Classic bakery-style blueberry muffins with a crunchy streusel topping. Moist, fluffy, and loaded with juicy berries.
Toss the frozen blueberries with a spoonful of the flour (to stop them sinking) and keep refrigerated.
Prepare the streusel: rub the cubed cold butter into the dry ingredients until crumbly. Keep refrigerated until ready to use.
Beat the remaining softened butter and sugar until light, fluffy, and pale in color.
Gradually mix in honey and brown sugar until well combined.
Add eggs one by one, then mix in vanilla extract until smooth.
Whisk the remaining dry ingredients together and sift.
Alternately add the dry mixture and buttermilk to the batter, starting and ending with dry (following: dry → wet → dry → wet → dry). Mix until just combined.
Gently fold in the chilled blueberries, being careful not to crush them.
Fill the muffin liners approximately 80–90% full.
Sprinkle the prepared streusel over the top. Add extra berries for decoration if desired.
Cover and refrigerate for 8–12 hours for a better texture.
Preheat oven to 190°C.
Bake on the middle rack for 25–30 minutes until golden brown and a toothpick inserted comes out clean.
Cover with foil if the tops are browning too quickly.
Allow to rest in the pan for 5–10 minutes before removing.