Blueberry Streusel Muffins

5 from 10 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Author: Gaby Dalkin

Ingredients

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup almond milk
1 cup fresh blueberries

For the streusel

½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter cubed
1 ½ 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.

Notes

I prefer using fresh blueberries, but frozen will work. To keep them from bleeding into the batter too much, they need to stay in the freezer until the last moment. Get your streusel ready, the pan ready, and have the batter ready for the berries. Stir them in just enough to incorporate, then immediately portion out, top, and bake.

Nutrition