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Blueberry Streusel Muffins

These Blueberry Muffins taste just like you got them from a bakery – they are soft, buttery and moist. The cinnamon sugar streusel adds the perfect crunch and sweetness to these muffins. Make your own muffin liners to make them look like you got them straight from the bakery.

Blueberry muffins are probably my favorite muffin, hands down. There’s just something about the juicy, ripe blueberries nestled into soft, tender muffin batter that just goes perfectly together. Don’t get me wrong, I love basically all muffins, but blueberry muffins have my heart.

This blueberry muffin recipe, yields deliciously soft, tender muffins that are moist and stay moist. Plus they are truly loaded with blueberries. If you know me, I like to make sure that if a recipe has an add in like blueberries in it, there is a fair share of it in there. If you are going to eat blueberry muffins, you need lots of blueberries in there, don’t you agree!? These blueberry muffins are topped wtih a cinnamon sugar streusel that sets them apart from the rest. It adds the perfect texture, sweetness and flavor to these. Alright, let’s get down to baking this blueberry muffin recipe.

The details

make the parchment paper liners (optional)

You certainly don’t have to, but if you feel like adding a little pizzazz to your blueberry muffins and making them look more bakery style, make your own parchment paper liners. They’re quick to make and you can use any parchment paper you have on hand.

Here’s how to do it. Cut 12 pieces of parchment paper that measures 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin liner in the muffin tin, once added.

mix the batter

The thing I love about muffin batter, is how easily it comes together. It may take more time to measure out the ingredients than to actually mix them up. In baking terms, the method for mixing muffins is actually called “The Muffin Method”. The Muffin Method refers to the amount of gluten that is developed during the mixing method. The point of the Muffin Method is to limit the amount of gluten development, so that the muffins and quick breads that are made using this method are light and tender.

To mix this batter, you will add the “wet” ingredients, including the butter, eggs, vanilla extract and yogurt. I also add the sugar during this step. This allows for the sugar to evenly incoporate with the butter. Use a whisk to combine the ingredients.

Next, you’ll add the dry ingredients (flour, salt, baking powder and soda and cinnamon, if you choose to add it). Whisk to combine. Finally, you’ll add in the blueberries and just fold them into the batter to combine. This means you will just gently mix the blueberries into the batter, and mix JUST until incoporated, no longer.

ingredient substitution

If you have greek yogurt on hand instead of plain yogurt, you can use it. You will need 1/3 cup + 2 tablespoons Greek Yogurt PLUS 3 tablespoons water. Plain yogurt has more water than greek yogurt, hence why you add the water to make up for the difference.

You can also use sour cream in place of the greek yogurt. You can use this as a 1:1 substitution. Sour cream has a similar tang as plain yogurt, so it will produce a similar flavor. Further, it also helps to tenderize and moisten the muffin batter, so should produce similar results in muffin crumb.

Baking

Scoop the muffin batter into your prepared 12 muffin liners, or 12 cupcake liners. The batter will be full, but this is how you want it. This will yield beautifully domed muffin tops.

Top the muffins with cinnamon sugar streusel. Bake the muffins for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins bake at a temperature of 375F. Baking at a lower oven temperature would result in a muffin that is short and compact. Baking at a temperature of over 400F causes the muffin’s outside to set up faster than the center, which can result in misshapen muffins. Baking at a temperature of 375F I have found results in a tall and fluffy muffin with the perfect rounded top.

Now all that’s left to do is enjoy! If you make these blueberry muffins, let me know what you thought below in the ratings and comments. I always appreciate your feedback, as it helps me improve my recipes for you! Make sure you find me on instagram and youtube for the full baking video for this as well as some fun behind the scenes.

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Blueberry Streusel Muffins


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4.7 from 3 reviews

  • Author: Jolene
  • Total Time: 32 minutes
  • Yield: 12 1x

Description

These Blueberry Muffins taste just like you got them from a bakery – they are soft, buttery and moist. The cinnamon sugar streusel adds the perfect crunch and sweetness to these muffins. Make your own muffin liners to make them look like you got them straight from the bakery.


