Best Blueberry Streusel Muffins
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 1/2 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
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
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 Topping
In a small bowl, whisk together sugar and flour. Add oil and mix until mixture has a sandy texture.
Recommended Products
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Vollrath (47143) 2 oz Stainless Steel Disher - Size 16 -
USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Aluminized Steel
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If You Care Unbleached Large Baking Cups, 60 ct, 3 pk
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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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I’ve made these twice, and they are by far my favorite homemade blueberry muffin! My question is about the topping. Mine has not stayed as a sandy streussel, but has cooked into a layer of crisp sugar. What type of oil do you use? I’ve used Canola since it’s what I had; could that be the problem?
Thanks Amy – so nice to hear you love them. I wondered if it has more to do with humidity than oil type? I’m in Salt Lake which has a desert climate. Where do you live? Maybe give this topping a try http://www.barbarabakes.com/mango-lime-muffins/
Hi, I was wondering if I could use dried blueberries for this recipe? It much easier to get and much cheaper where I live.
And is I can, do I need to soak them in something?
Thanks.
Hi Rita – Sure, dried blueberries would work fine. I often add dried cranberries and I generally add dried fruits without soaking them. Enjoy!
I have tried many, many, many blueberry muffin recipes, but this one is by far the best. I did, however modify it a tad. I use usually only 1/2 the amount of blueberries called for since i prefer i better cake to fruit ratio and I omit the streusel topping.
Those muffins freeze extremely well and are still to-die-for, when defrosted.
Today, I subbed canned tart cherries in place of the blueberries,. I bet that they are just as delicious. Thank you and your friend and the chef to share this with us.
I just found the blueberry muffin recipe and wondered if I use frozen blueberries should I thaw and drain them?
Sue
Hi Sue – I prefer to use them frozen because the thawed berries discolor the batter more. You will have to increase the cook time a little when using frozen berries.
I just made these and they’re delicious! Thank you so much for the recipe
Thanks Carolyn for taking the time to let me know you enjoyed them!
Just made these. They look and are delicious! What’s the best way to store these muffins?
Thanks Isabel! They’re best if you pop them in the freezer and just pull them out to eat a few hours before you want to enjoy them, or zap them for a 30 seconds in the microwave.
Thanks for the quick reply. That’s what I will do for the next batch. I don’t think this batch will see the freezer!!
Best Blueberry Muffins EVER! Thank you for sharing 🙂
Thanks so much Felicia! Glad you loved them as much as we do.
The recipe worked well. I replaced the 1/2 cup of whole milk with 1/2 cup Greek Yogurt. Also, I baked in an 8×8 square pan, which resulted in 8 rectangle servings. The bread/cake was tender with just the right amount of sweetness. Hreat recipe!
Thanks Jodie – sounds like fun changes.
What if I wanted to turn this into a loaf instead of muffins? What would I need to change?
Hi Natasha – it makes a great loaf. Here’s a version of it in a mini loaf http://www.barbarabakes.com/lemon-blueberry-quick-bread/
Thank you! Will give that a try
Delicious! Thanks for sharing! Made for my family 🙂 asked for more when they were gone.
Thanks! They’re always a hit at our house too.
Hey Barbara,
I´m gonna bake them tommorow since my grandma is celebrating her birthday tomorrow. They look so delicious!
You mean 350°F right? Because I´m from Germany and we use ° Celsius and I just wanted to be sure about that haha.
And thanks for posting the recipe 🙂
Hi Damaris – yes, 350°F. Enjoy!
Made with these muffins with my sweet 3 year old daughter 🙂 she loved helping and especially sampling the sugar 🙂 thanks for sharing!
Thanks Hehley – sounds like a fun way to spend time with your sweet little one.
Thanks Hehley – sounds like a fun way to spend time with your sweet little one.
Hi Barbara! I’m from Italy and I really would like to try your recipe… Could you tell me how to turn cup in grams? Or do you have a recipe with ingredients in grams? Thank you very much!
Hi Vittoria – I don’t have a recipe with ingredients in grams, but here’s a great chart that can help http://www.kingarthurflour.com/recipe/master-weight-chart.html Enjoy!
I am doing a trial run tonight on these muffins.i am at 3000ft elevation and I don’t think I will need to make any adjustments. However, if anyone has some suggestions I’m all ears. Thank you.
Hi Kaylin – I live at about 3500 ft. so you won’t need to make any changes.
Just made these – delicious! You note the blueberries don’t sink to the bottom because of the thick batter but in the pic it looks as if you’ve used the “lightly tossing in flour” method for the blueberries which is a helpful hint to prevent fruit from sinking to the bottom.
Hi Barbara – so glad you enjoyed them. When I made them, I did toss them in flour, but I don’t really think it’s necessary in this recipe and don’t usually do it when I make them – and I make them often. However, if you prefer to do it, that’s great too.
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Positive feedback is always appreciated and I am here to tell you that this recipe is absolutely wonderful!! Normally my muffins always have a dry and mealy texture to them….these guys are soft, moist and insanely delicious. First batch yielded 14, second batch 12. First batch I did to the letter and were amazing!! They didn’t last 24 hours as my family couldn’t keep their hands off them!! Second batch I just added a touch of cinnamon to the streusel topping and then a touch of sugar in the raw straight on top for a bit of crunch! LOOKING FOR A GREAT RECIPE BARBARA BAKES GOT IT!!! It’s a keeper!!
Thanks Jennifer – your comment really brighten my morning. So glad you loved them. Sounds like great additions.
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Went blueberry picking yesterday and wanted to make muffins and while looking for a recipe I found yours.
I gave it a try and it was so easy to make and awesome tasting. This one will be the recipe for me!
How fun to pick your own blueberries for the muffins. Thanks so much for letting me know how much you liked the muffins!
Yup, me again. I just bit into my first muffin using this recipe… HEAVEN. I picked up blueberries at the farmers market this weekend, can’t believe I made it two whole days without making these. Never again… these will be first priority from now on! Whew they are good!! Thank you so much for sharing this recipe! Now I’m going to spend at least an hour clicking around the rest of your blog!
My THE BEST has to be snickerdoodles. I make the best snickerdoodles hands down. We even had a snickerdoodle bake-off when I was in high school (feels like ages ago already!)… my friends were that kind of nerdy. <3
I can’t wait to try these muffins! I made a peach crisp yesterday and misjudged the size so I have a bunch of extra Streusel-ey topping leftover that is just crying for a blueberry muffin!