Homemade muffins loaded with fresh juicy blueberries and topped with a sweet cinnamon streusel topping are the perfect grab-and-go breakfast or after-school snack. These delicious Blueberry muffins with streusel crumb topping are amazingly soft, light and fluffy. Give them a try, and they will soon become your new favorite! And can I let you in on a little secret? These muffins can be made EGGLESS and VEGAN too!
What makes a great muffin? To me, it’s all about light, airy, and fluffy muffins that have a perfect puffed up semi-dome just like the ones you see at the bakery shop.
And let me tell you, this didn’t come easy. It took me at least 2 tries to get these muffins right and finally, I have THE perfect muffins for you that meet all of the above requirements, as they are:
- super moist
- amazingly soft and tender but still firm
- has a beautiful airy texture
- very fruity and packed with fresh-tasting berry flavor
- and not to forget, has a perfect bakery-style dome top.
Ingredients required to make Blueberry Muffins With Streusel Crumb Topping!
These Blueberry Muffins are made with simple ingredients that you already have in your pantry:
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Vegetable Oil– I prefer to use oil in my muffins because oil retains moisture and therefore, the baked goods tend to be moister.
- Granulated Sugar
- Milk
- Egg , eggless option explained below.
- Vanilla Extract
- Fresh Blueberries
How to make Blueberry Muffins With Streusel Crumb Topping?
These muffins are easy to make, and you can bake them in less than an hour.
1. Start by preheating your oven to 350 degrees F/ 180 degrees C.
2. Let’s prepare the Streusel topping first. To make a perfect crunchy topping, mix flour, sugar or brown sugar, cinnamon, and butter in a bowl. Mix until the mixture resembles a coarse and crumbly texture. Set it aside.
3. In a bowl sift together the dry ingredients: flour, baking soda, baking powder, and salt.
4. Set it aside.
5. In a separate bowl combine the wet ingredients: granulated sugar with vegetable oil. Mix until they are fully combined.
6. Whisk in the egg and mix until combined.
7. Finally, pour in the milk and vanilla essence. Mix it well.
8. Time to add the dry ingredients to the wet ingredients. Gently fold together. Stir until smooth.
9. Dust blueberries with flour to avoid sinking. Carefully, fold in the blueberries into the batter. Mix to combine. Save some dusted blueberries to sprinkle on top.
10. Line the muffin tray with liners.
11. Measure the batter into the lined muffin liners. Fill each cup 2/3 of the way up.
12. Top with blueberries.
13. Generously sprinkle the streusel topping over the muffins.
14. Bake in the preheated oven for 25-30 minutes or until the toothpick inserted comes out clean with no wet crumbs or batter.
15. Remove from oven. Let the muffins cool in the muffin tray for 10 minutes before inverting. Enjoy!
FAQ’s Related to this recipe!
Egg-free Options!
These Blueberry muffins with streusel crumb topping have been tested with an egg-free alternative. Some tested and tried options are:
- Flax-egg: If you plan to bake these muffins eggless, then you will want to start by prepping your flax egg first. To make a flax-egg mix one tablespoon of ground flax seeds (2.25 teaspoons pre-ground) and three tablespoons of water to replace one egg. Whisk it well. Set aside to thicken for 5-10 until it becomes gelatinous. Once thick and has a gelatin-like texture, proceed with the recipe. TIP- Muffins made with flax-egg will have a slightly different texture.
- Store-bought egg replacer: Follow the instructions on the back of the pack for replacement.
- Silken tofu: use 1/4 cup for one egg
- Aquafaba: use 1/4 cup for one egg.
Vegan Options!
- Substitute regular milk with any plant-based unsweetened milk.
- Eggs with flax-egg or egg replacer.
- Butter with Vegan butter.
Can I skip the streusel Topping?
Of course, you can! However, these muffins taste amazing with this topping. And the sugar in the topping is perfectly balanced.
Can I replace sugar with other sweeteners?
These Blueberry muffins with streusel crumb topping have not been tested with any other sweeteners, therefore, cannot guarantee the result with an alternative.
Can I make these muffins in advance?
Absolutely! These muffins are a perfect make-ahead recipe, and they will stay good for 5-6 days in an airtight container at room temperature.
These muffins freeze well!
To freeze, arrange the completely cooled muffins in a single layer in an airtight container. They will stay good for 2 months in the freezer. When ready to eat, thaw the muffin at room temperature and enjoy!
What can I use other than Blueberries?
If desired you can swap fresh blueberries with any fresh berries like:
- Chopped Strawberries
- Raspberries
- Blackberries
- Goji Berries
- Cranberries
Tips to consider what could possibly go wrong!
- Do not overmix the batter. Over mixing will produce dense muffins. Mix less.
- Do muffins stick to the liners? For an easy slide-out, grease the muffin liners with oil or butter and then pour in the batter.
- Fill the muffin liners 2/3 full.
- Fresh blueberries can easily be swapped with frozen blueberries. The only difference: fresh blueberries remain intact after baking, they will release some of their juices but will still have a bite left to them whereas the frozen ones will almost burst open during baking giving these muffins a subtle bluish-purple tint in the center.
- Whether frozen or fresh, blueberries tend to sink to the bottom of the batter. To fix this, toss blueberries in flour, and this will help them stay suspended.
- Please do not use more than 1 cup of blueberries as adding extra will make the batter heavy and wet.
These muffins are as perfect as you can think off and I know you’ are going to enjoy these as much as we do!
Craving for more deliciousness, try these options!
Blueberry Muffins With Streusel Crumb Topping
EQUIPMENT
INGREDIENTS
DRY INGREDIENTS
- 1.5 cups All-purpose flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
WET INGREDIENTS
- ¾ cup Sugar
- 1 large Egg
- ½ cup Vegetable oil
- ¾ cups Milk + 2 tablespoons more
- 1 teaspoon Vanilla Essence
BLUEBERRIES
- 1 cup Fresh Blueberries
- 1 tablespoon All-purpose flour (to dust the berries)
FOR STREUSEL TOPPING
- ¾ cup All-purpose flour
- ⅔ cup Granulated Sugar
- 1 teaspoon Cinnamon
- 3-4 tablespoons Soften Unsalted Butter
INSTRUCTIONS
- Preheat the oven to 350 degrees F/ 180 degrees C.
- Let’s prepare the Streusel topping first. To make a perfect crunchy topping, mix flour, sugar or brown sugar, cinnamon, and butter in a bowl. Mix until the mixture resembles a coarse and crumbly texture. Set it aside.
- In a bowl sift together the dry ingredients: flour, baking soda, baking powder, and salt. Set it aside.
- In a separate bowl combine the wet ingredients: granulated sugar with vegetable oil. Mix until they are fully combined. Whisk in the egg and mix until combined.
- Finally, pour in the milk and vanilla essence. Mix it well.
- Time to add the dry ingredients to the wet ingredients. Gently fold together. Stir until smooth.
- Dust blueberries with flour to avoid sinking. Carefully, fold in the blueberries into the batter. Mix to combine. Save some dusted blueberries to sprinkle on top.
- Line the muffin tray with liners. Measure the batter into the lined muffin liners. Fill each cup 2/3 of the way up. Top with blueberries.
- Generously sprinkle the streusel topping over the muffins.
- Bake in the preheated oven for 25-30 minutes or until the toothpick inserted comes out clean with no wet crumbs or batter.
- Remove from oven. Let the muffins cool in the muffin tray for 10 minutes before inverting. Enjoy!
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