Blueberry muffins with streusel topping always seemed so fancy to me as a kid. What in the world was that magical topping? Why didn’t we get this topping on the muffins we made from a box mix? I recall blueberry muffins being something we ate on special occasions, like on Christmas morning. Always made from a box mix. And I loved them. In short, those muffins were something special and yet I still longed for that streusel topping. Friends, this was the 80’s and streusel seemed fancy. Today, you can get a box mix that includes a streusel topping and I will never judge you for making those. I get it. Busy lives need simple solutions. But I promise you, the homemade version is also very doable.
That Homemade Touch
Now that I’m an adult and the primary cook in the household, I find little ways to treat myself. One of the ways I treat myself is with homemade muffins. Yes, I still make a boxed mix on occasion but homemade always tastes better and don’t actually take much longer to make. I use frozen blueberries because they aren’t as delicate as fresh and don’t streak juice throughout the muffins. As for that *magical* streusel topping? Turns out it is quite easy to make! In fact, I might never make another muffin recipe without it. There is something about that crunchy, sweet topping that I can’t resist. With blueberry muffins being such a strong memory of childhood, I knew I needed to start here. Classic blueberry muffins with streusel topping. These make you feel like you’re eating something from your favorite corner bakery without actually having to leave the house.
Blueberry Muffins with Streusel Topping
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup frozen blueberries
- ⅓ cup all purpose flour
- ⅓ cup brown sugar, packed
- 3 Tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Muffins
- Preheat oven to 350°F and place paper liners in muffin tin.
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar.
- Mix eggs and vanilla into butter mixture.
- Stir in half of the dry ingredients, then all of the milk, then the rest of the dry ingredients until just combined.
- Gently fold frozen blueberries into the batter.
- Pour batter into prepared muffin tin.
For the Streusel Topping
- In a small mixing bowl, stir all ingredients together. Sprinkle mixture over muffins.
- Bake 35 minutes or until a test toothpick comes out clean.