Blueberry Muffins with Streusel Crumb Topping
Soft American blueberry muffins with a tender vanilla crumb, juicy berries, and a generous buttery cinnamon streusel topping.
Two small choices produce the bakery-style contrast: flour-coated berries stay distributed through a lightly mixed crumb, while softened butter binds the streusel into coarse clusters that crisp above the moist muffin.
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners; lightly grease the liners or cups if desired for easier release.
- 2
Make the streusel first. Mix its 3/4 cup flour, 2/3 cup sugar, and cinnamon in a small bowl. Work in 3 tablespoons softened butter, adding the fourth only if needed, until coarse crumbs form. Press a few crumbs together for larger clusters and set aside.
- 3
Sift the batter's 1 1/2 cups flour, baking powder, baking soda, and measured 1/8 teaspoon salt into a large bowl and whisk to distribute the leaveners evenly.
- 4
In another bowl, whisk the 3/4 cup sugar with the vegetable oil. Whisk in the egg until combined, then add the 3/4 cup plus 2 tablespoons milk and vanilla and mix until smooth.
- 5
Add the dry ingredients to the wet mixture and fold gently with a spatula only until no dry flour remains. A few small lumps are preferable to overmixing.
- 6
Toss the blueberries with the separate tablespoon of flour. Reserve a few coated berries for the tops, then gently fold the remainder into the batter.
- 7
Divide the batter evenly among the 12 liners, filling each about two-thirds full. Add the reserved berries, cover generously with streusel, and press the crumbs very lightly so they stay in place as the muffins rise.
- 8
Bake for 25–30 minutes, until the tops are golden and a toothpick inserted away from a berry comes out clean or with a few moist crumbs but no wet batter.
25 min
- 9
Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack. Let them cool completely before placing in an airtight container, or serve warm or at room temperature.
10 min
Ago's Notes
- Measure the three flour quantities separately: 1 1/2 cups for the batter, 1 tablespoon for coating the berries, and 3/4 cup for the streusel. The batter also uses 3/4 cup plus 2 tablespoons milk.
- Mix the batter only until the dry flour disappears. Overmixing develops gluten and produces dense, chewy muffins. Coating the berries with flour helps suspend them; reserve a few coated berries for the tops and do not exceed 1 cup total.
- Fresh or frozen blueberries work. Add frozen berries directly from the freezer without thawing; they may burst more and tint the crumb. Chopped strawberries, raspberries, blackberries, goji berries, or cranberries can replace them.
- For one eggless batch, use a flax egg made from 1 tablespoon whole ground flaxseed, or 2 1/4 teaspoons pre-ground flaxseed, plus 3 tablespoons water; let it thicken for 5–10 minutes. Alternatively use the package quantity of egg replacer, 1/4 cup silken tofu, or 1/4 cup aquafaba.
- For vegan muffins, combine an egg replacement with unsweetened plant milk and vegan butter in the streusel. The original version is vegetarian and nut-free but contains wheat, egg, and milk.
- Cool completely before storing. Keep airtight at room temperature for 5–6 days, or freeze completely cooled muffins in one layer for up to 2 months and thaw at room temperature. A paper towel in the container absorbs condensation and protects the crumb topping.
Let the muffins cool enough for the buttery streusel to crisp before breaking one open to reveal the berry-filled crumb.
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