Ingredients

Units Scale
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup plain yogurt
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon (optional)
  • 2 1/2 cups fresh blueberries, washed and drained

Crumble Topping

  • 1/4 cup granulated sugar
  • 3 tablespoons butter, softened
  • 1/4 cup flour
  • 2 teaspoons cinnamon

Instructions

1. Preheat oven to 375F. Line a muffin tin with cupcake liners, or spray with nonstick spray.

2. In a large mixing bowl, add butter, sugars, eggs, vanilla extract, yogurt and milk. Whisk to combine, then add flour, baking soda, baking powder salt, cinnamon (optional), and whisk ingredients together just until combined. It’s okay if it is a little lumpy. Fold in the blueberries.

3. Scoop the batter into the prepared muffin tin. Fill the batter all the way to the top of the muffin liners. Add additional blueberries on top if desired.

4. In a small bowl, add sugar, softened butter, flour and cinnamon. Using a fork, claw/stir the ingredients together until combined but still clumpy. Sprinkle the streusel over top of the muffins.

5. Bake in preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!

  • Prep Time: 10
  • Cook Time: 22
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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26 Comments

  1. .This is a wonderful recipe. Thanks for all your tips, especially on making the muffin tin liners. I would like to know if I could make 6 bigger muffins rather than 12 smaller ones, and if so, how do I adjust the cooking time or temperature? 🙂 Thanks for all the recipes you share.






    1. Sharon,

      I have personally not made these as jumbo muffins, but I believe it should work just fine! Bake in 375F oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Hope you enjoy! 🙂

      -Jolene

      1. Hi!! These are extraordinary!!
        Your presentation was joy to my soul!
        Wondering…will the batter or the muffins freeze well?… thank you!

        1. Laura,

          I am so happy to hear that! I have not tried freezing the batter, but you can certainly freeze the muffins. They freeze well. Thanks for making my recipe :).

          -Jolene

      1. So glad to find your website! Thanks for the reel of the blueberry muffins! That’s how I discovered you!!

        1. Luvenia,

          Aw, you’re so sweet! I am so glad you found my website and enjoyed the blueberry muffin reel :). Hope you enjoy the recipes!

          -Jolene

    1. I made these tonight, used frozen blueberries bc the fresh were not a great price this week. I rinsed and drained them really well. I wrote this recipe down in my collection! Definitely a keeper!!!

      1. Shandi,

        I am absolutely thrilled to hear you enjoyed this recipe so much! Thank you for making these Blueberry Streusel Muffins and for the feedback in terms of using frozen blueberries.

        -Jolene

  2. Hi there! Going to make these tomorrow:) Can I use vanilla yogurt instead of plain? Thanks for sharing a beautiful recipe!






    1. Casey,

      You certainly can but the vanilla yogurt may add a touch of sweetness to the muffins. I don’t think it should be significant enough to have to reduce sugar from the muffin recipe. Hope you enjoy!

      -Jolene

  3. Delicious, tender, and chock full of blueberries! I used a regular muffin pan and liners, and found that I had too much batter, even when the liners were filled to the top. However, I used a mini muffin pan, sprayed with butter Pam, and got a full dozen more mini muffins. I baked the mini muffins for about 18 minutes. This recipe is going into my collection of favorites. Thanks!






    1. Cathy,

      I am so happy to hear how much you enjoyed them! Great idea to use up the leftover batter for mini muffins. I’ll have to try that next time. Thank you so much for making my recipe 🙂

      -Jolene

  4. I made these and they were incredible! Better than any I have ever tasted. Thank you for this recipe!

  5. Made these delicious blues muffins today…. I did add the cinnamon, and instead of vanilla extract, I used almond extract.. Delicious! My family and friends LOVED them. Thank you for all your wonderful recipes

    1. Karen,

      First of all, thank you so much for making these! Secondly, I absolutely love the idea of the almond extract. That sounds delicious and I can’t wait to try that the next time I make them! Thanks so much for making my recipes. It makes me so happy to hear how much you enjoy them :).

      -Jolene

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