MuffinsAmericanEasy

Blueberry Streusel Muffins

Name: Blueberry Streusel Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 2½ tsp (12½ g) baking powder; ½ tsp (3 g) fine sea salt; ¾ tsp (1½ g) ground cinnamon; ½ cup (115 g) unsalted butter, softened, at room temperature; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1½ tsp (7½ ml) vanilla extract; ¾ cup (180 ml) whole milk; 1½ cups (225 g) fresh or frozen blueberries (thawed if frozen), patted dry; 1 cup (100 g) old-fashioned rolled oats; ¾ cup (165 g) packed brown sugar; 1½ tsp (3 g) ground cinnamon; 6 tbsp (85 g) cold unsalted butter, cut into small pieces, cold, cut into ¼-inch cubes

From the MyKitchenBank Kitchen

Tender, moist blueberry muffins topped with a buttery oat and brown sugar streusel. Fresh or frozen blueberries fold into a simple batter, then bake until golden with a crackly, cinnamon-spiced topping. Perfect for breakfast, brunch, or an afternoon snack.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: 12 muffins

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Steps

Before you start

Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease the cups.
Have all ingredients at room temperature.

1
Whisk dry ingredients
- In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2½ teaspoons (12.5 g) baking powder, ½ teaspoon (3 g) salt, and ¾ teaspoon (1.5 g) cinnamon.
- Set aside.
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Ready when: Ingredients are evenly combined
Tip: Sifting is optional but helps distribute the baking powder evenly.
2
Cream butter and sugar
- In another large bowl, whisk together ½ cup (115 g) softened butter and ¾ cup (150 g) granulated sugar until pale and fluffy, about 2 minutes.
- The mixture should look lighter in color.
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Ready when: Mixture is pale, creamy, and noticeably lighter
Tip: Room-temperature butter creams faster and incorporates more air.
3
Add eggs and vanilla
- Add 2 large eggs one at a time to the butter mixture, whisking well after each addition.
- Then add 1½ teaspoons (7.5 ml) vanilla extract and whisk until smooth.
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Ready when: Eggs are fully incorporated and mixture is creamy
Tip: Add eggs slowly to avoid overmixing; lumps of egg can create dense pockets in the muffin.
4
Alternate flour and milk
- Add one-third of the flour mixture to the butter mixture and whisk until just combined.
- Then add one-third of the ¾ cup (180 ml) milk and whisk gently.
- Repeat twice more until both the flour mixture and milk are fully incorporated.
- Do not overmix; the batter may look slightly lumpy.
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Ready when: Batter is combined with just a few lumps remaining
Tip: Overmixing develops gluten, making muffins tough; stop as soon as no dry flour is visible.
5
Fold in blueberries
- Pat 1½ cups (225 g) fresh or thawed blueberries dry with paper towels.
- Gently fold them into the batter using a rubber spatula with as few strokes as possible.
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Ready when: Blueberries are evenly scattered throughout
Tip: Drying the blueberries prevents excess moisture and helps them stay suspended rather than sink to the bottom.
6
Make the streusel
- In a small bowl, combine 1 cup (100 g) rolled oats, ¾ cup (165 g) packed brown sugar, and 1½ teaspoons (3 g) cinnamon.
- Cut 6 tablespoons (85 g) cold butter into small cubes and add to the bowl.
- Using your fingertips, rub the cold butter into the oat mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible.
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Ready when: Texture resembles coarse breadcrumbs with visible butter pieces
Tip: Keep the butter cold so it stays in distinct pieces, creating a crumbly streusel rather than a paste.
7
Fill muffin cups
- Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Divide the streusel topping evenly among the cups, sprinkling generously over each muffin.
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Ready when: All cups are filled evenly and topped with streusel
Tip: Filling the cups two-thirds full prevents overflow; a overstuffed muffin may spill batter down the sides.
8
Bake muffinsOven 375°F / 190°C
- Bake at 375°F (190°C) for 20–22 minutes, until the muffins are golden brown and a toothpick inserted into the center of a muffin (avoiding a blueberry) comes out with just a few moist crumbs.
- Do not overbake, or the muffins will be dry.
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Ready when: Tops are golden brown; toothpick inserted in center has a few moist crumbs
Tip: Oven temperatures vary; start checking at 20 minutes to avoid overbaking.
9
Cool in pan, then transfer
- Let the muffins cool in the pan for 10 minutes.
- Then turn the muffins out onto a wire rack to cool completely before serving.
- The streusel will firm up as it cools.
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Ready when: Muffins release easily from the pan
Tip: Cooling in the pan first makes them easier to remove without crumbling; finish cooling on a rack so the bottoms don't steam and become soggy.

Good to know

Tips

If your blueberries are very large, halve them so they distribute more evenly and cook through.
For extra moisture, brush the warm muffins with a thin glaze of melted butter and sprinkle a tiny pinch of coarse sugar on top before cooling.
Room-temperature ingredients mix more smoothly; cold eggs and butter can cause lumps and uneven baking.
These muffins are best eaten the day they're made, when the streusel is crispest and the crumb is most tender.

Make ahead

Prepare the dry ingredients for the muffins (flour, baking powder, salt, cinnamon) in a bowl up to 1 day ahead. The streusel can also be made up to 2 days in advance and refrigerated in an airtight container.

Storage & reheating

Store room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Freeze in an airtight freezer bag for up to 3 months; thaw at room temperature or warm in a 300°F (150°C) oven for 10 minutes.

Substitutions

fresh or frozen blueberries (thawed if frozen) → frozen blueberries (do not thaw). Frozen blueberries can be used directly without thawing; add 1–2 extra minutes to bake time since the batter will be colder.
whole milk → buttermilk. Buttermilk adds tang and helps muffins rise higher; reduce baking powder to 2 teaspoons if using buttermilk.
old-fashioned rolled oats → pecans or walnuts, finely chopped. Use the same weight (100 g) of chopped nuts for a nuttier streusel; the texture will be crunchier.
packed brown sugar → granulated sugar. Granulated sugar works equally well; the muffins will be slightly less moist but still tender.