Blueberry Streusel Muffins Recipe

There’s just something magical about that first bite of a freshly baked blueberry muffin with a crumbly, cinnamon-kissed streusel topping, and trust me, once you try this recipe, you’ll agree there’s no better way to start your morning or sweeten your afternoon.

I love making recipes that strike the perfect balance of flavor and texture, and my Blueberry Streusel Muffins certainly do just that. These muffins are made with 1 and 1/2 cups of all-purpose flour and sweetened with 3/4 cup of granulated sugar.

Juicy blueberries mix with a buttery streusel topping that has just the right amounts of cinnamon and brown sugar to make these muffins hard to resist.

Blueberry Streusel Muffins Recipe Ingredients

• All-Purpose Flour: Provides structure with carbohydrates, a base for your muffins.
• Granulated Sugar: Adds sweetness and moisture, balancing tartness in blueberries.
• Baking Powder: Essential for leavening, makes muffins light and fluffy.
• Vegetable Oil: Keeps muffins moist, a source of healthy fats.
• Blueberries: Packed with antioxidants, vitamins, a juicy burst of flavor.
• Brown Sugar: Adds depth to streusel, caramel flavor profile.
• Cinnamon: Warm spice, enhances flavor depth.

Blueberry Streusel Muffins Recipe Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1/2 cup all-purpose flour (for streusel topping)
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 3 tablespoons butter, melted

How to Make this Blueberry Streusel Muffins Recipe

1. Set the temperature of your oven to 400 degrees Fahrenheit (200 degrees Celsius) for the preheat. Place paper liners in a muffin tin.

2. In a big bowl, combine by whisking 1 and 1/2 cups of all-purpose flour, 3/4 cup of granulated sugar, 1/2 teaspoon of salt, and 2 teaspoons of baking powder.

3. In a small bowl, mix together 1/3 cup of vegetable oil, 1 large egg, 1/3 cup of milk, and 1 teaspoon of vanilla extract. Combine thoroughly.

4. Add the wet ingredients to the dry ingredients. Stir gently until just mixed.

5. Blend in 1 cup of fresh or frozen blueberries, taking care not to overmix.

6. Distribute the batter evenly into the muffin cups, filling each to about two-thirds full.

7. For the streusel topping, in a separate small bowl, mix together 1/2 cup of plain flour, 1/4 cup of packed brown sugar, and 1/4 teaspoon of cinnamon.

8. Blend in 3 tablespoons of butter that have been melted until the mixture becomes crumbly.

9. Evenly distribute the streusel topping over the muffin batter in each cup.

10. Cooking time is 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Blueberry Streusel Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners
4. Large mixing bowl
5. Small mixing bowl (2)
6. Whisk
7. Mixing spoon or spatula
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire rack

FAQ

• Q: Can I use frozen blueberries for this recipe?A: Yes, frozen blueberries work well. Add them to the batter directly without thawing to prevent any bleeding of color.
• Q: How can I make the muffins more moist?A: Don’t be tempted to overbake them, and think about adding a tablespoon of either yogurt or sour cream to the batter for some extra moisture.
• Q: Can I substitute the vegetable oil?A: Yes, you can substitute vegetable oil with melted coconut oil or melted butter.
• Q: What is the best way to store leftover muffins?A: Keep them in a sealed container at room temp for 3 days, or in the freezer for 3 months.
• Q: How can I enhance the flavor of the streusel topping?Add a pinch of nutmeg or a few chopped nuts for added flavor and crunch.
• Q: Is it necessary to sift the dry ingredients?You do not have to sift, but if you do sift, it will help make the muffins less dense in texture. If you are using all-purpose flour measured using the fluff and scoop method, it is very likely that your muffins will be dense. Light and fluffy flour is the goal.

Blueberry Streusel Muffins Recipe Substitutions and Variations

1 and 1/2 cups all-purpose flour: For a heartier texture, use the same amount of whole wheat flour.
3/4 cup granulated sugar. Alternative: Use 1/2 cup honey or 3/4 cup coconut sugar as a natural alternative.
1 large egg: SUBSTITUTE 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
1/3 cup vegetable oil
Substitutions:
• melted coconut oil, equal amount
• unsweetened applesauce, equal amount (lower fat)
1 cup fresh or frozen blueberries. You might also try using fresh or frozen raspberries or diced strawberries for a different berry flavor.

Pro Tips

1. Coat the Blueberries: To prevent blueberries from sinking to the bottom of your muffins, lightly toss them in a tablespoon of flour before adding them to the batter. This will help them stay evenly distributed throughout the muffins.