Buttery Blueberry Streusel Muffins.

My new favorite blueberry muffin recipe! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

I make my sparkling blueberry muffins on the regular. We’re talking at least once per month. Have you tried them yet? Big, bold, and bursting with bakery-style goodness. Those muffins will always be one of my favorites.

I felt a little jazzy the other morning and decided to break my routine. I creamed some butter, added some streusel, lots of brown sugar, cinnamon, and tons of juicy blueberries.

Sometimes change is a good thing!

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

Today’s muffins are extremely moist and light. Light and fluffy enough to qualify as cupcakes, but hearty enough for breakfast. They’re less dense than my original blueberry muffins, but have more depth of flavor from the brown sugar and cinnamon. The brown sugar is crucial to their flavor!

These buttery blueberry streusel muffins are absolutely my new favorite.

There are no secret ingredients, no tricks, no complicated steps to making today’s muffins. Just simple ingredients, a few bowls, and 10 minutes are all you need to get them in the oven. Perfect for hungry morning tummies.

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

(So many juicy blueberries in every single bite.)

I use a couple power ingredients in today’s recipe: the eggs and the yogurt. Eggs do so many things in baked goods, but one of their best qualities is the moisture and richness they provide muffins and breads. Yogurt is my little miracle worker. I use it as often as I can in my baked goods; I prefer Greek yogurt but regular yogurt will be just fine today.

There is so much streusel packed into each muffin. If you know anything about me by now, you know I’m a die hard fan of streusel. I eat coffee cake just for the crumb topping. I like to layer the streusel into the muffins, rather than simply spooning it on top of the muffin batter. This is a little trick I picked up after making my Banana Chocolate Chip Muffins with Cinnamon Streusel. This way you have more streusel in every bite.

The streusel is made with 3 ingredients: brown sugar, cinnamon, and walnuts/pecans. I used walnuts because I ran out of pecans – use whichever nut you like best. Or if you’re a nut-free muffin eater, leave them out completely.

Buttery Blueberry Streusel Muffins

Things get a little messy when you’re layering in the batter and streusel. Don’t worry, it doesn’t have to be perfect or pretty. I certainly made a mess, as shown above. Hey, no one’s perfect!

Fill the muffin cups all the way to the top – that will guarantee a tall, high-domed muffin. I like my cupcakes flat so I can pile on the frosting, but I prefer my muffins round, tall, and sky-high. Another way to get those beautiful tall muffin tops? Bake the muffins at an initial high temperature, then reduce to a lower temperature. The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. Pretty cool, huh? I’m such a nerd.

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

Usually I bake for friends, family, neighbors, or Kevin’s coworkers. But these muffins were selfishly all kept in our apartment. I froze a few, but the rest were gobbled up over the course of a few days. I even called one workout fuel at 6am. Then followed by another for breakfast afterwards. Streusel is my weakness.

These soft, buttery blueberry muffins are so easy to make. I used a mix of fresh and frozen blueberries; the frozen ones bled a little which gave the batter some beautiful blue swirls. I love how some of the berries on the edges popped and dripped down the sides.

Those bites were the best!

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

You’re going to fall in love with this new muffin recipe as much as we did, I swear. The perfect blend of brown sugar streusel, buttery fluffy cake, cinnamon, vanilla, and blueberries. Breakfast is served!

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Buttery Blueberry Streusel Muffins

My new favorite blueberry muffin recipe! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

Yield: 14 muffins

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients:

Streusel

  • 1/2 cup (100g) dark or light brown sugar
  • 1/2 cup (67g) pecans or walnuts, chopped
  • 1 teaspoon ground cinnamon

Muffins

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light or dark brown sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt*
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk (any kind)
  • 1 and 1/2 cups (250g) fresh or frozen blueberries (do not thaw)

Directions:

Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.

Make the streusel: In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.

Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula. Don't worry if the blueberries bleed a little - my batter was purple in some spots; it looks pretty when baked.

Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing, as shown in the photo above. Top with more streusel. Bake in batches for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-21 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-26 minutes.

Allow to briefly cool before serving. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months.

*Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with blueberry flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

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Happy Mother’s Day, Mom! And all of you mother’s out there. :)

My new favorite blueberry muffin recipe! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

 

 

 

 

   

93 Responses to “Buttery Blueberry Streusel Muffins.”

  1. #
    61
    Sarahposted October 23, 2014 at 5:01 am

    Hi Sally! I really wanted to try these out today since IM craving everything blueberry while in my 6th month of pregnancy! These look out of this world! Only problem… I live in Kuwait and don’t have access to very good yogurt here:( Which would you suggest to substitute.. Applesauce or buttermilk in this recipe? I don’t want to the the moistness, since that is the best part.. What do you think.. also I am making my own buttermilk with 1 cup of milk and one tbsp of lemon juice… Please let me know your thoughts, the baby is already fighting inside for these… lol!
    Cheers!

    Reply

    • Sarahreplied on October 23rd, 2014 at 5:02 am

      I meant to say, *I don’t want to lose the moistness*

      Reply

    • Sallyreplied on October 23rd, 2014 at 8:59 am

      Hey Sarah – instead of the yogurt + milk, I would just use 3/4 cup of your buttermilk.

      Reply

  2. #
    62
    Clemmieposted December 9, 2014 at 12:07 am

    Hi Sally,
    Love the looks of this recipe and looking forward to trying it out. Just a quick question regarding the recipe and also the comment above– do you prefer the combination of milk and yogurt to buttermilk to retain moisture in muffins? Trying to find the very best level of moistness! Thanks so much

    Reply

    • Sallyreplied on December 9th, 2014 at 7:43 am

      For this particular recipe, Clemmie, I didn’t find much of a taste or texture difference using the milk + yogurt combo and then using buttermilk. Honestly, both are fine choices!

      Reply

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