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!

For some helpful tips before you begin, click here.

Makes 10 to 12 regular-size muffins.

INGREDIENTS:

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
1 large egg
1/3 cup (80 ml) whole milk or half & half plus more, if needed
1 cup (100 g) fresh blueberries

INSTRUCTIONS:

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.

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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.

Tips:

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.

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.

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.