Blueberry Streusel {Crumble Top} Muffins


I have had a favorite bakery shop that makes the best blueberry muffins. I would visit occasionally, when I was working, but since I no longer work in that area I decided it was time to make my own!

Their muffins are dense, but in a good way. Mine are not, Their muffins were lemony and they had coarse sugar sprinkled over the top. I decided to add lemon zest to a streusel crumb topping and not do the coarse sugar. I have to say, in all honesty… I think I have theirs beat!

When I served them up for breakfast this morning, the response was, “Oh Pam…Oh Pam… Oh Pam!!!” Hahaha. I knew right then & there, this was going to be my go to blueberry muffin recipe!


This recipe is adapted from “Best Blueberry Muffins” recipe from Cooks Illustrated. It has a few steps to it, but it’s so worth it!

I suggest insist serving them warm, cut in half with a smear of real butter on both sides. It is heavenly!!!

The streusel crumb topping has a little bit of fresh lemon zest added to it, no cinnamon in this streusel. The muffins are not too sweet, they are just right. Hot with a smear of butter… oh my!!! The muffin batter is easily adaptable. You could add any type of fruit and chocolate. Change up the streusel, too. Instead of lemon zest, add cinnamon… the options are endless.

These muffins have a blueberry sauce that gets swirled in to each muffin. It imparts so much flavor and ensures a nice, moist muffin.

Streusel / Crumb Topping:

    • 3 Tbsp white sugar
    • 3 Tbsp brown sugar
    • 2/3 cup flour
    • 5 Tbsp butter, melted, but cooled
    • Lemon zest from one lemon – about a tsp
    • Mix with a fork until it’s a thick, crumbly consistency
      Stick in the fridge until ready to use

Muffin Mixture:

    • 2 – 6 oz containers of fresh blueberries
    • 1 1/8 cups sugar (plus 1 tsp)
    • 1 Tbsp water
    • 2 1/2 cups all-purpose flour
    • 2 1/2 tsp baking powder
    • 1 tsp salt
    • 2 large eggs, at room temperature
    • 4 Tbsp melted, but cooled, unsalted butter
    • ¼ cup vegetable oil
    • 1 cup buttermilk
    • 2 tsp vanilla extract

Yields: 12-14 muffins


Preheat oven to 425 degrees. Place rack in the center of the oven

Prepare standard 12 muffin tin with liners. If you don’t have liners, make sure to grease really well. {I like to use real butter}

Making the sauce: Bring 1 of the pints of blueberries, 1 Tbsp water,  and 1 tsp sugar to simmer in small saucepan over medium heat. While simmering, mash the berries with a potato masher and stir frequently, until berries have broken down and mixture is thickened and reduced by about half. This will take about 5 minutes. Transfer to small bowl and cool to room temperature

In a large bowl, sift flour, baking powder, and salt together. Toss in the remaining 6 oz container of fresh blueberries and give a quick stir to cover the blueberries in the flour mixture.

In a medium sized bowl, using a whisk, mix remaining sugar and eggs together until thick and well combined. Slowly mix in butter and oil until combined. Mix in buttermilk and vanilla.

Using rubber spatula, fold wet mixture into the dry mixture until just moistened

Using a medium cookie scoop, drop a big dollop of batter equally among muffin liners, batter should fill the liners half way.

Spoon a scant teaspoon of blueberry sauce into center of each muffin batter.

Using the same medium cookie scoop, dollop more batter over the top of each muffin, filling to the very top.

Using a skewer, gently swirl the batter.

*You may have extra muffin batter left if you are using liners. If you have extra batter, make a couple more muffins without the blueberry sauce in the middle, you won’t have enough of that. They will still be delicious!

Generously sprinkle streusel evenly over muffins. I use my fingers to ensure that the lumps aren’t too big. It makes a lot of streusel, so don’t be shy. It easily covers 14 muffins

Bake until muffin tops are golden and just firm, 22 – 25 minutes*.

Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

*I use a stoneware muffin/cupcake pan. 425 degrees for 25 minutes was perfect. If you are using a metal pan, check it after 20 minutes. Stoneware usually requires a little more baking time.

I recently made this in cake form. I baked it at 425 for 25 minutes. I used a 10″ ceramic round baking dish. Depending on the size pan that you use, the bake time will differ, This could go in 2 loaf pans as well. I would check it after 20 minutes. You can shake the pan(s) to see if it has set up, If it has, check it with a toothpick and if it comes out clean with no batter on it, it’s done.



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