Name: Blueberry Streusel Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ¾ cup granulated sugar; ½ tsp salt; 2 tsp baking powder; 1/3 cup vegetable oil; 1 large egg; 1/3–½ cup milk (as needed); 1 tsp vanilla extract; 1 cup fresh or frozen blueberries (if frozen, do not thaw); ½ cup all-purpose flour; ⅓ cup brown sugar; ½ tsp cinnamon; ¼ cup unsalted butter, melted

Why You’ll Love This Recipe

I love these muffins for their bakery-style look and texture. The juicy blueberries bring a pop of flavor to every bite, and the streusel topping makes them feel extra special. They’re perfect for breakfast, brunch, or a comforting afternoon snack. I often make a batch to share, and they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk or buttermilk
Unsalted butter (melted and cooled)
Vanilla extract
Fresh or frozen blueberries (I prefer fresh when in season)

For the streusel topping:

All-purpose flour
Brown sugar
Ground cinnamon
Unsalted butter (cold and cubed)

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
To make the streusel, I combine the flour, brown sugar, and cinnamon, then cut in the cold butter using a fork or my fingers until it forms coarse crumbs. I set it aside.
In a large bowl, I whisk together the dry muffin ingredients: flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, I mix the eggs, milk, melted butter, and vanilla until smooth.
I pour the wet ingredients into the dry and stir just until combined.
I gently fold in the blueberries, being careful not to overmix.
I divide the batter evenly into the muffin cups, filling each about ¾ full.
I generously sprinkle the streusel over each muffin.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
I let the muffins cool in the pan for a few minutes before moving them to a wire rack.

Servings and timing

This recipe makes 12 standard muffins.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I add lemon zest to the batter for a fresh, citrusy twist that pairs beautifully with the blueberries. I’ve also made these with a mix of berries, or added a touch of almond extract for extra depth. If I’m out of butter, I use coconut oil for a different flavor profile.

Storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days. If I need them to last longer, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I pop one in the microwave for 15–20 seconds, or warm them in a 300°F (150°C) oven for about 10 minutes.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer. To avoid turning the batter purple, I toss them in a little flour before folding them in.

How do I keep the streusel topping from sinking?

I make sure the streusel is crumbly and not too wet, and I press it gently onto the top of each muffin before baking so it stays put.

Can I make these muffins dairy-free?

Yes, I substitute the milk with almond or oat milk and use plant-based butter with great results.

Why are my muffins dense?

I avoid overmixing the batter—mixing just until the ingredients are combined keeps the muffins light and fluffy.

How do I get the muffins to rise higher?

Filling the muffin cups almost to the top and starting with a slightly higher oven temperature (like 400°F for the first 5 minutes, then lowering to 375°F) can help achieve that bakery-style dome.

Conclusion

Blueberry Streusel Muffins are one of my favorite baked treats—they’re easy to make, bursting with fruit, and topped with a crumbly streusel that makes each bite irresistible. Whether I’m making them for guests or just for myself, they always bring a little comfort and joy to the day.