What makes a great muffin? To me, it’s all about light, airy, and fluffy muffins that have a perfect puffed up semi-dome just like the ones you see at the bakery shop.

Ingredients required to make Blueberry Muffins With Streusel Crumb Topping!

How to make Blueberry Muffins With Streusel Crumb Topping?

Egg-free Options!

These Blueberry muffins with streusel crumb topping have been tested with an egg-free alternative. Some tested and tried options are:

super moistamazingly soft and tender but still firmhas a beautiful airy texturevery fruity and packed with fresh-tasting berry flavorand not to forget, has a perfect bakery-style dome top.

All-Purpose Flour Baking Soda Baking Powder Salt Vegetable Oil– I prefer to use oil in my muffins because oil retains moisture and therefore, the baked goods tend to be moister. Granulated Sugar Milk Egg , eggless option explained below. Vanilla Extract Fresh Blueberries

  1. Start by preheating your oven to 350 degrees F/ 180 degrees C.
  2. Let’s prepare the Streusel topping first. To make a perfect crunchy topping, mix flour, sugar or brown sugar, cinnamon, and butter in a bowl. Mix until the mixture resembles a coarse and crumbly texture. Set it aside.
  3. Set it aside.
  4. In a separate bowl combine the wet ingredients: granulated sugar with vegetable oil. Mix until they are fully combined. 
  5. Whisk in the egg and mix until combined.
  6. Time to add the dry ingredients to the wet ingredients. Gently fold together. Stir until smooth. 
  7. Dust blueberries with flour to avoid sinking. Carefully, fold in the blueberries into the batter. Mix to combine. Save some dusted blueberries to sprinkle on top.
  8. Line the muffin tray with liners.
  9. Top with blueberries.
  10. Generously sprinkle the streusel topping over the muffins.
  11. Remove from oven.  Let the muffins cool in the muffin tray for 10 minutes before inverting. Enjoy!

Flax-egg: If you plan to bake these muffins eggless, then you will want to start by prepping your flax egg first. To make a flax-egg mix one tablespoon of ground flax seeds (2.25 teaspoons pre-ground) and three tablespoons of water to replace one egg. Whisk it well. Set aside to thicken for 5-10 until it becomes gelatinous. Once thick and has a gelatin-like texture, proceed with the recipe. TIP- Muffins made with flax-egg will have a slightly different texture.  Store-bought egg replacer: Follow the instructions on the back of the pack for replacement. Silken tofu: use 1/4 cup for one egg Aquafaba: use 1/4 cup for one egg. 

Vegan Options!

Substitute regular milk with any plant-based unsweetened milk. Eggs with flax-egg or egg replacer. Butter with Vegan butter.

Can I skip the streusel Topping?

Of course, you can! However, these muffins taste amazing with this topping. And the sugar in the topping is perfectly balanced. 

Can I replace sugar with other sweeteners?

These Blueberry muffins with streusel crumb topping have not been tested with any other sweeteners, therefore, cannot guarantee the result with an alternative.

Can I make these muffins in advance?

Absolutely! These muffins are a perfect make-ahead recipe, and they will stay good for 5-6 days in an airtight container at room temperature.

These muffins freeze well!

To freeze, arrange the completely cooled muffins in a single layer in an airtight container. They will stay good for 2 months in the freezer. When ready to eat, thaw the muffin at room temperature and enjoy!

What can I use other than Blueberries?

If desired you can swap fresh blueberries with any fresh berries like:

Chopped Strawberries Raspberries Blackberries Goji Berries Cranberries

Tips to consider what could possibly go wrong!

Do not overmix the batter. Over mixing will produce dense muffins. Mix less. Do muffins stick to the liners? For an easy slide-out, grease the muffin liners with oil or butter and then pour in the batter.  Fill the muffin liners 2/3 full. Fresh blueberries can easily be swapped with frozen blueberries. The only difference: fresh blueberries remain intact after baking, they will release some of their juices but will still have a bite left to them whereas the frozen ones will almost burst open during baking giving these muffins a subtle bluish-purple tint in the center.  Whether frozen or fresh, blueberries tend to sink to the bottom of the batter. To fix this, toss blueberries in flour, and this will help them stay suspended. Please do not use more than 1 cup of blueberries as adding extra will make the batter heavy and wet. 

These muffins are as perfect as you can think off and I know you’ are going to enjoy these as much as we do!

Craving for more deliciousness, try these options!

Apple Almond Crumb Muffins Savory Pizza Muffins Vegan Strawberry Crumb Bars Vegan Banana Nut Bread

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