Blueberry Muffin with Streusel Topping

"Streusel topping, streusel topping!" exclaimed Hungry Bear as I closed the oven door, "we forgot to add the streusel topping!" Well, considering I had specifically requested the topping for the blueberry muffins, it was a big omission on our part. Luckily we remembered in time or we'd still be kicking ourselves.

We recently bought four pounds of blueberries. Almost half of them went into a blueberry kuchen that Hungry Bear can't get enough of. I made the kuchen and we devoured it in two days. With the remaining berries, she made these amazing muffins with a streusel topping.

The recipe is an adaptation of Ina Garten's blueberry coffee cake muffins with a topping added. The muffin part is delicious on its own with a moist and light cake like crumb filled with blueberries. And they aren't overly sweet, which is a big plus for us. The streusel topping makes the muffin even better by adding a nice crunchy texture and a bit of sweetness.

Just remember not to get distracted and forget to sprinkle on the streusel topping, streusel topping!

Buttery Goodness on a Blueberry Muffin

Blueberry Muffins with Streusel Topping Recipe


SND Note: Coat the blueberries with a dusting of flour to prevent them from sinking to the bottom. Also remember to evenly distribute the blueberries across the muffin cups.

Streusel Topping Ingredients
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup firmly packed light brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces
Muffin Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces sour cream
  • 1/4 cup milk
  • 3 cups (1 1/2 pints) fresh blueberries, stems removed
Directions
  1. For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
  2. Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.
  3. With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.
  4. Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Makes 24 muffins

[Blueberry coffee cake muffins adapted from Barefoot Contessa]

[tags]blueberries, muffins, streusel, fruit[/tags]

46 Comments on “Blueberry Muffins with Streusel Topping”

  1. sarah said:

    my favourite type of muffins :)

  2. Erin said:

    This is my least favorite type of muffin but that it the most engaging blueberry muffin photo I’ve seen in a long time. Talk about persuasive photography! Excellent work :)

  3. Dorothy said:

    Love your site, your food and your photography! Thank you for sharing it with all of us.

    I love streusel, streusel! too, and have found the best way to get lots of it is to make the muffins in a muffin-top pan instead of the regular deeper muffin cups. You will probably be able to fit a bit more streusel, streusel! on each muffin, so you might like to increase the amount of streusel in your recipe. Those pans are fairly inexpensive, so try them. The flatter muffin-top is also very appealing. Yum yum!

    (Do I get extra credit for using the word streusel 6 times?)

  4. Amanda said:

    good thing you managed to save the day with the streusel at the end! Heaven forbid your muffins go streusel-less :) I think that sour cream really does produce the best crumb in muffins or quick breads. It makes the whole thing light and fluffy, yet adds some good fat in there too. Blueberries add such nice color to this dish too. I bet raspberries would look fantastic as well.

  5. Chuck said:

    Sarah, I thought chocolate muffins were my favorite, but I think these have taken the top spot!

    Erin, quite a compliment from someone who doesn’t like blueberries! I’m still perplexed why you don’t like them?

    Dorothy, we’ll have to check into the muffin top pans, thanks. It reminds me of that Seinfeld episode… “top of the muffin to you!” Oh, you got major points for using streusel six times! Love it.

    Amanda, streusel-less muffins… the horror! Ha! You’re so right about the sour cream. And raspberries would be really good too.

  6. This would be the perfect occasion to pull out my muffin-top pan. I’m not a fan of cooked blueberries, though I love to eat them raw, but I AM a huge fan of streusel topping. The muffin-top pan makes a wide, thin “muffin” that is really the top only; there are six muffin tops per pan. Perfect for someone like me!

  7. Kevin said:

    Those blueberry muffins look great! I am looking forward to the fresh blueberries!

  8. Stacy said:

    Your muffins look fabulous!

    Last weekend I made strawberry muffins with a streusel topping. I got carried away with the streusel (love the stuff) and really piled it on. It weighed down the muffins, which were pretty delicate otherwise, and I had a hard time getting them out of the tin in one piece. They looked a mess, but they tasted really good!

  9. I love blueberries and haven’t had any in months. And I also love streusel topping – yay for these, Chuck!

  10. Erinn said:

    I’ve love blueberry muffins ever since my mom used to make them for me straight from the box of Jiffy mix. These look so yummy. I’ve been vowing to step out of my comfort zone and do more baking. With blueberries looking so good right now, this might be just the recipe to get me baking. Thanks!

  11. Jen Yu said:

    Ooooh! Lovely lovely muffins. Blueberries are my favorite fruit in muffins and the season is upon us! I think that pic of the melting butter on the warm muffin is triggering taste memories. Nothing like that salty creamy paired with the sweet burst of the mooshy berry and the soft and sweet cakey muffin. So delicious!

  12. cakebrain said:

    Your blueberry muffins look so luscious–especially with the hunk of butter melting on it…mmmm!

  13. I like that tip of dusting blueberries to keep them from sinking. Who knew?

  14. RecipeGirl said:

    These blueberry muffins are making me wish I had some fresh blueberries sitting in my fridge this Sunday morning!!

  15. Holly said:

    Hey! These look like just my kind of muffin – I am a streudel fiend! Beautiful!

    I just wanted to stop by and say thanks for starting Food Gawker – will spread the word!

  16. Chuck,
    Just wanted to say Food Gawker’s looking good! :)

  17. Pam said:

    The picture of the muffin with melting butter made me drool. Great pictures & beautiful muffins.

