Blueberry Streusel Muffins

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at (or read

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Blueberry Streusel Muffins

About This Recipe

Yield:makes 12 muffins
Active time:10 minutes
Total time:30 minutes
Special equipment:muffin tin, muffin liners (optional)
This recipe appears in: Sunday Brunch: Blueberry Streusel Muffins


  • For the Muffins:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • pinch of salt
  • 1 1/2 cups blueberries
  • 2 eggs, beaten
  • 2/3 cups sugar
  • 1 cup milk
  • 4 tablespoons (1/2 stick butter) melted
  • 1/2 vanilla extract
  • For the Streusel Topping:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon grated lemon rind


  1. 1

    Adjust oven rack to center position and preheat oven to 400°F. In a large bowl combine flour, baking powder, salt, and blueberries and whisk until well combined. In a separate bowl mix eggs, sugar, milk, butter and vanilla then pour wet ingredients over dry ingredients and mix gently until all ingredients are just incorporated but still lumpy.

  2. 2

    To make the streusel combine the butter, flour, sugar and lemon rind in a small bowl and using your fingers tips knead until a paste is formed.

  3. 3

    Grease muffin tin with butter or non-stick cooking spray (or use muffin liners), then divide muffin batter between cups, filling each one about 2/3 of the way full. Sprinkle streusel on top of muffins and bake until a toothpick inserted into a muffin comes out clean, about 15 minutes.

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