Easy Blueberry Streusel Muffins Recipe for Busy Mornings

Start Your Day Right with This Blueberry Streusel Muffins Recipe

A recent survey by the National Library of Medicine revealed that many people skip breakfast due to time constraints. But what if you could prep a bakery-style treat in under an hour, without sacrificing flavor or texture? This Blueberry Streusel Muffins Recipe is designed to bring ease, comfort, and a burst of berry goodness to your mornings.

Crafted with simple ingredients and topped with a buttery streusel, these muffins perfectly blend wholesome goodness with indulgent flavor. Whether you’re prepping ahead or baking on a whim, these muffins are sure to satisfy.

What You’ll Need for Blueberry Streusel Muffins

Here’s what you’ll need for these soft and crumbly Blueberry Streusel Muffins:

For the Muffins:

• 1 1/2 cups all-purpose flour (can sub with whole wheat flour)
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil (or melted butter)
• 1 large egg
• 1/3 cup milk (dairy or non-dairy)
• 1 tsp vanilla extract
• 1 cup blueberries, fresh or frozen (no need to thaw if using frozen)

For the Streusel Topping:

• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 tsp ground cinnamon

Optional Add-ins & Substitutions:

• Add lemon zest for brightness
• Use brown sugar in the streusel for deeper flavor
• Swap blueberries with raspberries or diced apples

Timing

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

That’s 20% faster than most traditional muffin recipes, making it ideal for busy mornings.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly.

Step 2: Mix the Dry Ingredients

Whisk the flour, sugar, salt, and baking powder together in a large bowl until evenly combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat together oil, egg, milk, and vanilla extract until well mixed.

Step 4: Combine Wet and Dry

Gently fold the wet mixture into the dry ingredients until just combined. Don’t overmix—lumpy batter is okay.

Step 5: Add the Blueberries

Carefully fold in the blueberries, being gentle to keep them from bursting. A silicone spatula works best.

Step 6: Spoon into Muffin Tin

Fill each muffin cup about 2/3 full. You should get around 10–12 muffins.

Step 7: Make the Streusel

Mix sugar, flour, cinnamon, and butter with a fork until crumbly. Sprinkle generously over the muffin batter.

Step 8: Bake and Cool

Bake for 20–25 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

Nutritional Information (Per Muffin)

• Calories: 210
• Carbohydrates: 30g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 3g
• Fiber: 1g
• Sugars: 18g
• Sodium: 180mg

Healthier Alternatives for the Blueberry Streusel Muffins Recipe

• Whole Wheat Flour: Adds fiber and a nutty flavor.
• Greek Yogurt: Replace half the oil with Greek yogurt for added protein.
• Maple Syrup or Honey: Swap sugar for natural sweeteners in both the muffin and streusel.
• Almond Flour: For gluten-free needs, sub part of the flour with almond flour.
• Chia Seeds: A great way to boost fiber and omega-3s.

Serving Suggestions

• Pair with a latte or green smoothie for a complete breakfast.
• Drizzle with honey or a dollop of yogurt.
• Warm slightly and serve with a pat of butter.
• Ideal for brunch spreads or tucking into a lunchbox.

Common Mistakes to Avoid

• Overmixing the Batter: Leads to dense, rubbery muffins.
• Using Warm Butter in Streusel: Causes the topping to melt instead of staying crumbly.
• Overbaking: Muffins dry out quickly—use a timer!
• Thawing Frozen Blueberries: Bleeds color and makes batter soggy.

Storing Tips for the Recipe

• Room Temperature: Store in an airtight container for up to 48 hours (2 days).
• Freezing: Freeze individually wrapped muffins for up to 50 days.
• Reheating: Microwave for 15 seconds or pop in the oven to toast.
• Prep Ahead: Mix dry ingredients the night before for faster assembly.

Conclusion

This Blueberry Streusel Muffins Recipe is the ideal solution for busy mornings. It’s quick, simple, and bursting with flavor. Try it today, leave a comment below, or share your results.

FAQs

Can I use frozen blueberries?
Yes! You can use them frozen—no need to thaw first.

Can I make this recipe dairy-free?
Absolutely. Use plant-based milk and a dairy-free butter alternative.

Can I double the recipe?
Yes, it doubles well. Use two muffin pans or bake in batches.

Why is my streusel sinking?
If the batter is too runny, the streusel might sink to the bottom. Thicker batter helps it stay on top.

How do I keep muffins moist?
Don’t overbake and store in an airtight container with a slice of bread to retain moisture.