golden brown on top, and a skewer inserted into the center of a muffin comes out clean of any batter. Cool slightly before serving!