Blueberry Streusel Muffin
Blueberry Streusel Muffins made better at home than at the bakery! Soft & flavorful blueberry muffins perfectly baked with a buttery crumble on top.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: bread, Breakfast, Muffins
Cuisine: American
Keyword: Bakery Style Blueberry Muffins
Servings: 12 muffins
Calories: 248kcal
- 1 1/2 cups flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 pinch salt
- 1 lemon zest
- 2 eggs
- 2/3 cup sugar
- 2/3 cup heavy cream
- 1/3 cup vegetable oil
- 1 1/3 cups blueberries
Crumble Topping
- 2 tablespoons butter cold
- 2 tablespoons flour
- 2 tablespoons powdered sugar
Preheat oven to 375°F. Spray a muffin pan with non-stick spray or line with cupcake liners.
Whisk the eggs and sugar. Add in the lemon zest, heavy cream and vegetable oil. Continue to whisk until smooth.
Add the flour, baking powder, vanilla, cornstarch and salt.
Lastly, fold in the blueberries. Let the batter sit at least 10 minutes before baking. (This helps the muffins to have that nice & high, rounded top!) This is a great time to make the crumble!
Prepare the crumble topping by combining cold butter, flour and powdered sugar. Mix with a fork until mixture is uniformly crumbly.
Scoop batter to fill each muffin cup about 2/3 full.
Spoon crumble on top of each muffin, making sure it's completely covered.
Bake muffins for 15-20 minutes at 375 °F. Let cool in pan for 5-7 minutes. Transfer to a cooling rack. Enjoy!
Calories: 248kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 36mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg