Muffins are one of the quickest, easiest treats to whip up. Perfect for on a whim style baking, I must admit. Although they are quick to whip together, they always seem so special and make the kitchen feel even more inviting and cozy. These blueberry streusel muffins are no exception and they are a huge hit every time I make them. A buttery dough, bursting with juicy berries and topped with everyone’s favorite: a buttery, brown sugar streusel.
I don’t remember eating a lot of muffins in my youth. My dad was a fabulous cook, and a very good baker, but muffins weren’t something he made. I didn’t really start making them until my son was a toddler. Without a doubt, I’ve made banana muffins more than any other flavor just because I always have a few overripe bananas hiding in the bottom of the fruit bowl. While I love banana muffins, it’s fun to switch it up and these blueberry streusel muffins are always a hit.
Jason and I have 4 sons between us, so this is an educated statement and proven fact in our house: boys love blueberries. My husband, our 4 boys, my dad, my grandfather, they all love/loved blueberry ANYthing. I even read an article once that had done a study showing that blueberry pie was hands down the most popular pie amongst males. Have you ever heard of the old-fashioned dessert blueberry boy-bait? I rest my case. Just a funny little fact.
Now, having written all of that, I have to tell you that the ladies in your life will surely love these too. I know I do. My daughter is more of a banana muffin fan, but I’m working on her.
A few muffin tips:
I know I sound like a broken record, but I will never stop telling you this: Do not, I repeat, DO NOT over-mix your batter. Lumps are good. Even itty bitty bits of flour still showing is fine. Muffin batter should be lumpy and ugly. Your self-restraint will be rewarded when you bite into a tender, fluffy muffin. If you over-mix you will have a tough, dense, heavy muffin.
There are all kinds of tips and tricks on how to get the tallest, most domed muffin tops. I’m not a fan of starting at a higher temp and then lowering. I like to just toss them in the oven and walk away. My trick? Let your batter sit for 20 minutes once you scoop it into the pans. This allows the baking powder to start doing its magic. Use this time to scurry around and clean up the mess you’ve just made.
My last tip: Don’t over-bake your muffins. I err on the side of underdone as they will have a little bit of carry-over cooking. Around the 15 minute mark, press the tops just lightly with your finger. If they spring back, they are done. If they leave an indentation, give them another minute or so. You can also check with a toothpick; just insert and if you see a few moist crumbs they are done. If you see wet batter, give them a little more time.
I hope you love these muffins as much as we do! If you make them, be sure to let me know. I absolutely LOVE seeing when you all make my recipes.
xo – AnitaPrint
Blueberry Streusel Muffins: A buttery dough, bursting with juicy berries and topped with everyone’s favorite: a buttery, brown sugar streusel.
- 2 cups flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) melted butter
- 2 eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1 and 1/2 cups fresh blueberries
- 1/4 cup flour
- 1/4 cup brown sugar
- 4 tablespoons butter
- Preheat oven to 400 degrees F and line a 12 cup muffin tin with paper liners. Alternatively, you could spray the tin with non-stick spray or butter very generously and flour (like making a cake).
For the streusel:
- Combine streusel ingredients in a small bowl and pinch together until you have a cohesive, crumbly mixture. Set aside.
For the muffins:
- In a large bowl, combine flour, sugars, baking powder, and salt. Mix to combine and break up any brown sugar clumps.
- Melt butter either in microwave or on the stovetop and add to a bowl or large, spouted measuring cup. Whisk in milk, eggs, and vanilla until thoroughly combined.
- Pour this wet mixture into the dry ingredients and with a wooden spoon or rubber/silicone spatula mix until almost combined but a few streaks of flour remain.
- Add blueberries and gently fold in until combined and no more flour remains. Do not overmix, some lumps and bumps are good here and you don’t want to break the berries.
- Divide batter evenly between 12 muffin tins.
- Divide streusel evenly on top of muffin batter and press down very gently to make sure it sticks.
- If desired, add a few blueberries to the tops of muffins and press down just slightly.
- Allow batter to sit for 20 minutes at room temperature before baking in preheated oven for 15-18 minutes.
As noted above, do not overmix your batter. The best muffins are the result of gentle mixing and a very lumpy, ugly batter. Restraint is your friend here.