Blueberry Muffins with Cinnamon Topping

Since it’s blueberry season I thought I would share the Blueberry Muffins with Cinnamon Topping that I make for my family all the time! They are moist, have tons of blueberries, and an amazing cinnamon streusel topping that makes them so delicious!

We go blueberry picking every year and try to pick enough to freeze for the whole year. This is definitely my favorite way to use the berries! These muffins are super fluffy on the inside and the top gets a sweet crunch from the cinnamon topping. I hope you love them as much as my family does!

What you’ll need:

• 2 cups of all-purpose flour
• 1 and 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 tsp salt
• 1/2 cup butter (1 stick)
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 2 teaspoons lemon juice
• 2 cups fresh or frozen blueberries

For the topping

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 cup softened butter (1/2 a stick)
• 1 and 1/2 tsp cinnamon

The first thing you want to do is preheat your oven to 400 degrees.  Then in a small bowl, whisk together the flour, baking powder, and salt.

Then in a separate larger bowl, beat the stick of softened butter with the sugar until combined. It will look sort of crumbly when it’s combined. I just use a hand mixer for these muffins. There’s not a lot of heavy mixing so no need to bust out the stand mixer.

After you’ve combined the butter and sugar, add in your eggs, vanilla, and milk mixture and beat until it’s light and fluffy. The reason I make the milk mixture with the lemon juice is because I NEVER have buttermilk in my house. This basically has the same effect. So if you have buttermilk, feel free to use that instead of the mixture!

Now you’re going to add your dry mixture to the wet butter mixture. I add half then fold it in, then add in the other half and combine it all. You will probably want to use a spatula at this point instead of the beater so your flour doesn’t fly all over the place 🙂

After you’ve combined the wet and dry ingredients, VERY gently fold in your blueberries. You don’t want to pop them and turn your batter purple. 

Go ahead and prepare your muffin pan. I usually use cupcake liners but if you don’t have any, you can just spray your pan with a non-stick spray or butter the pan. Just make sure the pan is coated well because  these will really stick if you don’t – even to a “non-stick” pan.

This batter makes exactly 12 muffins and you can fill each muffin almost to the top with batter.

Now for the topping

In a small bowl, add the 1/3 cup flour, half stick of softened butter, 1/2 cup sugar, and 1 and 1/2 tsp of cinnamon.

You’ll want to incorporate everything into a mixture that looks like wet sand. I use a pastry cutter but you can use a fork if you don’t have one. Just keep smashing the mixture with your party cutter or fork until it looks like this:

Now using your clean hands, sprinkle each muffin with about a tablespoon of the cinnamon mixture. If you have any left over, go back and add more to the muffins, you can’t have too much of this topping!

Once you’ve topped your muffins, place in them in your preheated oven and immediately turn the heat down to 350 degrees and set your timer for 23-25 minutes. The muffins will be done when a toothpick or cake tester comes out clean.

*Note: If you are using frozen blueberries. let your unbaked muffins come to room temperature before putting them in the oven. The muffins will not rise if there are frozen blueberries in them.

Print Recipe

Blueberry Muffins with Cinnamon Topping

Servings: 12 cupcakes

Ingredients

• 2 cups all purpose flour
• 1 tsp and 1/2 baking powder
• 1 teaspoon baking soda
• 1/2 tsp salt
• 1/2 cup softened butter 1 stick
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 2 teaspoons lemon juice
• 2 cups fresh or frozen blueberries

For the Topping

• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup softened butter half stick
• 1 tsp and 1/2 cinnamon

Instructions

• Preheat your oven to 400 degrees and either line your muffin pan with baking liners or spray with non-stick spray.
• Mix the milk with the lemon juice and set aside. (If you have buttermilk, you can use that instead of milk and lemon juice)
• In a small bowl, whisk together the flour, baking powder, baking powder, and salt.
  
• In a larger bowl, beat together 1 stick of softened butter and sugar until combined.
• Add eggs, vanilla extract, and milk mixture to the butter mixture and beat until light and fluffy.
  
• Add half of the flour mixture to the wet mixture, combine, then add the last half of the dry mixture and combine together.
• Very carefully fold in the blueberries just until combined being careful to not pop the berries.
• Add all of the topping ingredients to a small bowl and cut in the butter with either a pastry cutter or a fork until the mixture resembles wet sand.
• Top each muffin with the cinnamon mixture.
• Place your muffins in the center rack and immediately turn the oven temperature down to 350 degrees.
• Bake for 20-25 minutes. The muffins are done when a toothpick or cake tester comes out clean.

Notes

Note: If you are using frozen blueberries. let your unbaked muffins come to room temperature before putting them in the oven. The muffins will not rise if there are frozen blueberries in them.