These muffins feel like something you would wrap in parchment and tuck into a backpack. The crumb topping falls everywhere. The blueberries burst. It is messy, but in the best possible way.
I started baking these when our daughter started kindergarten. She needed something she could eat on the bus, and store-bought muffins always tasted like they were trying too hard. These are simple — flour, sugar, eggs, blueberries, and that streusel that makes everything feel special.
Sally’s Baking Addiction taught me the importance of precision in baking ratios. These muffins dome beautifully every time because the proportions are dialed in. The streusel on top adds that bakery-quality crunch that makes you feel like you know what you are doing — even on mornings when you really do not.
Blueberry Streusel Muffins
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Make the streusel first: combine flour, brown sugar, and cinnamon. Cut in cold butter with your fingers until you have pea-sized crumbles. Refrigerate while you make the batter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, oil, milk, and vanilla. Pour into dry ingredients and stir until just combined.
- Toss the blueberries with a tablespoon of flour (this prevents sinking), then gently fold into the batter.
- Divide batter among muffin cups, filling each about 3/4 full. Generously sprinkle streusel topping over each muffin.
- Bake 20-22 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
