• 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
You are here: Home / Cupcakes and Muffins / Blueberry Streusel Muffin Recipe

Blueberry Streusel Muffin Recipe

November 24, 2015 35 Comments

TwitterFacebook3PinterestTelegramWhatsAppYummly
3
SHARES
blueberry streusel muffins recipePin

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 recipePin

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 recipePin

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 recipePin

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!
TwitterFacebook3PinterestTelegramWhatsAppYummly
3
SHARES

By nags Filed Under: Cupcakes and Muffins, Uncategorized

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
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published.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

Recipe Rating




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.

Trending Recipes

paneer butter masala recipe restaurant style
Eggless No-Bake Mango Cheesecake Recipe Step by Step
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
garlic pull-apart rolls recipe, eggless

Browse Older Recipes

Copyright © 2023