How to Make the Ultimate Blueberry Muffins with Streusel Topping

Prepare muffin pan with tulip liners.

Make the crumb topping by mixing all-purpose flour, brown sugar, nutmeg, cinnamon, and room temperature butter in a bowl with hands until crumbly.

Chill crumb topping in the refrigerator to solidify the butter.

Cream together butter, sugar, and brown sugar in a mixing bowl on medium speed.

Scrape down the bowl to ensure even mixing.

Add homemade vanilla extract and lemon zest to the butter mixture and mix well.

Add 1 egg and 1 egg yolk to the mixture one at a time, mixing well and scraping the bowl after each addition.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Add half of the dry ingredients to the butter mixture and mix on low speed until just combined.

Add half of the buttermilk to the mixture and stir on low speed until just combined.

Add the remaining dry ingredients and mix on low speed until just combined.

Add the rest of the buttermilk and gently stir until just combined.

Add about a teaspoon of flour to the frozen blueberries to prevent them from sinking in the batter.

Gently fold the frozen blueberries into the muffin batter, being careful not to overmix.

Scoop the muffin batter into the prepared muffin pan.

Sprinkle the chilled crumb topping over each muffin before baking.

Bake in a preheated oven, using a double muffin pan or placing on a baking sheet to prevent overbaking on the bottom.

Equipment Needed

Spice Level:

Allergens