Blueberry Streusel Muffin

Denise's Test Kitchen
by Denise's Test Kitchen
12 Muffins
37 min

I'm always looking for a good muffin recipe. I usually take a base muffin mix and then just start adding things to it. Doing it this way is truly hit or miss. This time is was a bullseye!

Added some Streusel Mixture

There is nothing like having a tasty muffin with your coffee in the morning to get your day started. And these muffins are jam packed full of blueberries.

Take a look at those golden beauties!

I decided to add a bit of a glaze over the top of the Streusel. I also made these muffins in my jumbo muffin pan. I'm pretty sure that was the best decision I made that day.

Blueberry Streusel Muffin
Recipe details
  • 12  Muffins
  • Prep time: 15 Minutes Cook time: 22 Minutes Total time: 37 min
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  • 1 and 3/4 cups (219g) all-purpose flour 
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar (or granulated)
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) sour cream or plain yogurt, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) milk (any kind), at room temperature
  • 1 1/2 or 2 cups blueberries
  • Streusel Topping
  • 1/2 cup flour
  • 1/4 cup oatmeal
  • 1/4 cup brown sugar
  • 4 tablespoons melted butter
  • pinch of salt
  • Glaze Topping
  • 1 cup of confectioners sugar
  • 2 tablespoons of heavy cream

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
In a large 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 brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in blueberries.
5 Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spread Streusel over the top of each muffin.
Streusel Topping
In a medium-sized bowl, whisk or stir together flour, brown sugar, and salt.
Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.
Scatter evenly over muffins.
Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
These muffins are good with or without a glaze.
mix together confectioners sugar and heavy cream to the consistency you want for your muffins.
Denise's Test Kitchen
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