Perfect Blueberry Streusel Muffins



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

Makes: 9 muffins

Ingredients

For the muffins:

  • 1 3/4 cups 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 dark brown sugar
  • 1/2 cup plain yogurt
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 1/2 cups fresh or frozen blueberries

For the streusel:

  • 1/4 teaspoon cinnamon
  • 1/4 cup flour
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons melted butter

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.

More Great Recipes:
Muffin|Bread|American|Blueberry|Fruit|Milk/Cream|Summer|Breakfast

Reviews (28) Questions (1)

28 Reviews

Scarlett L. January 13, 2018
Perfect? Community Pick? This recipe qualifies for neither. The dough is so thick that I would have had an easier time stirring blueberries into Play-Doh. I would highly recommend this recipe be retested. While clearly others had success with this, there are better blueberry muffin recipes out there. A shame and a waste of time and beautiful berries.
 
Ko December 28, 2017
This recipe is fantastic! I’ve made it a few times now and my little tribe gobbles them up! This last go around I used Lemon Noosa yogurt in the batter and a splash of maple flavoring in the strussel topping. It took the recipe to a 10++. Like other people have said, I would double the strussel section of the recipe. Happy Baking!
 
june C. September 18, 2017
I have made these muffins several times. this week used almond meal instead of flour, lebne instead of regular yogurt and this time i squeezed out all the liquid from the frozen berries... The end result was great, a little crumbly and it too a little longer to bake at a lower temp..Yummy
 
Jane July 30, 2017
These were tasty, but the dough was VERY stiff, almost like cookie dough, not a muffin batter. Is that the way it is supposed to be? <br />I also agree with doubling the streusel-it was good. Esp since this recipe made 18 reg size muffins for me.
 
june C. September 21, 2016
Use the freshest ingredients, grated lemon peel and fresh blueberries (frozen berries just dont work for the recipe) not sure about the yogurt, maybe apple sauce?
 
Melissa M. September 24, 2016
Thank you for the tipz
 
Melissa M. September 15, 2016
Is there a substitute for yogurt that can be used. I cannot have yogurt. Thanks, I'd really love to try this recipe, it sounds so delicious.<br />Melissa
 
Melissa M. September 15, 2016
Is there a substitute for yogurt that can be used. I cannot have yogurt. Thanks, I'd really love to try this recipe, it sounds so delicious.<br />Melissa
 
Kim B. June 1, 2016
I just pulled these out of the oven and tried one. The batter isn't overly-impressive, but I had to use dried lemon peel that I partially ground in the spice grinder. I only had one teaspoon worth and I doubled the recipe. Note to self: next time use fresh lemon peel. Also, as usual the berries sunk to the bottom and left the bottom of the muffin gooey. Next time I'll toss the berries in flour to prevent this issue. These are not overly-impressive and aren't really sweet either. But the recipe is easy and I like the addition of yogurt (I used Greek) for protein. Maybe I'll try blueberry Greek yogurt next time to add a little sweetness. Or possibly just vanilla...there are a lot of possibilities to improve this recipe so it's a keeper until something better comes around.
 
Barbara B. April 20, 2016
This is a great recipe! It is moist, full of berries, and not too sweet. I subbed 50% of the flour for whole wheat, and used lemon zest (which I doubled) instead of the lemon powder. I preferred it better without the streusel too. I've also used just raspberries or a medley of berries--anyway you go, the muffins are simply delicious!
 
Aaron T. October 23, 2015
Do you think that using demerara sugar would make the recipe just as good while making it more environmentally friendly and sustainable?
 
june C. August 18, 2015
Yes you can prep the batter but I would not add the fresh blueberries until you are ready to bake.<br />
 
june C. August 16, 2015
These blueberry muffins are just delicious, you may want to double the recipe for the topping. Love it!
 
AAK August 13, 2015
Can I prep the batter the day before and bake off in the morning?
 
Author Comment
Posie (. August 14, 2015
Ideally you should prep the wet ingredients and dry ingredients separately the night before and mix just before baking. The reason is that the baking powder will start reacting as soon as it hits the wet ingredients and you don't want it to do its thing until baking time. But if you DID mix it all, storing it in the fridge should help slow the baking powder down enough that it would probably be fine. I wouldn't do it any further in advance than one night though. Hope that helps!
 
Thassia K. July 30, 2015
They were soo good! Used a bit more blueberries and I used hazlenutoil which made them even better!!!!
 
KellyBcooks July 29, 2015
This recipe was great! Used lemon zest and half whole wheat flour and it turned out great! They were compared to fresh bakery or coffee shop muffins. Loved the streusel topping too.
 
Julie July 27, 2015
Fantastic! I didn't have the lemon powder, so substituted 3T of especially tart lemon curd. Worked well!
 
Kait R. July 23, 2015
These are incredible! The tops brown perfectly at around 18 minutes.
 
BrettyJax July 8, 2015
Yes yes yes!! Just made these using overripe blueberries (and strawberries) leftover from 4th of July desserts (hehe). Recipe fit my 12 cup muffin tin for cute on-the-small-side muffs. Great stress relief baking break. Thank you!
 
wkfld July 5, 2015
My family LOVED these muffins, especially since they were not overly sweet. Used my 12 cup muffin pan and recipe made 12 appropriately sized muffins. Got blueberries from the farmers market and used lemon zest and vanilla yogurt. OMG, sooooooooo good! thanks for the recipe.
 
Daniella P. July 2, 2015
What size muffin case?