The Best Blueberry Muffins

I love blueberry muffins for breakfast. A cup of coffee and a yummy muffin is all I need to start my day. These muffins are big, filled with plump blueberries, and the streusel topping makes them even more special. My kids leave very early in the morning, and they usually don’t want to get up early enough to eat breakfast, so they grab a muffin on their way out the door. Of course, these yummy muffins aren’t just for busy mornings, they’re also perfect for an afternoon snack.

Print Recipe

The Best Blueberry Muffins

These blueberry muffins are absolutely the best. They are light and moist with plenty of plump blueberries, and the yummy streusel topping just makes them better. Perfect for breakfast, snack or any time of the day.

Servings

Muffins

Ingredients

Muffins:

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk, approximately
• 1 cup fresh blueberries

Streusel Topping:

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1/2 tsp ground cinnamon

Servings Muffins Ingredients Muffins: 1-1/2 cups all-purpose flour 3/4 cup sugar 1/2 tsp salt 2 tsp baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk, approximately 1 cup fresh blueberries Streusel Topping: 1/2 cup sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1/2 tsp ground cinnamon

Instructions

Preheat oven to 400° F.

1. Stir together the flour, sugar, salt, and baking powder. Measure 1/3 cup of vegetable oil into a 1 cup measuring cup; add the egg to the oil, then add enough milk to bring the liquid up to the the 1 cup mark. Pour the liquids into the flour mixture; stir to combine, but do not over mix the batter. Gently fold in the blueberries.
2. Combine the sugar, flour and ground cinnamon for the streusel topping. Cut in the butter until the mixture resembles coarse crumbs.
3. Fill 9 muffin cups all the way up to the top with the batter; sprinkle each cupcake with some of the streusel topping. Bake in the preheated oven for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.

Recipe Notes

You can also use frozen blueberries. Simply place the frozen berries in a colander and let them thaw before adding to the muffin batter.