Blueberry Streusel Muffins are a way of life in the Dalkin household. My mom used to make these for us as kids and she still whips them up regularly whenever my sister and I are both in town. It’s one of those recipes that instantly transports me back to childhood and being a kid (the good old days when mom used to do my laundry – I miss those!) Anyways, let’s make muffins.
These couldn’t be easier and I am so pumped to be partnering with Capital One® to bring them into your kitchen! Capital One is about to make your life a little bit sweeter! If you tuned into my insta-stories last night, you’ll know that I just kicked off what is guaranteed to be an epic partnership! They have launched Savorâ„ , a new credit card that rewards customers 3% for dining purchases, 2% for grocery purchases and 1% for all other purchases – and for someone like me who goes out to eat and to the grocery store on a DAILY BASIS, it’s perfect.
Savor was created to help people come together to create memorable moments around food and seeing as how that’s exactly what we do here on What’s Gaby Cooking, well, you get the idea! In honor of the occasion I’m pulling this Blueberry Streusel Muffins out of my mom’s recipe box and onto the blog. You absolutely need it in your life. It’s the perfect treat to make at home with your kids, or bring into the office and share with your co-workers. Or just make them when you’re rolling solo and hide them in the freezer so you don’t have to share (NOT THAT I’M SPEAKING FROM EXPERIENCE).
Moral of the story – if you’re in the market for a new credit card, this one is kinda amazing. Plus you get a one-time $150 bonus once you spend $500 on purchases within the first 3 months from the account opening! Yes please. AND, you should probably make these muffins stat. They are everything.
Blueberry Streusel Muffins Â
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup almond milk
- 1 cup fresh blueberries
For the streusel
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter cubed
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 400 degrees F
- Line muffin tin with muffin liners
- Combine flour, sugar, salt and baking powder.
- In a small bowl combine the vegetable oil, the egg and almond milk. Fold the wet mixture into the dry mixture. Once incorporated, fold in the blueberries.
- Fill muffin cups right to the top, and sprinkle with streusel topping mixture.
- To Make Streusel Topping: Mix together the streusel ingredients and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes until done.
These look amazing! Can they be made with regular milk instead of almond milk? Thanks 🙂
absolutely
One of my ALL time favorites!!!! Love using all those fresh blueberries.
Oh I can’t WAIT to make these! Blueberry muffins are a staple in our house and this streusel topping looks perfect.
Can i replace the flour with oats or multigrain? These look so yummy.. cant wait to try them..
I haven’t tested it with that replacement so I can’t say with any certainty
Can frozen blueberries be substituted?
sure!
Do you melt the butter for the topping before mixing?
Can these be frozen?
yes!
So excited to try these! I used a different recipe today and was underwhelmed.
Which might be a better swap for almond milk- regular milk or Greek yogurt?
regular milk – you want the same consistency
I just made these muffins and I’m wondering what the batter consistency should be. My batter was very thick, not a typical muffin batter consistency…
it’s pretty thick! did you bake them yet?
Yes I did. The consistency of the batter was similar to a cookie batter, which made me weary, but they turned out really well!
How many muffins does this make? It seems like a lot of topping.
Maybe my scooper was too large but my batter only made 7 muffins and had tons of strusel topping left over. Not sure what I did wrong.
Ooooh! Can’t wait for blueberry season!!
Listen to me! These. Are. SO scrumptious. make them now.
These muffins are amazing. I made them last weekend and everyone in my family loved them. I’ve tried many blueberry muffin recipes in search of a blueberry muffin like the ones I used to buy at Le Croissant (not in business anymore). These are comparable and I am thrilled.
I had a LOT of streusel topping left over, did you use all of the streusel mixture with the muffins?
I did! Mixed half in and half on top!
I used a med-lrg sized muffin tin and only got 6 muffins out of this – though they were good (very sweet, more like blueberry cake). There was way more streusel topping than I could use (and I was generous) so I would suggest halving it. I served them like coffee cake with some plain Greek yogurt on the side to cut the sweetness. I’d make them again, but maybe as a loaf.
I’ve made these several times now and they’ve absolutely become my go-to blueberry muffin! The recipe is easy, and they’re so delicious! The streusel topping makes them extra special. These are a MUST make!
Maybe I’m missing it, but how many is this supposed to make?
These are, hands down, THE BEST blueberry muffins I’ve ever made. I was also a little nervous about how thick the batter was, but they turned out ABSOLUTELY PERFECT.
What’s the healthiest vegetable oil to bake with?