If you've ever walked into a bakery when fresh baked muffins are baking, you know the amazing aroma that takes over once the muffins are removed from the oven. It's truly magical. These blueberry muffins are an exact replica of those bakery style muffins, but they're made at home, and topped with the best homemade streusel. These are THE muffins you're going to make over and over again.

Blueberry Streusel Muffins

I'm a big blueberry fan, so when I scanned through my muffin recipes like my pumpkin chocolate chip muffins, or my coffee cake ones, I knew I had to make another muffin, this time with blueberry but add a crumb topping. These muffins can be made with fresh or frozen blueberries, and can be made into mini muffins or jumbo size!

Why do I need to make these muffins?

I'm telling you, these muffins are worth every single morsel of a bite. They are fluffy, moist, and are excellent for breakfast, snack, or a late night bite. I'm known for having muffins on hand, because why not? All of the ingredients needed to make this recipe are likely in your home, or if not, you can easily access them in a grocery store near you.

What is a streusel topping?

Streusel topping is essentially a mixture of flour, butter, and sugar... all the amazing ingredients in baking! The three ingredients are whisked together to form a crumbly mixture that goes on top of muffins, loaves, cookie bars, muffin bars, etc. It's a popular topping and very delicious.

Kitchen Tools

You don't need insane and intricate kitchen gadgets to make this recipe, but here's a few I recommend using:

• Scale: GET A SCALE. When weighing ingredients, if you're not using grams, a cup of flour will weigh vastly different depending on the person and method of scooping the flour. A scale helps to measure exact gram weight of the flour, sugar so that you get a consistent bake each and every time. I use the Zwilling digital scale, which you can find here! (affiliate link)
• Mixing bowls: You essentially only need one if you use a scale, because you can weight and tare, but if not, you'll need two mixing bowls.
• Whisk
• Muffin Tins: This recipe yields more than 12 muffins
• Spatula

Ingredients

This recipe calls for all the staples when it comes to making blueberry muffins!

• Eggs: The binding agent!
• Flour: you can use all purpose, paleo flour, or a 1:1 gluten free flour here
• Sugar: just enough to add the sweetness, as we're adding the blueberries we don't really want a super sweet batter.
• Avocado Oil: This fat helps the muffins stay moist
• Milk: I typically use either half and half or almond milk
• Vanilla extract
• Baking Soda
• Baking Powder
• Blueberries: the star of the recipe! Tip: toss the in a little flour so they don't sink to the bottom of the muffin tin.

Directions

For these muffins, you'll need two sets of directions: one for the streusel, and one for the muffins themselves:

For the streusel topping:

1. Combine the flour, sugar, and cinnamon together.
2. Melt the butter then pour into the sugar mixture and mix.
3. Whisk to mix until it forms a crumbly dough then place in the fridge for 15 minutes.

For the muffins:

1. Preheat the oven to 375º then line a muffin tin.
2. In a large bowl, whisk together wet ingredients then set aside.
3. In a medium sized bowl, sift together the flour, baking soda, baking powder. Pour the dry ingredients to the wet then mix only until the batter comes together, then stop.
4. Drop in the blueberries and fold in using a spatula. Let the batter sit for 15 minutes.
5. Scoop and divide across a pre-greased muffin tin. Sprinkle a little of the crumb mixture on each of the muffins and bake for 22 minutes.

Swaps and Substitutions:

What if I don't like blueberries?

Not a worry! Add in raspberries, strawberries, blackberries, or even cranberries!

How do I make this dairy free?

Don't use butter for the streusel (use ghee or vegan butter), and use almond or oat milk in the batter.

Can I make this recipe low sugar?

You bet! Add in maple syrup instead of the cane sugar, or use coconut sugar.

Hungry for more?

Now that you've got breakfast covered, plan to try one of these for dinner:

• Tuscan Chicken
• Honey Glazed Salmon
• Slow Cooker Pepperoncini Pot Roast Sliders