Mini Blueberry Muffins with Streusel Topping 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!
This recipe for Mini Blueberry Muffins with Streusel Topping is a great way to use up blueberries that are getting close to a trip out to the compost pile.
Especially when you have washed, dried and packed blueberries into perfect 1 cup sized bowls and sent off to lunch, only to have come back. After about 3 tries, I quit sending them.
This recipe calls for 1 1/2 to 2 cups of blueberries.
Excellent, because that is almost always exactly the amount of blueberries I keep moving from place to place in the refrigerator.
Like any muffin recipe, this one does best if it is only mixed until everything is incorporated.
Too much mixing will make your blueberry streusel mini muffins tough.
I do not put my blueberries into flour prior to mixing them with my muffin batter.
You can if you feel like you need to, but do not and I do not have a problem with all my blueberries being at the bottom of the mini muffins.
If you choose to flour your blueberries first, do not use any extra flour, just use some of the flour from the batter recipe.
Too much flour will make muffins tough too.
The recipe calls for a large amount of streusel topping, because, well, my family and friends seem to like 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.
The way I add the streusel topping to my unbaked muffins is to flood them.
Once I have used most of the topping mix, I lightly press the topping into all the exposed areas of the muffin batter.
To get a high crown on mini muffins you will need to fill the mini muffin tins all the way. Or at least 90% of the way.
Not only will you get more surface for holding streusel topping, but it also keeps your muffins from drying out as they bake.
I use my small cookie scoop that holds a bit more than 1 tablespoon of batter, and I do not level off the scoop, I keep it heaping.
It will fill my 24 cavity mini muffin pan just perfectly.
Take a look at the muffins and see if you can see any batter that did not get covered with streusel and if there are any blobs that poked out because you squeezed too hard.
I know you will because I do it with at least one every single time.
All those areas with no topping are going to need some!
Luckily, you still have some, even after wondering why in the world you made so much to start with. Now you know why!
Mini Blueberry Muffins with Streusel Topping should be cooled completely before trying to remove them from the muffin tin and you may need to run a thin-bladed knife around the edges to loosen any blueberries that were touching the pan during baking.
They will be sticky.
Do this gently or you might knock off your muffin tops.
I lose a few every time. I just plop the top back on and leave them on a plate.
Usually, someone eats them before they have had a chance to go stale.
You can use reusable silicon mini liners.
This prevents the muffins from sticking to the insides.
I don’t do it because I either have to remove each one individually before sending off in lunches otherwise I am tracking down muffin tin liners.
You can use paper liners instead of silicon, and I suggest paper if the muffins are leaving your house.
I chose not to use either so I can get a more golden crust.
Store leftover Blueberry Streusel Mini Muffins in an airtight container.
A zip top bag is fine for this. It is how I store them.
If you happen to be more organized than I am, you can put them into snack baggies, 2 at a time for an easier grab and go snack later.
Disposable mini cupcake carriers are perfect for carrying all 24 at once.
- 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
- 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
- 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 sugar 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.
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.
Serving Size:2 Mini Muffins
Amount Per Serving: Calories: 279 Total Fat: 10.8g Saturated Fat: 3.9g Cholesterol: 27mg Sodium: 142mg Carbohydrates: 42.8g Fiber: 1.1g Sugar: 23.7g Protein: 3.5g
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