Blueberry Streusel Muffins: Bakery-Style Crunchy Topping
Fluffy, tender muffins studded with juicy blueberries and crowned with a buttery, crunchy streusel. These bakery-style delights combine bright lemon zest and a hint of vanilla in the batter with a caramel-sweet, oat-studded topping—perfect for breakfast or an afternoon treat.
Equipment
- 12-cup muffin tin Lined with paper liners or greased
- Mixing Bowls One large for batter, one small for streusel
- Whisk or electric mixer For blending batter
- Rubber Spatula For folding in blueberries
- Measuring Cups & Spoons For precise ingredient amounts
- Refrigerator To chill streusel briefly (optional)
- Oven Preheated to 375°F (190°C)
- Cooling Rack For cooling muffins
Ingredients
For the Muffin Batter:
- 2 cups All-purpose flour Provides structure and tender crumb
- ¾ cup Granulated sugar Sweetens and aids browning
- 2 tsp Baking powder Leavens for light fluffy muffins
- ¼ tsp Salt Balances sweetness
- 2 large Eggs Binds and enriches
- 1 cup Whole milk Moisture and tenderness
- ½ cup Unsalted butter melted Rich flavor and moist crumb
- 1 tsp Vanilla extract Warm aromatic note
- 1 tsp Lemon zest Brightens blueberry flavor
- 1½ cups Fresh blueberries Bursts of juicy sweetness
For the Streusel Topping:
- ½ cup All-purpose flour Base for crisp topping
- ½ cup Brown sugar Moist caramel-like sweetness
- ¼ cup Cold unsalted butter cubed Creates crumbly texture when cut in
- ¼ cup Rolled oats optional Extra crunch and rustic flavor
- ½ tsp Ground cinnamon Warm spice note
- Pinch Salt Intensifies flavors
For Garnish (Optional):
- Powdered sugar Light dusting
- 2 Tbsp Chopped nuts almonds or walnuts Extra crunch
- A few sprigs Fresh mint leaves Herbal freshness and color
Instructions
Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease well.
Make the Streusel:
- In a small bowl, whisk together flour, brown sugar, oats (if using), cinnamon, and salt.
- Cut in cold butter with a fork or pastry cutter until mixture resembles coarse crumbs.
- Chill in refrigerator while you prepare the batter (optional, for extra crispness).
Make the Batter:
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, beat eggs with milk, melted butter, vanilla, and lemon zest until well combined.
- Pour wet ingredients into dry ingredients; stir until just combined (do not overmix).
- Gently fold in blueberries.
Fill & Top:
- Divide batter evenly among muffin cups (about ¾ full).
- Sprinkle chilled streusel evenly over each muffin.
Bake:
- Bake for 18–20 minutes, until tops are golden and a toothpick inserted into the center comes out clean.
Cool & Serve:
- Let muffins cool in pan for 5 minutes, then transfer to a rack.
- Dust with powdered sugar and sprinkle chopped nuts and mint if desired.
Notes
- For best texture, keep batter slightly lumpy—overmixing leads to dense muffins.
- Fresh berries work best; if using frozen, do not thaw and toss in a little flour before folding in.
- Muffins keep in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- For mini muffins, reduce bake time to 12–14 minutes.
- Experiment with citrus zest—orange zest pairs beautifully with blueberries as well!