Blueberry Streusel Muffins

Easy blueberry buttermilk muffins topped with a sweet streusel topping and ready in less than 30 minutes.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 387kcal

Preheat the oven to 400ºF. Grease or line a 12-cup muffin tin with paper liners. Set aside.
Whisk the flour and sugars together in a medium bowl.
1 ¼ cups sifted all-purpose flour, ½ cup light brown sugar, ⅓ cup granulated sugar
Stir in the melted butter until it forms pea-sized pieces of streusel. Set aside.
6 tablespoons salted butter
In a large mixing bowl, beat the butter, lemon zest and sugar until well-combined.
½ cup butter, 1 tablespoon lemon zest, 1 cup granulated sugar
Add the egg and vanilla and mix until well-combined, scraping down the sides as needed.
1 large egg, 1 teaspoon vanilla extract
In a separate small bowl, toss the blueberries with ¼ cup of flour until the blueberries are coated.
2 cups fresh blueberries
Add the remaining 1 ¾ cups flour, baking powder, and salt to the batter. Stir in just until mostly combined.
2 teaspoons baking powder, ½ teaspoon salt
Add the buttermilk, and stir until the batter is combined. Don’t overmix.
½ cup buttermilk
Carefully fold in the blueberries. The batter will be thick.
Divide the batter among the prepared muffin tin cups.
Sprinkle the streusel over the muffins, gently pressing in as needed.
Bake for 5 minutes.
Without opening the oven, reduce the baking temperature to 350F.
Continue baking for about 8-13 minutes, or until a toothpick inserted in the center of a muffin comes out clean (it may have blueberry on it, and that’s ok).
Let muffins cool in the pan for 5 minutes before removing.