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Blueberry Streusel Muffin Recipe

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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!
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  2. 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!

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  3. 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

  25. 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!

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  26. 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!!!!

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  28. 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.

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  33. 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!

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  34. 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