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Home » Breads

Blueberry Streusel Muffins

Published: Feb 23, 2025 · Modified: Apr 8, 2025 by Kaylynn · 1 Comment

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Full transparency: these will not be the most succulent, impressive blueberry muffins you've ever had. Why? Because they're not cake in disguise. Modern muffins are honestly just cake, using somewhere between a 1 and 1 ½ cups of sugar for just 12 muffins. They're even made like a cake, often by creaming the butter and sugar together. In the quest for a healthier lifestyle, I have realized that I have to stop pretending muffins need that much sugar to be delicious.

In contrast, my grandmother's recipe used 1 tablespoon of sugar for 12 muffins. This seemed like too much of an overcorrection, so a developed this recipe as the middle ground. They're still sweet and flavorful, but won't cause your blood sugar to spike like Mt. Everest. They're also very simple to make since we eliminated several steps to the process. All you need is two bowls, a spatula, and a muffin pan.

Blueberry Streusel Muffins
Blueberry Streusel Muffins
Blueberry Streusel Muffins
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  • Notes
  • Storage
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  • Grace Says:
  • 📖 Recipe

Notes

  • Fresh vs Frozen: I enjoy fresh berries in baked goods more than I like frozen, but frozen does work. Just be sure to drain any excess liquid from your frozen berries before adding as the last step.
  • Traditional or Quick Oats?: You can use either regular or quick-cooking oats for this recipe. The difference will be negligible.

Storage

Store muffins in a sealed container on the counter for 3-4 days.

Related

Looking for other recipes like this? Try these:

  • homemade marshmallows
    Homemade Marshmallows
  • 5-minute chicken salad
    5-Minute Chicken Salad
  • Triple Berry Pie
    Triple Berry Pie
  • venison pot pie
    Venison Pot Pie
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Grace Says:

Use your spent butter wrapper as a fast and economical way to grease your muffin tin. Just rub it around inside each of the cups.

📖 Recipe

Blueberry Streusel Muffins

Blueberry Streusel Muffins

Kaylynn
Fluffy and flavorful blueberry muffins, made even better with crunchy streusel topping.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Bread, Breakfast
Servings 1 dozen

Ingredients
  

Blueberry Muffins

  • 1 ¾ cups flour
  • ½ cup milk
  • ¼ cup sour cream or yogurt
  • 2 eggs
  • 3 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt or ¼ teaspoon table salt
  • ⅓ cup sugar or honey
  • ¼ cup unsalted butter, melted
  • 1 cup blueberries, fresh or frozen

Streusel Topping

  • ½ cup flour
  • ¼ cup brown sugar
  • ¼ cup oats
  • ⅛ teaspoon salt
  • 6 tablespoons unsalted butter, softened

Instructions
 

  • Mix all the streusel ingredients together until well blended and set aside. It should blend together like a thick paste.
  • Whisk dry ingredients together in a large bowl (flour, baking soda, baking powder, salt). If using fresh blueberries, add them to the dry ingredients and stir them just for a minute to coat them in the flour mixture. This will keep them from sinking to the bottom of your muffins. If using frozen blueberries, add at the end.
  • In a separate bowl, whisk all the wet ingredients (milk, sour cream or yogurt, eggs, melted butter) and sugar until smooth. If your ingredients are very cold, the melted butter may re-solidify a little.
  • Pour the wet ingredients into the dry and stir until just combined. The batter will be lumpy and thick. If using frozen blueberries, incorporate them gently.
  • Preheat the oven to 400℉ and lightly grease your standard sized muffin pan, or you can use paper liners. Fill the cups of the muffin tin with batter. Try to leave ¼" of space at the top if you can.
  • Take 1 Tbl of the streusel mix for each muffin, and gently flatten it into a small circle before lightly pressing onto the top of each muffin. If your streusel mix is more dry and crumbly, you can just sprinkle it on top.
  • Bake for 15-20 minutes, then remove from the oven and carefully transfer the muffins to a cooling rack.
Keyword blueberry muffins, muffins, streusel, streusel muffins

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Comments

  1. Amy says

    February 24, 2025 at 1:27 pm

    5 stars
    Lovely texture and just enough sweetness. I used frozen blueberries and that made it take longer to bake. Next time I will thaw them first.

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Kaylynn from Legacy Kitchen

Hi, I'm Kaylynn! I inherited my Grandma's cookbook from the 1940's, and use it to create simple, interesting, and nutritious meals.

Join me as I add a modern touch to these forgotten gems.

More about me

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