Blueberry Streusel Muffins

Blueberry Streusel Muffins (Easy, Bakery-Style Recipe)

Remember when muffins were the thing? Muffin shops, muffin baskets… basically muffins everywhere. Now that the cupcake craze has slowed down, it’s the perfect time to bring classic, cozy homemade muffins back into the spotlight. And these Blueberry Streusel Muffins are the perfect place to start.

Moist, fluffy, and topped with a buttery cinnamon streusel, this easy muffin recipe is ideal for breakfast, brunch, or a grab-and-go snack. Use fresh or frozen blueberries—both work beautifully!

Ingredients

Muffins

Streusel Topping (recipe below)
1 cup milk
¼ cup cooking oil (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

Streusel Topping

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

Directions

Preheat oven to 400°F and line a muffin tin with 12 paper liners.
Prepare the streusel topping and set aside.
In a large bowl, whisk together the milk, oil, vanilla, and egg. Add the flour, sugar, baking powder, and salt; stir just until the flour is moistened—the batter will be lumpy.
Gently fold in the blueberries. Divide the batter evenly among the muffin cups.
Sprinkle each muffin with about 2 teaspoons of streusel topping.
Bake for 20–25 minutes, or until the muffins are golden brown. Transfer immediately to a wire rack to cool.