Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes Streusel-Topped Blueberry Muffins 4.6 (835) 669 Reviews 145 Photos The streusel topping for these muffins takes them over the top. I'm a muffin snob, and I find myself making this same recipe over and over! You'll never want to make a boxed blueberry muffin again. They're really moist if you don't overwork the batter. They freeze really well and can be reheated in the microwave. Submitted by Heather Updated on December 29, 2022 Save Rate Print Share Close Add Photo 145 145 145 145 Prep Time: 25 mins Cook Time: 20 mins Total Time: 45 mins Servings: 12 Yield: 1 dozen Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Muffins: 1 ½ cups fresh blueberries 1 ½ tablespoons all-purpose flour 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup white sugar ½ cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract ¼ teaspoon lemon zest ½ cup milk Streusel Topping: 5 tablespoons white sugar 2 tablespoons all-purpose flour ½ teaspoon ground cinnamon 2 tablespoons cold unsalted butter, cut into small pieces Directions Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat. Combine 2 cups flour, baking powder, and salt in a medium bowl. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest. Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don't stir. Spoon batter into the prepared muffin cups. Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups. Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool. I Made It Print 1,141 home cooks made it! Nutrition Facts (per serving) 267 Calories 11g Fat 39g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 267 % Daily Value * Total Fat 11g 14% Saturated Fat 7g 33% Cholesterol 57mg 19% Sodium 263mg 11% Total Carbohydrate 39g 14% Dietary Fiber 1g 4% Total Sugars 20g Protein 4g 8% Vitamin C 2mg 2% Calcium 70mg 5% Iron 1mg 8% Potassium 70mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.