Best Blueberry Streusel Muffins

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4.41 from 311 votes

Prep Time10

Cook Time20

Total Time30

Servings: muffins

Calories: 204kcal

Author: Melissa Griffiths

Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
Prepare streusel topping by whisking together sugar and flour in a small bowl. Add oil and mix until it has a sandy texture. 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.

Toss your blueberries in a tablespoon of flour before adding them to the batter. This extra step helps them stay suspended throughout the muffin instead of sinking to the bottom.
Don't overmix the batter! A few lumps are perfectly fine and actually preferable to overmixed, tough muffins.
Fill your muffin cups almost to the top. These muffins are designed to rise up, not out, giving you those beautiful domed tops.
The streusel should be crumbly but just moist enough to hold together when pinched. If it's too dry, add a touch more oil; if too wet, sprinkle in a bit more flour.