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Mini Blueberry Muffins with Pecan Streusel

Travis's version of mini blueberry muffins with pecan streusel: brown sugar, the creaming method, and frozen berries.

From Travis's kitchen · Updated November 2026

  • Servings About 36 mini muffins
  • Time About 45 minutes total (14 minutes baking)

Ingredients

Batter

  • 2 cups (230g) cake flour
  • 2 tsp (8g) baking powder + 1/2 tsp (3g) salt
  • 1/2 cup (113g) butter, softened
  • 3/4 cup packed (165g) brown sugar
  • 2 large (~100g) eggs, room temperature
  • 1/2 cup (120g) milk (no buttermilk)
  • 1 tsp (5g) vanilla
  • 1 cup (150g) frozen blueberries (do not thaw) + 1 Tbsp (8g) cake flour

Pecan streusel

  • 1/2 cup (55g) pecans, finely chopped
  • 1/4 cup (30g) cake flour
  • 1/4 cup (50g) brown sugar + 1/4 tsp cinnamon + pinch salt
  • 3 Tbsp (42g) cold butter, cubed

Instructions

  1. Heat the oven to 350°F. Line the mini muffin tins with paper (tulip) liners.
  2. Streusel: rub everything together with your fingers until clumpy. Chill.
  3. Whisk the cake flour, baking powder, and salt together.
  4. Beat the butter and brown sugar on medium-high for 2-3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla.
  5. On low, add the dry ingredients in 3 parts alternating with the milk in 2, starting and ending with dry. Stop when just combined.
  6. Toss the still-frozen berries in 1 Tbsp of flour and fold them in by hand with a few strokes.
  7. Fill the liners 3/4 full and top each with about 1 tsp of streusel, pressed on lightly.
  8. Bake at 350°F for 14 minutes, until a toothpick comes out clean. Cool 5 minutes in the tin, then move to a rack.

Levers and swaps

  • Sugar: Brown sugar (used): moist, caramel flavor; White sugar: lighter color and flavor; Half and half: a balance of the two
  • Butter method: Creamed (used): lighter, cake-like, domed; Melted: denser, more tender, quicker; Oil: moistest, keeps longer
  • Dairy: Milk (used); Milk + 1 1/2 tsp lemon juice: buttermilk tang and tenderness; Sour cream thinned with milk: richest

From Travis's kitchen

This is Travis's version: brown sugar, the creaming method, and frozen berries. They were made on October 23, 2026, and they turned out great. Creaming the butter and sugar gave a thicker batter that held the berries and streusel up. The berries were kept frozen so they wouldn't bleed purple.

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