When I was a kid, my mom’s plan was to teach me to cook so I would someday be a somewhat functional adult. I mean, we all kind of plan that, or at least think about it sometimes, right? Before she died when I was 9, I hadn’t learned a whole lot, but I had a handful of things in my repertoire: Melted Cheese on a Plate (which is exactly what it sounds like–I would put shredded cheese on a plate, melt it, and eat it with a fork like a very classy girl.) Sausage and Sauerkraut (because what 9-year-old doesn’t make that for all her friends? No wonder people thought I was weird.) Campbell’s Tomato Soup made with milk instead of water. Pancakes. And blueberry muffins.

These are not the blueberry muffins of my childhood; these are much better blueberry muffins. They have cinnamon streusel on them and lemon zest in in them and they’re easy to make with stuff you probably either have on hand or can easily get. They are perfect for breakfast or brunch or “hey, I’m feeling snacky, but I have to wear a bra to the grocery store, so it’s either blueberry muffins or melted cheese on a plate again.” Here’s a little life tip: blueberry muffins are almost always better than melted cheese on a plate (notice I didn’t say always, because hey, we all have our dark times.)

time to make the muffins

For these, you’ll need all-purpose flour, salt, orange or lemon rind, baking powder, buttermilk, eggs, oil (although you can sub apple sauce if you want to healthify these a little), blueberries, and sugar for the muffins

ingredients for streusel topped blueberry muffins from our best bites

You’ll also need butter, flour, sugar, and cinnamon for the streusel topping.

ingredients for streusel topped blueberry muffins from our best bites

Preheat oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners and set aside.

Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder and salt,

adding baking soda and salt to flour for streusel topped blueberry muffins from our best bites

sugar,

adding sugar to streusel topped blueberry muffins from our best bites

and citrus peel.

adding lemon peel to flour for streusel topped blueberry muffins from our best bites

Make a well in the center of the mixture.

making a well in the dry ingredients while making streusel topped blueberry muffins from our best bites

Place the the egg, buttermilk, and oil in a smaller bowl…

wet ingredients for streusel topped blueberry muffins from our best bites

Whisk them together and add the mixture to the dry ingredients,

stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter.

Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter

streusel topped blueberry muffins from our best bites

and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

streusel topped blueberry muffins from our best bites

Then you should eat ’em (because they are muffins and that’s what you do).

Print
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streusel topped blueberry muffins from our best bites

Description

These are the BEST streusel-topped blueberry muffins ever, but they are also quick and easy made from pantry staples!


Ingredients

Muffins

1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
3/4 teaspoon table salt
1/2 cup sugar
2 teaspoon grated orange or lemon peel
1 large egg
3/4 cup buttermilk
1/3 cup canola oil
1 c. fresh or frozen blueberries
1 tablespoon flour
1 tablespoon sugar

STREUSEL TOPPING

1/4 cup sugar
2 1/2 tablespoon flour
1/2 teaspoon cinnamon
1 1/2 tablespoons butter


Instructions

Preheat oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners and set aside.

Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.


115 comments

  1. Yummmm. I'm so glad you posted this because I haven't found a good from-scratch muffin recipe yet, and I never seem to have the expensive box ones on hand. Yay!

  2. I love any recipe with streusel in it. Making these today for lunch! Can't wait to hear the results of the cookbook giveaway…:)

  3. Just last week I came here looking for a blueberry muffin recipe and was sure that it was in your cookbook since it wasn't here. So I reminded myself that there's another reason I still need to buy that book. I was happy to see that you posted this recipe today because I still had blueberries! Not anymore. They're in yummy muffins. I didn't do the streusel top, just because I'm lazy. They still turned out great. I've been looking for a go-to blueberry muffin recipe and finally found it!

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