Blueberry Streusel Muffins

Blueberry Streusel Muffins
Blueberry Streusel Muffins

I’m bringin’ muffins back… (que Justin Timberlake song)

Remember when muffins were the big thing?  Like everyone was starting muffin shops or sending people muffin baskets?

Now that we are coming down from the popularity of cupcakes, I say let’s bring muffins back!

Blueberry Streusel Muffins


Streusel Topping (below)
1 cup milk
¼ cup cooking oil (such as vegetable or canola)
½ teaspoon vanilla
1 egg
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup blueberries, fresh or frozen


1.  Heat oven to 400°.  Line a muffin tin with 12 paper liners.

2.  Prepare streusel topping; set aside.

3.  Beat milk, oil, vanilla, and egg in a large bowl.  Add flour, sugar, baking powder, and salt; stir until flour is moistened (batter will be lumpy).  Stir in blueberries. Divide batter evenly among muffin cups.  Sprinkle each with about 2 teaspoons of streusel topping.

4.  Bake 20 to 25 minutes or until golden brown.  Immediately remove from pan to wire rack to cool.

Streusel Topping
2 Tablespoons butter
¼ cup flour
2 Tablespoons packed brown sugar
¼ teaspoon cinnamon

This recipe was adapted from my favorite cookbook Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

Blueberry Streusel Muffins


  1. I still think muffins are a big thing! These look so good, too. Thanks for sharing your recipe with us at Merry Monday.


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