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. For a quick overview of this recipe, check out my web story for these blueberry streusel muffins!
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.
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.
⭐ 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.Print
💭 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!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.