Streusel-Topped Blueberry Muffins with Buttery Crumb
Streusel-Topped Blueberry Muffins are soft, fluffy, and loaded with juicy berries.A buttery crumb topping adds crunchy texture and sweet cinnamon flavor.These muffins are perfect for breakfast, brunch, snacks, or dessert.Fresh blueberries provide bursts of fruity sweetness in every bite.Simple ingredients create bakery-style muffins right at home.Warm, comforting, and delicious, they are loved by all ages.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, melted
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries
For the Streusel Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ cup cold butter, cubed
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, eggs, milk, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Fold in the blueberries gently.
- Fill muffin cups about ¾ full with batter.
- For the streusel topping, combine brown sugar, flour, cinnamon, and cold butter until crumbly.
- Sprinkle the streusel generously over each muffin.
- Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- Fresh blueberries provide the best texture and flavor.
- Frozen blueberries can also be used without thawing.
- Do not overmix the batter to keep muffins soft.
- Cold butter creates crispier streusel topping.
- Muffins taste best slightly warm.
- Paper liners prevent sticking and make cleanup easier.
- Vanilla enhances the sweetness of blueberries beautifully.
- Store in an airtight container to maintain freshness.