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–+ servings
stack of blueberry muffins on a small plate

Blueberry Streusel Muffins

Krista Stechman
Delicious tender muffins packed with tons of blueberry sauce, crunchy streusel in the middle and soft streusel on top
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, snack
Cuisine american
Servings 10 people
Calories 387 kcal

Equipment

  • oven

Ingredients
  

Blueberry Vanilla Sauce

  • 2 pints blueberries
  • ½ lemon juiced
  • 3 tablespoon sugar
  • ½ teaspoon vanilla extract

Streusel

  • 4 tablespoon butter softened
  • ⅔ cup brown sugar
  • ⅔ cup all purpose flour

Wet ingredients

  • ½ cup butter melted
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • ½ cup buttermilk
  • ⅓ cup sour cream

Dry ingredients

  • 2.25 cups all purpose flour
  • 1 tablespoon baking powder
  • ¾ tsp kosher salt

Additional topping

  • 1.5 teaspoon demerara sugar optional

Instructions
 

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!

Nutrition

Calories: 387kcalCarbohydrates: 83gProtein: 7gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 40mgSodium: 358mgPotassium: 205mgFiber: 3gSugar: 50gVitamin A: 197IUVitamin C: 12mgCalcium: 144mgIron: 2mg
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