These Moist Blueberry Muffins with Cinnamon Streusel are the perfect way to use the last blueberries of the season. The muffins are moist with a fluffy crumbly interior bursting with the deepest purple blueberries. The cinnamon streusel on top adds an amazingly sweet texture that everyone loves. Please do not leave out the lemon butter. It only takes 5 minutes to make and elevates these muffins to a whole other level.
This recipe was adapted from the famous Jordan Marsh’s Department Store Blueberry Muffins. These muffins were made for 45 years by John Pupek, you can watch him making them here. His muffins are so beloved and remain the base for many adaptations of blueberry muffins.
Things to keep in mind
- We bake our muffins at two different temperatures. 220°C for 5 minutes to help make the top of the muffins dome and rise and then back down to 175°C for 18 – 20 minutes to continue baking the center of the muffins. This technique helps the muffins get a beautiful domed top.
- MIX GENTLY AND AS NEEDED ONLY. Throughout this whole recipe, we will be asking you to mix as little as you need to. Beating too much will activate gluten properties in the flour that we do not want. It will make your muffins gummy and tough and you will lose the beautiful, light, moist texture that these blueberry muffins have.
- The milk, butter, and eggs need to be at room temperature. When these dairy ingredients are allowed to come to room temperature air gets trapped inside them. Then while we bake them the air expands and we get a fluffier baked good. Also, cold ingredients just don’t incorporate well together and you’ll get an uneven batter. So trust us when a recipe calls for room temperature ingredients make sure you take the time to do it.
- You can use frozen blueberries for this, but no need to crush any of them when putting them into the batter. They will release some extra juice because they are frozen. We must say we definitely prefer fresh blueberries if you can get them.
- Don’t forget to dust your blueberries with a little bit of flour. This technique helps the blueberries stay afloat in the batter as it bakes instead of sinking to the bottom.
Here’s What You’ll Need :
Let’s Make The Cinnamon Streusel :
The cinnamon streusel is a great flavorful and textural addition to the blueberry muffins. Making it is pretty straightforward, add the flour, sugar, and cinnamon to a bowl. Melt your butter and add it in. Use the back of a fork to mash them together. We’re looking for the texture of lumpy wet sand. When sprinkling the streusel on top of the muffins, squeeze the mixture into a lump in your hand and break it apart onto the blueberry muffins. This way you’ll get different sizes of streusel. Be generous, the more cinnamon streusel the better!
Lets make Moist Blueberry Muffins :
It’s really very easy to make these moist blueberry muffins with cinnamon streusel. Just keep in mind our previous note on not over mixing. Mix only enough to incorporate your ingredients.
First, we need to beat together our room temperate butter and sugar until well combined (medium-low ). Then add in our room temperature eggs one at a time, making sure it’s fully incorporated before you add the next egg.
After that, we add our baking powder, vanilla, and salt then mix.
Next we’re going to add the flour and milk, alternating a bit of each a time. Just until its incorporated and stop.
Next, add your crushed blueberries: this is the only time we’re going to ask you to turn your mixer up to high during this recipe. This is to ensure that the blueberries are incorporated well, about 20 seconds on high. Then add the whole blueberries and mix, about 20 seconds. The batter should be thick. At this point, we are going to let the batter rest just for an hour at room temperature. This helps the flavor develop and the flour to properly hydrate. After it rests for an hour, don’t mix the batter just spoon it into your greased muffin pan ( make sure you grease the top part of the pan so that the tops don’t stick) getting as close to the top of each cavity as you can. Top with the cinnamon streusel and bake.
Lets make the Lemon Butter:
The Lemon Butter is easily worth the 5 minutes it takes to make. You won’t believe the flavor explosion this adds to the blueberry muffins.
All you will need to make this is 1/2 a stick of room temperature butter and 1 tsp each of lemon zest, lemon juice, and confectioners sugar.
Mix the ingredients above in a bowl with a spoon until everything is well-incorporated. That’s it, it’s that easy. Serve this Lemon Butter alongside your muffins. You will not believe how good this is and how perfectly they go together.
If you try these Moist Blueberry Muffins with Cinnamon Streusel and Lemon Butter, let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.
Moist Blueberry Muffins with Cinnamon Sturssel and Lemon Butter
FOR THE BLUEBERRY MUFFINS
- 2 cups fresh blueberries divided into ½ cup mashed and 1 ½ cup whole
- 256 grams all-purpose flour 2 cups spooned and leveled (plus extra for dusting blueberries)
- 200 grams granulated sugar 1 cup
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 113 grams butter 8 tbsp butter (Room Temp)
- 2 eggs Room Temp
- 1/2 cup milk Room Temp
FOR THE STRUSSEL TOPPING
- 1 tsp cinnamon
- 64 grams flour ½ cup
- 56 grams melted butter ½ stick
- 66 grams sugar ⅓ cup
FOR THE LEMON BUTTER
- 56 grams butter ½ stick (Room Temp)
- 1 tsp confectioners sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
FOR THE STRUSEL TOPPING
- Add cinnamon + flour + sugar in a bowl. Mix together with a fork just to incorporate them together set aside.
- Melt butter on low heat. Pour into your dry ingredients. Use the back of the fork to mix and push together until crumbly and similar to lumpy wet sand. Set aside.
FOR THE BLUEBERRY MUFFINS
- Dust 2 cups of blueberries with some flour. This helps them not sink to the bottom of the pan.
- In the bowl of your stand mixer fitted with the paddle tool, beat together butter + sugar until well combined on medium-low speed. Do not over mix we want to do minimal mixing throughout this whole recipe.
- Add room temperature eggs one at a time. Scrape the sides of your bowl and beat a little more to make sure everything is well combined.
- Add in baking powder + salt + vanilla, beat to combine.
- With the mixer on low speed add the flour and milk alternating half each at a time, work quickly here we do not want to over mix. Turn off the mixer.
- In a small bowl mash 1/2 a cup of blueberries with your hand. Increase mixer speed to high and immediately add mashed blueberries mix for 10 seconds. Reduce speed to low and add the rest of the blueberries until fully incorporated. Let the mixture rest for one hour.
- When there are about 20 minutes left of your rest period preheat the oven to 220°C. We use the setting with the fan. This ensures even distribution of heat.
- Grease a muffin pan with nonstick spray or vegetable oil. Do not mix the batter. Using an ice cream scoop or large spoon fill the cavities of the muffin tin to the top.
- Grab your premade streusel, squeeze some of the mixture in your hand, and then break apart above each muffin cavity.
- Place muffins in preheated oven for 5 minutes. Then turn down the heat to 170°C cook for 18 -20 minutes.
- Let them cool in the muffin pan for 5 minutes. Then remove them from the pan and let continue to cool on a wire rack.
- Mix half stick of room temp butter with lemon zest + lemon juice + confectioners sugar. Place in a small serving dish and level off with a knife. Let set up in the fridge for 30 minutes to an hour. Serve alongside blueberry muffins.