Easy Blueberry Streusel Muffins

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An easy homemade blueberry streusel muffin recipe bursting with blueberries and a hint of orange, topped with sweet crumbly brown sugar streusel topping.

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These blueberrry muffins are IT friends. 

Stop looking. You’ve found them.

This easy homemade blueberry muffin is exactly what you have been looking for.  

How To Make These Easy Homemade Blueberry Muffins – Step By Step

Step 1: Start by making your streusel topping. Just stir together your flour, sugar, brown sugar, cinnamon, and melted butter. You can use your hands to break up the crumble.

Step 2: Whisk together your liquid ingredients- vegetable oil, milk, orange zest and juice of 1 orange, and 2 room temperature eggs

Step 3: Combine your dry ingredients (flour, brown sugar, baking powder and salt) and whisk to combine.

Step 4: Combine your liquid and dry ingredients. Stir just until the flour is mixed in.

Step 5: Stir in your blueberries.

Step 7: Scoop your batter into your prepared pans, sprinkle on the streusel topping and bake!

Tips On Making These Easy Blueberry Muffins

• Mix your blueberries with one tablespoon of flour. This ensures that the blueberries don’t sink in your batter. This is the same trick I use so that my chocolate chips do not sink.
• Mix 10-12 times only. Once you have added your dry ingredients, count your stirs then stop. Yes there will be lumps left. Think of them as pancakes, where lumps in your batter are also Ok! Over-mixing your muffin will result in what is called tunneling, basically giant holes in your muffin. Now that tunneling is all well and good in a baguette, but this isn’t bread. So count to 10, then stop. What you are using here is the muffin method and overmixing can cause gluten. Too much gluten = a tough muffin.
• Use an ice-cream scoop to portion out your batter into your muffin pan. This will ensure that all your muffins are the same size!
• When cooling your muffins, cool them UPSIDE DOWN on a dishtowel. This will help the muffins from getting a soggy bottom. I mean besides a flat bottom, we also don’t want a soggy one!

Can You Use Frozen Blueberries For Muffins?

Of course! Just do NOT thaw them before you use them.

Thawed blueberries will add too much moisture and turn your blueberries blue.

Can You Make Blueberry Muffins Without The Liners?

You absolutely can. I used cupcake liners to make life a little easier.

One little trick for you, if you do decide to no use liners, make sure to not only butter the wells of the pan, but all around the top of the muffin pan as well. That way, when the muffins rise and create that beautiful top they don’t get stuck to the top of your muffin pan.

These muffins were a huge hit and got the stamp of approval, “I must have this recipe”. So I dare you to go ahead and make the best blueberry muffin recipe you will ever come across.

For A Step By Step How To Watch This Click Here

 To Make These Easy Blueberry Muffins With Streusel Topping You Will Need:

• Muffin Pan 
• Ice-cream Scoop
• Muffin Liners
• Mixing bowls
• Dry Measuring Cup and spoons
• Liquid Measuring Cup
• Whisk 
• Spatula

If you like these blueberry crumb muffins, let me know by leaving a comment and star rating below!

Until next time, happy baking!

Print Recipe

blueberry streusel muffins

A tender moist blueberry streusel muffin with a hint of orange and melt in your mouth streusel topping.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast

Keyword: blueberry, breakfast, muffins

Calories: 306kcal

Author: Heather Perine

Ingredients

• 1 large seedless orange
• 2/3 cup vegetable oil
• 1/2 cup plus 1 tablespoon whole milk
• 2 large eggs at room temperature
• 2 1/4 cups all purpose flour
• 1 cup packed light brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup fresh or frozen blueberries

For the Streusel topping

• 6 tablespoons unbleached all purpose flour
• 1 tablespoon superfine sugar
• 1 tablespoon light brown sugar
• 1/8 teaspoon ground cinnamon
• 2 1/2 tablespoons unsalted butter melted

Instructions

• Position a rack in the center of the oven and preheat to 400 degrees F. Brush the insides of the muffin pan with softened butter and then brush the top of the pan. (Or use liners for easier removal, like I did). In a small bowl, prepare the streusel by using your fingers until combined and crumbly. Set aside.
• 2. Grate the zest from the orange, set aside. Juice the orange (you should have about 1/3 cup, I had a little less). Whisk the oil, milk, juice, zest, and eggs together in a medium bowl. Whisk the flour, brown sugar, baking powder, and salt together in another bowl. Add to the liquids, and stir with a spoon just until combined; do not over mix. Fold in the blueberries.
• 3. Using a 2 1/2-inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffins cups. Generously, sprinkle the tops with the streusel.
• 4. Bake for 10 minutes. Reduce the oven temperature to 375 degrees and continue baking until the tops of the muffins are golden brown and wire cake tester inserted into the center of a muffin comes out clean about 15 minutes more. If using frozen berries, allow a few extra minutes.
• 5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.

Nutrition

Calories: 306kcal | Carbohydrates: 37.4g | Protein: 4.3g | Fat: 15.9g | Saturated Fat: 4.4g | Cholesterol: 38mg | Sodium: 61mg | Fiber: 1.4g | Sugar: 16g