why make this recipe
Blueberry Muffins with Streusel Crumb Topping are a delightful treat perfect for breakfast or a snack. They are moist, flavorful, and filled with delicious blueberries. The crunchy streusel topping adds a wonderful texture that elevates these muffins from ordinary to extraordinary. Baking them at home fills your kitchen with a wonderful aroma, and you can enjoy the satisfaction of making them yourself.
how to make Blueberry Muffins with Streusel Crumb Topping
Ingredients:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup yogurt
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/3 cups blueberries (fresh or frozen, thawed) – divided (1 cup for the batter, 1 1/3 cup for topping)
- 1–2 tablespoons flour
- 1 cup all-purpose flour (for streusel)
- 2/3 cup granulated sugar (for streusel)
- 1 stick salted butter, melted (for streusel)
Directions:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs with sugar, yogurt, oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in 1 cup of blueberries.
- In a small bowl, toss the remaining blueberries with 1–2 tablespoons of flour to prevent them from sinking in the batter. Gently fold them into the muffin batter.
- For the streusel topping, mix the flour and sugar in a bowl, then stir in the melted butter until crumbly.
- Spoon the muffin batter into the muffin cups, filling each about 2/3 full. Sprinkle the streusel topping over the muffins.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
how to serve Blueberry Muffins with Streusel Crumb Topping
These muffins are best enjoyed warm. You can serve them as is or with a pat of butter on top. They pair perfectly with a cup of coffee or tea for a nice breakfast or snack. If you have any leftovers, they can be stored for later enjoyment.
how to store Blueberry Muffins with Streusel Crumb Topping
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a zip-top bag for up to 3 months. Just thaw them at room temperature or reheat them in the oven when you’re ready to enjoy them again.
tips to make Blueberry Muffins with Streusel Crumb Topping
- Use fresh blueberries for the best flavor, but frozen blueberries work well too. If using frozen, let them thaw and drain excess liquid before using.
- Make sure not to overmix the batter; mix just until combined for light and fluffy muffins.
- You can add lemon zest to the batter for a pop of citrus flavor.
variation
For a different flavor, you can substitute half of the blueberries with chopped strawberries or raspberries. You can also add nuts to the streusel for some crunch.
FAQs
Can I use different types of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour. Keep in mind that this may change the texture slightly.
How can I make these muffins healthier?
You can reduce the sugar, use Greek yogurt instead of regular yogurt, or substitute part of the oil with applesauce.
Can I make mini muffins instead?
Absolutely! Just adjust the baking time to about 10-12 minutes for mini muffins. Keep an eye on them to avoid overbaking.
Blueberry Muffins with Streusel Crumb Topping
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs with sugar, yogurt, oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in 1 cup of blueberries.
- In a small bowl, toss the remaining blueberries with 1–2 tablespoons of flour to prevent them from sinking in the batter. Gently fold them into the muffin batter.
- For the streusel topping, mix the flour and sugar in a bowl, then stir in the melted butter until crumbly.
- Spoon the muffin batter into the muffin cups, filling each about 2/3 full. Sprinkle the streusel topping over the muffins.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.