One Bowl Homemade Blueberry Streusel Muffins
The best part of these muffins is the crunchy streusel topping and the juicy blueberries. The addition of cloves, walnuts and oats in the topping adds depth to these muffins. And with the muffin tops rising up and over the base of the muffin, they just can’t be beat! These muffins pull double duty as breakfast and a snack.
When is it not a good time for a blueberry muffin? Never! Especially one with a sweet, crunchy topping such as this one. I wanted to add a little something extra to the streusel topping on these muffins, so I added chopped walnuts and oats; and with the cinnamon, I added cloves. Cloves add a little kick to the topping.
If you love blueberries as much as I do (I do go blueberry picking every summer) then you’ll definitely want to try my Blueberry Coffee Cake with Sour Cream, my Blueberry Lavender Turnovers, or my One Bowl Blueberry Lavender Bread.
Ingredients
We’ve got our everyday baking ingredients coming together in these muffins, with a few extra additions to bring this recipe up a notch.
- Blueberries The star of the show! I love picking blueberries in the summer and then having blueberries to use all winter long. You can use either fresh or frozen in this recipe. If you use frozen ones, don’t thaw them out before use.
- Yogurt or sour cream Adds a bit of extra tanginess and moisture for that ultra moist, delicious crumb.
- Streusel topping made of brown sugar, oats, walnuts, cinnamon, and cloves.
Let’s make this
These muffins are simple to make. With a few easy steps, you’ll have delicious blueberry streusel muffins in no time!
Cream butter and sugar together with the lightly beaten egg. Slowly add in the milk, yogurt, vanilla, and lemon zest.
Add the dry ingredients to the wet ingredients until full incorporated; fold in the blueberries. Mix the streusel ingredients together.
Line a muffin tin with liners and fill them to the top with the batter since we want the muffins to rise up and over, creating the lovely muffin tops. Sprinkle the batter with a bit of streusel topping. Bake at 425 for 15 minutes; reduce heat to 350 and bake for another 15 minutes. Muffins are done when a toothpick inserted in the middle comes out clean. Let the muffins rest for 10 minutes before turning out onto a baking rack to cool completely.
Storage Instructions
These muffins can be stored in the fridge in a resealable bag for up to a week. They can be stored in the freezer for up to three months in a resealable freezer bag or container. Thaw in the fridge or on the counter top.
Blueberry Streusel Muffins
Ingredients
- 2 cups flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, light or dark
- 2 tbsp sugar
- 3/4 cup yogurt or sour cream
- 1/3 cup milk
- 2 tsp vanilla
- 1 tsp lemon zest
- 1.5 cup blueberries
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup walnuts
- 1/4 cup oats
- 1 tsp cinnamon
- 1/2 tsp cloves
Instructions
- Preheat oven to 425. Line a muffin tin with muffin papers. Lightly oil the surface of the muffin pan.
- In a small mixing bowl, combine the 1/2 cup brown sugar, 1/4 cup walnuts, 1/4 cup oats, 1 tsp cinnamon and 1/2 tsp cloves. Set aside.
- Sift the 2 cups flour, 1.5 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a medium size bowl. Set aside.
- In a stand mixer with the paddle attachment, or using a hand mixer, lightly beat the two eggs. Cream the 1/2 cup butter, 1/2 cup brown sugar, and 2 tbsp sugar with the eggs until just beaten. Mixture will look a bit lumpy, this is ok.
- Add the dry mixture to the wet mixture in three separate batches, mixing each batch in till just incorporated. Add in the 2 tsp of vanilla and 1 tsp of lemon zest.
- Stir in the 1.5 cups of blueberries.
- Fill each muffin cup to the top with the muffin batter. Top each muffin with a bit of the streusel mix.
- Bake at 425 for 15 minutes; reduce heat to 350 and bake for another 15 minutes. Muffins are done when a toothpick inserted in the middle comes out clean.
- Let muffins cool before you take the muffin papers off.
- Enjoy!
Notes
- These muffins can be stored in the fridge in a resealable bag for up to a week. They can be stored in the freezer for up to three months in a resealable freezer bag or container. Thaw in the fridge or on the counter top.
Nutrition
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