• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Edible Garden

  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • Chocolate
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Cupcakes and Muffins / Blueberry Streusel Muffin Recipe

Blueberry Streusel Muffin Recipe

November 24, 2015 35 Comments

blueberry streusel muffins recipe

I love the blueberry muffins they have in Starbucks so I started looking for a similar recipe online a while back. Although there were a few hits and misses, nothing really looked compelling. Then the search turned to other things and I promptly forgot about the blueberries I had bought and frozen to make muffins.

blueberry streusel muffins recipe

But you can’t really forget about blueberry muffins for long, can you? I resumed my search for a good blueberry muffin recipe a couple of weekends back and found a recipe for something better – blueberry streusel muffins! I have been wanting to make streusel something for a while now so here it goes!

Blueberry Streusel Muffins Recipe
Makes 8 large muffins
Adapted from All Recipes

Ingredients

For Muffins:
1 1/2 cups all-purpose flour or maida
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil (I used rice bran oil)
1 egg
1/3 cup milk, approx
3/4 cup fresh or frozen blueberries

For Streusel Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

How I Made It:

1. Preheat oven to 400F / 200C). Grease muffin cups or line with muffin liners and set aside.

2. For muffin batter – combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in a bowl with a whisk or fork

3. Place vegetable oil in a 1 cup measuring cup, add the egg and enough milk to fill the cup. Mix this with flour mixture gently until no traces of the flour mixture remain.

4. Fold in the blueberries without breaking them. Its helps to refrigerate or freeze them for a bit before this step. If the blueberries break, they will bleed all over the batter, making your cupcakes purple. Unless that’s the colour you want to end up with, freeze the blueberries and harden them a bit. Either ways, taste is not affected.

5. Fill muffin cups almost to the top. This gives a more domed muffins as you get in malls and bakeries. The streusel topping will make sure the batter doesn’t spill over while baking.

6. To Make Streusel Topping: Combine the ingredients with your fingertips until they resemble bread crumbs (the mixture will be more moist than bread crumbs though). Sprinkle over the muffin batter and cover as completely as possible.

7. Bake for 25 to 30 minutes in the preheated oven, or until the muffins pass the skewer test (insert skewer or toothpick into the muffin and if they come out with some dry crumbs at the end, you are done).

blueberry streusel muffins recipe

The muffins were airy, large, domed, and delicious. I also added some almond extract to the second batch but the ones without that were nicer so omit any flavouring that you feel tempted to add, like vanilla or almond.

blueberry streusel muffins recipe

I promised I will give an option to make these eggless so to make eggless blueberry streusel muffins, replace the egg with 1/2 cup yogurt or add 2 tbsp flax seed meal mixed in with 1/4 cup warm water. I haven’t tried these egg substitutes for this recipe but have tried them in other muffin recipes and they work like a charm!
Share This Recipe
  • Facebook0
  • WhatsApp
  • Pinterest1
  • Twitter
  • Google+0
  • Email
  • Print
1

By nags Filed Under: Cupcakes and Muffins, Uncategorized

logo
Food Advertising by

Subscribe

for your weekly recipe fix.

Previous Post: « The beauty of a beet cake recipe {Video by Tiger in a Jar}
Next Post: Nethili Meen Fry – Fried Anchovies Recipe Kerala-Style »

Reader Interactions

Comments

  1. Anonymous

    August 17, 2012 at 12:00 pm

    I forgot the egg from mine and it turned out fine too!

    Reply
  2. Kim

    August 1, 2012 at 4:33 pm

    Since returning from the US my kids have been begging for Starbucks blueberry muftins (spoiled! I know) This recipe totally satisfied them. I replaced 1/3 of the sugar with jaggery & it was still fine tomorrow I'll try replacing some maids with whole wheat flour & see if they notice! Thanks!

    Reply
  3. just a girl

    August 4, 2011 at 7:39 pm

    Thanks so much for the recipe!
    I've been looking for a good recipe for blueberry muffins since I love them, but they don't really sell them here.

    I made them today and put it on my blog with a special thanks to here(with a link ofcourse)

    Next time I'm making them with the streusel!

    Reply
    • Nagalakshmi V

      April 13, 2012 at 1:38 am

      thanks for trying the starbucks-style blueberry muffins! 🙂

      Reply
  4. Anjali

    June 30, 2011 at 10:16 am

    Wow! that many blueberries in 1 muffin!! Here all the fancy cafes barely have 1 blueberry in 1 muffin and they are so expensive!

    Reply
  5. KK

    June 26, 2011 at 9:58 pm

    baked your muffins today. they came out great. my little one loved them!

    Reply
  6. Cooking Foodie

    June 22, 2011 at 8:23 pm

    I have been meaning to bake for a long time… these muffins look super…

    Reply
  7. swapna

    June 21, 2011 at 7:24 pm

    Delicious muffins….yumm

    Reply
  8. Apu

    June 20, 2011 at 6:41 pm

    They look yummy!!

    Reply
  9. Anu Nandu

    June 20, 2011 at 2:48 am

    Can you bake that streusel topping alone in a couple of cups for me? Looks absolutely delicious!

    Reply
  10. Divya Vikram

    June 19, 2011 at 3:41 am

    Muffins look super delicious Nags. Love the picture with the flowers. Complements the blueberries 🙂

    Reply
  11. Cefzil

    June 18, 2011 at 6:34 am

    I was searchng for blogs related to muffins.Great work .My kids will love it.

