Discover the irresistible charm of these Blueberry Streusel Muffins, where tender, spongy batter meets juicy blueberries and a crisp, sugary topping. Inspired by traditional recipes, these Homemade Blueberry Muffins offer vibrant flavors and an inviting texture that transforms breakfast into an unforgettable treat. Perfect for cozy mornings or festive gatherings.

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I discovered this recipe recently and I gotta say it’s my all-time favorite Blueberry Muffin recipe with streusel. I have mixed 1 1/2 cups all-purpose flour with 3/4 cup granulated sugar, 1/2 teaspoon salt and 2 teaspoons baking powder.

Then, I added in 1/3 cup vegetable oil, 1 large egg lightly beaten, 1/2 cup milk and 1 teaspoon vanilla extract. The real magic comes when you gently fold in 1 cup of fresh blueberries into that batter.

For the streusel topping, I combined 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 1/3 cup cold unsalted butter cubes and 1/2 teaspoon ground cinnamon. This recipe reminds me of those classic Blueberry Streusel Muffins and even the style of some Martha Stewart Blueberry Muffins.

Its a balanced treat with decent nutritional value and perfect for a wholesome breakfast that’s also super tasty. Enjoy baking and indulging!

Why I Like this Recipe

I like this recipe for so many reasons. First, I love how the muffin batter stays light and fluffy and the burst of fresh blueberries makes every bite flavorful. I get such a kick out of the sweet streusel topping too which adds a nice crunch that contrasts with the soft muffin.

I also like how easy it is to make. I don’t have to worry about complicated steps or weird techniques so I feel confident even when I’m not a master baker. Plus, the ingredients are pretty basic and I often already have them in my pantry which makes it really convenient.

Lastly, making these muffins feels like a little treat that never disappoints. There’s something really satisfying about mixing everything together and then watching them rise in the oven. I always end up smiling when I take a bite of one of these perfect muffins.

Ingredients

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All-purpose flour gives muffin base structure and essential carbohydrates with minimal protein.
Granulated sugar adds sweetness and carbohydrates.
It turns golden and crisp in streusel topping.
Blueberries burst with antioxidants and fiber, delivering a natural sweet, tart flavor.
Eggs provide protein and act as a binding agent for a tender crumb.
Milk adds moisture and a creamy note, helping achieve a soft, cakey texture.
Vegetable oil contributes moisture and richness through its fat content and subtle flavor.
Cold butter in streusel gives crisp texture and flavor when mixed with sugar and flour.
Vanilla extract enhances flavor with a sweet, aromatic warmth complementing other ingredients.

Ingredient Quantities

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 large egg, lightly beaten

1/2 cup milk

1 teaspoon vanilla extract

1 cup fresh blueberries

For the streusel topping: 1/2 cup all-purpose flour

For the streusel topping: 1/2 cup granulated sugar

For the streusel topping: 1/3 cup cold unsalted butter, cubed

For the streusel topping: 1/2 teaspoon ground cinnamon

How to Make this

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1. Preheat your oven to 400°F and line a muffin pan with paper liners.

2. In a large bowl mix the 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon salt, and 2 teaspoons baking powder.

3. In another bowl whisk together 1/3 cup vegetable oil, 1 lightly beaten large egg, 1/2 cup milk, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

5. Gently fold in 1 cup fresh blueberries, being careful not to break them up too much.

6. In a small bowl for the streusel topping, combine 1/2 cup all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon ground cinnamon.

7. Add 1/3 cup cubed cold unsalted butter to the streusel mixture and use your fingers or a fork to mix until the topping is crumbly.

8. Spoon the muffin batter into the lined muffin pan, filling each cup about 2/3 full.

9. Evenly sprinkle the streusel topping over each muffin.

10. Bake for about 20-25 minutes until the muffins are golden and a toothpick inserted in the center comes out clean; let them cool a few minutes before serving.

Equipment Needed

1. Oven (preheat to 400°F)
2. Muffin pan and paper liners
3. Two large bowls (one for dry ingredients and one for wet ingredients)
4. One small bowl (for the streusel topping)
5. Whisk (for mixing the wet ingredients)
6. Spatula or mixing spoon (for combining ingredients and folding in blueberries)
7. Fork (for cutting the cold butter into the streusel mixture)
8. Measuring cups and spoons (for all the ingredients)
9. Muffin scoop or tablespoon (for filling the muffin cups evenly)
10. Toothpick (for checking if the muffins are done)

FAQ

Q: Can I use frozen blueberries instead of fresh?

A: Yes you can use frozen but make sure to thaw and drain them before mixing in so the batter doesnt get too watery.

Q: Can i substitute vegetable oil with another oil?

A: Sure you can use canola or sunflower oil if you want, the muffins will still turn out moist and tasty.

Q: How do I know when the muffins are done baking?

A: They are ready when they are golden on top and a toothpick inserted in the center comes out clean or with just a few crumbs.

Q: Can i freeze these muffins for later?

A: Yup, you can freeze them in an airtight container for up to 3 months. Just let them thaw at room temperature or warm them in the microwave for a few seconds.

Q: Do i have to add the streusel topping before baking?

A: Yes, adding the streusel before baking gives it that perfect crunch; but if you prefer, you can dust some powdered sugar on top after baking instead.