The Best Blueberry Streusel Muffins

The Best Blueberry Streusel Muffins

The best blueberry muffins you’ll ever have! These muffins are soft and fluffy, bursting with fresh, juicy blueberries and topped with a scrumptious brown sugar streusel. Serve warm fresh from the oven. Don’t forget the glaze!

Happy Monday loves! Welcome to the latest installment of what I like to call #muffinmonday. It’s been a minute since we’ve had a new muffin on the blog and I could not be more excited to share this recipe for the best ever blueberry streusel muffins with you. Muffins are my favorite way to Monday. They’re quick, easy and everyone loves a warm, fluffy muffin fresh from the oven. One look at these beauties and I think you can tell there’s a lot too love. I’ve had a lot of mediocre muffins in my day but these muffins are definitely worth getting out of bed for. We’re talking a buttery, soft, tender crumb chock full of fresh, sweet blueberries and complete with a jumbo muffin top loaded with a crunchy streusel and sweet vanilla glaze. Ummm, h e l l o ! These muffins have it all and then some!

After a little trip to the farmer’s market I ended up with a LOT of blueberries. They were plump, juicy and perfectly sweet. And they were destined for blueberry muffins! There was a short internal debate over whether to add streusel and glaze but after one bite of these incredible muffins I’m not even sure why that was a question. These muffins are nothing short of amazing. Plus you can whip up a batch on Sunday and enjoy better than the bakery muffins all week long. And the best part is you never have to change out of your pj’s. Winning!

WHY ARE THESE BLUEBERRY STREUSEL MUFFINS SO GOOD?

Once the weather starts to warm up and the fresh blueberries pop up at my favorite farmer’s market, I know it’s time to whip up a batch of these scrumptious blueberry muffins. These no fuss muffins are better than any bakery muffin if you ask me. Here’s what makes these blueberry muffins the best ever…

• Easy to make with just a few simple ingredients
• Buttery soft, cake-like texture
• Perfectly domed muffin tops
• Bursting with fresh, juicy blueberries
• Scrumptious brown sugar streusel {yes please!}

INGREDIENTS YOU NEED FOR THE BEST BLUEBERRY STREUSEL MUFFINS

I couldn’t love these best ever blueberry muffins more. They are super easy to make using just a handful of simple ingredients and they’re in and out of the oven in less than 30 minutes. Plus they are streuseled and glazed and no one can be mad about that. Check your pantry for the ingredients below and bake a batch of these delicious blueberry muffins.
Flour. These might be muffins but they taste almost like cake and I’m not mad about it. I’m not one to keep a zillion different kinds of flour in my pantry, but swapping out your usual all-purpose flour for cake flour really makes these muffins extra special. To avoid dry, dense muffins, be sure to carefully measure your flour using a kitchen scale or the spoon and level method. If you love a healthier, nuttier muffin try using half all-purpose flour and half whole wheat flour.
Baking powder. A little extra leavener in the recipe to gives the muffins a nice rise and a soft, airy texture.
Butter. Lots of bakers love to bake muffins using vegetable oil but I’m an all-butter-all-the-time kinda girl. Melted butter will create a soft, fluffy crumb that stays moist for days!
Sugar. Three kinds of sugar make for a perfectly sweetened muffin that lets all the fresh blueberry flavor shine through. That brown sugar streusel top is everything!
Eggs. Make sure your eggs are at room temperature before you mix your batter. If you forget to set your eggs out ahead of time, soak them in a bowl of warm water for 10 minutes.
Greek yogurt. I LOVE baking with greek yogurt because it adds the perfect amount of moisture and makes for a soft, tender crumb. Go for the full fat version.
Blueberries. Gimmie all the bluebs! I like to use fresh berries in muffins but frozen will work in a pinch if that’s all you have on hand. For fresh blueberries, dust them in a tablespoon of flour before adding to the batter to prevent the berries form sinking to the bottom of the muffins. Works like a charm every time!

TIPS FOR PERFECT BLUEBERRY MUFFINS

If you’re craving the most perfect fresh from the oven blueberry muffins ever, follow the simple tips below and prepare to be wowed! This foolproof recipe makes the dreamiest muffins that are super tender, perfectly moist and chock full of fresh blueberries.
Use fresh blueberries. Fresh is always best so use the plumpest, juiciest blueberries you can find. Can’t find fresh berries? Not to worry. These muffins will still be delicious with frozen berries. Be sure to use frozen berries straight from the freezer and keep the mixing to a minimum to prevent any streaking of berry juice in the batter.
Do not over mix. Muffin batter that is over mixed can create dense, dry muffins. Nobody, and I mean nobody, likes a dry muffin. We are going for soft and fluffy here so don’t be tempted to over mix. Once you add the wet ingredients to the dry, use a large spatula to gently fold the mixture rather than stirring with a whisk.
Don’t skimp on the streusel. That buttery, crunchy brown sugar streusel is arguably the best part of the muffin. When topping the muffins before baking it might seem like a LOT of streusel. But trust me, you’ll want to use every last crumb!
Fill the muffin cups using a large cookie scoop. Filling muffin cups can be a messy endeavor if you don’t use the right technique. For perfectly portioned muffins and the prettiest domed tops, transfer the batter to the muffin cups using a large cookie or ice cream scoop. It’s super easy and makes clean up a breeze.
Don’t forget the glaze! Streuseled and glazed is the only way to be so don’t forget to top your muffins with a drizzle of sweet vanilla glaze. The glaze could not be easier to make – it comes together in under a minute with just 4 ingredients!

LET’S TALK SWAPS

These blueberry streusel muffins are my favorite way to start the day and I’d be lying if I said I’ve never had one for dessert. They’re so easy, super versatile and you can bake them up at a moment’s notice. If you don’t have fresh blueberries in your fridge, you can swap any berry you have on hand. Boysenberries and raspberries would be delicious and I guarantee fresh peaches would make for a stellar muffin too. If you aren’t much of a fruit fan, feel free to add other mix-ins like chocolate chips or your favorite nuts. Either way, I promise there won’t be single crumb left!

HOW TO STORE BLUEBERRY MUFFINS

Thanks to a generous helping of greek yogurt and fresh, juicy blueberries, these muffins bake up extra moist and tender. To keep them fresh for up to three days, store them tightly covered at room temperature. I love to reheat the muffins just before eating and they’re delicious slathered with a bit of salted butter. To freeze the muffins for a rainy day, cool them completely before wrapping tightly in plastic wrap and storage in a plastic freezer bag or container. Let the muffins sit out at room temperature to defrost before enjoying with a cup of coffee or tea. These muffins are just as perfect for busy mornings on the go as they are for a lazy Sunday brunch.

Happy Monday and happy muffin making!
If you love these Blueberry Streusel Muffins, you’ll also love these delicious muffin recipes:
Raspberry Streusel Muffins
Glazed Coffee Cake Muffins
Double Chocolate Espresso Muffins
Pumpkin Chocolate Swirl Muffins