These easy blueberry muffins with a crunchy streusel topping and an amazing rustic look have a soft, moist texture. Delicious and perfectly sweetened!
Ingredients and substitutes
Flour - Sift all-purpose flour so it mixes with the wet ingredients better, without lumps.
Baking powder - To give our very best blueberry muffins a lift and improve their texture, add 2 teaspoons of baking powder.
Salt and vanilla extract - You can skip the vanilla and add other flavorings to the recipe, but salt is a must in this blueberry muffins recipe.
Butter - We will need melted unsalted butter but you can replace it with ghee.
Oil - Any neutral vegetable oil, such as canola oil, sunflower seed oil, or extra mild olive oil, will work here. Also, the oil is the reason these homemade blueberry muffins stay soft and moist.
Sugar - I like to use white granulated sugar, but you can replace half of it with light brown sugar if you like.
Milk - Some people like to use sour cream, but I prefer to make my blueberry muffin recipe with whole milk. Alternately, you can replace it with the same amount of water. Don't forget that it should be at room temperature.
Eggs - As always, we need to bring the eggs to room temperature.
Fresh blueberries - You can use fresh or frozen blueberries in this muffin recipe. If you choose frozen ones, don't thaw them before folding them into the batter.
Use a digital kitchen scale to weigh all the ingredients. Adding too much flour or too little oil and milk by mistake can result in dense, dry muffins.
Bring all ingredients to room temperature. Ingredients at different temperatures won't mix well – especially if you combine cold milk with melted butter.
Don't over-mix the batter. Overmixing can result in peaked muffin tops.
Don't overbake. Because of the streusel topping, the muffin tops will turn golden slower, so the best way to check your muffins on their doneness is to pierce one in the middle with a toothpick. If it comes out clean, the muffins are ready, even if they're still a little bit pale on top.
Step by step directions
1. In a food processor, combine all the streusel ingredients until the mixture resembles wet sand. Refrigerate.
2. Preheat the oven to 180C (355F) and line a muffin pan with 12 muffin liners.
3. Into a mixing bowl, sift the flour, salt, and baking powder. Whisk to combine and set aside.
4. In another mixing bowl, whisk together the butter, oil, sugar, and vanilla extract. Then, add the milk and eggs and whisk vigorously until homogenous in consistency.
5. Add the wet ingredients to the dry ones and mix just until no dry ingredients are left.
6. Fold in the blueberries and spread the muffin batter between the liners so they’re ⅔ full.
7. Spread the streusel between the tops and bake for 25-27 minutes or until a toothpick inserted in the center comes out clean and the tops are pale golden.
8. Remove from the oven and let cool down for 5-10 minutes in the muffin pan. Place onto a cooling rack to cool down completely.
Lemon - Blueberries and lemons are meant to be together. You can therefore add the zest of one lemon and 1 tablespoon of lemon juice to add a citrus flavor to the muffins. Additionally, you can make a simple lemon sugar glaze and drizzle it on top.
White chocolate - If you're a white chocolate lover, melt some chocolate and drizzle it on top of the muffins.
Brown sugar - When you make the streusel, replace white granulated sugar with brown sugar. Brown sugar will add a caramel flavor to the dessert.
Store completely cooled muffins in an airtight container lined with a paper towel at room temperature for up to 4 days.
You can keep the batter in the bowl in the fridge for 1-2 days. Make sure you cover the bowl with plastic wrap, ensuring it touches the batter.
Wrap each muffin with plastic wrap and then with a piece of foil. Freeze for up to 2 months. Thaw in the fridge overnight and then heat in the microwave for 10 seconds to soften before serving.
More cupcake and muffin recipes
- Muffin pan
- Muffin liners
- Mixing bowl
For the streusel
- 30 g all-purpose flour
- 20 g unsalted butter
- 30 g granulated sugar
For the muffins
- 320 g all-purpose flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 65 g unsalted butter melted
- 65 g mild olive oil
- 200 g granulated sugar
- 2 large eggs at room temperature
- 190 ml whole milk at room temperature
- 200 g fresh blueberries
For the streusel
- In a food processor or blender, combine all the streusel ingredients until the mixture resembles wet sand. You can also use a bowl and a pastry cutter or rub all the ingredients with your hands to achieve the same result. When done, refrigerate.
For the muffins
- Preheat the oven to 180C (355F) and line a muffin tin with 12 muffin liners (preferably taller ones like tulip liners or similar).
- Into a mixing bowl, sift the flour, salt, and baking powder. Whisk to combine and set aside.
- In another mixing bowl, whisk together the butter, oil, sugar, and vanilla extract. Then, add the milk and eggs and whisk vigorously until homogenous in consistency.
- Add the wet ingredients to the dry ones and mix just until no dry ingredients are left. Do not over-mix!
- Fold in the blueberries and spread the batter between the muffin liners so they’re ⅔ full.
- Spread the streusel between the tops and bake for 25-27 minutes or until a toothpick inserted in the center comes out clean and the tops are pale golden.
- Remove from the oven and let cool down for 5-10 minutes in the pan. Place onto a cooling rack to cool down completely.
Omg, they are so good! Thank you for the recipe.
Thank you for your comment, Sue.