These Best Ever Blueberry Streusel Muffins are the perfect sweet snack! This is such an easy recipe that’s packed with fresh blueberries and a sweet, crunchy streusel topping!
Estimated reading time: 4 minutes
Friends, you know how much I LOVE making muffins – they’re my favourite thing to bake by far and I’ve got another one of my standby muffin recipes for you today: these Best Ever Blueberry Streusel Muffins!! I love making muffins with fresh fruit and these fresh blueberries were the perfect addition to these muffins!
I’ve shared SO many of my favourite muffin recipes with you already like these Best Ever Banana Muffins, these Apple Carrot Ginger Muffins, and these Peach Cobbler Muffins. I’ve been making these Best Ever Blueberry Streusel Muffins for years now, and it’s about time I shared them with you, isn’t it!? And don’t you love this gorgeous bowl I’ve used to display these equally gorgeous muffins?? My friend Emily over at Bufnita Ceramica (“Owl Ceramics”, in English) made it for me and I’m in love with it!!
How to measure ingredients when making muffins:
- Use liquid measuring cups for wet ingredients like oil, water, milk, etc. 1 cup of milk measured with a dry measuring cup actually yields more than 1 cup of liquid (closer to 1 1/8 cup, in some cases). This can throw off a recipe and give you a tough or extra-crumbly muffin.
- Use dry measuring cups for dry ingredients like flour, sugar, etc. 1 cup of flour measured with a liquid measuring cup actually yields less than 1 cup of flour, which can turn your muffins into hockey pucks!
- Measuring liquid ingredients into a liquid measuring cup is easy – just pour until the liquid reaches the appropriate measurement and you’re good to go!
- Measuring dry ingredients that pack, like flour or brown sugar, is more complicated. Scooping your 1 cup measuring cup into a container of flour that’s settled is sure to pack more than a cup’s worth into that measuring cup. The best way to go is to fluff the flour so it rests naturally in the container and then spoon it into the measuring cup until overflowing. Then simply level off the flour with a flat kitchen tool (the back of a butter knife works well!) and you’ll have the appropriate amount!
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I hope you love these Best Ever Blueberry Streusel Muffins as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
More Muffin Recipes
- Best Ever Banana Muffins
- Zucchini Blueberry Muffins
- Double Chocolate Zucchini Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Cranberry Orange Muffins
- Apple Carrot Ginger Muffins
Watch the video below to see exactly how we make this recipe. You can find many more deliciously simple recipe videos on our YouTube channel!
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Best Ever Blueberry Streusel Muffins
Recipe: Equipment
Recipe: Ingredients
For the muffins:
- 2 1/2 cups all purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup white sugar
- zest of one lemon
- 2 1/2 cups fresh blueberries, washed and dried
- 1 cup low fat milk
- 1/2 cup vegetable oil
- 2 eggs
For the streusel topping:
- 1/2 cup all purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold butter
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a 12-cup muffin tin with paper liners.
- Add the flour, baking powder, salt, sugar and lemon zest to a large bowl and whisk together to combine. Add the blueberries and toss well to coat.
- Measure the milk and vegetable oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
- Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
- Combine all the ingredients of the streusel topping and mix with a fork until crumbly.
- Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Recipe: Notes
Storage Instructions
These muffins make a great after school snack or a snack for school lunches! They keep well in an airtight container for several days at room temperature.Freezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
I’ve made these twice in the past week. They truly are the best blueberry streusel muffins I’ve ever had! Family loves them and they are so easy to make. No more store bought muffins for us!
Thank you for the feedback, Gayle! We’re happy to hear that you are enjoying our recipe.
These taste AMAZING, they taste exactly like the Starbucks blueberry muffins but BETTER – this is the second muffin recipe I follow from the busy baker and they’ve both been delicious. I will say, I only used half the blueberries since that’s all I had and they came out with just enough blueberries so if you just have a cup or so of leftover blueberries it totally still works!
We’re so happy you liked our recipe. Thank you for taking the time to leave your feedback.
I made these this morning, So good. The crumble was the best topping. I had to bake them for 26 minutes but I used a jumbo muffin pan. The mini pan I used baked for the 20 minutes. Yummy!
Thank you for taking the time to leave your feedback! We’re happy you enjoyed our recipe.
Best muffin recipe ever! I did double the crumble and it tasted so delicious, melts in your mouth! Had to save the recipe! Thank you so much!!
We’re so happy you enjoyed our recipe! Thanks for sharing your feedback.
Do you recommend sifting flour before measuring?
No
Look forward to making these! How do you recommend using fresh frozen blueberries?
Fresh blueberries work best but you could thaw fresh frozen ones on paper towels and give them a light flour coating before adding them in the batter. Hope this helps!