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These really are the Best Blueberry Streusel Muffins! They’re big, beautiful, and tender muffins, loaded with blueberries and crowned with a sweet crunchy streusel topping.
Do you have a recipe you consider the best? My good friend Becky, Vintage Mixer, posted several of her best recipes lately, and I couldn’t resist baking “the best blueberry muffins that you’ll ever sink your teeth into.”
This recipe was given to her by the chef at Communal, and it is a big, beautiful muffin that rises over the top of the muffins cups. It’s loaded with 2 cups of blueberries, which don’t sink to the bottom of the muffin because of the thick, coffee-cake-like batter.
Our family loves a streusel topping on muffins so I added an easy to make sweet/sandy streusel topping. Muffins without a streusel topping are kind of like cupcakes without frosting. Delicious without it, but irresistible with it.
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Making The Best Blueberry Streusel Muffins
I use a scoop to perfectly portion out the muffins, and I love usingIf You Care Baking Cups. They’re the best muffin / cupcake papers. The muffin pulls away so easily from the paper – no wasted muffin. You can also bake them without the muffin papers, but clean up is so much easier if you use papers.
Making the streusel topping with oil gives it a great sandy texture, but if you prefer, you can substitute butter for the oil.
Baking Tip:
When baking something that comes together as quickly as muffins, it’s especially important to have all your ingredients gathered together and ready to go (mis en place). If you have everything assembled, from scratch muffins don’t take much more time than muffins from a box.
This recipe uses ½ cup (1 stick) of room temperature butter. To quickly warm up your butter, cut it into slices and let it sit in the bowl while you assemble all your ingredients.
I like to make the streusel topping first so that it’s ready to sprinkle on and I don’t get lazy and leave it off.
Update: These really are the best muffins! It’s become one of my most popular recipes. If you haven’t made them yet, definitely give them a try.
If you have a recipe you consider THE BEST, I’d love to hear about it!
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4.40 from 309 votes
Best Blueberry Streusel Muffins
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Muffins
Keyword: Breakfast, cooking, food, recipe
Servings: 12 muffins
Calories: 204kcal
Author: Barbara Schieving
Equipment
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 2 cups blueberries fresh or frozen
Streusel Topping
- 4 tablespoons sugar
- 1 tablespoon flour
- 2 teaspoons vegetable oil
Instructions
Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
Prepare streusel topping and set aside.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined. Stir in blueberries.
Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
Streusel ToppingIn a small bowl, whisk together sugar and flour. Add oil and mix until mixture has a sandy texture.
Video
Nutrition
Serving: 1g | Calories: 204kcal | Carbohydrates: 42g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 170mg | Fiber: 1g | Sugar: 24g
Other best muffin recipes:
How to Make the Best Muffins/One-Bowl Oatmeal Muffins, Simple Bites
Whole Wheat Apple Muffins, Smitten Kitchen
Banana Bread Muffins, Barbara Bakes
Chunky Monkey Banana Muffins, Barbara Bakes
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Kimm
These have now become one of my family’s “Must Haves” Definitely the best homemade Blueberry Muffins I’ve ever had!.Quick question though, does it matter if you use butter or margarine when baking them?
Reply
Maie
Love this! Thank you for sharing your recipe! I used less sugar, with just 2/3 of a cup. At times, just 1/2c because the topping is already sweet. But that’s just my family’s preference 🙂 Thanks again!!!Reply
Kimm
I love these Blueberry Muffins; they really are the best! Just one quick question-How do I get my crumble on top to stay soft? Everytime I make it, it hardens on me. I cook it exactly as it says, but I just can’t get it to stay soft.
I’d appreciate any advice.
TyvmReply
Mary Jo
Do frozen blueberries change the baking time?
Reply
Melissa Griffiths
They shouldn’t but you can always test them before taking them from the oven.
Reply
Mitch
Why does your recipe call for baking powder instead of baking soda? Ordinarily, if a recipe includes baking powder there would also be an acid (lemon juice or buttermilk, for example) to activate the baking powder.
If there’s no acid in the ingredient list, I would have expected to see baking soda as the leavening.
Thanks in advance!
Reply
sherri kellas
Delicious! Didn’t have a springboard pan, so I used a glass pie plate! Worked fabulously.Reply
Katy
These were more dense than I expected. I was hoping for a fluffy blueberry muffin and these turned out too eggy.Reply
Geri
The best blueberry recipe. EverReply
Sara
These were the best muffins I have EVER made! Absolutely delicious!Reply
Ardeane
The blueberry muffins are the best!
Thank you for sharing the recipe!
Everyone says they are the best they ever had!Reply
Judy
My streusel topping melted into the muffin. I had a little leftover so I sprinkled that on top after they were baked so they would look like yours. Haven’t tried them yet.
Reply
Barbara Schieving
Hi Judy – I’m sure you’ll love them. Glad you had a little leftover – thanks for sharing that tip. Was your oven preheated?
Reply
Tara
I made these muffins yesterday and took them into work today. They were amazing! Safe to say they didn’t last long at all and I’m going to need to make more. The streusel topping give them that extra boost! Delicious.
Reply
Barbara Schieving
Glad they were a big hit at the office. Thanks Tara!
Reply
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