This recipe was originally published March 19, 2018. Updated June 7, 2021.
Back in 2018, which feels like ages ago, I created this blueberry streusel muffin recipe for Food Life Magazine. It is a delicious bakery style blueberry muffin recipe which is made even better with a crunchy streusel topping. Who doesn’t love streusel?! I have tried this recipe with both blueberries or strawberries and sometimes a mix of both, all with good results. If you decide to get wild, just make sure your strawberries are chopped to be about the same size as a blueberry for good distribution.
How do you make moist blueberry streusel muffins from scratch?
If you have a decent recipe, the key to making a great muffin lies in the mixing. No one wants a dense stodgy muffin for breakfast. Personally I always use the muffin method when baking breakfast treats. The muffins come out soft, fluffy and perfectly moist every time.
The muffin method is a simple process, no mixer is required. All you will need is two bowls, a whisk and a spatula.
First, you will combine all of your dry ingredients in one large bowl: gluten free 1-to-1 flour blend, baking powder, salt and sugar. Whisk them all together so they are well combined.
Second, crack your egg into a second smaller bowl. Use your whisk to beat it until it’s frothy (like soap bubbles). Then add the remaining wet ingredients to the egg: oil, milk and vanilla. Whisk them all together until they are also well combined.
Finally, you will pour the wet ingredients into the dry and fold it together about fifteen times with your spatula. You don’t want to over mix here, as the whisking added air to the eggs which will be lost if you stir too much. That’s it! This is effective for any kind of muffin or quick bread recipe.
I mean seriously, look at how soft these muffins are and those dome tops are to die for!
Why does this recipe have special baking instructions?
A key indicator of muffin success are those big domed tops. Every bakery-style muffin has them. If your muffins always come out flat on top, what you have is more of a cupcake. In order to get the beautiful domes on any muffin there are a few little tricks.
- The muffin method for mixing (above)
- Fill the muffin cups almost to the top. Lots of recipes call for 2/3 full, but you want them full to be ready to explode out of the top of the cup.
- Heating the oven to 400 and after a few minutes of baking reduce the temperature to 375 for the remaining time. This helps the outside set before the inside is cooked, that means in the bottom of the cup the cooking batter has nowhere to go but up since the outer ring is already cooked through. It also sets the tops before the spreading begins, leaving a nice dome shape.
How do you store leftover blueberry streusel muffins?
I usually store in an airtight container at room temperature if it’s just for a day or so. My family eats muffins pretty quickly. If you’re planning to keep them for a few more days, stick them in the refrigerator. You can also freeze leftover muffins if you like to bake a larger batch at one time.
Reheat by microwaving for 15 seconds or heat in an oven at 350 degrees for 10 minutes.
If you love muffins, check out these other great recipes!
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For the streusel topping
- ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Tablespoon Light Brown Sugar
- 1 Tablespoon Sugar
- Pinch of Salt
- 2 Tablespoons Vegan Butter melted
For the muffins
- 17 Tbsp Gluten Free 1-to-1 Flour Blend 1 C + 1 Tbsp
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ Cup Sugar
- 1 Egg
- 3 Tablespoons Light Olive Oil
- 6 Tablespoons Non-Dairy Milk non dairy or regular
- ½ teaspoon Vanilla
- 1 Cup Fresh Blueberries divided
To make the streusel
- Combine all of the ingredients in a small bowl. Stir until everything is well incorporated and kind of chunky.
- Place bowl in the refrigerator until you're ready to use.
To make the muffins
- Preheat oven to 400 degrees F. Line 6 muffin cups with paper liners.
- Wash your fresh berries. Divide into two parts measuring 3/4 C and 1/4 C. Add the 1 Tbsp flour to the 3/4 C and toss them to coat the berries.
- In a large bowl, combine all of the dry ingredients: gluten free flour, baking powder, salt and sugar. Whisk together until well combined.
- Crack your egg into a second smaller bowl. Whisk the egg until it's frothy, like soapy bubbles.
- Add the oil, milk and vanilla to the egg. Whisk together until evenly incorporated.
- Pour the wet ingredients into the dry. Fold together about 10 times.
- Add the flour coated blueberries to the batter. Fold another 5 times.
- Fill your muffin cups nearly to the top, you should have just enough batter for 6 full muffin cups.
- Sprinkle the remaining 1/4 C of berries over the tops of the muffin batter.
- Top with the streusel by breaking it into chunks of varying sizes with your hand.
- Bake in preheated oven for 2-3 minutes, then reduce the temperature to 375 baking an additional 25 minutes. Muffins will be done when the tops spring back when gently poked.
- Remove from oven and cool in the pan for no more than 10 minutes. Remove to a wire rack to avoid moisture at the bottom of the muffins.