Let’s bake Buttery Blueberry Streusel Muffins! These delightful blueberry muffins are so easy to make, with an amazingly delectable crumbly streusel topping. These muffins are amazingly buttery and moist. This is the ultimate blueberry muffins recipe to try!
Watch How To Make Buttery Blueberry Streusel Muffins – Recipe Video
This Buttery Blueberry Streusel Muffins Recipe Is A Sure Keeper
These buttery blueberry streusel muffins are delightful blueberry muffins with an easy to make crunchy yet crumbly streusel topping. They have a buttery sweet flavour, moist and packed with fresh blueberries. One bite into this moist and tender muffin bursting with juicy blueberries is … just heavenly. These mildly sweet fruity muffins are definitely anytime better than the ones sold at the local store.
Buttery Blueberry Streusel Muffins
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- 3 cups all-purpose flour, 375g, sifted
- 1 cup sugar, 200g
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, cold, cut into small cubes
- 1 ½ cups blueberries, fresh or frozen
- 1 tsp lemon zest, freshly grated
- 2 eggs, large, lightly beaten
- 1 cup milk, 240ml, full or low fat
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, 28g, melted
- ¾ cup walnuts, toasted and chopped
- 1 cup flour mixture, From DRY ingredients
- First preheat oven to 180 degree C (350 degree F). Place rack in centre of oven.
- Line muffin cups with muffin liners.
- Prepare the WET ingredients needed to make the muffins.
- Next prepare the DRY ingredients needed to make the muffins.
- Then in a medium size bowl, first add in the eggs.
- Add in vanilla extract and milk.
- Whisk all the WET egg mixture together and set aside.
- Next, in a large bowl, add in the flour, sugar, baking powder, salt and lemon zest. Whisk all the DRY flour mixture together.
- Then add in cold butter which has been cut into small cubes.
- Using a pastry cutter, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
- Then remove 1 cup of the flour mixture and set aside to make the streusel topping.
- To the remaining of the flour mixture, gently fold in the fresh blueberries.
- Then add in the WET egg mixture into the DRY flour mixture.
- Stir until JUST combined. Do not OVERMIX or the muffins will be tough when baked.
- Use an ice-cream scoop to spoon the batter into the lined muffin cups.
- Fill each lined muffin cup to 3/4 full with the batter.
- Place the flour mixture set aside earlier in a bowl and add in melted butter.
- Then add in the toasted walnuts.
- Stir until the flour mixture and walnut are well mixed, crumbly and look like coarse meal. And we’re done with the streusel topping.
- Sprinkle about 1 tablespoon of the streusel on top of each muffin.
- Gently press down on the topping to make sure streusel sticks to the batter.
- Place the filled muffin cups into the preheated oven.
- Bake the muffins for about 20 to 23 minutes or until a toothpick inserted into the centre of muffin comes out clean. And we’re done!
- When baked, remove the muffin pan from oven and let the muffins cool in the muffin pan for 2 to 3 minutes.
- Then remove the muffins from muffin pan and place on wire rack to cool for another 10 minutes before serving.
- As with all muffins, these muffins are best eaten the day they’re baked. So Enjoy!
To Make Streusel Topping
- DO NOT OVERMIX the muffin batter or the muffins will be tough when baked. Just combine to completely moisten the DRY flour mixture with the WET egg mixture.
- A useful tip to prevent the fresh blueberries from sinking to the bottom of the muffin, give a light toss with 1 tablespoon flour before folding them in.
- These muffins can be covered and stored at room temperature for about 2 days.