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Best Blueberry Streusel Muffins

The very Best Blueberry Streusel Muffins recipe you'll ever make! It's the ultimate in easy breakfast recipes with buttery streusel crumbles. Delicious!
Course Breakfast
Cuisine American
Keyword blueberry, muffins
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 18 muffins
Author Gina Kleinworth

Ingredients

Blueberry Drizzle

  • ¼ cup blueberries
  • ¼ tsp granulated sugar
  • 1½ tsp water

Streusel

  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • ½ cup butter -melted 1 stick
  • 1 tsp cinnamon

Muffin mix

  • 2 large eggs - or 3 medium
  • 1 cup granulated sugar
  • 1 cup plain non-fat Greek yogurt
  • ½ cup canola oil
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp table salt
  • 2 cups fresh blueberries - divided
  • 1 tbsp all-purpose flour

Instructions

Blueberry Drizzle

  • Combine the blueberries, sugar and water in a small saucepan & heat over medium until boiling- stirring often.
  • Continue cooking until reduced by half.
  • Allow to cool to room temperature.

Streusel

  • Combine the flour, sugar, butter and cinnamon in a small bowl & whisk together with a fork until combined & crumbly & mixture resembles wet sand. Set aside.

Muffins

  • Preheat oven to 400 degrees
  • In a large mixing bowl, whisk together the eggs & sugar until combined.
  • Whisk in the yogurt, oil & vanilla extract.
  • Fold in the flour, baking powder & salt.
  • In a small bowl - combine 1½ cups blueberries & 1 tbsp flour & toss to coat.
  • Fold the flour-coated blueberries into the batter.
  • Spoon the batter into the muffin pan, filling each well about ⅔ full. (lined or sprayed with cooking spray if not using the flexipan)
  • Add a small spoonful of the blueberry drizzle over the top of each well full of batter.
  • Sprinkle with the remaining fresh blueberries.
  • Top with the streusel - sprinkling generously with the topping.
  • Place in the oven & then REDUCE HEAT TO 375 degrees.
  • Bake 18-22 minutes or until toothpick test is clean.
  • Cool for 5 minutes in the pan before transferring to a wire rack to continue cooling - or serve warm.

Notes

To make these into jumbo muffins - preheat to 425°F, then reduce to 350°F for 22-25 minutes for a total of 27-30. Makes about 6.
To make these into mini muffins - 350°F for 12-14 minutes. Makes about 36-40.