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a cluster of blueberry streusel muffins with crumbly golden tops and purple berries peeking out in a wide horizontal shot, on a wire rack beside a bowl of fresh blueberries on a bright kitchen counter, natural light, shallow depth of field, landscape orientation

Blueberry Streusel Muffins

Tender vanilla muffins filled with blueberries and topped with a sweet cinnamon streusel.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1.5 cups blueberries
  • 1/3 cup brown sugar for streusel
  • 3 tbsp cold butter for streusel

Method
 

  1. Preheat the oven to 400F and line a muffin tin with paper liners.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  3. In another bowl, whisk the milk, oil, and eggs, then fold into the dry ingredients until just combined.
  4. Gently fold in the blueberries and divide the batter among the cups.
  5. Rub the brown sugar and cold butter with a little flour into crumbs and scatter over the tops.
  6. Bake for 20 to 22 minutes until golden and a toothpick comes out clean, then cool 5 minutes.

Notes

Toss the blueberries in a spoonful of flour to keep them from sinking.