Summer

Perfect Blueberry Streusel Muffins

Photo by Posie Harwood
Author Notes

A summertime classic, these muffins are studded with extra berries and topped with a brown sugar streusel.

Adapted from Domino Sugar. —Posie (Harwood) Brien

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 9 muffins
Ingredients
  • For the muffins:
  • 1 3/4 cups (210g) flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons lemon powder (optional; you can add 1 teaspoon of lemon zest in its place, if you'd like)
  • 1 egg
  • 1/2 cup (106g) dark brown sugar
  • 1/2 cup (113g) plain yogurt
  • 1/4 cup (50g) vegetable oil
  • 1/4 cup (56g) milk
  • 1 1/2 cups fresh or frozen blueberries
  • For the streusel:
  • 1/4 teaspoon cinnamon
  • 1/4 cup (30g) flour
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons melted butter
In This Recipe
Directions
  1. Preheat the oven to 400° F.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and lemon powder (if using). In a separate large bowl, mix together the egg, brown sugar, yogurt, and vegetable oil.
  3. Add the dry ingredients and the milk (alternating) to the wet ingredients, mixing to combine with each addition.
  4. Fold in the blueberries with a gentle hand.
  5. Make the streusel: Combine the cinnamon, flour, and brown sugar in a small bowl. Add the melted butter and mix to form clumps.
  6. Spoon the batter into muffin cups or a greased muffin pan. Top with the streusel. (In terms of ratios, my perfect blueberry muffin follows the rule of three: one-third berries, one-third batter, and one-third streusel topping. )
  7. Bake for about 20 minutes (start checking at 15 minutes) and remove when muffins are golden brown and the berries are bubbling with juice. Let cool.

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Review
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.