These muffins turn out light and moist with lots of fresh berries and a buttery cinnamon streusel topping!
These blueberry muffins are a delicious treat made with a handful of staple pantry ingredients. Make and freeze extra muffins to pop in a backpack or briefcase. Bake in any size – mini muffins, medium, or jumbo-sized muffins, and enjoy them anytime!
Ingredients for Blueberry Muffins
Flour: The base of these muffins is all-purpose flour. If you’re gluten-free, a 1:1 gluten-free flour blend can be substituted. Baking Powder: This is the leavening agent and it helps the muffins rise and become fluffy. Sugar: Granulated white sugar is added for sweetness and texture. Milk: Adds moisture and richness – it can be replaced with any dairy-free alternative like almond milk. Butter: Use melted unsalted butter for richness, flavor, and moisture. If you have salted butter, skip the salt in the recipe. Egg: Binds the ingredients together and adds structure. Almond Extract: This gives a lovely flavor that pairs beautifully with the blueberries. Replace it with 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, or ½ tsp cinnamon. Blueberries: Fresh or frozen blueberries work just fine in this recipe. If using frozen berries, they may discolor the batter a little bit – be sure not to thaw them first.
Streusel Topping: A delightful mix of flour, sugar, softened butter, cinnamon, and a pinch of salt. It creates a sweet, crumbly topping that’s irresistible. For a nuttier flavor, you can add a bit of ground almonds or oats.
How to Make Blueberry Streusel Muffins
Tips
Line the muffin well with paper liners for easy clean up. Combine ingredients just until mixed.
Storing Muffins
Keep blueberry streusel muffins in a covered container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze individual muffins by wrapping them in plastic wrap and then placing them in a zippered bag for up to 3 months. Thaw at room temperature or heat them in the microwave at 30-second intervals until warmed.
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