Blueberry Streusel Muffins

Moist blueberry muffins with a crunchy streusel topping and sweet vanilla glaze. A perfect breakfast or snack for any day of the week!

Moist blueberry streusel muffins with a sweet vanilla glaze. Recipe from @bakedbyrachel

I go through the same phases with breakfast over and over. I’m okay with cereal for a while and then it gets boring… not to mention how I’m always hungry an hour after eating cereal too. Then there are the days I’m willing to go all out – eggs, bacon etc. Spending time whipping up something hot and definitely more filling. Somewhere in the middle of all of that, I want something quick, easy and definitely flavorful.

Muffins to the rescue.

They’re a great option for breakfast on the go, paired with coffee or tea and of course a perfect brunch or snack option as well!

Who can resist a flavorful moist muffin, especially one with a crunchy streusel topping and vanilla glaze?! Streusel muffins are basically always calling my name. I’ll pick one with something fun on top over any other muffin.

Moist blueberry streusel muffins with a sweet vanilla glaze. Recipe from @bakedbyrachel

School and work mornings can be especially busy and often times very rushed. Muffins are a perfect option for those days! Prep ahead and your mornings will be so much smoother. Just grab and go.

These are hands down the perfect blueberry muffin all around. They’re moist and are packed with fresh blueberries! The best finishing touches…a crunchy streusel topping and a sweet vanilla glaze! A requirement for all muffins!

Be sure to add these blueberry streusel muffins to your baking plans!

Moist blueberry streusel muffins with a sweet vanilla glaze. Recipe from @bakedbyrachel

Blueberry Streusel Muffins

Moist blueberry muffins with a crunchy streusel topping and sweet vanilla glaze. A perfect breakfast or snack for any day of the week!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: Muffin
Servings: 12

Ingredients

Streusel:

  • 2 Tb granulated sugar
  • 2 Tb light brown sugar
  • 3/4 C all purpose flour
  • 1/2 tsp cinnamon
  • 1/4 C unsalted butter melted

Batter:

  • 1/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1/4 C light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 C all purpose flour
  • 1/2 C plain yogurt
  • 1 1/2 C blueberries fresh or frozen

Glaze:

  • 6 Tb powdered sugar
  • 1 Tb milk

Instructions

  • Preheat oven to 350°F. Line a muffin pan with 12 liners. 
  • In a large bowl, whisk together dry streusel topping ingredients. Mix in melted butter until well incorporated and large clumps form. Transfer mixture to a small rimmed baking sheet. Break up any large pieces. Set aside. 
  • In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Add eggs, one at a time, followed by vanilla. Scrape bowl as needed. With mixer running on low, mix in cinnamon, salt, baking powder and baking soda. Alternate additions of flour and yogurt until fully combined and batter is smooth and streak free. 
  • Toss blueberries in flour to lightly coat. Add flour coated blueberries to batter and stir in by hand. 
  • Divide mixture between prepared lineres, using a large cookie scoop. Coat each scoop of batter well with streusel mixture. 
  • Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 2-4 minutes or until easy to handle, then transfer to a wire rack to cool completely. 
  • Whisk together powdered sugar and milk. Drizzle over cooled muffins. 
  • Store in an airtight container for up to several days. 

Notes

Recipe yields roughly 12-14 muffins.
An original recipe from Baked by Rachel

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