These Blueberry Streusel Muffins have a delicious crumbly streusel on top, a sugary crunchy streusel in the middle, a blueberry vanilla sauce swirled throughout and are super moist and tender. These are the perfect muffins for breakfast or brunch! This is a classic blueberry muffin taken to the next level. Something everyone will enjoy!
Check out some other Breakfast recipes!
This is definitely not your basic blueberry muffin. Let’s talk about this CRUNCH in the middle. I thought it would be a nice addition to have a little texture inside the muffin. Something a little sweet that still flows nicely with the flavor profile.
So why not take something already incorporated and make it crunch? The streusel! These Blueberry Streusel Muffins have streusel two ways! Part of the streusel gets baked on a tray by itself, cooled and broken up into crunchy chunks before being added to the muffin batter. It’s such a delicious addition and almost takes on a hint of brown butter and caramel. I could basically eat a bowl full of streusel crunch.
Ingredients for Blueberry Streusel Muffins
- All Purpose Flour
- Kosher Salt
- Baking Powder
- Vanilla Extract
- Sour Cream
- Lemon Juice
- Brown Sugar
- Demerara Sugar
Tips for the best Blueberry Streusel Muffins
- Do not over mix the muffins. This will cause dense muffins
- Let the blueberry sauce cool before adding it to the muffin batter
- If you don’t have buttermilk you can make your own. Pour 2 tsp vinegar into the bottom of your 1/2 cup measuring cup. Fill the rest of the way with whole milk. Stir for 5 seconds. The milk should be thicker and possibly slightly curdled
- If you like a little extra crunch on the top of your muffins, sprinkle some demerara sugar on top before baking them
- To get a little extra rise and better dome top to your muffin you can chill the batter overnight. It’s also nice to chill the batter overnight to help save time in the morning and just pop them right into the oven!
- Plain Greek yogurt can be substituted for the sour cream
How to make blueberry vanilla sauce
These muffins have a delicious blueberry vanilla sauce instead of the traditional whole blueberries. It brings an extra burst of blueberry flavor to these Blueberry Streusel Muffins! Making the blueberry sauce is very simple. Add the blueberries, lemon juice, sugar and vanilla to a medium sauce pot. Bring it to a boil over medium – high heat while stirring occasionally.
Turn the pot down to a simmer and cook an additional 10 minutes, stirring occasionally. Turn the pot off and set aside to cool or pour the sauce into a heatproof bowl and chill in the fridge until completely cool.
How to make the streusel
Making the streusel is very simple and straight forward. Make sure the butter is room temp, mix it together with the brown sugar and flour until well mixed. Split the mixture in half and set aside.
How to make the streusel crunch
Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread one half of the mixture evenly onto the tray. Bake for 10 minutes and let cool. Break the crunchy streusel into small – medium sized pieces and set aside.
How to make Blueberry Streusel Muffins
Make the add-ins first
Make the blueberry vanilla sauce, streusel and streusel crunch ahead of time. At least 1 hour to allow for cooling but up to 2 days ahead.
Mix up the muffin batter
Preheat the oven to 425°F and grease 12 muffin liners. Melt the butter and let cool. Add the sugar to the butter and mix well. Mix in the eggs until combined. Add the buttermilk, sour cream and vanilla.
In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients into the wet and mix by hand just until combined. At this point you can either wrap the batter tightly and store overnight or continue on making the muffins. If you store the dough overnight, simply take the batter out of the fridge and continue where you left off.
Fill the muffin tins
Scoop the batter into the muffin tins filling them about 1/3 of the way or slightly more. Sprinkle the crunchy streusel into all of the muffins evenly. Spoon the blueberry sauce into all the muffins evenly. Top with more batter until each liner is almost all the way full. Sprinkle the streusel on top of the muffins evenly and sprinkle a little demerara sugar on top if you choose.
Bake the perfect muffins
Bake the muffins at 425°F for 5 minutes. Turn the oven down to 350°F and continue baking for an additional 15 minutes. Check the muffins with a toothpick. When inserted the toothpick should come out clean or with only a few crumbs.
Take the muffins out of the oven and enjoy warm or let cool before eating! They’re delicious just like that or topped with softened butter or margarine!
If you make these Blueberry Streusel Muffins please leave a rating and/or review on the blog post! I’d also love to see what you’re making so tag me in any Instagram photos that you’re posting @inkristaskitchen
Blueberry Streusel Muffins
Blueberry Vanilla Sauce
- 2 pints blueberries
- ½ lemon juiced
- 3 tbsp sugar
- ½ tsp vanilla extract
- 4 tbsp butter softened
- ⅔ cup brown sugar
- ⅔ cup all purpose flour
- ½ cup butter melted
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
- ⅓ cup sour cream
- 2.25 cups all purpose flour
- 1 tbsp baking powder
- ¾ tsp kosher salt
- 1.5 tsp demerara sugar optional
Make the Blueberry Vanilla Sauce
- Add the blueberries, lemon, sugar and vanilla to a medium sized sauce pot. Cook over medium heat until blueberries begin to boil. Turn down to a simmer, stirring and smashing occasionally for 10 minutes
- Remove from heat and set aside to cool
Streusel and Streusel Crunch
- Preheat the oven to 350°F
- Add room temp butter, sugar and flour to a medium mixing bowl, smash together and mix with a fork or your hands until fully combined. Set half aside
- Spread the other half evenly on a parchment paper lined baking sheet and bake for 7-10 minutes until streusel is a light – medium brown color. Set aside to cool
Mix the wet ingredients
- Preheat the oven to 425° and grease 10 muffin liners
- Melt butter and let cool in a medium sized bowl. Add the sugar and stir until combined
- Add the eggs, vanilla, buttermilk and sour cream. Stir until fully combined
Mix the dry ingredients
- In another medium bowl, whisk the flour, baking powder and salt
Combine wet and dry ingredients
- Add the dry ingredients into the wet and fold together just until mixed. DO NOT OVER MIX
Layering the muffins
- Scoop the muffin batter into the greased muffin liners. About ⅓ full in each liner
- Sprinkle the crunchy streusel over the top of all the muffins evenly
- Add a layer of blueberry vanilla sauce over the top of the crunchy streusel
- Top off the muffins with the rest of the batter. I like to fill mine to the top to help get a bigger muffin top
- Top the muffins with the uncooked streusel and demerara sugar
- Bake the muffins at 425°F for 5 minutes. Turn the oven down to 350°F and bake for an additional 15-20 minutes. Insert a toothpick to check doneness, the toothpick should come out clean or with only a few crumbs. Be sure not to overbake. Enjoy the muffins warm or cool!