Easy Blueberry Streusel Muffins

Author: Amanda
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 18 Muffins 1x
Diet: Vegetarian

Description

These easy blueberry muffins are light and fluffy, packed with juicy blueberries, and topped with a sweet and crunchy streusel topping! Perfect for breakfast, school lunches or afternoon snacks!

Ingredients

Scale

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 whole egg, room temperature

Streusel Topping

3 Tablespoons all purpose flour
1/3 cup brown sugar
2 Tablespoons unsalted butter, cold and cut into small pieces.

Instructions

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.