Blueberry streusel muffins

Love bakery treats? Discover blueberry streusel muffins with a buttery crumb topping, juicy berries, and easy steps for a soft, fluffy bake. Try them.

are what happen when a regular muffin decides to dress up and be extra. Juicy blueberries, soft fluffy base, and that buttery crumb topping? That’s bakery display case energy right there.

These are the kind of muffins you “accidentally” eat two of while they’re still warm. No regrets. Let’s make magic. 🫐🧁

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Why This Recipe is Awesome

• Bursting with blueberries
• Soft, tender crumb
• Crunchy, buttery streusel on top
• Tastes like it came from a café

They look impressive but are secretly easy. We love low effort, high reward.

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Ingredients You’ll Need

Muffins

• 2 cups all-purpose flour
• ¾ cup sugar
• ½ cup milk
• ⅓ cup oil or melted butter
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups blueberries (fresh or frozen)

Streusel Topping

• ½ cup flour
• ⅓ cup brown sugar
• ¼ cup cold butter, cubed
• ½ tsp cinnamon

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Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
   Higher temp = better muffin tops.
2. Prep muffin pan.
   Line or grease well.
3. Make the streusel.
   In a bowl, mix flour, brown sugar, and cinnamon. Cut in butter with fingers or fork until crumbly. Chill while you make batter.
4. Mix dry ingredients.
   Whisk flour, baking powder, baking soda, and salt.
5. Mix wet ingredients.
   In another bowl, whisk sugar, milk, oil, eggs, and vanilla.
6. Combine.
   Add wet to dry and stir gently. Don’t overmix.
7. Add blueberries.
   Fold in gently. Toss in a bit of flour first if frozen.
8. Fill muffin cups.
   About ¾ full.
9. Add streusel.
   Sprinkle generously on top. Be dramatic.
10. Bake 18–22 minutes.
    Toothpick should come out clean (avoid berry spots).
11. Cool slightly.
    Streusel sets as it cools.

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Common Mistakes to Avoid

• Overmixing. Dense muffins = tragedy.
• Using watery frozen berries without flouring.
• Skipping cold butter in streusel. That’s how you get crumbs.
• Overbaking. Blueberries help keep them moist.

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Alternatives & Substitutions

• Lemon zest in batter = flavor glow-up.
• Whole wheat? Swap half the flour.
• Dairy-free? Use plant milk and oil; vegan butter for streusel.
• Extra sweet? Drizzle simple glaze on top.

These are brunch MVPs.

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FAQ

Can I use frozen blueberries?
Yes—don’t thaw.

Why did my streusel melt?
Butter wasn’t cold enough.

Can I freeze them?
Yes, but streusel is crunchiest fresh.

Mini muffins?
Bake 10–12 minutes.

Do I need a mixer?
Nope. Bowl + whisk = done.

Best blueberry type?
Wild blueberries = max flavor.

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Final Thoughts

Blueberry streusel muffins are soft, juicy, and topped with crunchy goodness. Perfect for breakfast, brunch, or showing off your baking skills with minimal stress.

Bake a batch and enjoy bakery-level muffins without leaving your kitchen. 🫐✨