These Christmas blueberry streusel muffins combine a moist muffin batter with a cinnamon sugar streusel topping perfect for Christmas morning
My family has a ton of traditions around the holidays. I treasure these traditions and look forward to each and every one of them.
For years, I hosted Christmas morning at our house. Our family would come over before the sun would rise so they could be there when my kids crawled out of bed to see what Santa brought.
I always had our traditional Christmas morning breakfast baking in the oven: Blueberry Streusel Muffins and Mini Breakfast Quiches (the post on this one is coming soon). The smell of fresh baked muffins on Christmas morning is amazing!
Especially with a pot of coffee brewing.
As my girls have gotten older and the family has expanded we no longer have such early mornings at our house…but we still have muffins.
Why do I have Christmas blueberry streusel muffins every Christmas morning?
- The smell. These smell like Christmas. The warmth of cinnamon and sugar fills your home. So good.
- They are easy to eat for eager little kids who can’t wait to open their presents. Who wants to take time to eat when there are presents?!?!
- They are quick to make. The batter is a one bowl wonder. Throw everything in and give it a quick mix. You could follow the rules of keeping your wet and dry ingredients separate but I usually don’t. It’s Christmas, and there are a million other bowls in use so I save where I can.
- You can make them ahead of time (always a plus). Make the batter and streusel topping the night before and store separately overnight in the fridge. The next morning just let the batter rest at room temp for 30 minutes before assembling and putting in the oven. One less thing to have to worry about on Christmas morning.
You can also bake them the night before if you prefer. They are so moist that they taste just as good the second day. I recommend using cupcake liners if you plan on eating them the next day. I’ve baked them with and without liners. The ones with the liners stay moist the longest. Also, storing them in an air tight container seems to help keep them fresh and moist.
How to make a thick, moist batter for Christmas blueberry streusel muffins
For the batter, throw all ingredients (except the blueberries) in a medium bowl.
Then give it a stir. The batter will be thick.
Add LOTS of blueberries. I used frozen blueberries for this batch because we always have bags of them in our freezer from our summer blueberry picking trips. You could toss the blueberries in a little flour to keep them from sinking to the bottom, but I usually skip this step as well.
Stir until the berries are just incorporated.
Fill the muffin tins to the top. This recipe makes about 16 muffins. Remember to grease the tins well if you are not using cupcake liners.
How to make a streusel muffin topping
Next comes the part that makes these muffins special: the struesel topping. Place the sugar, flour, and cinnamon into a small bowl.
Next, add the cubed cold butter and use a fork or pastry cutter to cut the butter into the sugar mixture until a course meal is formed.
Sprinkle the streusel on top of the muffin batter. It might get a bit messy!
Bake until golden brown and the top is firm to the touch.
For more Missouri Girl Home blueberry recipes check out:
Christmas Morning Blueberry Streusel Muffins
- 3 cups all purpose flour
- 1 1/2 cups cups sugar
- 1 tsp salt
- 4 tsp baking powder
- 2/3 cup vegetable oil
- 2 large eggs
- 2/3 cups buttermilk
- 1 tsp pure vanilla extract
- 2 cups blueberries fresh or frozen
- 1/2 cup sugar
- 1/3 cup all purpose flour
- 1 1/2 tsp cinnamon
- 1/4 cup butter cold and cubed
- Preheat the oven to 350 degrees.
- Grease 16 muffin tins or line with liners.
Make the muffing batter
- For the batter, mix the first 8 ingredients ( flour, sugar, salt, baking powder, vegetable oil, eggs, buttermilk, and vanilla) together in a medium bowl. The batter will be thick.
- Stir in the blueberries.
- Fill the muffin tins to the top with batter.
Make the steusel topping
- Mix together the flour, sugar, and cinnamon in a small bowl.
- Add the cubed butter and cut it in with a fork or pastry blender until the butter is incorporated and you have course pea sized pieces.
- Sprinkle the streusel on top of the muffin batter.
- Bake at 350 degrees for 20-25 minutes (may take a few minutes extra if the blueberries are frozen when you put it in the oven) until the center is just set and a toothpick comes out clean when inserted.