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.
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I am a sucker for a crumble topping! Nothing beats a warm muffin!
We are too 🙂
These muffins look perfect! Saving!
Thanks so much!
So tasty! What a great recipe, seriously drooling over this muffins!
Thanks! So glad you like them!
This would be a big hit in my house! Looks delish!
Thanks so much!
AMAZING! I love the streusel topping!
Thanks so much! So glad you like them!
That topping! I will be aking these soon.
Hope you love them!
Great tip on measuring. I would love it if you would insert a picture of dry and wet measuring cups. I love this series of teaching to make muffins! I make muffins every Saturday night for Sunday morning breakfast. I am going to use your tips to teach my 13 yo daughter to make muffins!!!! Thanks for posting!
So glad you liked it! Thanks for taking the time to leave a comment! 🙂
can’t wait to make these! Can I use regular milk?
Yes!
I haven’t tried these yet, but after making your “Best Ever Banana Muffins” you can bet I’ll be trying these as soon as I can get my hands on some fresh berries! LOVE your recipes, and my hubby said to tell you that the name for those banana muffins is “spot on”! 😀
So glad you and your husband love them as much as we do! Thanks for the positive feedback! 🙂
I made these this morning. They are the best blueberry muffins I’ve ever eaten!
So glad you love them as much as we do! Thanks for the positive feedback! 🙂
PLease could you send me the Banana and Walnut muffin recipe. I have only just joined your website.
Hi! Please use the search bar at the top of the site and search for the Banana Walnut Muffin recipe. It’s easy to find 🙂
I love your banana walnut muffin! And now i want to try your best ever blueberry muffin. It is ok if I use frozen blueberries?
Yes, absolutely!!
Hi looks great!
I did not know that you get wet measuring cups and dry ones. How do you know the difference ?
Dry measuring cups usually look like scoops and usually have only the cup measurements on them. The liquid measuring cups are usually clear plastic or pyrex and have the cup and millilitre or liquid ounce measurements on them.
Good Morning! The muffins are wonderful. The recipe will be my new go to for all my fruit muffins. The only problem I had was with the crumble top. It call for to melt the butter which I did but my crumble was more like play dough. I wonder if it was meant to say softened butter.
Hmm it sounds like there was a little too much butter. The melted butter should still form a crumbly topping. But softened butter also works!
I Had the same issue with my crumbled topping, not being crumbly. I agree it was like play dough. Mine are cooking so I can’t wait to see how the topping looks. I’m predicting not the best, but still tasty.
I used cold butter and blended it with a fork, it was hard to work it together but the end result was a perfect crumbly crisp streusel.
Can I sub lime zest for the lemon zest or better to just omit?
I’d recommend just omitting it, or adding orange zest in place of the lemon zest.
Is it possible to use whole milk? I never buy low fat items.
Yes, you sure can!
Made this as a coffee cake in a 9×9 pan – also excellent. Great recipe – thank you!
I’m glad you like it! ☺️
These muffins are amazing! The only thing I changed was brown sugar instead of white on the topping and a touch more cinnamon. These were sublime! Easily the most delicious blueberry muffin I’ve ever had!
I’m so glad you enjoyed the recipe! Thanks for taking the time to leave a comment!
I was wondering if I could replace the low fat milk in the muffins with lite coconut milk?
I have never tried this substitution myself so I couldn’t tell you, if you do try, please let us know! Happy baking ☺️
Can I use frozen blueberries? If so, should they be thawed first?
For best results we suggest fresh blueberries but you can use frozen ones that you thaw first on a paper towel to absorb as much moisture as possible. Let us know how they turn out!
Hello,
Can I use frozen blueberries?
Yes, but thaw them on some paper towels and roll them through flour before you mix them in.
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!
Do you recommend sifting flour before measuring?
No
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.
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.
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.