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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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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These really are the BEST blueberry muffins! Added to my recipe box already, so these will be my go-to for life. Thank you!
I have made a few tweaks to my liking:
1) I reduced the sugar from 1 Cup to 3/4 Cup and find them still plenty sweet.
2) I changed the topping to a classic streusel which I prefer: 3 Tbsp Sugar + 3 Tbsp Flour + 1 1/2 – 2 Tbsp of Butter. Crumble and freeze in tiny balls 30 mins prior to baking.
3) I use frozen berries which I take out of the freezer just in time to mix in last and put in the oven. Thawing will yield purple muffins. Baking time increases from 20-25 mins to 30-35 mins.
BEST EVER!
Thanks Maggie – glad the muffins were a BIG hit. Thanks for sharing your tweaks.
Do you use salted or unsalted butter? Can’t wait to give these a try!
oops, I see it’s unsalted now:)
Hi Erica – I typically bake with unsalted butter, but if I’m out of it, I’ll often substitute salted butter and just reduce the salt slightly. Enjoy!
We absolutely love this recipe and we’ve used it for years, but every time we make them, although delicious, they come out quite flat – is there anything we can do to pump up the height?
Hi Nicole – glad you enjoy the muffins. You could try increasing the baking powder – try adding an additional 1/4 teaspoon. You could also try raising the oven temperature by 25 degrees to see if they’ll rise faster and set more doomed.
Thank you for sharing this amazing recipe! It has easily become my favorite recipe for muffins. I bring these muffins into my coworkers all the time and they all say they feel like they were professionally made in a bakery! I love the blueberry recipe but want to try mixing it up by using raspberries instead, any suggestions on adjustments to the recipe or cook time? Any tips would be greatly appreciated!
Hi Madison – It sounds like a delicious substitution. I don’t think you’ll need to make any changes.
Simple and delicious! Always a hit when I make them for events.
Awesome – thanks Christina!
I grow my own blueberries, and this year they are huge and sweet. I wake every morning at 5:30 to make these muffins. My four children and my husband take them to work. They just love them. And, they are so quick and easy to put together. I cut the sugar a bit because my berries are so sweet and I do use lots of them. This is a keeper and I thank you so much.
How great to be able to use blueberries that you’ve grown. Thanks for sharing Susan!
These turned out great. Thank you for the recipe. i ended up adding oats to the crumb topping just because it looked so wet. Then i was thinking there was way too much to fit on top of all 12 muffins. But now i realize that you should really pack it on the muffin because as they expand in the oven, the crumbs moves to the side. I also used brown sugar instead of white only because i like the rich caramel flavor better. The pictures are fantastic and overall i’d say this was a winner. Thanks so much!
Thanks so much!