Blueberry Streusel Muffins

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Blueberry streusel muffins are bursting with berries and topped with a crunchy oatmeal streusel.

This recipe has been retested and updated since first publishing April 2016.

Blueberry muffins have long been a favorite of mine to bake, going all the way back to that stained and splattered Betty Crocker binder I used as a kid.

I don’t make them nearly as often as I should, but when I do it reminds me what a lovely pleasure it is to tuck into a freshly baked blueberry streusel muffin.

These blueberry streusel muffins came about because I wanted to make a version that was reminiscent of those giant bakery ones, but more wholesome. That’s why I included oats in the batter, as well as in the crunchy crumb topping.

You can always skip the streusel altogether, if you like. For those of you who are streusel lovers, I heartily recommend also trying out my cranberry pecan streusel coffee cake.

Whether you make these or my mini blueberry muffins, you’ll have a wonderful breakfast on your hands!

Ingredients for blueberry streusel muffins

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• All-purpose flour
• Rolled oats (not quick oats)
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Brown sugar
• Eggs
• Vegetable oil
• Buttermilk
• Vanilla
• Blueberries
• Butter

This recipe previously called for whole wheat flour in addition to the all-purpose. You can still use that if you like, swapping 1/2 cup of the AP for whole wheat.

If you are using frozen blueberries for this recipe, run them under water in a colander to remove any ice and pat with paper towels. Don’t forget to toss them in flour before adding to the batter! This will help prevent too much sinking.

If you have a lemon on hand, adding a bit of zest to to the batter is a great choice.

How to make this recipe

Preheat the oven to 400°F. Line a 12-cup standard muffin pan with paper liners, or coat with nonstick spray. I like parchment liners as they do not stick to the muffins.

In a large mixing bowl, stir together flour, oats, baking powder, baking soda, cinnamon, and salt. (You can leave out the cinnamon if you like, but I enjoy how it pairs with the blueberries and oats.)

In another bowl, whisk together the brown sugar and vegetable oil. Mix in the eggs until combined, then add the buttermilk and vanilla, mixing until smooth.

Pour the wet ingredients into the dry ingredients, stirring to mix just until all the dry bits are incorporated. It’s important to not overmix muffin batter.

Toss the blueberries in 1 to 2 tablespoons of flour, then fold them into the batter. The extra flour will help them not sink or release too many juices into the muffin.

To make the streusel topping, in a small bowl stir together flour, oats, and brown sugar. Use a fork, or your hand to mix in the butter until you have coarse crumbles and clumps.

Divide the batter between the muffin cups, filling them about 3/4 full. Sprinkle on the streusel — it’s OK if you don’t use all of it.

Bake the muffins at 400°F for 5 minutes, then reduce the oven temperature to 375°F and bake another 12-15 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Let the muffins cool briefly in the baking pan, then turn out onto a wire rack to cool to room temperature, or serve immediately.

Storage tips

If you have leftover muffins, let them cool completely before storing. If you store them warm, steam will form in the container and add excess moisture to the muffins, and they won’t last as long.

Store the muffins in a large resealable airtight container, a lidded cake plate, or ziptop bag. They should keep 3-4 days at room temperature.

For longer storage, place in the refrigerator or freeze. Muffins freeze and reheat very well!

I like to freeze muffins in quart-size bags with 4 to a bag. There’s no need to thaw before eating; simply pop into the microwave for about 30 seconds, or until warm.

If you’ve been needing an excuse to make a blueberry muffin recipe, now you’ve got one! Happy baking!