Blueberry Streusel Muffins

5 from 1 vote

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

Prep Time10

Cook Time18

Total Time28

Servings:

Preheat oven to 400°F. Grease a 12-cup standard muffin tin, or line with paper liners.
In a large bowl, mix together flour, rolled oats, baking powder, baking soda, cinnamon, and salt and set aside.
1 1/2 cups all-purpose flour, 1/2 cup rolled oats, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt
In another bowl, whisk together brown sugar and vegetable oil until blended. Whisk in eggs, then buttermilk and vanilla, mixing until smooth.
1/2 cup brown sugar, 1/3 cup vegetable oil, 2 large eggs, 1/2 cup buttermilk, 1 teaspoon pure vanilla extract
Stir liquid mixture into flour mixture until just mixed. Fold in blueberries.
1 1/2 cups fresh blueberries
In a small bowl, mix together remaining flour, brown sugar, and oats. Cut in butter with a fork or clean hands until a coarse crumble forms.
1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup rolled oats, 4 tablespoons salted butter
Fill muffin cups 3/4 full, and sprinkle with streusel. You might not use all of the streusel.
Bake at 400°F for 5 minutes, then reduce heat to 375°F and continue baking 12-15 minutes, until muffins are golden and a toothpick inserted into the center comes out clean.