Mini Blueberry Muffins with Streusel Topping

Mini Blueberry Muffins with Streusel Topping are the perfect sweet breakfast on-the-go! Your whole family will love these moist muffins covered with homemade streusel topping.

Breakfast before school can be a challenge, but my kids love these Mini Blueberry Muffins with streusel topping! It’s such an easy breakfast recipe to throw together when you bought too many blueberries.

I used to constantly buy mini blueberry muffins because they’re an easy single-serving snack. Once I learned how to make this muffin recipe, I never looked back! They’re truly so much better homemade.

Ingredients

This is a basic shopping list for the best mini blueberry muffins! For the full recipe with measurements and instructions, keep scrolling to the recipe card at the bottom of this post!

• Blueberries
• All-purpose flour
• Brown sugar
• Salt
• Baking powder
• Vegetable oil
• Egg
• Milk

For the streusel topping:

• Salted butter
• Vanilla extract
• Brown sugar
• All-purpose flour
• Cinnamon

This mini blueberry muffin recipe calls for a large amount of streusel topping because my family and friends LOVE it! You also need extra topping to get it all around the entire top of the muffin, rather than just a few crumbs on the top.

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How to Make Moist Blueberry Muffins from Scratch

1. First, mix the flour, brown sugar, salt, and baking powder together.
2. Then, in another bowl, mix the egg, oil, and milk together. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until just combined. Don’t over mix!
3. Now, gently fold in the blueberries and fill the mini muffin pan completely with batter. I use my small cookie scoop that holds about 1 tablespoon of batter. You need them at least 90% full for a fluffy, domed muffin top. This helps keep the muffins from drying out and gives you more surface area for streusel!
4. To make the streusel topping, mix softened butter, brown sugar, and vanilla until well combined. Then, add the flour and mix until it’s crumbly like clumpy sand.
5. Next, add the topping to each muffin cup. If it falls to the side, no worries! Just brush it back on top and remove any excess. You want the batter completely coated.
6. Finally, bake the muffins until a toothpick comes out clean of raw batter.

Like any muffin recipe, this one does best if it is only mixed until everything is incorporated. Too much mixing will make them tough.

If the muffins stick to the pan, no worries! Use a thin knife to gently pop the muffins out of the tin. You can also use traditional paper or reusable silicone muffin liners.

Can You Use Frozen Blueberries in Muffins?

I tend to use fresh blueberries for my mini muffins because I always have some on hand from snacking and smoothies. Much like with bananas and banana bread, when I have blueberries that are about to go bad, it’s time to make blueberry muffins!

You can also use frozen blueberries, too. And you don’t even need to thaw them!

If you use frozen blueberries, you may need to dip them in flour to keep them from leaking during baking. You’ll also likely need to bake the muffins slightly longer. Use some of the flour from the recipe though, don’t add an extra.

How Do You Stop Blueberries from Sinking in Muffins?

There’s nothing sadder than all your muffin mix-ins sinking to the bottom during baking!

I usually don’t dip my blueberries in flour before mixing them into my batter.

You can, but I don’t have a problem with all my blueberries being at the bottom. Especially for mini muffins!

If you choose to flour your berries first, do not use any extra flour, just use some of the flour from the batter recipe. Too much flour will make them tough too.

What to Serve with Blueberry Muffins

I always bring these blueberry mini muffins to an early morning tailgate. People graze on them through to dessert!

They’re a great sweet complement to these savory loaded mashed potato balls packed with cheese, bacon, and green onions. I even bring a sour cream dip for the ultimate appetizer.

No Southern tailgate is complete without Bisquick sausage balls. Breakfast, snack, dinner — you name it! It’s all packed into this cheesy tailgate treat.

Want a salty-sweet combo? Try these sweet bacon crackers! These caramelized bacon-wrapped crackers are the perfect combination of sweet, salty, portable, and addictive

More Easy Breakfast Recipes

• Lazy Day Cream Horns
• Granny’s Famous Chocolate Gravy
• Chocolate Cake Cookie Bars
• Easy Blueberry Scones
• Mississippi Coast French Toast

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Blueberry Streusel Mini Muffins

Blueberry Streusel Mini Muffins are perfect for quick breakfasts, snacks, and packing into lunches. Try some today and see if they don’t become a favorite in your house!

4.64 from 11 votes

Print Pin Rate

Course: Snack

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 23 minutes minutes

Servings: 24 mini muffins

Calories: 279kcal

Author: Beth Mueller

Equipment

• ▢
  Mini Muffin Tin

Ingredients

• ▢ 1 1/2 cups all-purpose flour
• ▢ 3/4 cup brown sugar
• ▢ 1/2 teaspoon salt
• ▢ 2 teaspoons baking powder
• ▢ 1/3 cup vegetable oil
• ▢ 1 large egg slightly beaten
• ▢ 1/2 cup milk
• ▢ 1 1/2 to 2 cups fresh blueberries washed and dried well

Streusel Topping

• ▢ 1/4 cup salted butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ 1/3 cup brown sugar
• ▢ 3/4 cup all-purpose flour
• ▢ 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 400 Degrees F.
• Spray mini muffin tin with baking spray, making sure all surfaces are covered, including top of the pan. Alternatively, you can use mini muffin papers, and spray the top of the pan.
• In a large bowl combine flour, brown sugar, salt, and baking powder.
• In a separate bowl, combine egg, oil, and milk.
• Add egg mixture to flour mixture and mix with a large spoon just until combined.
• Add blueberries and gently stir, being careful not to break blueberries.
• Fill each mini muffin cup to the top.
• Make streusel by mixing softened butter, brown sugar, and vanilla until well combined. Add flour and cinnamon and mix until it looks like sand with some larger pieces.
• Place about 1 tablespoon of mixture on top of each muffin. If it falls to the sides it is fine.
• Gently pack topping onto top and sides of muffins. Check muffins for bare spots and add more topping as needed to cover all the batter.
• Carefully brush away streusel between muffins.
• Place pan into preheated 400 Degree F oven and bake for 15 to 18 minutes. Muffins are done when a toothpick inserted into the center of muffin in the center of the pan comes out clean or with a few crumbs.
• When done, remove from oven and allow to cool completely before removing from pan.

Notes

If muffins stick when removing, gently slide a thin-bladed knife or thin spatula under muffin tops and around the outside of the muffin.

Frozen blueberries can be substituted. Do not thaw prior to adding to the batter. Quickly but gently mix them in to prevent color bleeding. You may need to add an additional minute or two to the baking time.

Nutrition

Serving: 2Mini Muffins | Calories: 279kcal | Carbohydrates: 42.8g | Protein: 3.5g | Fat: 10.8g | Saturated Fat: 3.9g | Cholesterol: 27mg | Sodium: 142mg | Fiber: 1.1g | Sugar: 23.7g

Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.