These easy blueberry muffins with a streusel topping can be made with fresh or frozen blueberries. This is the perfect homemade blueberry muffin!
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Blueberry Streusel Muffins
Far out this year has gone so, so fast! All of a sudden its September. Pretty sure last time I checked it was like, March or something? Goodness. However September does mean that the end to this gross humid summer weather is in sight. Just don't mention that I was complaining about the heat when its February and i'm freezing my ass off.
However we go to Canada on Monday morning, which I am SO excited about. We have family there who live on a lake on Vancouver island, which is amazing enough, but theres also going to be a wedding! Which I am making the cake for... a little bit nervous but I managed to make a monster for our wedding and have had a lot of cake practice since then so it should be fine! I hope.
These blueberry muffins are a giant hit in our house. They are a take on the blueberry muffins that Mum makes. Mum is an incredible cook. I am so lucky to have grown up in a household with amazing parents where it was standard practice to make everything from scratch.
Somehow she manages to whip them up in about 30 seconds flat, and before I know it they are in the oven and cooking. And they always taste amazing. I will never get over how she manages to just produce food out of nowhere whenever anyone even mentions coming for a visit. Its incredible. Her scones are another thing that just materialize out of nowhere, but i'll save that recipe for another day. The recipe comes from the great baking goddess herself, Alison Holst. I think the book it comes from is called "marvelous muffins" or something along those lines. She has written a zillion books on everything from bread to baking to mince, and she's like the grandmother of NZ cooking. Amazing.
Muffins with Streusel Topping
I have added a streusel topping to these, because streusel makes everything better. The recipe here makes a generous amount, so feel free to dial it back if you don't want a huge amount on your muffins, or leave it out completely. Either way these come together super quickly, theres no waiting for butter to soften, so you can pop them in the oven and have muffins in about 20 minutes! What a giant win.
A small tip with muffins - make sure that when you are incorporating the wet ingredients to the dry, you want to mix them to the point where they are just combined, and there are no more dry bits. Any more and they won't turn out as lovely and fluffy and light.
I used these cute wee Muffin moulds to make these. If you make them in a tin make sure that you give the cups a really good grease or spray with baking spray to ensure easy lifting. Sometimes I like to pop a strip of baking paper in the hole so that I can grab it from either side once the muffins are cooked and remove them easily. Or you can also use paper muffin cases in the holes, which make clean up significantly easier, seeing as washing muffin tins sucks!
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Answers to your baking questions
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- baking in grams
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Recipe for Blueberry Streusel Muffins
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Blueberry Streusel muffins
- Yield: Makes 12 1x
Description
These easy blueberry muffins with a streusel topping can be made with fresh or frozen blueberries. This is the perfect homemade blueberry muffin!
Ingredients
Streusel Topping
- 150g sugar
- 95g Flour
- 1 Tbsp (15ml) water
- 1 ½ tsp Cinnamon
- 55g unsalted butter, cold
Blueberry Muffins
- 250g All purpose flour
- 4 tsp Baking powder
- 1 tsp (5g) Cinnamon
- 100g Sugar
- Pinch of Salt
- 110g unsalted butter
- 250g whole Milk
- 1 egg, at room temperature
- 225g blueberries, fresh or frozen
Instructions
STREUSEL TOPPING
- Combine all ingredients until crumbly. Rest in the fridge until needed.
MUFFINS
- Preheat oven to 440f/220c. Grease a 12 hole muffin pan. Sift the first five ingredients into a large bowl, and set aside.
- In a small pan, melt the butter. Allow to cool slightly, then add the milk and the egg, and whisk lightly to mix.
- Mix the blueberries with the dry ingredients and toss well to combine. Make a well in the centre. Add the wet ingredients, and mix carefully to just combine. The dry ingredients should be just damp. Take care to not over mix.
- Divide between the 12 pans, and top with the streusel topping or cinnamon. Bake for 12-15 minutes, or until the tops spring back. If you are using frozen berries, adjust the cooking time by five minutes.
