Classic Blueberry Streusel Muffins
Classic Blueberry Streusel Muffins
Get this quick and easy dessert recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 40 minutes
  • Cooking Time 35 minutes
  • Yield 12 servings
  • Streusel Topping:
  • ⅓ cup All-purpose Flour
  • ¼ cup packed light Brown sugar
  • ¼ teaspoon Baking powder
  • ¼ teaspoon ground Cinnamon
  • 3 tablespoons cool unsalted Butter, cut into pieces
  • Muffins:
  • ½ cup unsalted Butter, at room temperature
  • 1 cup granulated Sugar
  • 1 teaspoon finely grated Lemon zest
  • 2 large Eggs, at room temperature
  • 2½ cups All-purpose Flour
  • 2 teaspoons Baking powder
  • ¼ teaspoon Salt
  • ¼ teaspoon ground Nutmeg
  • ½ cup 1% or 2% Milk
  • 2 cups fresh Blueberries
  1. Preheat the oven to 375 °F (190 °C) and line a muffin tin with paper liners
  2. For the streusel topping, stir the flour, brown sugar, baking powder and cinnamon together in a small bowl. Work in the butter with your fingertips until the mixture is roughly crumbled and no large pieces of butter are visible. Set aside
  3. In a large mixing bowl, beat the butter, sugar and lemon zest together, until well combined. Add the eggs one at a time, mixing well after each addition
  4. In a separate bowl, sift the flour, baking powder, salt and nutmeg. Add half of this to the butter mixture and stir until blended. Add the milk, stir well and then stir in the remaining flour until smooth. Gently stir in the blueberries
  5. Scoop the batter into the prepared muffin tin (they will fill right to the top of the muffin cups) and sprinkle the streusel mixture overtop. Bake the muffins for about 35 minutes, until a tester inserted in the centre of a muffin comes out clean. Cool the muffins in the tin for 15 minutes, then turn out onto a cooling rack to cool completely
  6. The muffins will keep in an airtight container for up to 3 days

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