blueberry streusel muffins

These mini blueberry streusel muffins are super moist thanks to the combination of butter, oil, and Greek yogurt. Who knew mini blueberry muffins could taste this good?!

Blueberry Streusel Mini Muffins

all-purpose flour

brown sugar

Tbsp unsalted butter (at room temperature)

cinnamon

tsp baking powder

½ tsp baking soda

tsp kosher salt

Tbsp unsalted butter ((at room temperature))

vegetable oil

sugar

eggs

whole milk (plain greek yogurt)

blueberries*

Adjust oven middle position and preheat to 350 F. Line mini muffin tins with muffin liners or grease with cooking spray.

Combine flour, brown sugar, butter, and cinnamon in a small bowl. Use your fingers to crumble together until the mixture resembles wet sand. Set aside.

For the streusel:

In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined.

In a separate bowl mix together butter, oil, and sugar with an electric mixer until evenly incorporated. Add eggs one at a time, beating in between additions until mixture is smooth and all ingredients are incorporated. Add greek yogurt and mix until just combined.

Gently mix wet ingredients into dry ingredients until mixture forms a thick batter. Carefully fold in blueberries.

Spoon batter evenly into muffin cups, filling about 4/5 of the way up. If you've got a few extra blueberries, press them down gently on top of each muffin, then sprinkle generously with streusel.

Bake muffins until a toothpick inserted comes out clean, about 11-13 minutes. Remove muffins from oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.

For the muffins:

https://www.wellseasonedstudio.com/wp-content/uploads/2020/05/Blueberry-Streusel-Mini-Muffins-WP.mp4

Recipe video for blueberry streusel mini muffins

Blueberry Streusel Mini Muffins WP

Don’t walk out the door without a couple blueberry crumble muffins for breakfast!

Blueberry Crumble Muffins

Blueberries

+ 1 Tbsp Sugar, divided

Flour

tsp Baking Powder

Salt

Eggs

Tbsp Butter, melted and cooled

Vegetable Oil

Buttermilk

tsp Vanilla Extract

Sugar

Butter

In a small sauce pan, mix together blueberries and 1 tablespoon of sugar.

Bring to a simmer and crush blueberries until a sauce forms and thickens slightly &#8211; about five minutes. Remove from heat and allow to rest.

In a medium bowl, mix together the flour, baking powder, and salt. Set aside.

In another larger mixing bowl, whisk together the eggs, and sugar until light in color.

Add in the butter, vegetable oil, buttermilk and vanilla extract until well mixed.

Fold in the flour mixture until just a couple flour streaks remain. Allow the muffins to rest for 15 minutes.

Grease a muffin tin with non stick spray. Fill each muffin tin 2/3 of the way with batter.

Drop in 1 Tbsp of the blueberry syrup into the middle of each muffin tin. Using a chop stick or butter knife, swirl the blueberry mixture into the batter.

In a small bowl, combine the crumble toppings together using your fingers, until crumbles form.

Divide the crumbles on top of the muffins.

Bake for 18 minutes, or until tested with a toothpick that comes out cleanly. Let rest in the muffin tin for 5 minutes prior to removing and cooling on a wire rack.

These muffins were large, moist and delicious! I added the zest of one lemon to the batter and the juice of 1/2 lemon to the blueberries. This recipe is a keeper!

The only thing better than a blueberry muffin is a blueberry streusel muffin topped with crunchy, buttery crumb topping. Made in just one bowl, with 7 simple ingredients, these blueberry streusel muffins are perfect for your next brunch or breakfast treat!

Blueberry Streusel Muffins

unsalted butter, melted

eggs, room temperature

vanilla extract

Tablespoons greek yogurt

buttermilk

Tablespoon baking powder

salt

all purpose flour

all purpose flours

Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.

In a small mixing bowl, combine all the ingredients for the streusel, using a fork or a pastry cutter to stir together until the mixture resembles wet sand.

In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.

Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.

Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent.

Sprinkle the tops of each muffin with about 2 Tablespoons of the streusel mixture, pressing the streusel gently into the batter so it sticks.

Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch.

Remove from oven and allow to cool for at least 15 minutes before eating!

These muffins are so beautiful. I really love blueberries! They do look like bakery muffins you can bake at home😋

Probably the best muffin recipe ever! Im cook for one and i have a muffin tray that fits 4 bigger muffins i halved this recipe and it was the perfect amount! These muffins were moist and had the most delicious flavour. I also didn't use any buttermilk, just greek yogurt, but I recommend 100% to give this recipe a try as you wont be disappointed!

Love this recipe! Really easy and so delicious. However, for me it made 14 good-sized muffins rather than 10- not complaining, though! I also left them in the oven for slightly longer to get a nice golden crunch.

these muffins are incredible! perfect flavor and fluffy texture. a couple notes on my experience: 1) i had enough batter to make 12 normal sized muffins and 2) i used frozen blueberries which i think made the batter pretty cold; my muffins took about an extra 8min of cooking time. overall a delicious recipe, and definitely will make again!

