The BEST Blueberry Muffins ever! These Blueberry Streusel Muffins are soft, moist, full of flavor and blueberries, and incredibly delicious! The Blueberry Muffins are taken up another notch with a tasty streusel and vanilla glaze on top! The perfect breakfast or snack!
These blueberry muffins are seriously the best! I’m obsessed with this recipe. You are all going to love it! These muffins are so buttery and moist! Bursting with delicious blueberries. I love the texture the cinnamon streusel adds along with the sweetness of the glaze on top.
I’ve been making this recipe for a while and everyone I’ve shared it with always tells me how amazing these blueberry muffins are. They seriously are perfect! It’s such a great snack and a great addition to breakfast. This Blueberry Muffin recipe will become a family favorite!
Even though the recipe ingredient list seems a little long I promise it’s still quick and easy!
How to Make Blueberry Streusel Muffins
1- Prepare the crumb topping then set it aside.
2- Mix together all the ingredients for the muffin batter and scoop into a muffin pan.
4- Drizzle the glaze over the top
Muffin perfection! Better than the bakery! I know I’m passionate about all my recipes but believe me when I say this is one of my favorite recipes on my blog! Try it and you’ll see why!
Tips & How to Store Blueberry Muffins:
Don’t overmix: This is especially important after you add in the flour. I just mix it in about 80% then after that carefully mix in the milk and fold in the blueberries.
Grease well- You can either make these muffins using paper liners or just in the muffin pan. Either way, spray the muffin pan or inside of the muffin liners well with non-stick cooking spray. I prefer the look of these muffins without paper liners.
Follow the recipe: I’ve written out what to do to make these perfect! Don’t get confused by the oven temperatures. You will start these in the oven at 425 degrees F for 5 minutes and then keeping the muffins in the oven, you will lower the temperature to 350 degrees F and bake for another 15-19 minutes. This is the trick for getting beautiful, tall, bakery-style muffins.
If using frozen blueberries- Thaw, rinse under cold water and pat it dry completely. The goal is to remove as much excess moisture as possible.
How to Store Blueberry Muffins– Keep in an airtight container for 3 days at room temperature or in the fridge for 5 days.
How to Freeze Blueberry Muffins– Once muffins are completely cooled, wrap tightly in saran wrap or foil and keep in a freezer ziplock bag. Keep in the freezer for up to 3 months. Thaw on the counter or in the fridge. Warm up for 20 or so seconds in the fridge or in the oven at 300 F for about 5-8 minutes.
More Great Brunch Recipes!
- ¼ cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, melted
- ½ cup + 2 tablespoons all-purpose flour
For the Muffins:
- ½ cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- ½ cup yogurt or sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- ½ teaspoon salt
- 1 ¾ all-purpose flour
- ¼ cup milk
- 1 ¾ cups fresh blueberries, wash and dried
- 1 cup powdered sugar
- 3 tablespoons heavy cream (or 2 ½ tablespoons milk)
- ½ teaspoon pure vanilla extract
1. For the Crumb Topping: In a medium bowl, combine both sugars, cinnamon, and melted butter. Stir in the flour. The mixture will be thick and should hold together when pinched. Set aside.
2. Preheat oven to 425° F . Spray a 12-cup muffin pan with nonstick spray or use paper liners and spray the inside of it with non-stick spray. Set aside.
3. For the Muffins: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scraping down the sides and bottom of the bowl as needed.
4. Mix in the baking soda, baking powder, cinnamon, and salt. Once combined, mix in the flour, do not overmix. Add the milk, whisking until combined and little lumps remain. Fold in the blueberries.
5. Spoon the muffin batter evenly between all 12 muffin tins. Fill the muffin tins until they are full all the way up to the top. (There may be an extra muffin mixture for a 13th muffin.) Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
6. Bake for 5 minutes at 425°F, then keeping the muffins in
the oven, lower the oven temperature to 350°F and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
7. For the Glaze: Whisk together all of the ingredients and drizzle over warm muffins.