Blueberry Streusel Muffins

The lemon and buttermilk really add that subtle tart tanginess and sweetness to these Blueberry Streusel Muffins!

Blueberry Streusel Muffins

Blueberry Streusel Muffins

I’m back after being gone for about 2 weeks! If you follow my twitter, you’ll know that I’ve been vacationing on the east coast. I miss the cooler weather and the greenery over there! Coming back home to the oven that is Arizona (tomorrow’s high is 109 degrees) was definitely not fun. Actually, my entire trek back home was not fun. Oh how I hate connecting flights, delayed flights, and now American Airlines.

But anyways, before I left I baked blueberry streusel muffins. I had way too many blueberries in my fridge and felt like baking. As I was flipping through my recipe books, I came across Ina Garten’s recipe for blueberry streusel muffins in her cookbook Barefoot Contessa: Back to Basics. Since I love Ina but haven’t made enough of her recipes, I decided to give this one a shot.

Back in April, I had another surplus of berries (does anyone else continuously end up with way too many berries??) and decided to make streusel muffins. I used an Emeril recipe and unfortunately the muffins just weren’t that great. As I mentioned in that post, the muffins were mediocre. I said that next time I think I’ll use less flour for the topping and some cinnamon and brown sugar. So when I scanned the ingredients for Ina’s streusel topping, I was excited to see that it included both cinnamon and brown sugar. That’s how a streusel should be.

Ina’s muffins turned out much better than Emeril’s. The lemon and buttermilk really add that subtle tart tanginess and bring out the sweetness of the blueberries. The muffins were absolutely delicious right out of the oven: moist, warm, and sweet. But I’m sad to report that they weren’t as delicious the next day. Also, a word of advice: these muffins expand a lot in the oven so be cautious as to how much batter you fill into each cup. Do not fill each cup completely full.

The amount of sugar and butter this recipe calls for is a little ridiculous. On occasion I don’t mind making something indulgent, but I’d like to have a stand-by muffin recipe that I don’t feel guilty about. Any suggestions?


Blueberry Streusel Muffins

Yield: 20 muffins

Cook Time: 25 minutes


For the Muffins:

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk, shaken
  • 1/4 pound (1 stick) unsalted butter, melted and cooled
  • 1 1/2 teaspoons grated lemon zest
  • 2 extra-large eggs
  • 2 cups fresh blueberries (2 half pints)

For the Streusel Topping:

  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced


Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and blend with your hands. In a seperate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don't overmix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For the topping, place all the ingredients in the bowl of a food preocessor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tablespoon of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.

Note: Wash blueberries in a strainer under running water and pick out any stems and leaves.


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4 Responses to “Blueberry Streusel Muffins”

  1. #
    sara — July 28, 2009 at 7:23 pm

    These look scrumptious. I make muffins a lot, so here is my take on making a healthier muffin without becoming a huge health nut:

    1. you can always substitute the same amount of canola oil for butter in any muffin recipe. I do this with pretty much every muffin recipe I come across.
    2. I always use low fat buttermilk or greek yogurt to replace any other full fat dairy.
    3. You can replace sugar with agave nectar, but there are some conversions to calculate. I have only done this once or twice.

    For the love of cooking has a bunch of great muffin recipes on her site, including this one that I have made multiple times:

    Ellie's carrot cake cupcakes for next week are more like muffins, and they come out great too.

  2. #
    Tessa — July 29, 2009 at 1:06 am

    Thank you so much for the information and the link! I've actually made banana chocolate chip muffins before but For the Love of Cooking's version look much healthy. I'll definitely be participating in next week's CEiMB!

  3. #
    applecrumbles — July 30, 2009 at 7:47 pm

    The muffins look great. Sara's suggestions are right on. I usually cut sugar and butter in half. If the recipe will allow, I will use reduced fat cream cheese or even peanut butter in place of half the butter. The peanut butter is still full fat but there are other benefits gained from using it.
    AS for sugar, if you use banana for some of the fat, it will also add sweetness.
    Sometimes you can add dark chocolate in and reduce the sugar because the chocolate chips will make you forget that you're missing the sugar.


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