Got 12 muffins out of this recipe- and they were all gone within 24 hours. Keep in mind my household is ONLY my boyfriend and I.

This recipe is great. Can it be made in a loaf pan instead of muffins?

These were indulgent and absolutely delicious! I can honestly say these are the best blueberry muffins I’ve ever tasted. They were simply perfect and I cannot wait to make them again!

WOW. I couldn’t sleep this AM, saw this on TikTok, went to get the buttermilk and blueberries and came home and made these bad boys! 10/10 recommend! I somehow ended up with 12 standard, and 12 ‘mini.. although bc I left the remaining batter out at room te,p, the minis are turning into more normal size, but zero complaints! Will be saving this recipe and making these for years to come!

these were delicious and the crumb topping was the best i’ve ever had. usually the muffins i make from other recipes and websites come out very dense and the crumb topping is never quite right, but this recipe was amazing! i may have fudged a little on the amount of ingredients used bc i kept forgetting how many cups/tbsp/tsp i had already put in. if i could change anything about this recipe, i would change the measurements to be metric (but this is an easy adjustment you can make yourself). got compliments from everyone and their mothers on this recipe, 10/10!

They turned out perfect.  Hubby asked me to save this recipe because it’s a keeper!!  They do turn out large and fluffy.  I wish I could post a picture on here.

Absolutely Perfect muffins. Simple to make and tasted delicious. This recipe, along with so many others of yours is a keeper. Thank you

Easy, delicious and moist! Like out of a grocery store bakery but waaay better, will be doing these regularly :)

Absolutely delicious. Can’t wait to make again.

This recipe is absolutely delicious. I made them for the for first time last week and my friends were over the moon with them.

Question, if I wanted to make these into jumbo muffins, would I use 1/2 cup of batter? And how do you think that would affect the baking times at 425°F and 375°F?

It turns out so tasty!! I only put 180 gr of sugar and it wasn't that sweet which was great.

Omg? The muffins came out so good. They were soft and fluffy inside, but dense enough to be filling. This is my new favorite blueberry muffin recipe, I've never come across one as good before.

Okay I will say that these are YUMMY!!! 

There is a typo where the ingredients list says 4C AP flour but the directions said 2C so that was a bit confusing. Also, I think my tins are just really small, but I made the batch for 20 &amp; had 36 come out so had to make more streusel! Just FYI for anyone who has different sized pans. Because of this, they ended up very very blueberry-y and all the blueberries ended up on the bottom (even with the flour). I think that's just a me problem, as no one else mentioned it, but would've loved for the berries to be spread more throughout! 

But all in all, I will for sure be trying these again &amp; my roommates &amp; boyfriend LOVE them too!

THE BEST BLUEBERRY MUFFIN RECIPE!!!! Cannot believe how well these turned out. The baking time was a little different but every oven is different :) I will for sure be making these again! Thanks for sharing.

Hey, so I was thinking about making these muffins lemon flavoured, how much lemon zest and juice would I need to add?

Absolutely love these muffins as did my family!

Let me start off by saying wow. Just wow… these are incredible! My son is dairy free so I swapped out the butter for miyoko butter, used full fat oatly plus half a tablespoon of apple cider vinegar to make dairy free butter milk, and used culina plain and simple for the yogurt substitute. You wouldn’t be able to tell they’re dairy free. Thank you for creating such an amazing recipe!!

Fantastic muffins!!! Only one critique...Was it just me or did the batter make WAY more than 10 muffins? I got 18 out of the batter and that was filling them a bit more than 3/4 full. When it's that far off of what the recipe says it makes, it leaves one feeling like they did something wrong. Alas, I double checked my measurements and all is well, just extra muffins. Lot's of them. But they tasted incredible. Maybe adjust the quantity...unless your version of "standard muffins" are different than what a home cook would have (12 muffins in a 10 1/2 x 14 inch pan).

Great flavor! Be warned, the directions are for large cupcake pan, not regular cupcake size. I baked them for only 8 minutes after lowering the temperature. Makes 16-18.

Absolutely amazing! I added some lemon juice and zest to make a lemon blueberry muffin. Also added a lemon glaze on top of the streusel. Friends and family loved these. Thank you for the great recipe :)

Omg these were too good!! Using a standard muffin tin, I decided to make 12 instead of 10. I filled the cups almost all the way with batter and they got such a nice height to them. I live at high elevation (5,000 ft) and didn’t have to make any adjustments, baked them until springy and golden which took about 5 minutes longer. They look so cute too, this will definitely become my go-to just like every other Broma recipe :)

Tender, moist, and loaded with fresh blueberries, these easy Blueberry Muffins with Crumb Topping are the best blueberry muffins in the world. The perfectly crunchy streusel topping certainly sets them apart from the basic blueberry muffin!

Blueberry Muffins with Crumb Topping

milk

baking powder

blueberries (fresh or frozen (if frozen, do not thaw))

flour

unsalted butter (at room temperature)

Preheat oven to 400° F. Spray standard muffin tin with non-stick spray, or use baking cup liners, and set aside.

