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    Home » Recipes » Desserts & Treats

    Blueberry Muffins with Streusel Topping

    Updated: Jul 23, 2020 · Published: Mar 9, 2018 · by Jan Nunes

    A closeup of a blueberry muffin with a simple streusel topping.

    A sweet topping with a bit of lemon zest adds extra yum to easy to make Blueberry Muffins with Streusel Topping.

    A closeup of a blueberry muffin with a simple streusel topping.
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    📖 Recipe

    A closeup of a blueberry muffin with a simple streusel topping.

    Blueberry Muffins with Streusel Crumb Topping

    5 from 1 vote
    By: Jan Nunes
    Blueberry Muffins with Streusel Crumb Topping look and taste like they came from a bakery, but they are so easy to make!
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    Prep Time ~ 20 minutes minutes
    Cook Time ~ 25 minutes minutes
    Total Time ~ 45 minutes minutes
    Servings ~ 12 Muffins
    Calories ~ 206kcal
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    Equipment

    • Medium-Sized Muffin Pan

    Ingredients
     

    Streusel Topping

    • ¼ Cup Light Brown Sugar
    • ¼ Cup White Granulated Sugar
    • ¼ Cup Flour
    • 1 Teaspoon Lemon Zest
    • ¼ Cup Cold Salted Butter

    Muffins

    • ¼ Cup Cooking Oil
    • ⅓ Cup Granulated White Sugar
    • 1 Large Egg
    • 1 Cup Whole Milk
    • 3 Teaspoons Lemon Zest
    • 2 Cups All-Purpose Flour
    • 3 Teaspoons Baking Powder
    • 1 Teaspoons Salt
    • 1 Cup Blueberries, Divided (¾ Cup for Batter, ¼ Cup Reserved for Top of Muffins)

    Instructions
     

    • Preheat and Prepare Pan. Preheat the oven to 400°F/204°C. Line a medium-sized muffin pan with 12 cupcake liners or grease the bottoms of each muffin cup.
    • Make the Streusel Topping. In a small bowl mix together the light brown sugar, granulated white sugar, flour, and lemon zest with a fork. Cut in the butter until the mixture looks like medium-grain rice. Set aside for later.
      ¼ Cup Light Brown Sugar, ¼ Cup White Granulated Sugar, ¼ Cup Flour, 1 Teaspoon Lemon Zest, ¼ Cup Cold Salted Butter
    • Make the Muffin Batter - Sift. Sift together flour, baking powder, and salt onto a sheet of parchment paper or into a medium-sized bowl. Reserve one tablespoon of flour mixture.
      2 Cups All-Purpose Flour, 3 Teaspoons Baking Powder, 1 Teaspoons Salt
    • Dredge. In a separate small bowl combine ¾ cup of the blueberries with 1 tablespoon of the flour mixture.
      1 Cup Blueberries
    • Combine Wet Ingredients. In a medium-sized bowl beat together oil, white sugar, egg, milk, and lemon zest with a fork.
      ¼ Cup Cooking Oil, ⅓ Cup Granulated White Sugar, 1 Large Egg, 1 Cup Whole Milk, 3 Teaspoons Lemon Zest
    • Mix Wet and Dry Ingredients. Add the flour mixture all at once into the wet ingredients. Using a rubber spatula gently fold the flour into the wet ingredients but mix only until the batter is barely mixed. Streaks and clumps of flour/dough should still be visible.
    • Fold in Blueberries. Gently fold the dredged blueberries into the batter.
    • Fill Baking Cups. Spoon the batter into the prepared baking cups ¾ full. Top the center of each muffin with the reserved blueberries and sprinkle with the streusel topping.
    • Bake. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the tops are slightly golden brown.
      Remove the pan from the oven and let the muffins cool for 5 minutes in the pan before removing and transferring them to a wire rack to cool completely.
      Serve and Enjoy!

    Notes

    Since the batter will continue to be mixed when the blueberries are added, it is important not to over-mix the batter before their addition.
    These blueberry muffins are best eaten the day they are baked, but they can be stored in an airtight container for up to 3 days. Gently warming the muffins in the oven or microwave will bring out the flavor.

    Nutrition

    Calories: 206kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Cholesterol: 15mg | Sodium: 210mg | Potassium: 170mg | Fiber: 1g | Sugar: 16g | Vitamin A: 60IU | Vitamin C: 2.1mg | Calcium: 75mg | Iron: 1.3mg

    Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.

    Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2018-2025 Encharted Cook, Jan Nunes. All rights reserved.

    Course: Breakfast, Snack
    Cuisine: American

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    About Jan Nunes

    Jan is the creator and owner of Encharted Cook. Her cooking and baking journey began more than 50 years ago and she specializes in showing how recipes and ingredients can work together and why. At Encharted Cook you can rely on proven recipes and take your cooking and baking up to the next level.

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    Jan Nunes

    Hey There!

    Welcome to Encharted Cook! I'm Jan, a seasoned cook with recipe charts, pro tips, and ideas to help you make delicious dinners. Over the years I've learned that many recipes are related... and if you learn to make one delicious dish, you can make many more!

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