Blueberry Streusel Muffins

Moist and delicious blueberry muffins, with an easy pecan streusel topping, are perfect for breakfast or dessert!

Blueberry Streusel Muffins
Blueberry Streusel Muffins

Blueberry muffins are an almost universally loved breakfast treat.  I’ve literally spent months trying to create the perfect blueberry muffin. It took a lot of testing of bakery muffins, trying out recipes on line to see what was out there, and making numerous attempts on my own, until finally, I cracked the code.  I made the muffin I had been searching for, with a coffeecake like texture, bursting with berries, but without turning the whole muffin purple, and with a crackly streusel topping.  I hope you enjoy them as much as I do!

Recipe makes 12 regular sized muffins

Blueberry Streusel Muffins

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Streusel Topping

  • 1/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter
  • 1 tiny pinch of fine grain salt

Muffin Batter

  • 2 cup blueberries (fresh if in season, but frozen will be delicious too!)
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine grain salt
  • 3/4 cup granulated sugar
  • 4 tbsp unsalted butter (1/2 stick)
  • 1 large egg
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup chopped toasted pecans (Optional)

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract


  • Heat oven to 375°F. Either spray muffin pan with nonstick spray or line with muffin liners.
  • Make the streusel topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  • To make the vanilla glaze, mix confectioners sugar with milk and vanilla extract. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside one tablespoon of the sifted dry ingredients.
  • When making blueberry muffins, the enemy is crushed berries 😔. Before adding fresh blueberries to the batter, I like to freeze them, in a single layer, for about 20 minutes. When removing them from the freezer, I toss them with the reserved tablespoon of sifted dry ingredients, to keep them from sinking down in the muffins. Purple muffin syndrome avoided.
  • In a large bowl, beat butter and sugar together until light and fluffy. Add egg and vanilla and beat until fully combined. On lowest speed, alternately add remaining sifted dry ingredients in three additions and milk in two additions, scraping the bowl with a rubber spatula and beating only until smooth after each addition. (So, 1/3 ish of the flour, 1/2 of the milk, 1/3 of the flour, the rest of the milk, the rest of the flour) With a rubber spatula, gently fold in the blueberries until just mixed.
  • Divide batter among 12 muffin cups (I use a medium ice cream scoop since the batter is so thick), and sprinkle each muffin with about 1 tablespoon of pecans (if using) and then 1 tablespoon of streusel topping. Bake at 375° for 25 to 27 minutes, or until a toothpick inserted in the center of a center muffin comes out clean.
  • When completely cool, drizzle each muffin with the vanilla glaze and enjoy! Good luck not eating all of them before anyone else knows you made them.

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