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.
Making The Best Blueberry Streusel Muffins
I use a scoop to perfectly portion out the muffins, and I love using If 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!
Best Blueberry Streusel Muffins
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
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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Rachel
Barbara,
Did you make this recipe up? If you did WOW!!! These are AWESOME blueberry muffins I am so going to make these again!
Barbara Schieving
Thanks Rachel! So glad you enjoyed the muffins. I’ve experimented with different streusel toppings over the years and this one really is my favorite for muffins.
Lynda J. Moureau
I made these muffins for a house warming gathering. They all just loved this recipe! Super delish thanks so much 🙂 Lynda
Sharon
Love this recipe! I have a batch in the oven right now 🙂
Mrs Deer
Cute and appetizing !!
Jenny
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!!
Linda
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.
Gina arndt
Barbara-do you have to use use unsalted butter because I used salted butter and they tured out amazing!!!!!!
Barbara Schieving
No you don’t have to use unsalted butter. Since there’s only 1/2 teaspoon salt in the recipe, it won’t make a significant difference. So glad you enjoyed them!
Gina arndt
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?
Barbara Schieving
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.
Gina arndt
They are soooooooooo goooood!!!!!
Thank you for the recipe!!!!!!
Barbara Schieving
Thanks Gina! So glad you loved them.
Gina arndt
I am going to make these thay look sooooooooo good I will get back to you when I try tham ok thanks!!!!!!!!!
Jamie
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!
Barbara
Jamie – give them a try and let me know how the taste test goes. I may have to start making yours.
Kellie n
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!!!!
Barbara
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.
SharieCollier Collier
Do you think these would work Texas size? They look just beautiful, but I need the BIG ones!
Barbara
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.
Mariya K
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!
Mariya K
And mine took about 35 minutes to bake
Barbara
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 🙂
Elaine
I made these with chocolate chips instead of blueberries. I also used coconut with the streusel. Very yummy.
Barbara
Hi Elaine – sounds like a fabulous variation. I’ll have to give it a try. Thanks!
sally
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. 🙂
Barbara
These would be a perfect birthday breakfast. You should definitely make them.
tia
i’m baking these right now. they are in the oven!
Barbara
Hi Tia – hope you love them as much as we do. Thanks for letting me know you baked them.
Gabrielle
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. 🙂
Barbara
Sounds like you created a fabulous muffin! Thanks for taking the time to comment about it.
Mary
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!
Barbara
Thanks Mary! I hadn’t thought about using different berries. Now you’ve got me thinking!
Jan
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…
Barbara
Hi Jan – Thank you for taking the time to let me know how much you like the muffins. I’m so glad you liked them as much as we do.