Blueberry Streusel Muffins

Blueberry Streusel Muffins are soft, buttery, and packed with fresh blueberries, with a golden crumb topping that makes them feel a little bakery-ish in the best way. The lemon zest keeps them bright, the buttermilk keeps them tender, and they’re just really good with coffee. I also love making blueberry cobbler, blueberry baked oats, or blueberry galette when blueberries are in season, but these muffins are the one I reach for when I want something easy for breakfast.

• Bakery-Style Muffin Tops: The high baking temperature helps create beautifully domed muffin tops.
• Sweet Crumb Topping: Every muffin is topped with a buttery streusel that bakes golden and crisp.
• Packed With Blueberries: You’ll get plenty of blueberries in every bite.
• Easy To Make: No stand mixer needed. Just simple ingredients and a few bowls.
• Great For Meal Prep: These muffins store and freeze exceptionally well.
• Perfect For Breakfast Or Brunch: Serve them with coffee, fresh fruit, or eggs for an easy breakfast spread.

• All-Purpose Flour: Creates structure while keeping the muffins soft and tender.
• Baking Powder: Provides lift and helps the muffins rise tall.
• Kosher Salt: Balances the sweetness and enhances flavor.
• Granulated Sugar: Sweetens the batter and helps create a moist crumb.
• Lemon Zest: Adds brightness and enhances the blueberry flavor.
• Eggs: Provide structure and richness.
• Butter: Adds flavor and keeps the muffins moist.
• Vanilla Extract: Rounds out the flavor.
• Buttermilk: Creates a soft, bakery-style texture.
• Fresh Blueberries: Fresh blueberries provide the best texture and flavor.
• Brown Sugar: Adds a subtle caramel flavor and helps create the crumbly texture in the streusel topping.

• Make The Streusel: In a small bowl, combine the melted butter, brown sugar, granulated sugar, and flour. Mix with a fork until crumbly. Set aside.
• Prepare The Muffin Batter: Preheat the oven to 400°F and prepare a 12-cup muffin pan.
• In a large bowl, combine the sugar and lemon zest.
• Add the melted butter, eggs, vanilla extract, and buttermilk. Whisk until smooth.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Fold In The Blueberries: Gently fold in the blueberries, taking care not to break them apart.
• Fill And Top: Divide the batter evenly among the muffin cups.
• Top generously with the streusel mixture.
• Bake: Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool for several minutes before transferring them to a cooling rack.

• Toss blueberries with a tablespoon of flour before adding them to the batter.
• Do not overmix the batter.
• Use room-temperature ingredients when possible.
• Fill muffin cups about three-quarters full.
• Check muffins early since ovens vary.
• Let muffins cool slightly before removing from the pan.

• Store muffins in an airtight container at room temperature for up to 4 days.
• For slightly longer storage, refrigerate for up to 1 week.

• Allow muffins to cool completely.
• Place in a freezer-safe container or zip-top freezer bag.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator or on the counter.