Friday, July 3, 2015

Blueberry Streusel Muffins (AKA The BEST Blueberry Muffins EVER)

Blueberry Struesel Muffins
 We had our Pre-Construction meeting on Wednesday and I made some muffins to share with our PM (project manager). I made Chocolate Chip Muffins, Banana Nut Muffins (recipe coming soon), and these AMAZING Blueberry Muffins.
Print Recipe

Blueberry Streusel Muffins

Course: Breakfast


  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • whole milk
  • 1 cup blueberries fresh or frozen
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup butter very cold
  • 1 1/2 teaspoon cinnamon


Preheat oven to 400 degrees and either grease muffin tins or use liners.

Sift flour, sugar, salt, and baking powder. Place vegetable oil in measuring cup, add egg and vanilla. Now add milk until you have one cup of liquid. Mix with the flour mixture. Fold in the blueberries. I use frozen blueberries so that they maintain their shape during stirring and baking.

Fill muffin cups and sprinkle with topping

Mix together sugar, flour, and cinnamon. Cut in the butter, either using a fork, two knives, or a pastry blender. Sprinkle the topping onto the muffins. If I am making normal muffins (Not the large muffins) I slightly press the topping mixture into the muffin batter.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

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These really are the very best blueberry muffins I have ever eaten or made. They are fairly simple but they have great flavor.

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