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Streusel-Topped Blueberry Muffins

Hey y'all! I've got good news! So you now how you're always wondering how I stay so skinny after making all the food on my blog? Well, you don't have to wonder anymore! Because not only have I gained at least 5 pounds, but I've also gotten incredibly lazy and stopped working out like I used to. AND I've been eating very carelessly. Sooner or later, I'll be as big as a truck and my body size will be in accordance with my blog, and you won't have to hurt your pretty little brains trying to figure out anything. YAYY.

Okay, so obviously, this isn't good news for either me or you. But sarcasm is a very good coping mechanism. And so is blaming others. That's why when I got on the scale this morning and saw a horrific number that shall not be mentioned, the first thing that came to mind was that I was obviously jinxed. Don't give me that look, it can really happen! And of course, I'd rather convince myself that that's what happened than accept the fact that I have really let myself go these past few months.

But I have. And that's the sad truth. I don't even know what's come over me. Besides skipping workouts and making bad food choices, I've been lazy to do even regular things. Like washing dishes! I've never had a problem with washing dishes, but lately, whenever I see them in the sink or my mom asks me to do them, I always say I'll do them later, which ends up becoming never. Basically, my drive and motivation in life at the moment is best described by this animation. Yeah, that pretty much sums it up.

Thankfully, when I told my mother that I would make something later with the blueberries my dad bought, it didn't end up becoming a never kind of thing. I actually did make them. The sun was out. My nephews were over. It was a good day. And since I have a gazillion recipes bookmarked, I figured I'd cross one off the list. I know you're thinking, "Didn't you just make blueberry muffins with a streusel topping?"? Yes I did. But I wanted to try another recipe, more specifically, one that belonged to one of the food blogs that I follow. You know, because I follow them for a reason and I'm not sure why I didn't check them for a blueberry muffin recipe before. But hey, there's no harm in starting now, right? Right.

So, this recipe's basically like the other one, in that it calls for all the same ingredients, with the exception of buttermilk and grated lemon peel. Now, these two obviously make a big difference in texture and taste. For starters, these muffins were much more moist and tender...and fuller, if you will. And the lemon zest gave them a wonderful refreshing flavor. My favorite part, of course, was their streusel topping. It was on point: sweet and crunchy and absolutely delicious.

However, I still found myself trying to avoid the blueberries in the muffin. I know, I know, it's kind of a silly thing to do when you're eating blueberry muffins. But I clearly haven't acquired their taste like I thought I would. They weren't so bad the last time I had them, but that might be because I used less. Or because the ones I used last time were less tarty/sweet. Either way, if you're a blueberry fan, you'll want to try these muffins. I have a hunch that you'll enjoy them immensely.

Streusel-Topped Blueberry Muffins

Yield: 12 muffins
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1 and 3/4 cups all-purpose flour
2 and 3/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sugar
2 teaspoons grated lemon peel
1 large egg
1 cup buttermilk
1/3 cup canola oil
1 cup fresh blueberries
1 tablespoon flour
1 tablespoon sugar

For the streusel topping:

1/4 cup sugar
2 and 1/2 tablespoons flour
1/2 teaspoon cinnamon
1 and 1/2 tablespoons butter


Preheat oven to 400 degrees. 

In a large bowl, whisk together flour, baking powder, salt, sugar, and grated lemon peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients and stir just until moistened.

In a small bowl, combine the 1 tablespoon flour and 1 tablespoon sugar, then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberries into the batter. Spoon the batter into lined muffin tins, about 2/3 full.

To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour, and 1/2 teaspoon cinnamon. Cut in the butter with a pastry cutter or fork until the mixture is crumbly. Sprinkle over the batter.

Bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. 

Adapted from Our Best Bites

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  1. I make these muffins too, but I have never tryed this version. Nice photos. Lovely muffins.

  2. I made them today and they are heavenly delicious!


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