Best Blueberry Streusel Muffins

Do you have a recipe you consider the best? My dear 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.

I think the next time I make these muffins, I’ll use muffin liners so that clean-up is a bit easier and because a muffin this gorgeous really deserves to be all dressed up. I’ll have to find out where Becky bought her beautiful muffin liners.

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. 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.

Best Blueberry Streusel Muffins

Best Blueberry Streusel Muffins

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 2 cups blueberries, fresh or frozen
  • Streusel Topping
  • 4 tablespoons sugar
  • 1 tablespoon flour
  • 2 teaspoons vegetable oil

Directions

  1. Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
  2. Prepare streusel topping and set aside.
  3. In a small bowl, whisk together flour, baking powder and salt and set aside.
  4. 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.
  5. Stir in blueberries.
  6. Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
  7. Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
  8. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
  9. Streusel Topping
  10. In a small bowl, whisk together sugar and flour. Add oil and mix until mixture has a sandy texture.

Notes

adapted from Vintage Mixer (Communal)

http://www.barbarabakes.com/2011/05/best-blueberry-streusel-muffins/

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

If you have a recipe you consider THE BEST. I’d love to hear about it. Thanks Becky for sharing yours!




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Comments

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  1. Kendra says

    These are seriously the best!!! SO good. Be super careful about how much streusel topping you put on the muffins. It makes them sink in the middle!!!

  2. Julie says

    Hello. I was wondering how long the muffins would stay fresh and not dry out in an air tight container for? Thanks. (:

  3. Taylor says

    Hi Barbara,

    I’ve never made muffins before, going to try these!! My question, what do you mean by “sprinkle the streusel mixture on top”? Thanks!!

    Taylor

  4. says

    So I am just curious if the streusel topping could be made with butter instead of vegetable oil? I love lots of streusel topping that is nice and crumbly so I want to make sure it will work if I change things around. Thanks so much! I made the muffins and they are so delightful! Thank you!!
    Katy

  5. mariana says

    Hi! I’m Mariana from Argentina. This recipe is amazing, thank you for making my family love me because of the muffins I made.
    I have two questions. Can I freeze them? For how long?
    Thank you again,
    Mariana

    • says

      Thanks Mariana! So glad your family loved them. They freeze very well. I haven’t had them last in the freezer longer than a week, but I’m sure they’d be great for about a month.

  6. Julie says

    Hi. These muffins look great! I look forward to making them. My question is, can these be made into mini muffins instead? Thanks in advance. (:

  7. NID says

    These look so delicious! I am not a master baker by any means- If I wanted to use this recipe to make mini-muffins, how long would you suggest letting them cook? Would you still bake at 350? Thanks so much! I am making them for a baby shower and can’t wait to try them!

  8. PMS says

    Ok….so I am a doubting Thomas…however, I was sitting here with a huge bag of frozen blueberries that I had just been ‘gifted’ on Christmas eve….and although my most favorite muffin in the whole wide world is Blueberry Muffins….I can’t say I had ever made them from scratch….so I found your recipe online and having all the ingredients on hand, I took a shot at it…..all I can say is ‘THANK YOU, my son Thanks you and my husband Thanks you….we have been eating muffins for weeks….Absolutely the BEST EVER….EVER….EVER….the only thing that I did was (not to your perfect recipe) to use a 6 muffin pan for Large muffins….I added 50 degrees (400) and 7-10 minutes to the baking directions….and they are FABULOUS….so now, here we sit…out of blueberries, so my husband brought home a bag of chocolate chips…using your batter minus the berries but plus the chips….they are baking right now….I’ll keep you posted! …..since I am not a pro baker, I’m not sure if this was a good idea or not….we shall know for sure soon :)

  9. zeki says

    Hi and thank you for this recipe! Would it be risky to use dried cranberries instead of fresh/frozen blueberries? Would that make muffins more dry? Should I ask more milk in this case?

