Blueberry Streusel Muffins

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Soft, squishy and moist Blueberry Streusel Muffins with 3 ingredients streusel topping. This is an easy muffin recipe made in one bowl and ready under 30 minutes!

Try my Cinnamon Coated Banana Muffins next! Find all other Muffins Recipes from Greedy Eats here.

Hungry for more? Have a look at my sweet Breakfast Recipes.

How do you like your Blueberry Muffins? I like mine soft and tall. Huge on flavors, loaded with juicy berries that don’t sink to the bottom.  Oh and topped with crunchy cinnamon streusel topping!

Well these muffins are everything I just mentioned and more!

Muffins: Taste and Texture:

• Soft and Fluffy
• Moist but not soggy
• Overflowing with sweet berries
• A great texture contrast from walnut cinnamon crumb on the top

Recipe Ingredients:

These muffins use very basic and simple ingredients that you might already have in your pantry! Just make sure to bring them to room temperature before beginning.

• Buttermilk: You can easily make Butter milk at home, if you don’t have it handy.Take a Tbsp of vinegar in a liquid measuring cup and fill the rest with milk, up to 1 cup mark. There you have a cup of Homemade buttermilk. I use it to make breakfast muffins, coffee cake and even these chocolate cupcakes.
• Leavener: We are using baking powder as opposed to baking soda in this batter. This will make sure that your blueberries won’t turn green after baking.
• Blueberries: Coat blueberries (washed and dried) with a tbsp of flour that you measured out to bake muffins, before adding them to the batter.
• Oil: You can also use creamed butter to make these muffins. But I prefer oil as it makes super moist muffins, that stay soft for days!

For Streusel Topping:

• Brown Sugar: Both light and dark brown sugars will work here. I went for light one in this recipe.
• Walnuts: I like to chop my walnuts finely but you may use slightly bigger chunks if you wish! Also pecans can be substituted here.

How to make Berry Muffins:

Easiest way ever!

1. Whisk all the wet ingredients in a medium bowl.
2. Sift dry ingredients (over wet) and fold just until combined.
3. Fold in blueberries.
4. Top with streusel topping.
5. Bake at 425 deg F initially for 5 minutes and then reduce the temperature to 350 deg F and continue to bake till muffins are done.

How to make Streusel Topping:

This is the simplest topping ever! Plus it goes well with all the fruity muffins, vanilla muffins, chocolate chip muffins and the list goes on!

Just combine brown sugar, ground cinnamon and chopped walnuts in a small bowl till everything is mixed well and you are all set.

Blueberry Muffins Faqs:

Why are my blueberry muffins flat?

• Check you haven’t used stale leaveners in the batter
• Don’t reduce the quantity of leaveners from what any recipe states
• Make sure you haven’t over mixed the muffin batter

Should you wash blueberries before baking?

I suggest you wash fresh berries before using to get rid of any bacteria or pesticides on them. Allow them to dry on a paper towel before folding them in batter.

How do you keep blueberries from bleeding in muffins?

• Try using fresh berries and not frozen ones, frozen berries bleed more than fresh ones.
• Do not over fold berries in the batter.
• Do not cut the berries in half either!

How do you keep blueberry muffins from turning green?

• The easiest way to prevent this situation is to not add baking soda to the batter. 
• But if you do, balance it out with an acid like yogurt/ buttermilk.

How do you stop blueberries from sinking in muffins?

• Either use a thick muffin batter
• Or coat your berries before folding them in.

Is it better to bake with fresh or frozen blueberries?

They both taste nice in baked goods. However frozen berries tend to bleed a little more as the muffins bake. This turns your muffins purple, which isn’t a bad thing, is it! 😉 

Having said that, I prefer fresh berries over frozen to bake my muffins and cakes.

Should I thaw frozen blueberries for muffins?

No, that is absolutely not required!

More Berry Breakfasts for you:

Healthy Banana Raspberry Chocolate Muffins

Fluffy Pancakes

Banana Blueberry Muffins:

Lemon Blueberry Muffins

Strawberry Oats Bars

If you liked these Muffins give them a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Blueberry Streusel Muffins

Soft, squishy and moist Blueberry Streusel Muffins with 3 ingredients streusel topping. This is an easy muffin recipe and ready under 30 minutes!

5 from 19 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings 6 Muffins

1x2x3x

Calories: 332kcal

Author: Neha

Ingredients

• 1 Cup All Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 large Egg
• 1/4 Cup Oil (any flavorless oil works)
• 1/2 Cup Buttermilk at room temperature
• 1 tsp Vanilla Extract
• 1/2 Cup Granulated Sugar
• 1 tsp Lemon Zest Optional
• 1 Cup Blueberries Fresh or frozen

Streusel Topping

• 1/4 Cup Brown Sugar
• 1/4 Cup Walnuts Finely chopped
• 1/2 tsp Cinnamon

Instructions

Streusel Topping:

• Mix all brown sugar, cinnamon and walnuts together, set aside!

To make Muffins:

• Coat berries in 1 Tbsp flour, take flour from the flour you measured out to bake muffins.
• Preheat oven to 425 deg F and line a 6 count muffin pan with liners or spray it with a non stick spray and set it aside.
• Whisk egg, sugar, buttermilk, vanilla, oil and lemon zest (if adding) together in a medium mixing bowl.
• Sift flour, baking powder and salt over wet ingredients. Fold in berries next. Take care not to over mix the batter.
• Pour batter in the prepared muffin pan and top with streusel Topping.
• Bake at 425 deg F for 5 minutes and then keeping the muffins in the oven, reduce the temperature to 350 deg F.
• Continue to bake for 13-20 minutes or until they pass tooth pick test. Keep an eye on them, do not over bake.
• Allow to cool for 5 minutes in the pan and then transfer to wire rack to finish cooling.

Notes

Quick Tips:

• To make 1/2 cup Homemade buttermilk, take 1/2 a Tbsp of vinegar in a liquid measuring cup and fill the rest with milk, up to 1/2 cup mark.
• Blueberries: Coat blueberries (washed and dried) with a tbsp of flour that you measured out to bake muffins, before adding them to the batter.

Storage Information:

1. You may store muffins at room temperature in an air tight container for up to 3 days. In fridge for up to 5 days.
2. Also they are freezer friendly and store well for up to 2 months. Thaw on counter top or overnight in the refrigerator before enjoying.

Nutrition

Serving: 1Muffin | Calories: 332kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Sodium: 134mg | Sugar: 29g

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