Easy Blueberry Streusel Muffins


Breakfast continues to be one of my favorite meals. I like having the option of something sweet or something savory and not feeling bad about basically getting to eat unfrosted cupcakes for the first meal of the day. I’ve made these muffins, probably a bazillion times and they have been great every. single. time. What I particularly like about this recipe is how easy it is to put together and get in the oven. My son often demands blueberry muffins since they are currently his favorite. I appreciate how quickly I can whip this up and satisfy even the most intense of toddler (and adult!) demands. The muffin itself is so moist and with the fresh blueberry taste in every bite, they are addicting. The streusel topping really takes this muffin over the edge. Something about that warm, somewhat crunchy, cinnamon-y sweet topping just works with this muffin. Trust me when I say, you will definitely want to add these to your weekend breakfast plans. Or perhaps a Friday afternoon snack plans. Or Friday breakfast plans….there is still time!


For the Muffins

For the Streusel Topping


  1. Preheat the oven to 350 degrees. Line 8 muffin wells with liners.
  2. In a medium bowl, combine the flour, sugar, salt and baking powder. Whisk together and set aside.
  3. In a liquid measuring cup, measure out the vegetable oil. Add the egg and enough milk to fill the cup to the 1 cup mark. Whisk together and add to the dry ingredients. Mix together until the dry ingredients are incorporated. Fold in the blueberries. Spoon batter into the lined muffin cups.
  4. For the streusel topping, add the flour, sugar and cinnamon to a bowl and whisk together. Add in the butter cubes and combine until the mixture becomes crumbly. I find that using my hands works much better.
  5. Sprinkle the topping over each muffin and place into the oven. Bake for about 20 minutes.


The original recipe is from Annie’ Eats, originally from Allrecipes.

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