Description
These bakery-style muffins are bursting with blueberries and topped with a buttery cinnamon streusel for the perfect crumbly finish.
Ingredients
For the Muffins:
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)
For the Streusel Topping:
½ cup all-purpose flour
⅓ cup brown sugar
½ tsp cinnamon
¼ cup unsalted butter, melted
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, sugar, salt, and baking powder.
In a separate bowl, whisk together oil, egg, vanilla, and milk.
Add the wet ingredients to the dry ingredients and mix until just combined—do not overmix.
Gently fold in the blueberries.
Divide the batter evenly among muffin cups.
To Make the Streusel:
7. In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbs form.
8. Sprinkle generously over the tops of the muffins.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
For a higher muffin top, let the batter rest for 30 minutes before baking.
Don’t overmix the streusel or it may become pasty—aim for coarse crumbs.
You can add a little lemon zest for a fresh flavor twist.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Brunch, Dessert
- Method: Baked
- Cuisine: American
