Blueberry Muffins With Streusel Crumb Topping

Cupcakes with crumb topping baked golden brown in a muffin tray.

5 from 1 vote

Blueberry Muffins With Streusel Crumb Topping

Homemade muffins loaded with fresh juicy blueberries and topped with a sweet cinnamon streusel topping are the perfect grab-and-go breakfast or after-school snack. These delicious Blueberry muffins with streusel crumb topping are amazingly soft, light and fluffy. Give them a try and they will soon become your new favorite!

Prep: 15

Cook: 25

Total: 40

Course: Dessert

Cuisine: American

Servings: MUFFINS

Calories: 307kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

1.5 cups All-purpose flour
2 teaspoons Baking Powder
½ teaspoon Baking Soda
⅛ teaspoon Salt

WET INGREDIENTS

¾ cup Sugar
1 large Egg
½ cup Vegetable oil
¾ cups Milk + 2 tablespoons more
1 teaspoon Vanilla Essence

BLUEBERRIES

1 cup Fresh Blueberries
1 tablespoon All-purpose flour (to dust the berries)

FOR STREUSEL TOPPING

¾ cup All-purpose flour
⅔ cup Granulated Sugar
1 teaspoon Cinnamon
3-4 tablespoons Soften Unsalted Butter

US Customary - Metric

Instructions

PREPARE THE MUFFIN PAN

Preheat the oven to 350 degrees F/ 180 degrees C. Line a muffin pan with paper liners. You can also lightly grease the muffin cups if you prefer baking without liners.

MAKE THE STREUSEL TOPPING

In a small bowl, combine flour, sugar, cinnamon, and a pinch of salt. Add butter and mix until the mixture resembles coarse crumbs. Set the streusel aside while you prepare the muffin batter.
TIP — For chunkier crumbs, gently press some of the mixture together with your fingertips. This creates those beautiful bakery-style crumb clusters on top of the muffins.

MIX THE DRY AND WET INGREDIENTS

In a large mixing bowl, whisk together flour, baking powder, salt, and sugar. Whisking the dry ingredients helps distribute the leavening evenly so the muffins rise properly.
In another bowl, combine milk, oil or melted butter, eggs or egg substitute, and vanilla extract. Mix until smooth and well combined.

COMBINE WET AND DRY INGREDIENTS

Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Do not overmix. A few small lumps are fine and will help keep the muffins tender.
Toss the blueberries with a little flour, then gently fold them into the batter. This helps distribute the berries evenly and prevents them from sinking during baking.
TIP — Overmixing activates too much gluten, which can make the muffins dense or chewy instead of soft and fluffy.

FILL THE MUFIFIN CUPS

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. For taller bakery-style blueberry muffins, fill the cups slightly higher.
Sprinkle the cinnamon streusel crumb topping generously over each muffin.
For bakery-style muffin tops, fill the muffin cups almost to the top and add a generous amount of streusel.
Press the streusel topping lightly into the batter so it stays in place as the muffins rise.
Bake in the preheated oven for 25-30 minutes until the muffins are golden on top. Use a toothpick to check for doneness. If it comes out clean or with a few moist crumbs, the muffins are ready.
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack.
Let the muffins cool completely, then store them in an airtight container lined with a paper towel.
The paper towel helps absorb excess moisture while keeping the muffins soft.
Storing warm muffins can create condensation, which may soften the crumb topping.
Serve warm or at room temperature.

Notes

Frequently Asked Questions

How do you keep blueberries from sinking in muffins?

Both fresh and frozen blueberries tend to sink to the bottom of the batter. To prevent this, toss the blueberries with a small amount of flour before folding them in—this helps keep the berries evenly distributed as the muffins bake.

Also, avoid using more than 1 cup of blueberries, as too many can make the batter heavy and overly moist.

Can I use frozen blueberries in blueberry muffins?

Yes, frozen blueberries work perfectly in blueberry muffins—just add them straight to the batter without thawing. Thawing can release excess moisture and turn the batter purple.

You can easily substitute fresh blueberries with frozen ones. The main difference is in texture: fresh berries tend to hold their shape and retain a slight bite after baking, while frozen berries are more likely to burst, giving the muffins a soft, juicy center with a light bluish-purple tint.

Can I replace sugar with other sweeteners?

These Blueberry muffins with streusel crumb topping have not been tested with any other sweeteners, therefore, cannot guarantee the result with an alternative.

What can I use other than Blueberries?

You can easily swap fresh blueberries with other fresh berries of your choice, such as —

Chopped Strawberries
Raspberries
Blackberries
Goji Berries
Cranberries

Why is my streusel topping not crumbly?

Streusel may not turn crumbly if the butter is too warm or if too much butter is added. For chunkier crumbs, use cold butter and mix until the topping forms coarse, uneven crumbs.

How do I get bakery-style muffin tops?

For bakery-style muffin tops, fill the muffin cups almost to the top and add a generous layer of streusel crumb topping. Baking at the right temperature also helps the muffins rise beautifully.

Why are my blueberry muffins dry?

Blueberry muffins can turn dry if too much flour is added, the batter is overmixed, or the muffins are overbaked. Measure flour correctly and remove the muffins from the oven as soon as a toothpick comes out clean.

Can I make these muffins in advance?

Absolutely! These muffins are a perfect make-ahead recipe. Bake them a day in advance, store them in an airtight container, and warm them slightly before serving. Blueberry muffins stay fresh at room temperature for about 2 days and in the refrigerator for up to 5 days.

These muffins freeze well!

To freeze, arrange the completely cooled muffins in a single layer in an airtight container. They will stay good for 2 months in the freezer. When ready to eat, thaw the muffin at room temperature and enjoy!

Nutrition