Blueberry Streusel Topped Muffins

  • Serves: Makes 16 muffins
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Muffins with a streusel topping and photo by Kelly Hong © Sarah Phillips
If you love streusel, these muffins this recipe is calling your name. They are cake-like, full of fruit, and bake into big, domed muffins. Be sure to use paper muffin cups and grease the tops of the pan, as well. 


The trick to baking with blueberries is to use older ones, not tart or new. I like to use frozen blueberries which are just perfect for muffins. Frozen ones won't lose their shape when mixed into the batter as is. In a separate bowl, I always crush a quarter of the blueberries first, and then stir them into the batter. I then fold in the remaining blueberries whole. (If frozen, thaw a quarter of the blueberries to use.)

1/2 + 1/3 cups unbleached all-purpose flour
1/2 cup dark brown sugar, packed
1/8 cup sugar
1 teaspoon ground cinnamon

6 tablespoons (3/4 stick) unsalted butter, cold, cut into tablespoon-size pieces

2 cups all-purpose flour (preferably bleached--gives a whiter color); spoon into measuring cup and level to rim
2 teaspoons baking powder
1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter; cold from refrigerator
1 1/4 cups sugar

2 large eggs; cold from refrigerator
1/2 cup buttermilk, well shaken; cold from refrigerator
1 pint (about 2 cups) blueberries, rinsed, drained and dried

16-cavity muffin tins filled with paper liners OR spray muffin pan cavities lightly with nonstick vegetable oil spray

1. Set a rack in the middle of the oven and preheat to 375 degrees F.

2. Prepare the topping recipe: In a medium-size bowl, combine the flour, brown sugar, sugar and cinnamon.
Cut-in the cold butter until the mixture resembles bread crumbs. You can also squeeze the butter and flour mixture in between your fingers to "cut-in". Cover and refrigerate until ready to use.

Make the muffins:
1. Mix the flour, baking powder and salt together in a medium size bowl and set aside.

2. Cut the butter into tablespoon size pieces. Fit a hand-held mixer with beater attachments or a stand mixer with a paddle attachment. Beat the butter on low speed until softened, and add in sugar, and beat on medium until light and fluffy.

3. With the mixer on low, add in the eggs, one at a time, and increase the speed to medium-low and beat until the mixture is fluffy and lightened in color.

4. With the mixer on low, add in the flour in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Add the ingredients one right after another, avoiding excess mixing in between additions. Stop the mixer and unclamp the bowl if using a stand mixer.

5. Crush a quarter of the berries and fold, with a large rubber spatula, into the batter; fold in the remaining berries whole.

6. Spoon the batter evenly into the muffin tins. Place a generous layer of streusel on top of each.

7. Bake the muffins about 30 minutes, until well risen and deep golden. Cool the muffins in the pan or serve warm.

Keeps for 3 days, well wrapped at room temperature or keep frozen for a month or more. Can reheat, wrapped in foil, at 350 degrees F.

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