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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Sarah
I just found this recipe and have made it twice in three days! We absolutely love it. This is by far the best blueberry muffin recipe we’ve tried. I do have one question, even though it doesn’t really matter since they’ve turned out great each time, my curiosity got the best of me. When mixing the ingredients, does it matter how you mix in the eggs, milk and vanilla? Should I use the beaters like with the butter and sugar, or use a spoon like with the flour mixture? Or does it not matter either way?
Barbara Schieving
So glad you loved the recipe! Thanks for taking the time to let me know. It doesn’t matter how you mix in the eggs, milk and vanilla. I always use the beaters. In fact I usually mix in the flour with the beaters too. It’s easier, and I’m very careful to use the lowest speed and not to over mix it.
Sarah
Thanks for the reply Barbara! I just made your muffins for the third time this week! I think they are my new addiction 🙂
Barbara Schieving
Sounds like a good addiction to have 🙂
Gina
I am about to whip some of these babies up.. only in mini version… I add finely chopped walnuts, brown sugar and cinnamon with butter for topping.. yummo
Jeannette
This recipe is really great! But the bottom of my paper liners get really oily when I take it out of the oven! what am i doing wrong?
Barbara Schieving
My guess is it’s the type of oven liners you are using. Reynolds has come out with some liners that are thicker that are great to bake with. Glad you liked the recipe!
elaine
Hi can I make them and not bake them? So I have it ready to go the next day to have it baked fresh. Should I keep it in the freezer or just in the fridge is OK? Thank you!
Barbara Schieving
Hi Elaine – no I don’t recommend making the batter ahead of time when making a batter with baking powder. Once the baking powder is mixed with the liquids it will activate and you won’t get the rise in the oven that you need if you don’t cook the muffins right away. You can however do many of the steps the night before. Mix the streusel topping, mix the dry ingredients together, leave your butter on the counter overnight and have your liquid ingredients measured and ready to go. The muffins will come together in really quickly in the morning. Enjoy!
elaine
Thank you that is very helpful! I can’t wait to try it!
Tanya S
Best blueberry muffins I have ever tasted!
I made these to recipe, just adding some extra blueberries to the batter left at the bottom of the bowl after spooning them out.
The sugar topping is delicious, it gives them a little crisp topping which is very nice with the thick, delicious cake. I’ll be making these again soon, as I live in New Jersey and we aren’t quite getting local blueberries yet.
Thank you for giving me another great way to enjoy my favorite fruit!
Barbara Schieving
Thanks Tanya! So glad you enjoyed them. I love the idea of using local blueberries to make them extra special.
Henry
Bake this sweets….
Nancy
I made these today to enjoy with a friend over coffee. They are fantastic! So easy and best tasting muffin I ever made! Thank you for sharing!
Barbara Schieving
Thanks Nancy! So fun to share them with friend.
Shiva
Thank for this recipe! These are my blueberry muffin, are delicious! 😀
Kendra
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!!!
Julie
Hello. I was wondering how long the muffins would stay fresh and not dry out in an air tight container for? Thanks. (:
Barbara Schieving
Hi Julie – I’ve never kept them on the counter for more than a couple of days. If they’re not going to be eaten right away I always freeze them. They freeze very well.
Taylor
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
Barbara Schieving
Hi Taylor – you’re in for a treat. Just use your hands or a teaspoon to lightly drop the streusel on top of the batter.
Katy
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
Barbara Schieving
Hi Katy – glad you enjoyed the muffins. Yes, you could use melted butter. It’s such a small amount oil was just easier.
mariana
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
Barbara Schieving
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.
Julie
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. (:
Barbara Schieving
Hi Julie! Yes – they make fabulous mini muffins and only 8 minutes cook time.
NID
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!
Barbara Schieving
I did a post about mini muffins https://www.barbarabakes.com/2011/12/brunch-ideas-for-the-holidays/ – they’ll be perfect for a baby shower. They only took 8 minutes to cook.
PMS
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 🙂
Barbara Schieving
Thanks for the fun comment. Definitely brightened my day. This batter is thick and should work very well with chocolate chips. I haven’t tried it but now I want to.
zeki
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?
Barbara Schieving
Not risky at all. I’ve made them with just dried cranberries before and there’s no need to make any changes. I made them with dried cranberries and blueberries for the 4th of July 🙂 https://www.barbarabakes.com/2013/07/4th-of-july-muffins/
zeki
Thank’s a lot for your reply, can’t wait to try them 🙂
Rebecca @ Fieldhouse Kitchen
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
Barbara Schieving
That’s so nice of you. I hope she loves them as much as we do.
Katy Jones
I made these with huckleberries and they were AMAZING!
Barbara Schieving
Thanks Katy – I’d love to try them with huckleberries. We don’t generally have them here.
Mariya Kuyan
I’ve made these a few times and they were delicious! The best blueberry muffins I have ever had 🙂 I posted the recipe along with some pictures up on my blog (I gave credit to you). thank you so much for this recipe! They really are the best blueberry muffins you’ll ever eat!
http://teacups-and-cinnamon.blogspot.com/2013/07/blueberry-streusel-muffins.html