Blueberry Streusel Muffins

How to Make Blueberry Streusel Muffins

1. 1

   Step 1: Preheat oven and make streusel

   Preheat the oven to 400°F (200°C) and line an 8-cup muffin tin with paper liners or grease the cups. For the streusel, combine about 1/3 cup of the flour, the brown sugar, and cinnamon; cut in 3 tablespoons of the butter with a fork or your fingertips until crumbly. Set the streusel aside while you prepare the batter.

   For this step

   • 6 tbspUnsalted butter (total, for batter + streusel)
   • 1/2 tspGround cinnamon (for streusel)
2. 2

   Step 2: Whisk dry ingredients

   In a large bowl, whisk together the remaining flour, granulated sugar, baking powder, and salt until evenly combined. Breaking up any lumps and aerating the dry mix helps yield a light muffin crumb.

   For this step

   • 3/4 cupGranulated sugar
   • 2 tspBaking powder
   • 1/2 tspSalt
   
3. 3

   Step 3: Mix wet ingredients

   In a separate bowl, whisk the milk, egg, and 3 tablespoons melted butter until smooth. Add the wet mixture to the dry ingredients and stir gently just until combined — the batter should be slightly lumpy but without large streaks of flour.

   For this step

   • 3/4 cupMilk (whole or 2%)
   • 1 largeLarge egg
   
4. 4

   Step 4: Fold in blueberries

   Gently fold the blueberries into the batter, taking care not to overmix (which can toughen the muffins and bleed the blueberries). If using frozen berries, fold them in straight from frozen to reduce color bleeding.

   For this step

   • 1 1/2 cupsFresh or frozen blueberries
   
5. 5

   Step 5: Fill cups, add streusel, and bake

   Divide the batter evenly among the prepared muffin cups (about 3/4 full). Sprinkle the reserved streusel evenly over the tops of the muffins. Bake at 400°F (200°C) for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
   
6. 6

   Step 6: Cool and serve

   Let the muffins cool in the pan for 5–7 minutes, then transfer to a wire rack to cool slightly before serving. Serve warm or at room temperature; store cooled muffins in an airtight container for up to 2 days or freeze for longer storage.
   

1. Preheat the oven to 400°F (200°C) and line an 8-cup muffin tin with paper liners or grease the cups. For the streusel, combine about 1/3 cup of the flour, the brown sugar, and cinnamon; cut in 3 tablespoons of the butter with a fork or your fingertips until crumbly. Set the streusel aside while you prepare the batter.
2. In a large bowl, whisk together the remaining flour, granulated sugar, baking powder, and salt until evenly combined. Breaking up any lumps and aerating the dry mix helps yield a light muffin crumb.
3. In a separate bowl, whisk the milk, egg, and 3 tablespoons melted butter until smooth. Add the wet mixture to the dry ingredients and stir gently just until combined — the batter should be slightly lumpy but without large streaks of flour.
4. Gently fold the blueberries into the batter, taking care not to overmix (which can toughen the muffins and bleed the blueberries). If using frozen berries, fold them in straight from frozen to reduce color bleeding.
5. Divide the batter evenly among the prepared muffin cups (about 3/4 full). Sprinkle the reserved streusel evenly over the tops of the muffins. Bake at 400°F (200°C) for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
6. Let the muffins cool in the pan for 5–7 minutes, then transfer to a wire rack to cool slightly before serving. Serve warm or at room temperature; store cooled muffins in an airtight container for up to 2 days or freeze for longer storage.