Blueberry Streusel Muffins
ShareMoist blueberry muffins with a crunchy streusel topping and sweet vanilla glaze. A perfect breakfast or snack for any day of the week!
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.
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!
Blueberry Streusel Muffins
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
Dear Rachel, I am a big blueberry fan and these muffins have my name written all over them. They make mornings a lot easier too. Pinning for later. xo, Catherine
Thanks Catherine!
That glaze and streusel!! I’m all over these for breakfast.
Thanks Julie! :)
I find a flavorful, moist, streusel topped, glazed muffin so incredibly hard to resist – especially when they look like these do! Fantastic recipe!
Thanks so much Shashi!
I get you. I’m about done with shredded wheat for now. I’m about to bake some bread or muffins–not sure which, yet. lol. (dependent upon number of liners I have.)
I’d skip cereal for life if I could but it’s just so quick and easy some days… though incredibly boring and unsatisfying.
These by far look like the best muffins. That glaze and streusel topping?! Just pass me the whole plate!
Thanks so much Meg!
I go through the same phases when it comes to breakfast. Muffins are one of my faves! These are packed with blueberries and of course the streusel – swoon!
Thanks Anna! So glad I’m not alone :)
The blueberries, the topping, the glaze…all of this is making me want these muffins so much!!! Gorgeous breakfast treat!!!
Thanks Jocelyn!
A muffin topped with streusel always wins! These look absolutely perfect Rachel!
Agreed and thanks Danae!
I’m so with you – I can only so cereal for so long then I need something more substantial – and these look like just the ticket!! BEAUTIFUL!
Exactly! Thanks so much Megan :)
I’m not a gigantic blueberry fan UNLESS they are in some sort of baked deliciousness like this!! And that glaze throws it way over the top. Pinned!
Thanks Senika! I agree… they have to be in something! :)
My two favorite things in one. Strudel and blueberry muffins. Just looking at this picture is making me drool. I want to reach through my computer screen and grab them and eat all of them. Could you send me them cause I doubt my would look this good.
Thanks Stephanie!
These are perfect! I love the streusel top. The batter came out pretty thick, maybe because I used greek plain yogurt…or because my measuring was a bit off because I cut the recipe in half, but they turned out perfectly. Definitely making this again.
The batter should be on the thicker side. It’s definitely not a liquid/runny batter by any means. I’m glad you enjoyed them!! :)
Can this be frozen after baking?
Absolutely! Just be sure to cool them completely before freezing.