Blueberry Streusel Muffins
These Blueberry Streusel Muffins are bakery-style perfection—moist, tender, and packed with blueberries, all finished with a crunchy cinnamon streusel topping. They’re quick to make and even quicker to disappear. Ideal for breakfast, brunch, or anytime you need a cozy homemade treat.
Ingredients
- For the Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries if using frozen, do not thaw
- For the Streusel Topping:
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter cold and cut into cubes
Instructions
- Preheat and prep pan:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Combine wet ingredients:
- In a separate bowl, beat the egg, then stir in oil, milk, and vanilla.
- Make the batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix. Gently fold in the blueberries.
- Fill the muffin cups:
- Spoon the batter evenly into the 12 muffin cups, filling each about ¾ full.
- Make the streusel:
- In a small bowl, mix flour, sugar, and cinnamon. Add the butter and use your fingers or a fork to mix until crumbly. Sprinkle evenly over the muffin batter.
- Bake:
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh blueberries when in season for the best flavor.
- You can substitute buttermilk for milk for a slightly tangier muffin.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.