My Daughter’s Blueberry Muffins (with Streusel Topping)

These blueberry muffins are soft, tender and moist with lots of juicy blueberries and a sweet, crumbly streusel topping. They are simple to make and can be ready in under an hour.

This is definitely a go-to recipe!

Blueberry Muffins

For some helpful tips before you begin, click here.

Makes 10 to 12 regular-size muffins.


For the streusel topping:

  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (40 g) all-purpose flour
  • 1/4 cup (55 g) butter, softened
  • 1 1/2 teaspoons (4 g) ground cinnamon

For the muffins:

  • 1 1/2 cups (180 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/2 teaspoon (3 g) salt
  • 2 teaspoons (10 g) baking powder
  • 1/3 cup (80 ml) vegetable oil
  • large egg
  • 1/3 cup (80 ml) whole milk or half & half plus more, if needed
  • 1 cup (100 g) fresh blueberries


1. Preheat the oven and prepare the muffin pan.

– Preheat the oven to 400°F (204°C).
– Grease the muffin cups or line a cupcake pan with muffin liners.

2. Make the streusel topping.

– In a medium bowl, combine all the streusel topping ingredients with a fork until moistened and crumbly. Set aside.

3. Combine the muffin ingredients.

– In a large bowl, combine the flour, sugar, salt and baking powder.
– Pour the vegetable oil into a 1-cup measuring cup; add the egg and enough milk to fill the cup. 
– Stir the wet ingredients into dry ingredients until just combined. 
– Gently fold the blueberries into batter.

4. Bake the muffins.

– Fill the muffin cups about 3/4-full.
– Sprinkle with streusel topping.
– Bake the muffins for 20 to 25 minutes, or until an inserted toothpick comes out clean with only a few moist crumbs.

Cool: Let the muffins cool in the pan for about 5 to 10 minutes before removing them to a cooling rack.

Store: Store in an airtight container at room temperature for up to a week.

Freeze: Wrap individual muffins in plastic wrap. Place wrapped muffins in a freezer storage bag. Freeze up to a month. Thaw overnight to serve.

Blueberry Muffin
Blueberry Muffin

About this recipe

Blueberry muffins are the muffins to rule all muffins.

These blueberry muffins are soft and moist. They have lots of juicy blueberries and are topped with a crunchy, cinnamon streusel that make them extra special.

This recipe for Blueberry Muffins (with Streusel Topping) is a very low-tech recipe (no mixer, please) and very quick to make, too. This makes them perfect, really, for any time of day, any day of the week.

Ingredients for Blueberry Muffins


Here are 3 helpful tips:

1) Mix the streusel with a fork.

– That way, you’ll get that wonderful, craggy, crunchy texture on top of your muffins.

Mixing streusel with a fork
Streusel on top of blueberry muffins

2) Stir the muffin batter until just combined.

– Mix the muffins with a rubber spatula or wooden spoon until just combined. There is less chance of over-mixing with a rubber spatula or wooden spoon than with an electric mixer. Over-mixing will make your muffins tough and dense instead of soft and tender.

Mixing batter with a silicone spatula

3) Let your muffins cool a bit before removing them from the pan.

– Wait a few minutes before moving your Blueberry Muffins (with Streusel Topping) to a cooling rack, especially if they are not in cupcake papers. They are very soft and may need a little time to set.

Blueberry Muffins
Half-eaten muffin
Blueberry Muffins (with Streusel Topping) are very soft, moist and tender.

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