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Blueberry Streusel Muffins

Bakery-style blueberry muffins loaded with berries and topped with a buttery brown sugar streusel crumble.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

Muffins
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
Streusel Topping
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tbsp cold unsalted butter cut into small pieces
  • 1/4 tsp ground cinnamon

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. 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.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, whisk eggs, oil, milk, and vanilla. Pour into dry ingredients and stir until just combined.
  5. Toss the blueberries with a tablespoon of flour (this prevents sinking), then gently fold into the batter.
  6. Divide batter among muffin cups, filling each about 3/4 full. Generously sprinkle streusel topping over each muffin.
  7. 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.

Notes

Frozen blueberries work great too — do not thaw them first, just toss frozen berries straight into the batter to avoid purple streaks.