Double-Blueberry Streusel Muffins

Makes:

12 muffins

Prep Time:

15 minutes

Cook Time:

25 minutes

Category:

Muffins

Introduction

About this Recipe

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Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

I love a blueberry muffin that makes you imagine an exclamation mark after the word “blueberry!” when you take the first bite. To maximize the blueberry flavour in this recipe, I use a combination of fresh blueberries and dried blueberries, and a fluffy batter with a hint of lemon enhances the blueberry aromas as the muffins bake.

Ingredients

1¾ cups (260 g) all-purpose flour
½ cup + 1 Tbsp (112 g) granulated sugar, divided
2 tsp finely grated lemon zest
2 tsp baking powder
¼ tsp fine salt
¼ tsp ground nutmeg
½ cup (115 g) unsalted butter, melted (still warm is ok)
½ tsp ground cinnamon
⅔ cup (160 mL) 2% milk, at room temperature
2 large eggs, at room temperature
½ tsp vanilla extract
1½ cups (190 g) fresh blueberries
½ cup (75 g) dried blueberries

NOTES: The muffins will keep in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Fresh blueberries are easier to work with when baking blueberry muffins, but sometimes frozen are closest at hand. You can replace the fresh blueberries with the same quantity of still frozen, but toss them with 2 Tbsp (18 g) all-purpose flour before adding to the bowl to help prevent the berries from streaking the batter.

Step by Step Instructions

Step 1

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

Step 2

In a mixing bowl, whisk the flour, ½ cup (100 g) sugar, lemon zest, baking powder, salt and nutmeg. Stir in the melted butter and blend until the mixture is an even crumbly texture. Set aside.

Step 3

Measure ½ cup (75 g) of the flour mixture into a separate bowl and stir in the remaining 1 Tbsp (12 g) sugar and the cinnamon to make a streusel topping. Set aside.

Step 4

Add the milk, eggs and vanilla to the remaining flour mixture and whisk until smooth. Stir in the fresh and dried blueberries.

Step 5

Divide the batter between the muffin cups and sprinkle the tops with the streusel topping. Bake the muffins for about 25 minutes, until a toothpick inserted in the centre of one comes out clean. Cool the muffins in the tin for 10 minutes, then remove them from the tin to cool completely.