The streusel topping for these muffins takes them over the top. I’m a muffin snob, and I find myself making this same recipe over and over! You’ll never want to make a boxed blueberry muffin again. They’re really moist if you don’t overwork the batter. They freeze really well and can be reheated in the microwave.
Streusel-Topped Blueberry Muffins
The streusel topping for these muffins takes them over the top. I'm a muffin snob, and I find myself making this same recipe over and over! You'll never want to make a boxed blueberry muffin again. They're really moist if you don't overwork the batter. They freeze really well and can be reheated in the microwave.
Ingredients
Muffins:
- 1 ½ cups fresh blueberries
- 1 ½ tablespoons all-purpose flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup white sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
- ½ cup milk
Streusel Topping:
- 5 tablespoons white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter cut into small pieces
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
- Combine 2 cups flour, baking powder, and salt in a medium bowl.
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest.
- Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don’t stir. Spoon batter into the prepared muffin cups.
- Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool.
