Blueberry Streusel Muffin recipe

Last Updated on

Posts may be sponsored. Post contains affiliate links. I may be compensated if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

I love muffins for breakfast and this blueberry streusel muffin recipe was tempting me seriously when I came across it.  I found it in Tea With Bea: Recipes from Bea’s of Bloomsbury. Blueberry muffins are a class breakfast recipe for me because we always go blueberry picking in the summer and freeze them for use in the winter time. The streusel topping makes them just a little bit more special than standard blueberry muffins.

Blueberry Streusel Muffins recipe

Blueberry Streusel Muffin recipe

1 1/2 cups all purpose flour, plus 1 T for coating the blueberries
1 cup caster sugar (I used regular granulated sugar.)
1 1/2 t baking powder
1/4 t salt
3 T milk
2 T heavy cream
2 eggs
4 T unsalted butter, melted
2 1/2 cups blueberries, fresh or melted

Streusel topping

1 1/2 cups all purpose flour
1/3 cup dark brown sugar
1/3 cup caster sugar (I used regular granulated sugar.)
1 stick cold butter, cut into cubes
2 t ground cinnamon
1 t vanilla extract

Preheat the oven to 365F. Put the flour, sugar, baking powder, and salt in a large mixing bowl and stir until well blended. In a separate bowl, combine the milk, cream, and eggs. Pour into the flour mixture and stir until just combined. Fold in the melted butter. In another bowl, toss the blueberries in the extra lour until thoroughly coated, then fold into the muffin batter. Spoon the mixture into the prepared muffin cases, filling them four-fifth of the way up. To make the streusel topping, combine all ingredients and rub with y our fingers until nice crumnbly, pea sized balls form. Refrigerate for 10 minutes. Scatter the streusel topping over the muffins. Bake in a preheated oven for 25-35 minutes. A wooden skewer inserted in the middle should come out dry and crumbly, and the tops of the muffins should feel springy to touch. Remove the muffins from the muffin tray and eat immediately. Makes 12 muffins.

These have got to be some of the best blueberry muffins I have ever tasted. They are light and moist and the streusel topping gives it just the right touch of sweetness. The blueberry streusel muffin recipe would make a great choice for Easter breakfast!

Sharing is caring!

14 thoughts on “Blueberry Streusel Muffin recipe”

Leave a Comment