    Thanks
    ________
    Roger

    Reply
  12. [email protected]

    June 18, 2011 at 12:42 am

    I have never had the starbucks muffins, but these look fantastic. They will be perfect for Father's Day Brunch. Thanks for a good post!

    Reply
  13. Nitha

    June 17, 2011 at 4:50 pm

    I am big time fan of blueberry muffins @ Starbucks. But never tried at home.. should do that soon.. Amazing clicks dear..

    Reply
  14. Priya (Yallapantula) Mitharwal

    June 17, 2011 at 2:54 pm

    I love your topping the best 🙂

    Reply
  15. Happy Cook / Finla

    June 17, 2011 at 11:42 am

    I am sure bookmarking this we still have to wait for blueberry season .

    Reply
  16. Hari Chandana

    June 17, 2011 at 11:27 am

    Looks Yummy !!

    Reply
  17. Priyanka Agrawalla

    June 17, 2011 at 10:53 am

    They look good!!

    But do we get blueberry in tamil nadu?? :S

    Reply
  18. Priya

    June 17, 2011 at 9:46 am

    Muffins looks super delicious and scrumptious..

    Reply
  19. Arch

    June 17, 2011 at 6:59 am

    Lovely looking muffins Nags…Your pictures are really drool-worthy !!

    Reply
  20. shamshad

    June 17, 2011 at 6:51 am

    Pics are lovely Nagu…YUMMY…I LOVE BLUEBERRY MUFFINS:)Hmmm…this is da best pic I have seen from ur collections…Thumbs Up!!!

    Reply
  21. Prathima Rao

    June 17, 2011 at 5:57 am

    Thank you, Nagu for your suggestions. I use skim-milk & skim-milk yogurt, not skim-milk powder.
    I use ripe banana while making muffins, along with blueberries. Even then I get the baking powder-ish / baking soda-ish after taste. I use both these powders in the prescribed measure. Is it ok to eliminate the baking soda and use just the baking powder? What role does baking soda play in baking? Thanks!

    Reply
  22. Ally

    June 17, 2011 at 5:54 am

    this i want to try and let you know how it turns out…i have some blueberries in custody was wondering what to do with em!!!!

    Reply
  23. Jayashree

    June 17, 2011 at 4:33 am

    Ooohhhh….I love that first pic.

    Reply
  24. Xiaolu @ 6 Bittersweets

    June 17, 2011 at 3:42 am

    I think I've made this recipe or one very similar and it kicks butt! Yours look great =)

    Reply
  25. Priti

    June 17, 2011 at 3:37 am

    Looks just so fab ….lovely pics …

    Reply
  26. Radhika @foodfor7stages

    June 17, 2011 at 3:35 am

    This looks fantastic. I really love when the blueberries burst. It imparts a super duper flavor to the baked goods. And yes the muffins from starbucks are so good.

    Reply
  27. Prathima Rao

    June 17, 2011 at 3:25 am

    I hear them calling out 'Come, eat me', Nagu !! 🙂

    I bake egg-less muffins using whole wheat flour. Instead of egg I use a combination of skim-milk yogurt & skim milk. Other ingredients remain same. They come out a bit dense and a wee bit heavier than what I see here. But they rise well, smell and taste divine. I also get the baking powder-ish after-taste. Not sure what can be done to get rid of these muffin ailments. Any suggestions, please? Also how do you separate the frozen berries without tearing them? I have a tough time separating the frozen fruits / veggies. So I usually dunk them in water, but this method tends to make them soggy and limp. Any suggestions for this as well, please? Thanks!

    Reply
  28. Magpie

    June 17, 2011 at 2:33 am

    Gosh such a coincidence! I have been looking at a similar recipe from cooking light to use up some raspberries! for days! like since last week! maybe I'll try yours instead 🙂

    Reply
  29. RAKS KITCHEN

    June 17, 2011 at 8:47 am

    *glad

    Reply
  30. RAKS KITCHEN

    June 17, 2011 at 8:47 am

    Lovely muffins and gald you gave the egg less version 🙂

    Reply
  31. Nags

    June 17, 2011 at 6:41 am

    Sala from Veggie Belly sent me these liners may eons ago 🙂

    Reply
  32. Sharmilee! :)

    June 17, 2011 at 6:28 am

    These muffins look absolutely yumm…soft n fluffy, perfected! Havent tasted blueberry but looks very tempting. I love those muffin liners 🙂

    Reply
  33. Nags

    June 17, 2011 at 3:43 am

    Prathima, I haven't tried it your way with skim milk powder. To remove the smell, I would suggest using a natural ingredient that has a strong flavour of its own, like banana or natural vanilla, or strawberries, or even chocolate. Have you tried that?

    I didn't have any difficult prying frozen blueberries apart. A gentle nudge with my fingertips was enough. Make sure there is no moisture on the fruit before you freeze it. If its wet, then that will become ice and stick together hard.

    Reply
  34. sowmya's creative saga

    June 17, 2011 at 3:30 am

    i bought some bluberries too..am wondering what to do with them..i have made cakes and muffins before..with the streusal topping sounds interesting..will try it this way

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

ADS

logo
Food Advertising by

Popular Recipes

Instant Oats Idli Recipe with Rava, Step by Step
Kerala plum cake recipe
Butter Chicken Recipe, Indian Butter Chicken Masala Recipe
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
Eggless No-Bake Mango Cheesecake Recipe Step by Step
garlic pull-apart rolls recipe, eggless
paneer butter masala recipe restaurant style

Browse Older Recipes

Translate

Copyright © 2022