I’m a huge fan of warm breakfasts. Malt-O-Meal was my go-to breakfast on weekday mornings as a kid. On the weekends, Mom would make eggs and bacon with buttery toast. Mmmmm….When I was old enough to work the oven on my own, I became infatuated with Jiffy Apple Cinnamon Muffins. Those were my jam! Now that I’m a mom, I try to give my kids the same type of delicious breakfasts, but without all of the preservatives. These Blueberry Streusel Muffins are soooo good fresh out of the oven. My kids love them room temperature, but I highly recommend popping them in the microwave for 10-15 seconds.
How to Make Perfect Blueberry Streusel Muffins
To get those perfectly moist muffins with a crunchy top is all in the mixing. First, combine the dry ingredients in a bowl and whisk. In a separate bowl, combine the wet ingredients and whisk. Add the wet to the dry and mix JUST until it’s combined. Overmixing will produce too much gluten, resulting in dense and rubbery muffins. Yuck!
Fresh or Frozen Blueberries?
Honestly, they’re both great. No one can tell the difference between a frozen blueberry and a fresh blueberry when it’s been baked in a muffin. Frozen blueberries tend to bleed more and cause the muffin batter to turn color. To prevent this, add about a tablespoon of flour to a bowl of frozen blueberries and toss to coat.
Whether I’m using fresh or frozen blueberries, I like to add about 3/4 of the berries to the batter. Then, after the batter has been scooped into the liners, just press a few more blueberries gently into the top so they won’t sink.
What is streusel?
Streusel is a crumbly mixture of butter, flour and sugar or brown sugar that is sprinkled on pastries to provide sweetness and crunch. You can play around with different ingredients and textures to make your own streusel. Try white sugar compared to brown sugar. Use melted butter instead of cold butter. Chop different nuts or oats and add it to the streusel mixture.
How do you get your muffins to rise?
There are a few ways we get muffins to have a nice dome top.
I bake muffins at 375° which is higher than most of my other baked goods. Certainly higher than cupcakes and cakes. The reason for this is that the blast of heat causes the muffins to rise quickly.
The inclusion of baking powder creates carbon dioxide which makes the batter bubble up during baking. Not only does this help make the muffins rise, but also keeps them light and fluffy instead of getting super dense.
Let your batter rest! I let mine rest for about 30 minutes while I’m preparing the streusel and preheating the oven.
Fill the muffin liners nice and full. I like to get them about 3/4 of the way full with batter so they puff up nice and high out of the muffin tins.
I like to use these grease proof muffin liners for my jumbo muffins. Go big or go home! Jumbo muffin liners are difficult to find here in Luxembourg. You can lightly butter the muffin tins and pour the batter straight in.
Blueberry Streusel MuffinsCourse: Baking, BreakfastDifficulty: Easy
Unsalted Butter 113g
Large Eggs 2
Vanilla 2 tsp
All Purpose Flour 375g
(2 1/3 cups)
Baking Powder 4 tsp
Salt 1/2 tsp
- With an electric mixer, cream together butter and sugar.
- Add first egg and mix on medium speed for 1 minutes. Scrape sides of the bowl and mix for another 2 minutes.
- Add second egg and mix on high speed for 3-4 minutes.
- Add vanilla and mix until combined.
- In a separate bowl combine flour, baking powder and salt. Whisk together.
- In a measuring cup, measure your milk.
- Alternate adding the dry and wet ingredients to the butter/egg mixture. Start with 1/3 of the dry ingredients and mix on low until almost combined. Add 1/2 of the milk and mix on low until almost combined. Add another 1/3 of the dry ingredients, followed by the rest of the milk and then the rest of the dry ingredients. With each addition mix just until combined.
- Let your batter rest for 30 minutes.
- While the batter is resting, make the streusel (recipe below) and preheat the oven to 375°. Grease or line your muffin pans.
- After the batter has rested, add berries and mix by hand.
- Scoop batter into muffin tins. Add more blueberries to the top of the batter and then sprinkle with streusel.
- Bake for 18-23 minutes. These come out perfectly after 21 minutes in jumbo muffin pans, but every oven is different! Start checking for doneness at 18 minutes.
- You can let the batter rest overnight in the refrigerator. Just put in an airtight container and cover completely. Add the berries the next day and scoop into muffin tins!
- Streusel can be made the day before and kept in the refrigerator in an airtight container.
- In a small bowl add 45g (1/4 cup) all purpose flour, 4 tablespoons brown sugar, 1/4 teaspoon cinnamon and a pinch of salt. Stir together.
- Add 3 tablespoons cold butter and use your fingers to mix it all together.
- Sprinkle over muffin batter before baking.
Looking for more great recipes like these blueberry streusel muffins?
Check out these cinnamon chip scones for another easy breakfast on the go. Or this delicious crumb cake with lots of crumb topping. If you are a fan of quick breads, our super moist zucchini bread and sweet and flavorful orange poppy seed bread will surely be favorites.