Why don’t we start the new year with something sweet as well as stunningly beautiful? My blueberry streusel muffins fit on both the parameters perfectly and I’m sure you would also agree with me once you try them yourself!
I used to bake a lot! A lot! The major change that my fitness journey has brought into our lives is cutting down on sweets which essentially meant almost zero home baking of sweets and desserts!
But but but! Holiday season is simply incomplete without beautiful homemade desserts!
And that’s how this exception happened and these exceptionally attractive blueberry streusel muffins came into existence in our home!
These sinful blueberry streusel muffins are best for special occasions like this year-end holiday season and they will easily delight all your guests without fail.
When fresh blueberries are in season, don’t miss out on making these attractive blueberry streusel muffins at home!
What are blueberry streusel muffins?
Blueberry streusel muffins are an upgraded version of the regular blueberry muffins. I learnt it from my baking guru Stephanie from Joy of Baking!
‘Streusel’ which means ‘to sprinkle’ in German plays an important part in these upgraded blueberry muffins.
Your regular blueberry muffins are sprinkled with a streusel topping which is nothing but a mixture of flour & butter.
Good news is that you don’t need to make anything separately, but just reserve about a cup of the dry batter before mixing in the blueberries.
Just mix the reserved dry flour with little melted butter until it is crumbly and sprinkle this streusel topping on top of the muffin batter poured in muffin cups!
Ingredients for blueberry streusel muffins
Blueberry: The showstopper of today’s show is none other than blueberry!
Recently the local production of these beautiful berries have increased here in India which is good news for us food bloggers!
I have been watching blueberry muffin recipes for ages and finally I made up my mind to whiz it up in my kitchen this holiday season.
The subtle tangy taste of the blueberries complements the mildly sweet & buttery muffins just so beautifully that you would be tempted to reach out for them often; but remember moderation is key to a healthy life ;)!
It would be tremendously unfair if I don’t mention how visually appealing these blueberry streusel muffins are with the purplish blue streak inside the golden white muffins!
Refined flour/Maida: Use the regular refined flour for making your blueberry streusel muffins. You can sift the flour before using to ensure there are no lumps.
Sugar: The reason I liked these blueberry streusel muffins is because they are not overly sweet and had that tangy kick coming from blueberries.
You will need just a cup of sugar which is approximately 200 gms for one batch of blueberry muffins.
Baking powder: We will use a generous amount of baking powder in these muffins which will make these muffins rise beautifully!
Cinnamon powder: A pinch of cinnamon powder will add that boutique bakery touch to your blueberry streusel muffins!
Salt: Half a teaspoon of salt will balance the sweet and tangy flavors of these blueberry streusel muffins, so do not skip it!
Lemon zest: Use a couple of fresh lemons to get the lemon zest which will add a burst of freshness in your blueberry streusel muffins.
You can use this Microplane zester for getting the fine zest from lemons.
Unsalted butter: These blueberry streusel muffins are buttery muffins with a soft and melt-in-mouth texture and I would urge you to keep them that way.
Use cold butter cut into small chunks and break them into smaller pieces inside the flour using a pastry blender.
Cold butter will give a soft cake-like texture to your muffins instead of a bread-like texture which is the outcome of using melted butter or oil i.e. liquid fat.
Egg: Use a couple of large fresh eggs to make your blueberry muffins soft and oh-so-melt-in-mouth! Make sure your eggs are at room temperature.
Milk: Along with eggs, milk also adds softness to your blueberry streusel muffins!
Just ensure that the milk is at room temperature, neither warm nor chilled. This would ensure even mixing and eggs also won’t curdle.
Vanilla extract: Use pure vanilla extract for best flavors. You can check this brand here!
How to make blueberry streusel muffin?
Step 1: Preheat your oven to 180 C / 350 F and place the wire rack at the center of the oven. Also line a 12-cup muffin tray with cupcake paper liners.
Step 2: In a mixing bowl whisk the eggs with milk and vanilla extract.
Step 3: In another large mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground cinnamon.
Step 4: Transfer the cold cubes of butter to the flour mixture and cut them into the flour with a pastry blender or your fingertips. The mixture should look like coarse crumbs.
Step 5: When you are happy with the dry mixture, remove one cup, about 150 grams, of the mixture and set aside in a separate bowl to make the streusel topping later.
Step 6: To the remaining flour mixture, gently fold in the fresh blueberries and lemon zest. Try not to break the blueberries.
Step 7: Now add the milk and egg mixture to the flour mixture and using a spatula gently stir everything until just combined and there is no dry flour left.
Make sure to scrap the bottom of the mixing bowl.
Do not over mix this mixture as that may lead to tough muffins when baked.
Step 8: Fill each muffin cup about ¾ full with the batter using two spoons or an ice cream scoop.
How to make Streusel Topping?
Step 9: Melt the remaining 2 tablespoons butter in the microwave. Then stir it into the reserved one cup of flour mixture until it is crumbly.
Step 10: Sprinkle about 1 tablespoon of the streusel on top of each muffin.
Step 11: Bake the blueberry streusel muffins for about 23 – 25 minutes or until firm and a toothpick inserted into the center of a muffin comes out clean.
Step 12: Remove the muffins from the oven and place on a wire rack to cool down.
Step 13: Serve these delightful muffins warm. Store the leftover muffins in the refrigerator for up to a week.
Step 14: Enjoy these homemade blueberry streusel muffins to start your new year on a sweet note!
More stunning desserts from Flavor Quotient
- Chocolate Bundt Cake with Chocolate Ganache
- Best Ever Vanilla Sponge Cake
- Best Ever Orange Pound Cake
- Fresh blueberry - 275 gms (2 cups)
- All-purpose flour/Refined flour - 390 gms (3 cups)
- Granulated white sugar - 200 gms (1 cup)
- Baking powder - 2 & ½ tsp
- Salt - ½ tsp
- Cinnamon powder - ⅛ tsp
- Lemon zest - 1 tsp, freshly grated
- Unsalted butter - 113 gms (½ cup), cold and cut into small chunks + 28 gms (2 tbsp), melted
- Egg - 2, large
- Milk - 1 cup (240 ml)
- Pure vanilla extract - 1 tsp
- Preheat your oven to 180 C / 350 F and place the wire rack at the center of the oven. Also line a 12-cup muffin tray with cupcake paper liners.
- In a mixing bowl whisk the eggs with milk and vanilla extract.
- In another large mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground cinnamon.
- Transfer the cold cubes of butter to the flour mixture and cut them into the flour with a pastry blender or your fingertips. The mixture should look like coarse crumbs.
- When you are happy with the dry mixture, remove one cup, about 150 grams, of the mixture and set aside in a separate bowl to make the streusel topping later.
- To the remaining flour mixture, gently fold in the fresh blueberries and lemon zest. Try not to break the blueberries.
- Now add the milk and egg mixture to the flour mixture and using a spatula gently stir everything until just combined and there is no dry flour left. Make sure to scrap the bottom of the mixing bowl.*
- Fill each muffin cup about ¾ full with the batter using two spoons or an ice cream scoop.
- Melt the remaining 2 tablespoons of butter in the microwave. Then stir it into the reserved one cup of flour mixture until it is crumbly.
- Sprinkle about 1 tablespoon of the streusel on top of each muffin.
- Bake the blueberry streusel muffins for about 23 - 25 minutes or until firm and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and place on a wire rack to cool down.
- Serve these delightful muffins warm. Store the leftover muffins in the refrigerator for up to a week.
- Enjoy these homemade blueberry streusel muffins to start your new year on a sweet note!
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