Notes
Adapted From 'Alison Holst'
Comments
ANY muffin is better with a streusel topping - definitely a good addition! Enjoy your trip to Canada - and hopefully we can catch up in NYC when you're back! <3
Yesss we will catch up even if its for breakfast! Safe travels lady
I am looking for a great muffin base recipe to add seasonal fruit to as the year changes, just wondering if there is a reason why you differ on your base for your rhubarb and blueberry muffins? Is there one which you prefer and/or are there ingredients which you think work best ie some yoghurt vs all milk. Thanks and love the blog
Just a questiuon re muffins. I am looking for a muffin base recipe and have seen both your rhubard and blueberry muffins. Is there one which you would recommend using for different types of fruit/chocolate? And any ingredients which you would use over others? ie I notice you use yghurt in one but not the other. Thanks
Hi! I am so sorry that I missed the first message! I would use the rhubarb one as a base! It's much more recent and I tested it super thoroughly so I am more familiar with it (the blueberry recipe is pretty old). I love the moisture the yoghurt gives!
One of the best muffin recipes I've ever made! Everything from Cloudy Kitchen is just a bit better than the rest 🙂
aw yayyyyy I am so glad you like them! You are too sweet! x
This is a great muffin with an even better topping. I will definitely get a tall muffin wrapper next time to pile in the topping haha! Also I’m thinking of subbing the cinnamon for lemon zest but not sure. Maybe?
The blueberry to muffin ratio was fantastic! I used frozen berries and it turned out great. My only issue was the topping made a mess of my muffin tins and it made it a wee bit tricky to get the muffins out as I had coated the entire top. Next time I won't spread it out as far and that should do the trick!
★★★★
Love this recipe for a deluxe blueberry muffin! The topping is just so good and I ended up adding some oats to it too.
★★★★★
Yay I am so happy you loved! I need to re make this recipe, it's so good!
About to bake this and just wanted to say thanks for writing such a thoughtful and clear recipes!!
Aw thank you! This one is in serious need of a makeover - it's on my list! 🙂
Slowly making my way through Erin’s amazing recipes and this one was on the docket this weekend. Turned out so good (& everyone gobbled them up so quickly) that I need to make more this week! Very dependable recipe for moist, flavorful muffins! A staple in our home now!
★★★★★
Made these this morning after seeing your Insta story and noticing a glut of blueberries in my fridge about to get the heave Ho! Such an easy and tasty recipe, thank you 🙂
★★★★★
Made these this morning after seeing your Insta story and noticing a glut of blueberries in my fridge about to get the heave Ho! Such an easy and tasty recipe, thank you 🙂
★★★★★
This is the most delicious blueberry muffin recipe. Crunchy crumble like topping, the right amount of blueberries and a fluffy middle. Also super easy to make.
★★★★★
These muffins are so quick and easy to make and are so good. I have made them a few times now and freeze the leftover streusel topping which seems to work well. Thanks for another brilliant recipe.
★★★★★
Absolutely delicious and super easy to make - will definitely be adding these to the regular baking rotation! 🙂
★★★★★
Nice easy muffin recipe that works well with frozen mixed berries too
★★★★★
I’ve been looking for a good blueberry muffin recipe for ages, and was super excited to find this high-temp/no yogurt version as for some reason I can never get those right. These muffins are wonderfully light and fluffy and the frozen blueberries didn’t all sink to the bottom! The crumble topping is wonderful but I got a bit pulse happy with the food processor and it was more chunks than crumble.
Cooked in muffin wrappers because I also hate washing the muffin tins out afterwards, I gave them a super light spray with oil just to ensure they’d peel away cleanly and that was a success.
Definitely best eaten within the first day or so as the crumble seemed to absorb the moisture a bit (but that could’ve been due to my crumble chunks). Froze the rest on the second day because blueberry muffins are notorious for growing unwelcome friends faster than Marilyn’s complain about your nail polish.
★★★★★