Blueberry Streusel Muffins

Fri, Mar 18, 22

These easy muffins are a perfect treat for brunch or breakfast. No electric mixer is required - just mix the ingredients, pop them in the oven, & your house will awaken to the delectable smells of a bakery. Keep blueberries on hand in the freezer so that you can whip these muffins up any day of the week. This recipe calls for plenty of streusel topping - which makes them extra decadent and delicious!
Makes: 9-12


  • 1 1/2 cups all-purpose flour, plus 1 tablespoon
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup whole milk
  • 1/3 cup safflower or canola oil
  • 1 1/4 cups fresh blueberries

For the streusel

  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter, cubed 


Preheat the oven to 400 F degrees. Line muffin tins with paper liners.

In a large bowl, whisk together the dry ingredients - 1 ½ cups flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together the egg, milk, and oil. In a third bowl toss the blueberries with the remaining 1 tablespoon of flour. Make a well in the center of the dry ingredients and add the wet ingredients, mixing until just combined. Fold in the blueberries. Using an ice cream scoop, fill the muffin cups almost to the top.

For the streusel topping, mix all ingredients with your fingers, rubbing to make a coarse meal. Sprinkle the streusel over the muffins before baking, pressing lightly to adhere. Bake the muffins for 18-22 minutes or until a cake tester inserted comes out clean. Cool muffins in the pan for five minutes and then transfer to a wire rack to cool completely.