Glazed Blueberry Streusel Muffins

Glazed Blueberry Streusel Muffins are the ultimate breakfast muffin. These fluffy muffins are loaded with bursting blueberries, a sweet cinnamon streusel topping, and a drizzle of icing. Breakfast doesn’t get much better than this!

These blueberry muffins are loaded! They are great plain but add streusel and some icing and you basically get to eat dessert for breakfast! For more yummy breakfasts, try my Blueberry Pancakes, Banana Nut Bread, and Blueberry Scones.

Blueberry Muffins

These muffins are so yummy! But how could they not be with all the toppings and a perfect moist and tender crumb?! Everyone will be jumping out of their beds in the morning to grab one of these!

HOW TO MAKE BLUEBERRY MUFFINS:

1. Preheat oven to 425 degrees F. Line a baking pan with paper liners or grease muffin tin wells.
2. In a large mixing bowl, stir all dry ingredients together. Make a well in the middle by pushing the mixture towards the edges of the bowl.
3. Add the buttermilk, melted butter, egg, and vanilla. Whisk until just combined.
4. Gently fold in the blueberries.
5. Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great.)
6. Sprinkle the streusel over the top of the batter.
7. Bake for 5 minutes. Turn oven to 350 degrees F and bake for 14-16 more minutes.
8. Let cool in pan for 5 minutes and then transfer to a cooling rack.

HOW TO MAKE STREUSEL:

Streusel is made using just a few simple ingredients- flour, sugar, cinnamon, and butter.

Mix all the dry ingredients together and then stir in the melted butter. It will have the appearance of wet sand. The goal is to have it form clumps about the size of a pea. When picking a muffin you know you’re looking for the one with the largest chunks of streusel!

HOW TO MAKE GLAZE:

You can stop with just the streusel but if you want to go above and beyond, add a little glaze!

This glaze only requires 3 ingredients- powdered sugar, milk, and vanilla.

Whisk the three together until smooth and then spoon over the muffins.

HOW TO STORE MUFFINS:

Muffins should be stored in an air tight container at room temperature for up to 3 days. They tend to get soggy so I recommend lining the bottom of the container with a paper towel and then gently place one on top as well.

HOW TO PREVENT MUFFINS FROM STICKING TO PAPER LINERS:

If you have good quality liners, your muffins shouldn’t stick.

Muffins are most likely to stick if removed shortly after baking (when warm). If you give the muffins time to cool, they will slightly shrink away and release some moisture, allowing the paper to come off easily.

If you know you will be eating these warm I recommend lightly spraying the inside of the liners.

TOOLS USED TO MAKE THESE BLUEBERRY STREUSEL MUFFINS:

• Muffin/Cupcake Tin– Every kitchen needs a muffin tin. This is my favorite. I use it for cupcakes, muffins, mini frittatas….
• Trigger Scoop– I love all three of these! The large is great for portioning muffin and cupcake batter, the medium is perfect for cookies, and the small is great for truffles.
• Rubber Bottom Mixing Bowls– The rubber handle and bottom of these bowls makes them the perfect mixing bowls. I use them all the time from mixing pancake batter to pie dough to cake batter. 

LOOKING FOR MORE MUFFINS? CHECK OUT THESE:

• Blueberry Greek Yogurt Muffins
• Nutella Swirl Pumpkin Muffins
• Lemon Raspberry Muffins
• Glazed Strawberry Muffins
• Lemon Poppy Seed Zucchini Muffins