  18. Kristen said:

    Thank you for Food Gawker!! I didn’t know what I was going to do without my daily Tastespotting fix.
    These muffins look almost too good to eat for breakfast! :)

  19. sharon said:

    Ahh, streusel makes everything better. Your muffins look amazing and instantly got me hungry this morning! Blueberries are so darn expensive here. I could either have a gallon of gas or…blueberries?! :)

  20. Mrs. L said:

    Those muffins look divine! Wonderful photos.

  21. Sean said:

    Those look great!

  22. Jessica said:

    Love the strusel!

  23. Plump blueberries….this is our downfall. These look great and thanks for the tip. Hopefully my next batch won’t have all the blueberries at the bottom!

  24. Tracie said:

    Hey Chuck (and Hungry Bear),
    I tried making this recipe this past weekend. It was good but I think I like the kuchen better. I had forgotten that Barefoot Contessa’s recipes always yield a lot. I also should have read the entire recipe before I started to find out how many muffins this recipe yields. Had I known, I wouldn’t have made so many muffins. I would have cut the recipe in half. Eric and I now have breakfast and dessert for the entire week! :)

  25. Caitlin said:

    Wow. So my partner and I just downed 6 muffins each for Sunday Breakfast. Feeling a little sick but it was worth it. We ended up splitting the dough in half and putting blueberries in half and raspberries in the other half. Both turned out fantastic, though we accidently put twice as much fruit in as was called for (we were halving the recipie due to only having 1 muffin bake sheet and forgot to half the berry quantity). Both raspberry and blueberry muffins were delicious!

    The flour tip worked perfectly, nicely distributed berries all round. A shopping tip to other readers: we bought our berries from Costco of all places and they were cheap (2lbs blueberries = $3 Cdn) and every berry was perfect!

  26. Zestycook said:

    WOW… Excellent blueberry muffins. I am a sucker for muffins and these ones did not disappoint. Very tasty. I really enjoy your posts. Excellent photography as well. Look forward to reading your posts each day.
    Thanks
    Zesty

  27. Joo Lee said:

    These muffins are soooo good. They are better than the ones we get at our local coffee shop. I think the sour cream and butter make them so rich and yummy. The streusel topping gets crispy giving the muffin a perfect combination of textures. By far the best muffin I have ever made, thank you for the recipe.

  28. Julie said:

    I have made these muffins twice both times they were delicious but unattractive. My topping just seems to melt into the muffin leaving brown splodges. I follow the instructions and this time even put the topping in the fridge before using. What am I doing wrong ?

  29. Hstarr said:

    Just made these this morning. Perfect! Thanks for a great recipe. Can’t really go wrong with Ina! The only mod I made was to use cake flour and I also put in a couple teaspoons of lemon extract.

  30. linda said:

    you might wait to put the topping on half way threw the baking, it does come out beautiful , also not too much butter

  31. Kelli said:

    I just brought some blueberries over the weekend and can’t wait to try this recipe.

  32. Kelli said:

    OK, I tried this muffin recipe over the weekend like I said I woud and it turned out great! My 13 year old son loved them too. I made mine in an 8 x 8 square baking pan and it was like eating cake. I am definately going to make this again.

  33. Says Kathy to one blueberry muffin:

    You are such a gorgeous looking thing! I would love to get my hands on you! Come here so I can take a big bite out of ya!

  34. Katie said:

    I found this recipe a little over a week ago, and have already made it 3 times. Each time I’ve made the batter as written. The first time I did blueberry as written, but my boyfriend is a Berry hater, so the past 2 times I’ve made them with chocolate chips, and they are KILLER! thanks so much for the great recipe.

  35. Valerie said:

    I made these wonderful muffins this morning for my family annual hunting trip. They were pppperfect! Wow, mine looked just like your – amazing! This will be my to go recipe for blueberry muffins. I did change one little thing…1 tsp vanilla and a 1/2 tsp almond extract…I would not help myself love, love almonds and blueberries. Thank you for sharing and spreading smiles from your home to mine.

  36. GMaureen said:

    I prefer wild Maine blueberries to the regular, larger, variety. They’re small but sweeter. I usually buy a bag at Trader Joe’s and keep them in the freezer. One more tip: you can make ahead and store your streusel in the freezer. Comes in handy for muffins, pies and coffee cakes.

  37. Laura said:

    These muffins are FANTASTIC!
    They are moist, sweet, light and full of blueberries!!! Funny thing is, I never liked blueberry muffins much, I only made these for my partner who is a huge blueberry muffin fan. However, after tasting these muffins I am converted for life!!!!! They not only taste great, but also look fantastic too. The streusal topping is definately a highlight. I used frozen blueberries, and slightly defrosted them. They worked perfectly. I baked the muffins for 21 minutes and managed to make 21 muffins in the small muffin pans I used.

    I do have a few tips for getting this muffin to absolute perfection:
    1) I am sure that the flour w/ blueberries tip works wonders, but what I did to save time was to just add the blueberries to the flour/baking powder/baking soda/ salt mixture and stir them around, and then added the lot to the wet ingredient mixture. That worked perfectly and the blueberries were evenly distributed throughout the muffins – so no need to add flour to the blueberries separately.
    2) Try beating the sour cream before adding it to the mixture, to rid any lumps. I say this because a few of my muffins had lumps of sour cream in them because, well, sour cream contains a few lumpy parts!

    Following those tips you’ll have a perfect blueberry muffin and will never ever need to try another recipe!!! They ARE perfection!

    Thanks for the recipe :)

  38. Marie McGrath said:

    I tried these cupcakes for the 4th of July, and they were super tasty!! Very moist and soft. I thought they were great, but some people felt they were too oily. But for me, they were wonderful!

  39. Carrie said:

    This has got to be the best blueberry muffin recipe yet. Very light and moist. ABSOLUTELY LOVE IT!

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