How to Make LOADED Blueberry Streusel Muffins

Name: Blueberry Streusel Muffins
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8
Cuisine: Canadian
Ingredients: Streusel Topping; ⅓ cup (50 g) all-purpose flour; ¼ cup (50 g) packed light brown sugar; ¼ tsp (0.75 g) baking powder; ¼ tsp (0.75 g) ground cinnamon; 3 Tbsp (45 g) cool unsalted butter, cut into pieces; Muffins; ½ cup (115 g) unsalted butter, at room temperature; 1 cup (200 g) granulated sugar; 1 tsp (5 mL) finely grated lemon zest; 2 large eggs, at room temperature; 2 ½ cups (375 g) all-purpose flour; 2 tsp (6 g) baking powder; ¼ tsp (1.5 g) salt; ¼ tsp (0.75 g) ground nutmeg; ½ cup (125 mL) 1% or 2% milk; 2 cups (250 g) fresh blueberries

by Anna Olson October 1, 2021

written by Anna Olson October 1, 2021

Print Recipe

How to Make LOADED Blueberry Streusel Muffins

Blueberry Streusel Muffins are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

Pin Print
Blueberry Streusel Muffins

Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 30 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Streusel Topping

⅓ cup (50 g) all-purpose flour
¼ cup (50 g) packed light brown sugar
¼ tsp (0.75 g) baking powder
¼ tsp (0.75 g) ground cinnamon
3 Tbsp (45 g) cool unsalted butter, cut into pieces

Muffins

½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
1 tsp (5 mL) finely grated lemon zest
2 large eggs, at room temperature
2 ½ cups (375 g) all-purpose flour
2 tsp (6 g) baking powder
¼ tsp (1.5 g) salt
¼ tsp (0.75 g) ground nutmeg
½ cup (125 mL) 1% or 2% milk
2 cups (250 g) fresh blueberries

Instructions

Streusel Topping

Preheat the oven to 375 ºF (190 ºC) and line a muffin tin with paper liners.
For the streusel topping, stir the flour, brown sugar, baking powder and cinnamon together in a small bowl. Work in the butter with your fingertips until the mixture is roughly crumbled and no large pieces of butter are visible. Set aside.

Muffins

In a large mixing bowl, beat the butter, sugar and lemon zest together, until well combined. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift the flour, baking powder, salt and nutmeg. Add half of this to the butter mixture and stir until blended. Add the milk, stir well and then stir in the remaining flour until smooth. Gently stir in the blueberries.
Scoop the batter into the prepared muffin tin (they will fill right to the top of the muffin cups) and sprinkle the streusel mixture overtop. Bake the muffins for about 35 minutes, until a tester inserted in the centre of a muffin comes out clean. Cool the muffins in the tin for 15 minutes, then turn out onto a cooling rack to cool completely

Notes

The muffins will keep in an airtight container for up to 3 days.

Recipe video

Enjoy

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!