  10. says

    Hi Barbara! I’ll be baking these tonight as a surprise treat for my sister who is coming into town (New York). She loves blueberry muffins and I figured what better way to welcome her into the big city than a batch of her favorite treats? Thanks for the recipe! Cheers, Rebecca

  11. Rachel says

    Barbara,
    Did you make this recipe up? If you did WOW!!! These are AWESOME blueberry muffins I am so going to make these again!

  12. Lynda J. Moureau says

    I made these muffins for a house warming gathering. They all just loved this recipe! Super delish thanks so much :) Lynda

  13. Jenny says

    I just baked these this morning and they were delicious…very light and fluffy! I agree with one of the ladies – the more streusel, the better. I might increase mine a tad next time. I have to say, I used frozen blueberries and it hardened the batter quite a bit. Maybe that is the secret to preventing them from floating to the bottom because mine were a little more well distributed but the baking time had to be increased probably by 10 minutes. They were well worth the wait!!

  14. says

    of course, wouldnt you know,I have no oven. Our kitchen is being redone so no stove or oven. And then I find this recipe. I have a wonderful blueberry muffin recipe already, but can never resist a new one. And I have absolutely no resistance to streusel. I must borrow an oven and make these.

  15. Gina arndt says

    Barbara-do you have to use use unsalted butter because I used salted butter and they tured out amazing!!!!!!

  16. Gina arndt says

    Barbara did you flour the blueberry’s I did not and they turned out perfect they did not stick do you know why that is?

    • says

      Gina – I’ve made them both ways, with and without flouring the blueberries. They don’t seem to sink to the bottom either way. I took a picture with the floured blueberries, but left it out of the recipe because I felt it wasn’t really necessary. I think the batter is so thick that the blueberries just stay put. Great question. Thanks.

  17. says

    Now I will have to try this recipe. I have (and posted a while ago) a streusel-topped blueberry muffin that I thought couldn’t get any better. Now I need to do the taste test! Anyway, yours look fabulous!

  18. Kellie n says

    Ok, I usually never post on blogs, but I can’t help it. My husband is a blueberry farmer so I am always looking for new recipes. This is my new FAVORITE blueberry muffin recipe… by far. Thanks!!!!

    • says

      Hi Kellie – how wonderful! You must get the most amazing blueberries. So glad you liked the recipe. I’d love to know your other favorite blueberry recipes.

    • says

      My guess is this recipe would work well for a Texas size muffin. The cooking time will probably need to be increased. Be sure the middle is baked before you take them out of the oven. You could also cover them with foil if they brown up too much before they are baked. Please let me know how it goes.

  19. Mariya K says

    I just made this, and they were DELICIOUS!! :) I used frozen blueberries, and a lot of them sunk to the bottom, even though I coated them in flour–but I didn’t care, since they were still really really good!

    • says

      Hi Mariya – thanks for taking the time to let me know you loved the muffins. I think the bigger the blueberries the more likely they are to sink. Maybe they should sell frozen ones that are sized specifically for blueberry muffins :)

  20. Elaine says

    I made these with chocolate chips instead of blueberries. I also used coconut with the streusel. Very yummy.

  21. says

    oh my goodness!! I just stumbled upon these muffins. they look to die for. and you posted them on my birthday last year! i will have to make these. :)

  22. Gabrielle says

    Hi Barbara,
    I loved this recipe, but made some adjustments.
    I had some organic buttermilk that I wanted to use up so I added 1/4 cup buttermilk & 1/4 cup heavy cream (didn’t have whole milk). Also, its hard for me to imagine blueberry muffins with out cinnamon, so I added two teaspoons to the dry ingredients, and 1/2 teaspoon to the streusel. I had a 12 oz bag of frozen blueberries, after measuring, I had about 1/4 cup left over so I added them to the mix. I like a ton of vanilla so I doubled it. Lastly, my streusel looked fantastic, but it got lost on the muffin. Maybe beause my batter was s little more moist? The flavor amazing, texture perfect, blueberries stayed suspended throughout the muffin. I didn’t use the blueberry flour trick, I suppose adding frozen keeps them in place. Lastly, they took 35 mins to bake fully. Thanks for a great recipe. :)

  23. Mary says

    I made these for breakfast today and they were wonderful! My 11 month old son devoured his. So easy & very tasty. I can’t wait to try different berries. Thanks!

