Muffins are like the ultimate comfort food of breakfast time. Fresh out the oven, with a warm center and crunchy top, these Blueberry Streusel Muffins are like a little hug to kick off your day. These Blueberry Streusel Muffins are one of our family’s favorite meal prep recipes. I make a batch on Sundays and we enjoy them throughout the week. Muffins make an awesome to-go meal.
Blueberry Muffins are so easy to make that you’ll never want to order another one again. They taste better without preservatives and they’re a great way to use fresh blueberries if you visit a farm. The streusel topping adds a touch of sweet crunchy texture to make them irresistible.
This recipe calls for fresh blueberries. I think they add a better flavor to the muffins and we enjoy the fresh blueberries when they’re in season. However, you can use frozen blueberries if you don’t have access to fresh. That’s an easy way to make the muffins all year round! I just happened to make these the most during the summer season, when fresh blueberries are plentiful.
Looking for even more great breakfast recipes? Here are some of my most popular breakfast recipes that Savvy Mama readers love:
How To Make These Blueberry Streusel Muffins
For these muffins, you’ll need two 12-count muffin tins. You’ll use 15 muffin tin cavities all together, but most muffin tins only come in groups of twelve. You’ll also need a few mixing bowls and an electric hand mixer. The muffins come together quickly and having all of the right tools will help you get the job done.
When To Make These Muffins
I love muffins for meal prepping because they’re easy to batch make and they’re an on the go breakfast option. However, they’re also great for brunch bread baskets or special occasions like Easter. Muffins are also easy to transport if you need to bring them to an event. Use a cupcake carrier to transport muffins easily.
How To Store Leftover Blueberry Streusel Muffins
Once your Blueberry Streusel Muffins have cooled, transfer them to an airtight food storage container. For the best freshness, enjoy the muffins within 4-5 days of baking. They don’t have any preservatives, so they won’t stay as fresh for as long as the store-bought version will.
Can You Freeze Blueberry Streusel Muffins?
Blueberry Streusel Muffins freeze beautifully! Toss the muffins in a freezer bag. Store the muffins in the back of your freezer where temperatures are more stable. Keep the muffins frozen for up to four months. Let them thaw on the countertop to room temperature before enjoying again.
If you want a little tart flavor, add a tablespoon of lemon zest or orange zest into the muffin batter. Feel free to use another milk if you don’t like whole milk. Fresh blueberries work best with this recipe, but if you’d like to use frozen blueberries, feel free. The taste will be better with fresh blueberries.
What You Need From The Grocery Store:
- All-Purpose Flour
- Baking Powder
- Granulated Sugar
- Vanilla Extract
- Whole Milk
- Fresh Blueberries
- Ground Cinnamon
Step-By-Step Directions To Make Blueberry Streusel Muffins
In a larger mixing bowl, add butter and sugar and beat until light and fluffy, about 3 minutes, scraping down the bowl each minute of mixing. Beat in egg and vanilla until mixed well.
Add flour and milk, alternating and beating slowly until incorporated. Stir in blueberries.
Using a 3 tablespoon portion scoop, scoop batter into prepared muffin cavities. Set aside.
For The Streusel: In a small bowl, combine flour, sugar and cinnamon and mix well.
Add butter and using a pastry blender cut in butter until small chunks are formed.
Sprinkle about a tablespoon on the top of each muffin.
Bake for 20-22 minutes or until tops are browned and center is set. Remove from oven and let stand before removing from muffin tin.
- 2-1/3 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup milk
- 1-1/2 cups fresh blueberries
For The Streusel Topping:
- 1/2 cup granulated sugar
- 1/3 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter, cubed and cold
- Preheat oven to 375 and grease 15 regular size muffin tin cavities with nonstick cooking spray and set aside.
- In a small bowl, combine flour, baking powder and salt and mix well. Set aside.
- In a larger mixing bowl, add butter and sugar and beat until light and fluffy, about 3 minutes, scraping down the bowl each minute of mixing. Beat in egg and vanilla until mixed well.
- Add flour and milk, alternating and beating slowly until incorporated. Stir in blueberries.
- Using a 3 tablespoon portion scoop, scoop batter into prepared muffin cavities. Set aside.
- For The Streusel: In a small bowl, combine flour, sugar and cinnamon and mix well. Add butter and using a pastry blender cut in butter until small chunks are formed. Sprinkle about a tablespoon on the top of each muffin.
- Bake for 20-22 minutes or until tops are browned and center is set. Remove from oven and let stand before removing from muffin tin.
- This recipe makes 15 muffins, so you'll grease that many muffin cavities.
- Store leftovers in an airtight food storage container. For the best freshness, enjoy the muffins within 5-6 days of baking.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 224Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 262mgCarbohydrates: 36gFiber: 1gSugar: 14gProtein: 4g
**Nutritional facts are calculated by a third party. Actual values may vary.