If you've ever walked into a bakery while fresh baked muffins are in the oven, you know the amazing aroma that takes over. It's magical. These blueberry streusel muffins are the perfect replica of those bakery style muffins, but made at home, and topped with the best homemade streusel. Grab a latte and let's get to baking!
Muffins are the perfect breakfast for any day of the week, any season, so technically you should be eating muffins for breakfast 365 days a year, no judgement at all.
These streusel muffins are inspired by my coffee cake muffins (LINK RECIPE) and my lemon blueberry muffins (LINK RECIPE). All equally delicious.
What do I need to make these muffins?
I'm telling you, these muffins are worth every single morsel of a bite. They are fluffy, moist, and are excellent for breakfast, snack, or a late night bite. I'm known for having muffins on hand, because why not? All of the ingredients needed to make this recipe are likely in your home, or if not, you can easily access them in a grocery store near you.
- Almond Milk - feel free to use regular milk instead if that's okay with you!
- Vanilla Extract
- All-Purpose Flour - swap to gluten free flour if needed.
- Baking Soda + Baking Power
There is a separate list of ingredients needed for the buttery streusel topping, so here's what you need for that:
- Cane and Light Brown Sugar
See the recipe card below for more information about specific quantities.
How do I make this muffin recipe?
Similar to my coffee cake muffins, you'll work in two stages: Creating the streusel topping, and making the muffin batter.
For the Streusel: In a medium bowl, combine both sugars, flour, cinnamon, and salt together. Melt the butter in a separate bowl, then pour into the sugar mixture and mix using a spatula to form a crumbly streusel texture. Place in the fridge for 15 minutes to set.
For the Muffins: Start by preheating the oven to 375° and line a muffin tin. In a large bowl, whisk together the sugars and the eggs until combined. Pour in the oil, milk, and vanilla extract. Whisk again to incorporate, then add the sour cream. To the same bowl, add in the flour, baking soda, and baking powder. Drop in the blueberries and fold in with a spatula. Whisk until the batter just comes together, do not overmix.
Using a cookie scoop, divide the batter evenly into the muffin tin, filling each ⅔ of the way up. Top each of the muffins with a generous amount of streusel topping. Place the muffin tin in the oven for 18-20 minutes. Let cool before serving.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Muffin Swaps and Substitutions
Of course, this recipes come with a few alternatives and swaps to meet all dietary and lifestyle needs. See below for a few swaps that I know will be perfect for you!
- Gluten - instead of all purpose flour, you can use a gluten-free version, I would suggest a 1:1 flour.
- Dairy - if you are fine with regular milk, go for that!
- Coconut sugar - swap out the brown sugar for coconut sugar if you desire. I would not take out all of the sugar for coconut sugar as this recipe was not intended to be made that way, and it will change the overall bake color and texture a bit.
These muffins are fabulous as is, but if you want to vary how you serve or make them, feel free to consider the following ideas:
- Make a Loaf - instead of making individual muffins, you can pour the batter into a loaf pan and bake it like a quick bread for breakfast.
- Make 'em mini - if you have a miniature muffin tin you can easily make these bite size for a fun little snack for your kids.
- Make a cake - You can turn these muffins into a streusel cake by pouring the batter into a 9x9 pan and baking for 30 minutes.
Kitchen Equipment and Tools
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
Other common kitchen tools include:
- Muffin tin and liners
- Cookie scoop
- Measuring spoons and cups
- Mixing bowls
These muffins will do well on the counter for up to 3-4 days in a tightly sealed tupperware container. If you would like to place them in the freezer, I highly recommend you do so in a ziplock bag with a label on it, indicating the date the muffins were baked. These muffins should be defrosted and consumed within one month.
Sprinkle a little demerara sugar on top of the muffins for a little added crunch and sweetness.
Hungry for More?
Looking for other recipes like this? Try these:
Blueberry Streusel Muffins
- 1 kitchen scale
- 1 whisk
- 1 spatula
- measuring spoons and cups
- mixing bowls
- 1 ½ muffin tins enough for 16 muffins
- 16 Muffin liners
For the Streusel
- 64 grams all purpose flour ½ cup
- 100 grams cane sugar ½ cup
- 100 grams light brown sugar ½ cup
- 6 tablespoon butter melted
- 2 tablespoon cinnamon
For the Muffins
- 2 large eggs room temperature
- 200 grams cane sugar 1 cup
- ½ cup avocado oil
- 1 teaspoon vanilla extract
- ½ cup almond milk
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup blueberries
For the Streusel
- In a medium bowl, combine both sugars, flour, cinnamon, and salt together.
- Melt the butter in a separate bowl, then pour into the sugar mixture and mix using a spatula to form a crumbly streusel texture.
- Place in the fridge for 15 minutes to set.
For the Muffins
- Start by preheating the oven to 375° and line a muffin tin.
- In a large bowl, whisk together the sugars and the eggs until combined. Pour in the oil, milk, and vanilla extract.
- Whisk again to incorporate, then add the sour cream. To the same bowl, add in the flour, baking soda, and baking powder.
- Drop in the blueberries and fold in with a spatula. Whisk until the batter just comes together, do not overmix.
- Using a cookie scoop, divide the batter evenly into the muffin tin, filling each ⅔ of the way up.
- Top each of the muffins with a generous amount of streusel topping. Place the muffin tin in the oven for 18-20 minutes. Let cool before serving.