Muffins & Quick BreadsVegetarian
Blueberry Streusel Muffins
Bakery-style blueberry muffins with tall domed tops, a buttery cinnamon crumb and berries in every bite, made in one bowl with the muffin method.
By Molly
Published
- Prep
- Cook
- Total
- Yield
- 12 muffins
- Level
- Easy
Every ingredient in grams and cups
There are two kinds of blueberry muffin: the pale, flat-topped kind from a plastic clamshell, and the kind with a craggy, sugary dome that cracks when you bite it. This recipe makes the second kind, and it doesn’t need a mixer.
The method is the classic muffin method: whisk the dry ingredients in one bowl, the wet in another, and stir them together briefly. That brevity, plus a hot oven and full liners, is what gets you bakery height.
A crumbly cinnamon streusel goes on top because it’s the best part of any coffee-shop muffin. You can leave it off for a simpler muffin. Sprinkle the tops with coarse sugar instead.
Why this recipe works
The muffin method
Mixing the wet and dry ingredients separately and combining them briefly keeps gluten development low, so muffins stay tender instead of tough and full of tunnels.
Full liners and a hot oven
Filling each liner to the top and starting at 400°F (200°C) makes the batter rise quickly before the crust sets, which gives you the tall, domed bakery top.
Flour-coated berries
A light coating of flour helps berries grip the thick batter rather than sinking, and baking them frozen stops their juice from bleeding and turning the batter green.
Cold-butter streusel
Cold butter rubbed into flour and sugar forms clumps that bake into crisp, distinct crumbs instead of melting into a greasy layer.
How to know it’s done
- The tops are domed, golden and spring back when touched lightly.
- A toothpick in the center comes out with a few moist crumbs but no wet batter. Avoid testing through a berry.
- The internal temperature reads 200 to 205°F (93 to 96°C) on an instant-read thermometer.
Tips for success
- For the tallest tops, let the filled tin rest for 10 minutes at room temperature before baking so the baking powder can start working.
- If you only have 9 muffins' worth of liners, fill the empty cups a third full with water so the tin heats evenly.
Swaps & variations
- Oil instead of butter
- Use ½ cup (109 g) neutral oil. The muffins will be a little softer and stay moist longer, with less buttery flavor.
- Yogurt instead of milk
- Use ¾ cup (184 g) plain yogurt thinned with 2 tablespoons milk for a richer, slightly tangy crumb.
- Other berries
- Raspberries or chopped strawberries work the same way by weight (225 g). Fold gently, because they break easily.
Make ahead, storage & reheating
- Make ahead
- Make the streusel up to 5 days ahead and refrigerate it. The baked muffins freeze very well, so bake a batch on Sunday for weekday breakfasts.
- Store & reheat
- Keep at room temperature in a container lined with paper towel for up to 2 days, or freeze for up to 3 months. Warm frozen muffins at 300°F (150°C) for 10 to 12 minutes.
Frequently asked questions
Why did my blueberries sink?
The batter was too thin or the berries were too heavy and wet. Measuring flour by weight gives a thick enough batter, and tossing the berries in flour helps them stay put.
Can I use frozen blueberries?
Yes, straight from the freezer. Don't thaw them, and add 1 to 2 minutes to the bake time.
Helpful guides
- GuideOven Temperatures for Baking, ExplainedWhat 325°F, 350°F, 375°F and 425°F each do to a bake, how fan ovens differ, why your dial might be lying, and a quick reference chart with Celsius and gas marks.
The recipe
Blueberry Streusel Muffins
Bakery-style blueberry muffins with tall domed tops, a buttery cinnamon crumb and berries in every bite, made in one bowl with the muffin method.
By Molly · https://breakfastbake.com/recipes/blueberry-streusel-muffins/
- Prep
- Cook
- Total
- Yield
- 12 muffins
- Level
- Easy
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Streusel
Muffins
Equipment
- 12-cup muffin tin and paper liners
- Digital kitchen scale
- 2 mixing bowls, a whisk and a flexible spatula
- Instant-read thermometer (optional)
Method
Make the streusel
In a small bowl, mix the flour, brown sugar and cinnamon. Rub in the cold butter with your fingertips until it forms clumps the size of peas. Refrigerate while you make the batter.
Make the muffins
Heat the oven to 400°F (200°C) with a rack in the center. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk the flour, sugar, baking powder and salt.
In a medium bowl, whisk the melted butter, eggs, milk, vanilla and lemon zest until smooth.
Toss the blueberries with 1 tablespoon of the dry mixture. Pour the wet ingredients into the remaining dry ingredients and fold until just a few streaks of flour remain. Fold in the berries with 3 or 4 strokes.
Divide the batter evenly among the liners. They will be full to the top. Squeeze the streusel into clumps and scatter it over the muffins.
Bake for 18 to 22 minutes, until the tops are domed and golden and a toothpick in the center of a muffin comes out with a few moist crumbs but no wet batter.
Cool in the tin for 5 minutes, then move the muffins to a rack. They're easiest to unwrap once warm rather than hot.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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