Blueberry Streusel Muffins
Looking for a great tasting blueberry streusel muffin recipe? These blueberry muffins are moist, delicious and have a crumb topping that takes these muffins over the top.
One of my weaknesses in life is blueberries. I will pretty much put them in any recipe that I can. However, I find that the best way to eat blueberries is in the morning…warm!
When I need a quick fix I’ll whip up some Blueberry Pancakes or if I have planned ahead I will make Blueberry French Toast Casserole. However, if it’s a morning that I woke up early I’ll go into the kitchen {quiet as a mouse!} and whip up these blueberry streusel muffins
What to Serve with Blueberry Muffins
Blueberry muffins can be a delicious snack or dessert. It can also be a fantastic breakfast idea. Pair the muffins with
- Cinnamon Butter: I like to grill my muffins sometimes. Cut the muffins in half and add butter. Then simply add to a hot skillet. Use the cinnamon butter to add great flavor and taste.
- Smoothie: If you want to make your breakfast a little more nutritious, try pairing it with a smoothie like a Strawberry Smoothie.
Variations to Blueberry Streusel Muffins
- No Topping: While I think the topping is the best part, you can omit it if you like.
- Strawberries: You can replace the blueberries with strawberries for a completely different muffin.
Ingredients in Blueberry Streusel Muffins
- flour
- baking powder
- salt
- butter
- sugar
- eggs
- vanilla
- milk
- frozen blueberries
- brown sugar
How to Make Blueberry Streusel Muffins
TIP: When I’m having to scoop out batter the easiest way to do this is by using a ⅓ C measuring cup. This way you ensure that each one will be the same size. This goes for pancake batter too!
Preheat your oven to 350 degrees and line a muffin tin with cupcake liners. In a large bowl, whisk together flour, baking powder, and salt, set aside. In another large bowl, beat butter and sugar for two minutes, until light and fluffy. Mix in vanilla, eggs, and milk. Stir in blueberries. Fill cupcake liners ⅔ full.
Tip: If using paper cupcake liners, be sure to spray with nonstick baking spray. Bake for 20-22 minutes. Meanwhile, in a small pot, melt butter. Whisk in flour, white sugar, and brown sugar to mix well. Fluff streusel with a fork. While muffins are still warm, sprinkle with finished streusel topping.
My favorite cupcake liners are these silicone cupcake molds — Kuuk Silicone Cupcake Molds. I’ve had these for about 5 years and haven’t had one single problem out of them. I love the fact that you don’t need to spray these liners down with cooking spray! They also add a playfulness in a child’s School Lunch box.
Blueberry Streusel Muffins
Ingredients
- 2 eggs
- 1 ½ C milk
- ½ C Coconut Oil or whatever you have on hand
- 1 ½ TSP Vanilla Extract
- 3 C Flour
- 4 TSP Baking Powder
- ½ TSP Salt
- 1 TSP Sugar
- 1 ½ TSP Ground Cinnamon
- ½ TSP Nutmeg
- Zest of Medium Lemon
- 1 ½ C Blueberries
- 1 ½ C Brown Sugar
- 2 TBSP Butter Room Temperature
Instructions
- Preheat oven to 350.
- In a large bowl mix together eggs, milk, coconut oil and vanilla extract.
- Add in flour, baking powder, salt, sugar, cinnamon and nutmeg into a separate bowl.
- Gently mix the flour mixture into the egg mixture and combine.
- Zest the lemon directly into the bowl and add in the blueberries.
- Bake for 20-25 minutes until top has set.
- In a medium bowl mix brown sugar and butter by hand. Sprinkle on top of each muffin and bake for an additional 5 minutes. The mixture will melt and then harden once the muffin has cooled.
- Once the top has cooled you are ready to serve with a fruit salad and orange juice for a complete meal!
