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Streusel-Topped Blueberry Muffins

Blueberry muffins on a cooling rack.

While we have eaten a great portion of our 20 pound box of blueberries by the handful, I have also been using them in a few other ways. We’ve made fruit salad with them, added them to our spinach salad, and today I used them in some muffins. If you are not fortunate enough to have fresh blueberries at the moment, fear not…frozen berries can be used as well. See the very bottom of this post for frozen berry directions.

In order to make these baking posts simpler for you, I’m going to do what a lot of other bloggers do, which is to walk you through the recipe with pictures and then post the actual recipe at the bottom of this post. Then should you wish to print the recipe, you can just copy and paste the ingredients and directions into something like a Word document and print it. That way you won’t have to waste pages and pages of paper the way you would if you tried to print a recipe with all the pictures. Feedback on this would be good…if you hate it or you love it, let me know. I want to do what is most user friendly for you.

So, here’s how to make blueberry muffins.

First, heat your oven to 350. This way it should be properly heated right about the time you’re ready to bake your muffins.

Mix the dry ingredients together. I find that a wire whisk is the best tool for this.

A whisk in a metal bowl.

Then beat the milk, egg, and oil together. My hand-dandy manual egg beaters do a great job right in the measuring cup.

Wet ingredients in a Pyrex measuring cup.

Measure 1 cup of fresh blueberries,

A measuring cup of fresh blueberries.

and gently mix them into the flour mixture.

Flour in a metal bowl.

Add the liquid ingredients and gently mix until you have a mostly homogeneous mixture. You do not want to over stir, or your muffins will be tough. Ideally, you’ll still have a few streaks of flour.

Blueberry muffin batter.

Spoon the muffin batter into a greased 12 cup muffin pan (alternatively, you can use muffin liners).

Muffin batter in a muffin tin.

To make the streusel topping, combine the flour, sugar and cinnamon, and using a pastry blender or a fork, cut in the butter.

Streusel topping in abowl.

Sprinkle atop the muffins. Bake for 20 minutes. Let cool in pan for a few minutes, then remove to a wire rack.

Muffins cooling on a wire rack.

Blueberry Muffins

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries
3/4 cup milk
1/3 cup oil or melted butter
1/2 teaspoon vanilla
1 egg

Streusel Topping
2 tablespoons flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

Heat oven to 350.

Mix flour, sugar, baking powder, and salt together. Gently mix in blueberries. Mix milk, oil, vanilla, and egg, and gently fold into the flour mixture. Spoon into greased 12 cup muffin pan.

To make streusel, combine flour, sugar, and cinnamon in a small bowl. Using a pastry blender or two forks, cut in butter.

Sprinkle over tops of muffins and bake for 20-25 minutes, or until lightly browned.

Note: When I use frozen blueberries, I don’t thaw them and I gingerly mix them in after I’ve combined the wet and dry ingredients so as to avoid having a lot of blue streaks throughout the batter.

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Thursday 28th of May 2020

These blueberry muffins are absolutely delicious!!! They are even good cold! Thank you for sharing!!!


Monday 9th of February 2015

Wondering if I could sub heavy cream or almond milk in place of the milk?


Monday 9th of February 2015

Yep, that should work fine, although using all heavy cream might make the muffins a little heavy. I'd combine it with the almond milk.


Tuesday 26th of July 2011

I'm making these right now. The third batch is in the oven. They are so delicious! Thank you for the great recipe. With 4 teenagers in the house muffins are always a hit and money saver :) Thanks again, Nicole p.s. For the streusel I used oatmeal and brown sugar in replace of the flour and white sugar. Looks really pretty.


Saturday 4th of December 2010

I made the blueberry oatmeal bread as muffins and then added the topping from this recipe, sooooo good! Very healthy snack for my husband, he doesn't even want me to freeze some because he says he'll eat them all. Any type of cupcakes of muffins i make for myself are full of sugar and chocolate, because i need to gain a lot of weight. But my husband needs to lose weight so these are perfect, he loves them, and they are so easy to make.


Tuesday 16th of November 2010

Hi Kristen!

Love your site, found it 1 month ago and i read through 80% of your archives during this period! Your blue berry muffins looks awesome. However, I am from Malaysia and Blueberries cost a bomb here. A small punt of blueberry cost RM 18-19 (you need 1 and a half punt to make a cup ) so i switch it banana (only cost me RM 2). Unfortunately, i did not have all purpose flour and used self raising flour. Hence, my muffin turn out to be rather fluffy.. which is good! But i love the strudel topping! First time my muffin actually look presentable!

Thanks for all your lovely post and God bless you and your lovely family!

(P.S. i dont owe a camera or would love to show you the photo of how the muffin turn out )

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