Cinnamon Blueberry Muffins with Streusel Topping
Classic blueberry muffins with warm cinnamon spice and a buttery brown sugar streusel topping. Fresh or frozen blueberries deliver bursts of tartness throughout tender crumbs. Perfect for breakfast, brunch, or afternoon snacking. This version balances streusel between topping and batter for texture in every bite, while buttermilk keeps the crumb moist and tender.
Ingredients
- 1 ⅓ cup all-purpose flour, for streusel
- 1 cup brown sugar, firmly packed
- ½ cup butter, cold, cut into chunksmilk mixed with 1 teaspoon lemon juice or vinegar, let stand 5 minutes1:1Full guide →
- ⅝ cup all-purpose flour, for muffins
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅝ cup buttermilkmilk mixed with 1 teaspoon lemon juice or vinegar, let stand 5 minutes1:1Full guide →
- 1 large egg
- 1 cup blueberries, fresh or frozen
Instructions
- 1
Heat oven to 400°F and line muffin pan with paper cups or grease.
- 2
Whisk flour and brown sugar together; cut in cold butter until mixture resembles coarse crumbs.
- 3
Reserve half the streusel mixture for topping.
- 4
Mix remaining streusel mixture with buttermilk, egg, cinnamon, baking powder, baking soda, salt, and flour until just moistened.
- 5
Fold in blueberries gently.
- 6
Divide batter among muffin cups and sprinkle reserved streusel on each.
- 7
Bake until lightly browned.
- 8
Cool in pan, then remove.
Tips
Don't overmix the batter after adding buttermilk and egg; lumpy batter yields tender crumbs. Stir just until dry ingredients disappear.
Toss frozen blueberries in a tablespoon of flour before folding in to prevent them from sinking to the pan bottom.
Good to Know
Keep in airtight container at room temperature up to 3 days. Refrigerate up to 1 week. Freeze baked muffins in freezer bag up to 3 months.
Prepare batter through blueberry folding, cover, refrigerate up to 8 hours. Bake as directed, adding 2-3 minutes to bake time if batter is cold.
Serve warm or at room temperature with butter, jam, or yogurt. Pairs well with coffee, tea, or fresh juice.
Common Mistakes
Do not overmix batter after wet and dry combine to avoid dense, tough crumbs.
Do not skip cooling in pan for 5 minutes to prevent muffins from collapsing when removed.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh blueberries if I only have frozen?
Yes. Frozen blueberries work equally well and may release more liquid. Toss them in a little flour before folding to prevent excessive moisture. Bake time remains the same.
What if my muffins sink in the middle?
This indicates overbaking or overmixing. Check oven temperature accuracy. Mix batter until just moistened. Ensure baking powder and soda are fresh; they lose potency over time.
How long can I keep baked muffins?
Room temperature: 3 days in airtight container. Refrigerated: 1 week. Frozen: 3 months. Thaw at room temperature or microwave 30-45 seconds before eating.