These Blueberry Streusel Muffins are my new favorite breakfast or snack treat. The streusel topping is crunchy and nutty, and the muffin is tender and delicious.
I’m serving these muffins to my family on Christmas morning along with my Egg Casserole in Muffin Cups. To save time on Christmas morning, bake the muffins ahead of time and store in the freezer.
If you are not making bulk batches of muffins and freezing them for quick breakfasts you have to start! I try to do a bulk breakfast cooking once a month and freeze pancakes, waffles and muffins.
My kids will eat breakfast for any meal of the day and muffins have been our go-to snack for years. They also pack up nicely for field trips and days when we won’t be back in time for lunch.
Blueberry Streusel Muffins
Ingredients
For the Streusel
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoon butter melted
- ¼ cup chopped pecans
For the Muffins
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ baking soda
- ½ cup milk
- ½ cup butter melted and cooled
- 1 egg beaten
- 1 teaspoon vanilla
- ¾ cup blueberries frozen or fresh, coated lightly with flour
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, mix together the streusel ingredients. Set aside.
- In a medium bowl, mix together the flour, sugar, baking powder, and baking soda.
- In a separate bowl, combine the milk, butter, egg, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not over mix.
- Gently stir in the blueberries.
- Spoon the batter into a muffin pan that has been prepared with non-stick spray.
- Sprinkle the streusel topping over the batter.
- Bake at 375 degrees for 15 - 20 minutes or until the muffins are golden.
I almost always make mini muffins for my family, but with these blueberry streusel muffins I use a regular size muffin tin.
To freeze these muffins, follow the directions and bake as instructed. Let the muffins cool completely. Once they are cool I like to freeze them on a baking sheet for about 15 minutes.
This allows them to freeze slightly so they don’t stick together or stick to the cling wrap if you wrap them when they are warm or cool.
I wrap each muffin individually in cling wrap and then freeze in large Ziploc bags.
To reheat the blueberry streusel muffins, unwrap and heat in the microwave for approximately 30 seconds.
One quick tip for freezing muffins. Do not freeze different flavors of muffins in the same ziploc bag. Even though I wrap my muffins tightly, sometimes the muffins will absorb other flavors in the freezer and taste funny when you reheat them. I always freeze them individually and then each flavor in its own ziploc to keep it super fresh and delicious.
More Muffin Recipes from The Happy Housewife
- Pumpkin Muffins
- Mocha Banana Muffins
- Chocolate Chip Honey Pumpkin Muffins
- Brown Sugar Cinnamon Muffins
By contributing writer Kristia
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