This blueberry muffin recipe with streusel is everything you want in a breakfast treat—soft, fluffy muffins packed with juicy blueberries and topped with a sweet, crumbly streusel that adds the perfect bit of crunch. The burst of fresh berries mixed into the batter makes each bite bright and flavorful, while the streusel on top gives it a delightful sugar-kissed finish.
I love making these muffins when I want something that feels like a special treat but is also easy to whip up. The streusel topping is my favorite part—it’s simple to make, just a mix of butter, sugar, and flour, but it gives the muffins that little extra texture and sweetness that makes people ask for seconds. I usually grab some fresh berries from the market, but frozen work just as well, which makes these muffins a go-to anytime.
My favorite way to serve these muffins is warm, right out of the oven, with a little pat of butter that melts right into the crumbly topping. They’re great for breakfast, a snack, or even a light dessert. Honestly, I always find it hard to save any for later because the smell fills the kitchen and makes everyone eager to dig in.
Key Ingredients & Substitutions
Flour: All-purpose flour works best here, giving muffins a nice, soft texture. For a healthier option, you can swap half the flour with whole wheat for nuttiness but expect a denser muffin.
Blueberries: Fresh blueberries add a juicy burst to each bite. Frozen blueberries are a great year-round substitute—just don’t thaw them to avoid turning the batter purple and soggy.
Butter or Oil: You can use melted butter for a richer flavor or vegetable oil for moist muffins. Oil keeps muffins softer longer, but butter brings that familiar baked taste I love.
Milk: Whole milk adds richness, but you can use any milk you have: skim, almond, or oat milk work well. Adjust the amount to get a slightly thick but pourable batter.
Streusel Topping: Cold butter is key to getting that crumbly texture. Use cinnamon for warm flavor, or leave it out if you prefer a simple sweet topping.
How Do You Get the Streusel Topping Just Right?
Making streusel is quick but it’s all about the butter and texture:
- Keep your butter cold—this helps form pea-sized crumbs instead of a paste.
- Use your fingertips or a pastry cutter to mix the sugar, flour, cinnamon, and butter gently.
- Stop as soon as the mixture looks crumbly; overworking will melt the butter and ruin that great crunch.
- Sprinkle generously on top before baking to get a golden, crispy layer that contrasts the soft muffin perfectly.
Equipment You’ll Need
- 12-cup muffin tin – I like using this because it helps keep the muffins evenly baked and makes cleanup easier.
- Paper muffin liners or non-stick spray – keeps muffins from sticking and makes removing them simple.
- Mixing bowls – for blending the batter and streusel topping; a couple of medium bowls will do the job.
- Whisk and spatula – whisk for dry ingredients, spatula for gently mixing wet and dry, plus folding in the blueberries.
- Pastry cutter or your fingertips – to work the butter into the streusel ingredients until crumbly.
- Oven – 400°F (205°C) to get a perfect golden bake.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries for a different berry flavor or mix berries for variety.
- Add a teaspoon of lemon or orange zest to the batter for a fresh citrus twist.
- Mix in chopped nuts like walnuts or pecans into the streusel or batter for extra crunch.
- Replace cinnamon with cardamom or nutmeg in the streusel for a warm spice variation.
The Best Blueberry Muffin Recipe With Streusel
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1/3 – 1/2 cup whole milk (adjust as needed for batter consistency)
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh or frozen blueberries
For the Streusel Topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1 1/2 teaspoons ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. You’ll spend a little time mixing the batter and streusel topping, then just let the oven do the rest. Perfect for a quick breakfast or snack fix.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or lightly grease it so the muffins don’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, salt, and baking powder. This makes sure everything is evenly combined.
3. Mix Wet Ingredients:
In a separate bowl, whisk the vegetable oil (or melted butter), egg, vanilla extract, and 1/3 cup milk until smooth. You can add a little more milk later if the batter seems too thick.
4. Combine Batter:
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—it’s okay if the batter has a few lumps. Avoid overmixing to keep muffins tender.
5. Add Blueberries:
Carefully fold in the blueberries to keep them whole and prevent the batter from turning purple.
6. Make Streusel Topping:
In a small bowl, mix sugar, flour, and cinnamon (if using). Rub in the cold, cubed butter with your fingertips until the mixture looks like coarse crumbs.
7. Fill Muffin Cups:
Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.
8. Add Streusel:
Sprinkle the streusel topping generously over each muffin to create a crunchy, sweet crust.
9. Bake:
Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the muffins are golden on top.
10. Cool and Serve:
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy them warm for the best flavor.
These blueberry muffins with crumbly streusel topping are moist, packed with berries, and easy to make. Enjoy them fresh for breakfast or as a delightful snack anytime!
Can I Use Frozen Blueberries for This Recipe?
Yes! Frozen blueberries work perfectly—just add them straight to the batter without thawing to prevent the muffins from becoming soggy or turning purple.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Make the Batter Ahead of Time?
You can prepare the batter the night before and refrigerate it overnight. Give it a gentle stir before scooping into the muffin tin and baking as usual.
What if I Don’t Have Cinnamon for the Streusel?
No worries! The cinnamon is optional. Simply leave it out and still enjoy a delicious, sweet streusel topping that’s buttery and crumbly.
