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5 from 23 votes

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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 6 Muffins
Calories: 332kcal
Author: Neha

Ingredients

  • 1 Cup All Purpose Flour
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 large Egg
  • ¼ Cup Oil (any flavorless oil works)
  • ½ Cup Buttermilk at room temperature
  • 1 teaspoon Vanilla Extract
  • ½ Cup Granulated Sugar
  • 1 teaspoon Lemon Zest Optional
  • 1 Cup Blueberries Fresh or frozen

Streusel Topping

  • ¼ Cup Brown Sugar
  • ¼ Cup Walnuts Finely chopped
  • ½ teaspoon Cinnamon

Instructions

Streusel Topping:

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

To make Muffins:

  • Coat berries in 1 tablespoon 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 ½ cup Homemade buttermilk, take ½ a tablespoon of vinegar in a liquid measuring cup and fill the rest with milk, up to ½ cup mark.
  • Blueberries: Coat blueberries (washed and dried) with a tablespoon 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