Blueberry Muffins with Streusel Topping

5 from 2 reviews

Classic blueberry muffins with a crispy oatmeal topping


  • 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


  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.


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

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