High Altitude Blueberry Muffins with Streusel Topping

Take a bite out of these light and fluffy muffins bursting with sweetness from juicy blueberries and topped with a bakery style streusel. Enjoy perfect homemade blueberry muffins with this high-altitude recipe.

I bake these High Altitude Blueberry Muffins at 8,000 feet of elevation.

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Why you’ll love these High Altitude Blueberry Muffins:

• NO MIXER NEEDED – quickly mix up the muffin batter in less than 10 minutes with just a bowl and a whisk
• TOPPED WITH SWEET STREUSEL – enjoy big fluffy muffin tops with streusel just like at bakeries (its easy, I promise!)
• LIGHT AND SOFT – skip the dry boxed muffins from the grocery store and delight in the moist crumb of these tender muffins
• USE FRESH OR FROZEN BLUEBERRIES – real talk...fresh fruit is expensive, especially up in the mountains. Typically the best way to make these muffins is with fresh blueberries but I often use frozen to save money and they still turn out fantastic. See my TIP below if you use frozen blueberries to avoid purple batter.
• DELICIOUS BREAKFAST OR SNACK – these tender muffins are perfect to serve along side your morning coffee or serve as a snack
• NO VEGETABLE OR CANOLA OIL – this blueberry muffin recipe only calls for melted butter

Recommended tools:

MIXING BOWLS – use a large bowl to mix up the muffin batter and a medium bowl for the streusel topping

MUFFIN TIN & PAPER LINERS – use a standard size 12 cup muffin pan with any kind of muffin liners

Find all of my favorite kitchen tools here and check them out on Amazon.

Blueberry Muffin Ingredients:

FLOUR – use all purpose flour for soft, fluffy muffins that holds the blueberries so they don’t sink and creates a delicious streusel

WHITE SUGAR & BROWN SUGAR – a little bit of white sugar in the muffins adds the perfect kiss of sweetness. White and brown sugar creates the most mouth watering streusel.

BAKING POWDER – creates the perfect rise even with the weight of streusel on top

MELTED BUTTER – use unsalted melted butter for extra fat, moisture, and flavor

SALT – don’t skip the salt! A little bit goes a long way to help enhance the flavors

LARGE EGGS – helps to add moisture and hold all the ingredients together

VANILLA EXTRACT – helps to enhance the flavor (a little secret of mine…I never measure vanilla when I’m baking)

MILK – I like to use whole milk for all of my baking for its higher fat content

BLUEBERRIES – the general rule of thumb for the best muffins is to use fresh blueberries but sometimes real life and budgets can only afford frozen blueberries. No worries! I often use frozen blueberries, simply follow my tip below to avoid having purple batter.

See the recipe card at the bottom of the post for the full ingredients list and recipe notes.

Overview: How to make high altitude blueberry muffins –

1. PREHEAT OVEN TEMPERATURE TO 375 DEGREES F

2. MIX TOGETHER DRY INGREDIENTS FOR MUFFIN BATTER – flour, sugar, salt, baking powder

3. ADD WET INGREDIENTS – melted butter, large eggs, vanilla extract

4. MIX TOGETHER DRY INGREDIENTS FOR STREUSEL – in a separate bowl: salt, flour, sugar, brown sugar

5. ADD MELTED BUTTER TO STREUSEL – combine until crumbly

6. ADD BLUEBERRIES TO MUFFIN BATTER – ALWAYS add frozen blueberries at the very end

7. FILL MUFFIN CUPS & SPRINKLE STREUSEL ON TOP– press the streusel slightly into the batter

8. BAKE MUFFINS FOR 25 MINUTES

TIP: allow muffins to cool down before removing muffin liner to avoid the muffin from breaking apart

Ingredient Variations & Substitutions:

ANY FRESH BERRIES – exchange the blueberries for strawberries or raspberries

COARSE SUGAR TOPPING – swap out the streusel for simple coarse sugar

JUMBO BLUEBERRY MUFFINS – make 6 jumbo muffins by baking for 30 minutes or until they are cooked through

LEMON BLUEBERRY MUFFINS – add a little lemon flavor by adding 3 Tablespoons fresh lemon juice and 1 Tablespoon lemon zest

BUTTERMILK BLUEBERRY MUFFINS – replace the whole milk with buttermilk for extra flavor

FAQS:

How to store blueberry muffins:

Allow the blueberry muffins to cool completely on a wire rack. Store in an airtight container or wrap with plastic wrap. Keep at room temperature for up to 7 days.

Can you freeze blueberry muffins:

Yes! Blueberry muffins freeze well in an airtight container for up to 3 months. Thaw muffins overnight.

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If you make these High Altitude Blueberry Muffins leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.