Blueberry Streusel Muffins

Happy Monday!

I have to say it felt good to get back into baking this weekend (I’ve been slacking a bit and only posting once a month, if that), so please see my new Blueberry Streusel Muffins recipe!

I merged my regular blueberry muffin recipe with streusel topping, and the results were delicious.



For these muffins I didn’t want a lot of sugary streusel topping since I’ll be eating these for breakfast this week, so I cut the recipe down a bit- however if you want dessert bakery-esque muffins I would double the streusel recipe, below. 🙂

Blueberry Streusel Muffins

Yields: 6 muffins (simply double or triple the recipe ingredients for more)


For the Muffins

  • 1 ¼ cups all-purpose flour
  • ½ tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup unsalted butter, melted
  • ½ cup sugar
  • 1 large egg
  • ½ cup milk – I used 1% but any will work
  • ½ tbsp vanilla extract
  • 1 cup blueberries (fresh or frozen)

For the Streusel

  • ¼ cup sugar
  • 1 tbsp all-purpose flour
  • 2 tsp unsalted butter, melted
  • ⅛ tsp ground cinnamon


  1. Line or spray a muffin pan and set aside, preheat oven to 400.
  2. Prepare streusel first, mixing together sugar, flour, butter and cinnamon in a small bowl until it forms a crumbly texture.
  3. In a large bowl, mix together the dry ingredients- flour, baking powder, baking soda, salt. In a medium sized bowl, mix together the wet/remaining ingredients until thoroughly combined (not including blueberries).
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, and then fold in the blueberries carefully.
  5. Divide the batter into your muffin pan cavities to 3/4 full.
  6. Crumble the streusel topping onto the top of each muffin and bake in oven for 12-14 minutes or until a toothpick inserted into the middle of a muffin comes out clean.



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