Best Ever Blueberry Streusel Muffins: A Perfect Sweet Treat!
Every time I bake these blueberry streusel muffins, I’m reminded of quiet mornings with my grandmother, where the scent of cinnamon and blueberries filled the kitchen. They’re soft, bursting with berries, and topped with a sweet crumbly streusel – just the way she liked them. Bake a batch and share them with someone you love. It’s the little joys that matter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Muffins:
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1½ cups all-purpose flour
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¾ cup sugar
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½ tsp salt
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2 tsp baking powder
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⅓ cup vegetable oil
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1 large egg
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⅓ cup milk
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries
For the Streusel Topping:
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½ cup sugar
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⅓ cup all-purpose flour
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¼ cup butter (cubed)
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1½ tsp ground cinnamon
Instructions
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Preheat oven to 375°F (190°C). Line or grease a muffin tin.
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In a bowl, mix flour, sugar, salt, and baking powder.
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In another bowl, whisk oil, egg, milk, and vanilla.
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Stir the wet mix into the dry ingredients until just combined.
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Gently fold in the blueberries.
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Spoon batter into muffin cups, filling about ¾ full.
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For the streusel, combine sugar, flour, butter, and cinnamon with a fork until crumbly. Sprinkle over muffins.
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Bake for 20–25 minutes or until a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
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Use frozen blueberries without thawing to avoid soggy batter.
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Add a pinch of lemon zest for a fresh twist.
Nutrition
- Calories: 210 kcal per serving