Here’s a bakery-style recipe for soft, fluffy Blueberry Streusel Muffins with a buttery crumb topping and juicy berries in every bite 🫐
🧁 Blueberry Streusel Muffins
🧾 Ingredients
Muffin Batter
- 1½ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Streusel Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ tsp cinnamon
- ¼ cup cold butter (cubed)
👩🍳 Instructions
- Preheat oven to 190°C (375°F). Line or grease a muffin tin.
- Make streusel first
Mix flour, sugars, and cinnamon. Cut in cold butter using a fork until crumbly. Set aside. - Prepare dry ingredients
In a bowl, whisk flour, sugar, baking powder, and salt. - Mix wet ingredients
In another bowl, combine milk, oil/butter, egg, and vanilla. - Combine
Gently mix wet and dry ingredients until just combined (don’t overmix). - Fold in blueberries
Toss lightly in flour first (prevents sinking), then fold into batter. - Fill muffin cups
Fill about ¾ full. Top generously with streusel. - Bake
18–22 minutes, until golden and a toothpick comes out clean.
🍽️ Tips for Perfect Muffins
- Don’t overmix → keeps them soft
- Use cold butter for crunchy streusel
- Sprinkle a little sugar on top for extra crispiness
🔄 Variations
- Add lemon zest for a fresh citrus twist
- Swap blueberries with raspberries or chocolate chips
- Use yogurt instead of milk for extra moisture
🧠 Quick Note
Whether you use fresh or frozen blueberries, both work great—just don’t thaw frozen ones to avoid color bleeding.
If you want, I can give you a bakery-style jumbo version or a healthier low-sugar recipe 👍
