Blueberry Streusel Muffins: A moist, light, bakery style blueberry muffin. These muffins are quick and easy to prepare! They are full of blueberries and covered in a buttery streusel crumb.
With all of this warm weather lately, I can’t stop thinking about going to berry picking! These blueberry streusel muffins are going to be one of the first recipes I make when pick-your-own blueberry season begins! Along with my blueberry oat scones. I’m not going to lie, these muffins are so good I’ve already made them three times with frozen blueberries! They’re too good to only enjoy in the summer!
Why do I love these blueberry crumb muffins so much? They are light and fluffy, but they have that coarse texture that is characteristic of a good muffin. They’re moist without being cake-like. In my experience most traditional muffins tend to be on the dry side whereas most cake-like muffins (think the ones you get at Starbucks) tend to be really moist, but ridiculously sweet. They’re practically a cupcake without the frosting. How do we achieve a light, moist muffin, that still retains that coarse texture? You need to use the proper ratio of ingredients. This isn’t going to be what you would think in your head. You’re probably thinking increase the oil. But, no you actually need to use less oil, just enough to tenderize the muffin. Then add more milk than you would expect. This will create a moist muffin with the right texture. If you increase the oil your muffins will be really chewy and almost rubbery in texture. Another key to making light, fluffy muffins is to ensure that you don’t overbeat the batter! It doesn’t have to be perfectly smooth!! Any lumps will bake out and taste significantly better than if you keep stirring until the batter is perfectly smooth.
We couldn’t have a blueberry streusel muffin without blueberries and streusel! When I first made these muffins they had blueberries in every bite, but I really just wanted more. So, I doubled the amount of blueberries. Now, you can’t miss them! Every bite will be full of sweet, juicy blueberries! Seriously does breakfast get any better than warm, juicy blueberries? Ummm, yes it does actually because we’re adding a crumb topping onto that delicious blueberry muffin. This crumb topping is so easy to prepare and it adds a rich buttery crunch on top of these delicious blueberry streusel muffins. Simply stir together flour, sugar, and melted butter until the mixture resembles crumbs.
Don’t wait until summer to make these blueberry streusel muffins! Make a double batch this weekend for brunch and freeze the leftovers! If you freeze them in individual bags they make a quick, easy weekday breakfast!
- 2 cups (288 grams) all-purpose flour
- 1/3 cup + 1 Tablespoon (80 grams) sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup canola oil
- 1 cup milk (I used 2%, but whole, 1% or fat free will work as well)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups blueberries (If using frozen make sure to keep them frozen prior to adding them into the batter!)
- 1/4 cup (36 grams) all-purpose flour
- 1/4 cup (50 grams) sugar
- 2 Tablespoons butter, melted
Preheat the oven to 450°
Spray 14 muffin cups with cooking spray
In a small mixing bowl, stir together the flour and sugar.
Add in the butter and stir until the mixture resembles crumbs.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
In a small mixing bowl, whisk together the oil, milk, egg, and vanilla.
Pour the milk mixture into the flour and stir just until combined. Do not overbeat!
Gently fold in the blueberries.
Fill prepared muffin cups with approximately 3 Tablespoons-1/4 cup of batter.
Spoon the crumbs over the top.
Place the muffins in the oven and immediately reduce the temperature to 375°
Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.
Place the muffins on a wire rack to cool for 5 minutes.
Then remove the muffins from the pans and serve warm or keep on the wire rack until completely cooled.