How to Make Streusel-Topped Blueberry Muffins - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked blueberry muffins wafting through the kitchen. These Streusel-Topped Blueberry Muffins are a delightful treat that combines the sweet and tart flavors of blueberries with a crunchy, buttery streusel topping. Whether you're looking for a delicious breakfast option, a mid-morning snack, or a sweet treat to enjoy with a cup of coffee, these muffins are sure to hit the spot.

Made with simple, wholesome ingredients, these muffins are ea...

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Ingredients

  • 1 ½ cups fresh blueberries
  • 1 ½ tablespoons all-purpose flour
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup white sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon zest
  • ½ cup milk
  • 5 tablespoons white sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 1 dozen

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
  • Combine 2 cups flour, baking powder, and salt in a medium bowl.
  • Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest.
  • Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don't stir. Spoon batter into the prepared muffin cups.
  • Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool.
  • Nutrition

    267 cal.

    • Total Fat: 11g
    • Saturated Fat: 7g
    • Cholesterol: 57mg
    • Sodium: 263mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 1g
    • Total Sugars: 20g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 70mg
    • Iron: 1mg
    • Potassium: 70mg