Homemade Blueberry Streusel Muffin Recipe
These homemade blueberry streusel muffins are made extra tender by resting the batter overnight. Don't want to do that? No problem! The muffins still turn out tender with a sweet, crispy streusel topping.
Servings: 12 muffins
Ingredients
For the muffin batter
- 3/4 cup unsalted butter melted
- 2/3 cup whole milk room temperature
- 2 large eggs room temperature
- 3/4 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour plus 1 Tablespoon for tossing the blueberries in
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt Morton's Iodized
- 2 cups blueberries frozen or fresh
For the streusel topping
- 3 Tablespoons unsalted butter melted
- 1/2 cup all-purpose flour
- 3 Tablespoons granulated sugar
Instructions
For the streusel topping
- Melt 3 Tablespoons of butter.
- Add 1/2 cup of all-purpose flour and 3 Tablespoons of granulated sugar and mix until combined.
For the muffin batter
- Preheat your oven to 375 F.
- Melt the unsalted butter in a microwave safe bowl and allow it to cool for a few minutes while you measure the remaining ingredients.
- Gradually whisk in the 2/3 cup milk and 3/4 tsp. vanilla. If the milk is significantly cooler than the melted butter, the butter will start to solidify into bits, making the mixture look curdled. To prevent this, you can heat the milk in your microwave for 10-20 seconds if the milk isn't at room temp. If the butter still solidifies, you can put the mixture back in the microwave for about 10 seconds and whisk the butter and milk together.
- Add the 2 eggs to the butter and milk mixture and whisk to combine.
- Measure the dry ingredients (1 1/2 cups all purpose flour, ¾ cup sugar, 1 ½ tsp. baking powder, ¾ tsp salt)into a medium mixing bowl and whisk them just to combine.
- Add the wet ingredients to the dry ingredients and mix just until combined. Don't worry about stirring out the lumps. Mixing the muffin batter too much can result in dense muffins.
- Toss 2 cups of frozen blueberries with 1 Tablespoon of all-purpose flour and fold them into the muffin batter. Tossing the frozen berries with flour prevents them all from falling to the bottom of the muffin during baking. Set the bowl aside while you make the streusel topping.
- If you're going to bake the muffins in the morning, cover the bowl with plastic wrap and place it in the refrigerator overnight. Store the streusel covered at room temperature overnight or make it in the morning.
- To bake the blueberry muffins, place a muffin paper in each of the cups in the muffin tin
- Fill each muffin paper with about 2/3 of a cup of muffin batter. The muffin cups will be about 3/4 full.
- Next, crumble the streusel on each muffin and then gently press the streusel to help it stick to the muffins as they bake.
- Bake the muffins for 20-25 minutes or until the streusel and the top of the muffins is beginning to brown. If you want to check for doneness you can insert a toothpick into one of the muffins and if it comes out with crumbs on it, the muffins are done.
- Remove the muffin pan from the oven and place on a wire cooling rack. Allow the muffins to cool for about 5 minutes. Then remove them from the pan and place them on the wire cooling rack to continue cooling.
Notes
- If the milk is significantly cooler than the melted butter, the butter will start to solidify into bits, making the mixture look curdled. To prevent this, you can heat the milk in your microwave for 10-20 seconds if the milk isn't at room temp. If the butter still solidifies, you can put the mixture back in the microwave for about 10 seconds and whisk the butter and milk together.
- Mixing the muffin batter too much can result in dense muffins because mixing develops the gluten in the flour.
- Tossing the frozen berries with flour prevents them all from falling to the bottom of the muffin during baking. Set the bowl aside while you make the streusel topping.
- My favorite tip is to let the muffin batter rest overnight. If you're going to bake the muffins in the morning, cover the bowl with plastic wrap and place it in the refrigerator overnight. *If you plan to bake the blueberry muffins the next day, you can store the crumb topping covered at room temperature overnight. After you fill the muffin cups with the blueberry muffin batter, top with the streusel and bake. Alternatively, you can make the streusel in the morning just before baking the blueberry muffins.