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Blueberry Muffins with Streusel Topping are an easy breakfast or brunch idea! These muffins are big, beautiful, fluffy muffins full of blueberries. The blueberries do not sink to the bottom in the rich cake-like batter. Not overly sweet, but definitely reminiscent of blueberry coffee cake. A perfect breakfast muffin to go with your morning coffee or tea:-)

The streusel topping on these blueberry muffins really takes these cake-like treats over the top! Made with brown sugar, butter, cinnamon, and flour, the crunchy topping is just the “icing on the cake”.

Blueberry Muffins with Streusel Topping, Yum!

Blueberry muffins with streusel topping are full of frozen blueberries, butter, sugar, milk, vanilla etc. All of the classics in a great muffin are found in these easy breakfast muffins. They are a great addition for a breakfast of brunch buffet along with Breakfast Hashbrown Casserole, Banana Chocolate Chip Muffins, Easy Homemade Cinnamon Rolls, Crunchy, Healthy, quick and Easy Granola, with yogurt and fresh fruit, Apple Streusel Muffins, and Raspberry White Chocolate Muffins.

Honestly, though, these blueberry muffins are not just for breakfast. They make a great snack, dessert, or quick lunch as well. I usually bake a double batch so that I can have a dozen in the freezer!

Made in just one bowl, these blueberry muffins only take 10 minutes to mix up and about 20 minutes to bake. You can have a healthy and easy breakfast on the table in just half an hour.

History of Blueberry Muffins

Blueberries were not native to North America, but were brought here by European settlers. In Europe, blueberries had been used in all kinds of baked goods for many, many years. When settlers arrived in North America, they brought blueberry plants with them. Fortunately for us, these first plants accepted the new land they were planted in and have thrived in many parts of North America! Learn about how the blueberry muffin came to be, read: Blueberry Muffin

Don’t forget to celebrate National Blueberry Muffin Day on July 11th!

Ingredients for Blueberry Muffins with Streusel Topping

For the Topping

• Brown sugar, all purpose flour, butter, and cinnamon

For the Muffins

• Butter, yes, this muffin recipe calls for butter, not oil!
• Granulated sugar
• Egg
• Milk
• Vanilla Extract
• All purpose flour
• Baking powder
• Salt
• Blueberries, fresh or frozen, you might want to toss them in 1 Tbsp of flour before mixing them into the batter.

How to Make Blueberry Muffins with Streusel Topping

For the Topping

1. In a small bowl, combine the brown sugar, 1/4 cup flour, 1/4 cup butter, and cinnamon for the topping. Set aside until needed.

For the Muffins

1.In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, then mix well.

2.Add the flour, baking powder, and salt, then stir to combine.

3.Fold in the blueberries.

4.Fill lined or greased muffin cups about 1/2 full with the batter. Sprinkle the streusel topping on.

5.Bake at 375°F for 20 minutes or until a toothpick inserted in the center comes out clean.

6.Let sit for 5 minutes before removing to wire cooking racks.

These Blueberry Muffins with Streusel Topping are delicious warm and slathered with butter!!

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Other Yummy Muffins to Try!

Banana Chocolate Chip Muffins

Apple Streusel Muffins

Raspberry White Chocolate Muffins

Blueberry Muffins with Streusel Topping

Blueberry muffins with streusel topping are full of frozen blueberries, butter, sugar, milk, vanilla etc. All of the classics in a great muffin are found in these easy breakfast muffins. They are a great addition for a breakfast of brunch buffet.

Author:RebekahCooking Method:BakedCuisine:AmericanCourses:Breakfast, SnackRecipe Keys:HomemadeSweets

Print Recipe

Pin RecipeBaked

Prep Time10 minsCook Time17 minsRest Time5 minsTotal Time32 minsDifficulty:BeginnerServings:12Calories:234Best Season:Suitable throughout the year

Ingredients

Servings

For the Topping

• ¹⁄₂ cup brown sugar (packed)
• ¹⁄₄ cup all purpose flour
• ¹⁄₄ cup butter
• ¹⁄₂ tsp cinnamon

For the Muffins

• ¹⁄₄ cup butter (softened)
• ¹⁄₂ cup granulated sugar
• 1 egg
• ³⁄₄ cup milk
• 2 tsp vanilla extract
• 1 ³⁄₄ cup all purpose flour
• 1 tbsp baking powder
• ¹⁄₂ tsp salt
• 2 cup blueberries

Instructions

Video

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For the Topping

1. In a small bowl, combine the brown sugar, 1/4 cup flour, 1/4 cup butter, and cinnamon for the topping. Set aside until needed.

   

For the Muffins

1. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, then mix well.

   

2. Add the flour, baking powder, and salt, then stir to combine.

   

3. Fold in the blueberries.

   

4. Fill lined or greased muffin cups about 1/2 full with the batter. Sprinkle the streusel topping on.

   

5. Bake at 375°F for 20 minutes or until a toothpick inserted in the center comes out clean.

   

6. Let sit for 5 minutes before removing to wire cooking racks.

   

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 234kcal

Calories from Fat 143kcal

% Daily Value *

Total Fat 8.6g14%

Saturated Fat 5g25%

Trans Fat 0.3g

Cholesterol 35mg12%

Sodium 175mg8%

Potassium 198mg6%

Total Carbohydrate 36g12%

Dietary Fiber 1g4%

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Vitamin A 11.98 IU

Thiamin 16 mg

Riboflavin 14 mg

Niacin 10 mg

Folate 16 mcg

Phosphorus 19 mg

Selenium 16 mg

Manganese 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can toss the blueberries in 1 Tbsp of flour if your muffins turn purple. Mine never do, using frozen blueberries in the thick, cake-like batter.

Be careful not to overbake.

Don't overmix the batter, stir the dry ingredients in just until incorporated.

Allow the muffins to cool for 5 minutes in the pan before removing them to a wire cooling rack.

These muffins are best warm! If you are eating them cold, jsut pop them into the microwave for 15-20 seconds.