  24. Jan says

    I love starting and ending my day with a blueberry muffin and hot tea. I have been looking and looking for a muffin that I could eat over and over, I have found it. Thank you for sharing. They are so good…

  25. Maria says

    I just made these yesterday morning and they were gone by the afternoon… my 2 year old ate AT LEAST two! They were sooooooooo yummy!

    The only thing I modded was I halved the vanilla and replaced that with Lorann Buttery Sweet Dough bakery emulsion. OHMYGOODNESS it tasted like cake. Try it!

    • says

      Hi Maria – Thanks for commenting and letting me know how much you liked the muffins. I have heard good things about sweet dough bakery emulsion. I really need to try it soon.

  26. Gigi says

    These are delicious muffins, the best I have ever made. The only modifications made were to use brown sugar, buttermilk and adding a little lemon zest to the batter. I did put the streusel topping in the middle and on top, more yumminess!!!!

    • says

      Sound like yummy changes. I was thinking lemon or orange zest would be a great addition. More streusel sounds fabulous too. So glad you loved them. Thanks for letting me know.

  27. says

    Just a quick follow-up. The mini muffins came out absolutely beautifully. One batch made three dozen minis. I used the medium Pampered Chef scoop (about 2 Tablespoons) and it was just right for nice big domes on the muffins. Mine took just about 20 minutes to bake. Thanks again for the recipe!

    • says

      Thanks for the followup! It’s so nice of you to share the size and cook times for your mini muffins. I’ll have to check out the Pampered Chef scoops. My little scoop just broke.

  28. says

    Just made a batch of these, and I have to say a huge thank you for giving me my new favorite blueberry muffin recipe! I’m going to make a bunch of mini size ones for this week’s staff breakfast at my daughter’s school. I predict that they’ll be a big hit there.

  29. April says

    I made these yesterday and they are delicious! I too love streusel topping so I increased the topping by mixing up 1/2c sugar, 1/4c flour and 1/4c butter. The muffins turned out perfectly! I also dusted my blueberries with flour so they wouldn’t sink to the bottom of my muffins and I sprinkled a little sparkling sugar on top of the streusel for an extra touch. Great recipe, thanks for posting!

  30. Linda says

    The recipe looks delicious. We just picked 2 gallons of organic blueberries!!! In the picture it looks like the blueberries where tossed in sugar. Do you suggest doing this?

    • says

      Hi Linda – how great to have 2 gallons of blueberries to bake with! Good eye – I tossed the blueberries in a little flour in the picture. I often do that with berries or chocolate chips in recipes because it helps keep them from sinking to the bottom. But the batter in this recipe was so thick it wasn’t necessary so I didn’t include it in the recipe.

      Thanks for the great question.

  31. Stephanie says

    Hi Barbara! Quick question…I was comparing this recipe to the one on Our Best Bites. I saw you commented…did you make their version? Any thoughts on comparison? I like their additon of buttermilk, but yours look sooo good. I will have to make both!

    • says

      I love Best Bites. They’ve got great recipes. I’m sure I intended to make them, but don’t remember actually making them. Probably because I don’t usually have buttermilk on hand.

      I took another look at their recipe and thought it was interesting that their recipe used oil and mine butter, but their streusel topping used butter and mine oil.

      It would be fun to make the both. Let me know what you think if you do them them both. Thanks!

  32. Stephanie says

    I tried these muffins on Thursday night. They are very light and not heavy like other recipes that I have tried. They are really good.