These delicious Streusel Topped Blueberry Muffins are the best version of blueberry muffins because they have a crunchy pecan streusel topping. This cake-like muffin recipe is perfect for breakfast with a cup of steaming coffee!
When Zack was an infant, he couldn’t get enough blueberries. I would give him a serving and he would gobble them up and ask for more. But it was never enough, he would cry, beg and whine for more.
Of course, as moms, we know what happens when our little ones eat too much fruit and let’s just say it involves lots of diaper changes. So, I would have to hide the remaining blueberries from him, but I was glad that he loved them so much!
We still like blueberries and when I came across a streusel topped raspberry muffin recipe in a cookbook, I decided to swap out the raspberries for blueberries and they were delicious!
Streusel Topped Blueberry Muffins Recipe
Make the pecan streusel topping by combining flour, brown sugar, chopped pecans and melted butter. Set aside.
Combine flour, sugar, baking powder and salt. Set aside.
In a small bowl, beat an egg.
Add milk and oil and pour into the flour mixture.
Stir until moistened but do not overmix.
Coat the blueberries with 1/2 tablespoon of flour to keep them from sinking.
Spoon 1/2 of the batter into 12 (greased or paper-lined) muffin cups.
Divide the blueberries between the cups.
Divide the remaining batter between the cups and sprinkle with the streusel.
Bake at 375 degrees for 18-23 minutes.
Remove the blueberry muffins from the muffin pan and place them on a cooling rack.
My favorite way to eat a blueberry muffin is fresh out of the oven, topped with butter while drinking a cup of steaming coffee! Serve these Streusel Topped Blueberry Muffins for breakfast or brunch.