For the blueberry muffins: In a small bowl, mix the egg, milk, and oil.

In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon.

Add wet ingredients to dry ingredients and stir. Do not over mix.

Fold in blueberries. Batter will be very thick. Spoon into muffin tin and let rest a few minutes while you prepare the crumble topping. For plumper, fuller muffins, divide batter between just 10 of the muffin cups (as shown in my photos). For smaller muffins, use all 12 cups.

For the crumb topping: In a small bowl, combine all topping ingredients with a fork, until crumbly. Be sure to have some larger pea-size pieces of crumble. Sprinkle over muffin batter.

Bake until crumb topping is a bit golden and a toothpick comes out just barely clean, about 20 minutes. Let rest in pan for about 5 minutes before removing to a cooling rack to cool.

OMGGGGG this was the best recipe I've ever tried!! Perfectly moist, so many blueberries per bite, and it never sticks to the cupcake liner! Absolutely a must-have for summer blueberries

Had buttermilk and I am super pleased with the results.

Amazing. I’ve made these for years and never looked for another recipe. I use frozen blueberries but that is literally the only change I make. If you don’t give these five stars then you messed something up. My friends and family want me to open a bakery and sell only these. Simple amazing and simple. Thank you Grandma Renelt! Keep at it farm girl!

I made these a while ago. I switched the vegetable oil for the same amount of butter, which worked great for this recipe. I didn't pay much attention to the time, just the toothpick. leaving it to rest for 5 minutes was hard, with that amazing smell coming from it. I enjoyed the muffins very much. The muffins I couldn't finish, I put in the freezer. Just put them in the oven for a few minutes, until the crumb layer is crispy again. I loved this recipe very much, thank you!
(I switched the cups to grams and millilitres, so I'm not sure if I changed it to the right amount, but it was still delicious)

I'm sure it was named easy for a reason, if you're not looking for anything super tasty but just average then this is thr recipie for you, otherwise it was quite underwhelming

Followed the recipe to a T. Batter was nice and thick, all of the ingredients were fresh, didn’t over bake, they tasted horrible. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1684166385/gewufbwhauxpzflrfp3o.mp4

These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They're finished with a sweet crunchy cinnamon streusel on a super high muffin top.

BEST Blueberry Streusel Muffins {Bakery-Style}

& 1/2 (315 grams) all-purpose flour

Tbsp baking powder

tsp baking soda

tsp salt

(114 grams) unsalted butter (melted and cooled)

(200 grams) granulated sugar

(240 milliliters) milk of choice ((whole or buttermilk is best))

Tbsp vanilla extract

& 1/2 cups (230 grams) blueberries

(50 grams) granulated sugar

Tbsp all-purpose flour

butter

Preheat the oven to 425F. Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray.

To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter, and set aside.

In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla. Mix again.

Add the wet ingredients to the dry ingredients and gently stir using a rubber spatula until almost combined. Fold in the blueberries until just combined.

Divide the batter into the 12 muffin cups, filling all the way to the top. Sprinkle with the streusel.

Bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Let cool in pan on the countertop for 10 minutes. Carefully remove and transfer to wire rack.

These muffins rose a lot and turned out great!

Great recipe, this has become a family favorite. I substitute the "milk" or "buttermilk" with 50% water 50% sourdough discard or until it the mixture looks like milk. It does slightly reduce moisture content but the muffins never last long enough to hit the 3 day mark where they are less moist. Absolutely love them, thank you for the awesome recipe!

These blueberry streusel muffins turned out beautifully. I followed your excellent recipe exactly and they not only taste &amp; look wonderful but also perfumed my house. I made these to try them out and we ate two. They were so good that I followed your directions for storing in a large tin so I could serve them to our house guests. We are going to have them this morning for breakfast. Many of your other recipes sound like things I would love to make. My lucky house guests and I thank you so much for sharing your wonderful talent.  
                                                         Sara Swenson

These muffins are the best! They come out perfectly shaped and golden on top. Fluffy and juicy when you bite into them.

Made these for the first time today - wow!! I made them a little smaller so I could make 14 (2 each for my family of 7!). The house smells amazing, and they are so tall and beautiful! Despite my forgetting the milk until I was mixing the wet and dry ingredients. 🤦🏼‍♀️  I have a feeling this will be in regular rotation here, especially during blueberry season! 

These are the best blueberry muffins I have ever made! Excellent recipe!

These are the best! I have made them more times than I can remember. I make two dozen at a time and keep them in the freezer for breakfasts. Thank you for sharing! 

Perfection in baking muffins, and everyone loves this recipe. I love cinnamon so I use more in the topping, and use a bit more blueberries, but this recipe does not need to be fussed with.

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Blueberry Streusel Mini Muffins

Blueberry Crumble Muffins

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Blueberry Muffins with Crumb Toppin...

BEST Blueberry Streusel Muffins {Ba...

The most viewed blueberry streusel muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine