This easy blueberry muffin recipe is simple yet delicious. Light and fluffy, packed with juicy blueberries and topped with a sweet and crunchy streusel topping. These muffins are great for breakfast, school lunches, or afternoon snacks.
These muffins are a favorite in our house. The kids love them in their lunches for school or as an afternoon snack. I will even serve them for breakfast for a quick grab-and-go meal. These can be made using fresh blueberries in springtime and summer or frozen blueberries in the off season. Topped with a simple crunchy streusel, these blueberry muffins are perfectly sweetened.
🫐 Ingredient notes
- Milk and egg - If time allows, bring these items to room temperature before mixing them together. It helps them incorporate evenly for the fluffiest muffins!
- Butter - After the butter is melted, make sure to let it cool. If not, it may curdle the milk or scramble the egg when you combine them.
- Blueberries - Fresh or frozen will work!
🥣 Step by step instructions
Combine ¾ cup of the flour with the sugar, baking powder, cinnamon and salt in a large bowl and whisk to combine. In a separate bowl combine the other ¼ cup of flour with the blueberries and toss to combine.
Next, combine milk, butter, oil and egg in a bowl and whisk to combine. Add these wet ingredients to the bowl of dry ingredients and whisk to combine. Add in blueberries coated in flour and gently stir to incorporate them into the batter.
Evenly distribute muffin batter into a muffin tin with baking scoops or a spoon. Make sure to grease your pan well or use muffin liners.
Make the streusel topping by combining the flour, brown sugar and butter in a small bowl and mashing it together with a fork or your hands to combine the butter with the brown sugar and flour. The mixture should resemble wet sand.
Evenly sprinkle the streusel topping over all of the muffin batter.
Bake the blueberry streusel muffins in a preheated 375˚ oven for 18-20 minutes until a toothpick comes out clean when inserted into the middle. Streusel topping should be lightly browned as well.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Top tip
Mix the blueberries with part of flour before adding them to the batter. This helps to make sure they don't all sink to the bottom during baking.
💭 Storage tips
- Muffins will last about 2-3 days at room temperature or up to a week in the fridge if stored in an airtight container.
- Muffins can be stored in the freezer for up to 2 months. I recommend individually wrapping each muffin in plastic wrap and then storing them in a larger airtight container or ziptop bag.
- Dairy free - Swap out the whole milk for your favorite plant milk and substitute the butter for a plant based or dairy free butter.
- Nuts - and ½ cup of chopped pecans or walnuts to make a crunchier version!
- Extra Sweet - mix together 1 cup powdered sugar with 1 Tablespoon of milk or water to make an icing that can be drizzled over the top for extra sweetness.
💭 Frequently asked questions
- Do I need to thaw frozen blueberries first? Nope. No need to defrost, just toss them with a bit of flour and mix them right into the batter.
- How can I make sure my muffins are light and fluffy? Having your ingredients at room temperature will make sure your muffin batter is mixed well and has an even texture to ensure proper rising in the oven.
- Can I use strawberries or raspberries instead? Yes, you can! I recommend chopping the strawberries into smaller pieces before tossing them with flour and adding them to the batter.
🥣 More baking recipes
If you loved this easy blueberry streusel muffin recipe, check out these other baked goods that I know you will love!
- Cheddar Chive Biscuits
- Greek Yogurt Banana Bread
- Traditional Blackberry Crumble
- Chocolate Dipped Biscotti
Easy Blueberry Streusel Muffins
- 2 cups all purpose flour divided
- ¾ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 ½ cup blueberries fresh or frozen
- 1 cup whole milk room temperature
- ¼ cup unsalted butter melted and cooled
- ⅓ cup canola oil
- 1 large egg room temperature
- 3 Tablespoons all purpose flour
- ⅓ cup brown sugar
- 2 Tablespoons unsalted butter cold and cut into small pieces
- Preheat oven to 375° and line muffin tins with liners.
- In a medium sized bowl, combine 1 ¾ cup of the flour with the granulated sugar, baking powder, cinnamon, and salt. Whisk together to combine.
- In a small bowl, combine remaining ¼ cup of flour with all of the blueberries. Toss to combine and set aside.
- In another small bowl, combine milk, butter, oil and egg and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Add blueberries to the batter and stir gently to the combine.
- Evenly distribute the batter into 18 prepared muffin cups.
- To make the streusel topping, combine the flour, brown sugar, and butter in a small bowl. Using a fork or your hands mash the ingredients together to incorporate the butter into the brown sugar and flour. The mixture should resemble wet sand.
- Sprinkle the streusel topping evenly over the tops of all the muffin batter and bake in the preheated oven for 18-20 minutes. Muffins are done with a toothpick comes out clean when inserted into the middle of them and the streusel is slightly browned.
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