Blueberry Muffins with Streusel Topping

I have no hesitation when I say that blueberry muffins are the best muffins in all of Muffin-Land. I mean, they’re perfect. Sweet enough to be a dessert, but still (kinda) healthy enough to be an okay breakfast, especially if you make them with whole wheat flour and serve with an omelet or some fruit or something.

AND, even better for you and for me, this recipe in particular is the best in all of Blueberry-Muffin-Land, which may be the most wonderful place on earth that I just made up.

blueberry muffins

Attack of the Blueberry Muffins!!!

Oh, that it were real.

If you’re making these (or any) muffins a day or two in advance, use the higher amount of butter called for in the recipe. They will stay moist longer and reheat better. If you’re making them to eat the same day, you can save some calories and use the lesser amount listed. And, like I said earlier, you can also use whole wheat pastry flour for all or part of the all purpose flour.

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Blueberry Muffins with Streusel Topping

Classic blueberry muffins with a crispy oatmeal topping

  • Yield: 12 1x

Ingredients

Scale
  • Muffins:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon lemon or orange zest
  • 1/4 cup – 1/2 cup melted butter or vegetable oil
  • 1 cup milk
  • 2 large eggs
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup blueberries, fresh or frozen
  • Topping:
  • 2 tablespoons rolled oats
  • 2 tablespoons flour
  • 2 tablespoons sugar (turbinado or brown sugar preferred)
  • 2 tablespoons soft butter

Instructions

  1. Preheat the oven to 400 degrees F and grease 12 muffin tins or line with paper liners.
  2. In a large bowl, whisk flour, baking powder, and zest together.
  3. In a large measuring cup or bowl, whisk butter, milk, eggs, sugar, and vanilla together.
  4. Add wet ingredients to dry and stir with a large spoon just until combined. There should be no dry flour clinging to the bottom of the bowl, but the mixture will still be coarse and lumpy.
  5. Quickly stir in blueberries.
  6. Divide the batter between the muffin tins.
  7. For the streusel, combine all ingredients with a fork or your fingers until combined. Top each muffin with a few pinches of the mixture.
  8. Bake for 17-22 minutes or until the tops are lightly browned and a toothpick inserted into a muffin comes out clean.
  9. Cool in the pans 2-3 minutes before removing to cool on a rack, or serve right away.

Notes

If you are using frozen berries, add them frozen (do not that first) and cook for the longer time indicated.

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These would be great for Mothers’ Day breakfast this weekend. For some other ideas, check out French toast, Eggs Benedict, or quiche!

11 Comments

  1. Zack on June 27, 2012 at 12:23 am

    Love your site Hilah!
    Those muffins look fantastic and I can’t wait to make ’em myself. I was just wondering if you have suggestions for a streusel topping that doesn’t have oatmeal in it. I love oatmeal but it just doesn’t work for me when it’s combined with muffins. Shrug. Thanks 😀

    • Hilah on June 27, 2012 at 9:11 am

      Hi Zack!

      No problem! You can do the same thing without oatmeal by mixing together 1/4 cup flour, 3 tablespoons soft butter, 3 tablespoons sugar. You can also add some minced nuts or cinnamon to this mixture.
      ALSO… not to be an oatmeal-loving pest, but if it’s the chewiness of the oatmeal you’re not keen on, you could try using granola instead! 🙂

      • Zack on June 27, 2012 at 6:17 pm

        Thanks Hilah! I’ll have to try all of those. Granola doesn’t sound half bad! 😀

  2. Nicoleincos on August 5, 2012 at 12:59 pm

    I made these this morning and used oil instead of butter. I’d advise to others that if you do that, you add some salt to the mix (my muffins were lovely but a little bland.) Thanks for the recipe, Hilah!

    • Hilah on August 5, 2012 at 5:30 pm

      Thanks, Nicoleincos!

  3. irma on December 12, 2012 at 9:11 pm

    hilah, what if i change the bluberries into strawberries? is that still okay?

    • Hilah on December 12, 2012 at 10:11 pm

      Yes, Irma, that will be delicious!

  4. Midori on July 25, 2013 at 6:12 am

    planing to do this tmrw just replacing the dairy ingredients 😛 since I’m lactose intolerant using soy milk and earth butter =]

    • Hilah on July 25, 2013 at 8:51 am

      Should be good! Let us know! Thanks, Midori.

  5. Jamie on March 5, 2014 at 11:28 am

    Just recently found your site and am loving it! And we freakishly have a lot in common. 2013 was a sucky year for me with two miscarriages. Now just trying to find enough courage to want to get pregnant again. Anywho.

    Love love love your recipes. I’ve watched a bajillion of your videos and you crack me up. I’ve tried your flour tortillas (Delish!), Pierogis (which were delicious! My husband lived in Poland for 2 years and we visited in 2011 for 10 days. Love me some Pierogi. Your dough was the best we have made. So thanks for that! We are partial to the potato and cheese fillings, but need to try the mushroom ones. And we giggled for days about “Wrinkly old man balls…. Sorry Poland” 🙂 🙂 ) and this morning I made these scrumptious Blueberry muffins. Yummo. Tasted delicious but they stuck like crazy to the paper liners? Weird right? Any suggestions? Maybe my liners were too cheap. I’m wondering if I try without the paper liners next time. But don’t think I let the stuck muffinness go to waste. I licked those liners clean! 🙂

    Keep smiling! Best of luck to you and yours this year.

    Jamie

    • Hilah on March 5, 2014 at 11:50 am

      Hi Jamie!

      Thanks for writing. 🙂

      I usually use liners with a bit of silicon in them, but you could try spritzing them with a little oil, too. So happy you approved of the pierogi! I was really amazed at how easy they are; time consuming, but not hard.

      Here’s to 2013 kissing our asses and a much better and happier 2014 to come! XOXOXO

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