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Streusel-Topped Blueberry Muffin Recipe: A Family Favorite

Streusal topped blueberry muffins in tin and on table with loose blueberries.

Hello there, fellow baking enthusiasts! You’re in the right place if you’re looking for the perfect blueberry muffin recipe that’s been tried and tested countless times. I’ve been making these Streusel Topped Blueberry Muffins for my family for years, and they never fail to put smiles on our faces. The best part? You can easily use frozen blueberries if fresh ones aren’t in season. So, let’s dive into this beloved recipe!


For the Muffins:

  • 1 ½ cups fresh blueberries (or frozen, if needed)
  • 1 ½ tablespoons all-purpose flour
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup white sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon zest
  • ½ cup milk

For the Streusel Topping:

  • 5 tablespoons white sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces


1. Preheat and Prepare:

  • Preheat your oven to 375 degrees F (190 degrees C).
  • Line a 12-cup muffin tin with paper liners for easy cleanup.

2. Prepare the Blueberries:

  • Place your fresh blueberries into a small bowl.
  • Sprinkle 1 1/2 tablespoons of flour or powdered sugar (my preference) over them and gently toss to coat. This will prevent the blueberries from sinking to the bottom of your muffins.

3. Mix the Dry Ingredients:

  • Combine 2 cups of all-purpose flour, baking powder, and salt in a medium bowl.

4. Cream Butter and Sugar:

  • In a large bowl, beat the sugar and softened butter with an electric mixer until the mixture becomes light and fluffy. This usually takes about 2 to 3 minutes.

5. Add Eggs and Flavorings:

  • Beat in the eggs, one at a time, then mix the vanilla extract and lemon zest.

6. Combine Wet and Dry Ingredients:

  • Gently fold in half the dry ingredients, add all the milk, and finally, fold in the remaining dry ingredients. Be careful not to overmix; just combine until the ingredients are incorporated.

7. Add Blueberries:

  • Gently fold in the floured blueberries into the muffin batter. Remember not to stir too vigorously; you want to keep those blueberries whole and beautiful!

8. Streusel Topping:

  • Whisk together the sugar, flour, and ground cinnamon in a small bowl.
  • Cut in the cold butter using two knives or a pastry blender until the mixture resembles coarse crumbs.

9. Bake:

  • Spoon the muffin batter into the prepared muffin cups.
  • Sprinkle the streusel topping generously over the batter in each muffin cup.
  • Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

10. Cool and Enjoy:

  • Remove the muffins from the oven and let them cool on a wire rack. Once they are cool enough to handle, it’s time to dig in. Savor that homemade goodness.

Why opt for store-bought when these are both simple and scrumptious? Once you whip up a batch of these Streusel Topped Blueberry Muffins, you’ll never look back. Whether you choose to incorporate fresh or frozen blueberries, these muffins are bound to become a household favorite, much like they have in my own. Enjoy!

I have been making these for almost 20 years, and you can find the original recipe at Allrecipes. 

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