Blueberry muffins are perfect for breakfast or brunch any time of the year. Filled with plump, ripe blueberries and topped with a crumbly, buttery streusel.
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There is nothing like blueberry muffins to take me back to my childhood Saturday mornings, watching cartoons and begging mom for “just one more, please.” It’s amazing how sweet my siblings and I could be when we wanted something tasty and delicious.
The blueberry muffins from my childhood were from a box, but the most important part about them was the streusel topping. I’ll never forget the one time we got the wrong kind and I swear the magic of the muffin did not exist that day. Don’t get me wrong, we still ate them but nobody was fighting over the last muffin.
I have since created my own recipe for even better blueberry muffins, but I still cannot make them without a streusel topping. It’s like the icing on a cupcake but better because you can eat if for breakfast, or add champagne and call it brunch! These muffins are moist, tender, not too sweet, and packed full of blueberry goodness.
The process behind making these muffins is fairly simple if you follow the directions. In order for the muffins to turn out right, you cannot just dump in all the ingredients and mix. These blueberry muffins must be prepared in four sections: the wet ingredients, the dry ingredients, the blueberries, and the streusel topping. The key to getting fluffy muffins is to not over stir your batter.
The simple instructions would be to mix each section together, then combine them together in the right order. To make it super easy to follow, I’ve put together the following video. I’ve gone over the instructions below and attached a printable recipe at the bottom as well.
As with all baking, start by reading your ingredients and instructions in full. Preheat the oven and set the butter out to come up to room temperature. This recipe makes 18 standard sized muffins, but it works for any size muffin pan. The muffin pans will need to be buttered or lined with baking cups. I prefer butter, but the choice is yours.
You’ll need 6 ounces of fresh blueberries which should be washed prior to use. Check and remove any bad blueberries and pull off any stems. Lay them out on paper towels to dry. Set aside and allow to air dry while you continue with the dry ingredients.
In a large bowl, whisk together your flour, baking powder, and salt. In a separate bowl beat two eggs. Then add sugar, Greek yogurt, milk, and melted butter. I advise against using fat free dairy products for baking. Full fat isn’t necessary either, as I get great results using 1% or 2% milk fat. Once the wet ingredients are fully incorporated add the vanilla and mix just enough to combine.
Add the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. The batter should be thick, but slightly lumpy. Those little lumps of flour are what makes the muffins come out fluffy instead of dense.
Grab your blueberries, which should now be mostly dry, and place them in a bowl. Add 1 tablespoon of flour and toss them to coat. Coating the berries in flour helps them to suspend themselves in the batter instead of sinking to the bottom.
Next gently fold the blueberries into the lumpy batter. Don’t worry about incorporating all of the flour in the bowl, it’s okay if some is left behind. If you aren’t sure what I mean by fold, check out the video! Basically, you are using your spoon to lift one side of the batter and fold it across the top. Repeat this process a few times until the blueberries are throughout the batter. Don’t over mix and be gentle so you don’t break the berries.
Making the streusel is my favorite part! In a small bowl combine together flour, brown sugar, the room temperature butter, ginger and cinnamon.
Did you forget to set out the butter? No worries! Place the butter between two sheets of wax paper and whack it a few times with a rolling pin or heavy pan. Once the butter has flattened to about 1/2″ thick it will be much easier to use. If your butter is frozen, run it through the coarse side of a grater.
Now, back to the streusel. You can use a pastry cutter, or do it the old fashioned way and use your hands. The idea is to rub the flour into the butter as you crumble it up. It should resemble wet sand when you are done.
Divide the batter as evenly as possible into your buttered or lined muffin pans. Each cup should be about 3/4 of the way full. Sprinkle the streusel liberally on the top. I usually go through all the muffins once and then repeat if I have any left in the bowl. It’s easy to add streusel, but it’s hard to take it off if you start to run out at the end.
Bake for 22 – 25 minutes at 350 degrees. If using more than 1 pan, after 15 minutes turn the pans around and swap them left to right. The muffins are done when the tops turn a golden brown and a toothpick inserted into the middle of the muffin comes out clean.
Allow the blueberry muffins to cool slightly prior to removing from the muffin tins. Serve warm with extra butter if desired! Enjoy!!
Have you ever made blueberry muffins from scratch? What’s your favorite kind of muffin for a weekend brunch? Let me know in the comments below!
Don’t forget to share this recipe with all of your friends on Facebook and Pinterest!
Streusel Topped Blueberry Muffins
Blueberry muffins are perfect for breakfast or brunch any time of the year. Filled with plump, ripe, blueberries and topped with a crumbly, buttery streusel.
20 minPrep Time
25 minCook Time
45 minTotal Time
- 2 cups flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup sugar
- 2/3 cup greek yogurt - I use 2%
- 1/3 cup milk - I use 1%
- 1/2 cup butter - melted
- 2 tsp vanilla
- 6 ounces of fresh blueberries (about 1 1/3 cup)
- 1 TBSP flour
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/4 cup butter
- 1/2 tsp ground cinnamon
- 1/2 tsp group ginger
- Preheat oven to 350 degrees.
- Butter or line muffin tins.
- Rinse blueberries and lay flat on a paper towel to dry.
- Mix together the dry ingredients: 2 cups of flour, the baking powder and the salt.
- In a separate bowl mix the wet ingredients: eggs, sugar, greek yogurt, milk, butter, and vanilla.
- Place the dry blueberries and 1 TBSP of flour into a small bowl. Toss to coat the blueberries.
- Mix the wet ingredients with the dry until thick and slightly lumpy.
- Gently fold in the blueberries, until coated with the batter.
- Spoon the batter into cups so that it comes just below the top edge of the pans.
- Make the streusel by combining the flour, brown sugar, butter, ginger, and cinnamon in a small bowl. Use either a pastry cutter or your hands to break up the butter and work it into the flour. It should be the consistency of wet sand when you are done.
- Top each muffin with the streusel mixture. Cover them liberally, using all of the streusel.
- Bake for 22 - 28 minutes or until the tops are a golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool completely in the muffin pans prior to serving.
If you are doing mini muffins, start checking them after 15 minutes. If you are doing jumbo muffins they will take longer.