You can’t go wrong with a blueberry muffin. Whether paired with a fresh cup of coffee in the morning for breakfast or accompanied by a tall glass of milk for dessert, muffins are the perfect treat for any time of day.

You especially can’t go wrong with a blueberry muffin complete with a sweet, cinnamon-spiced streusel topping. This recipe combines the classic flavor of blueberries with all the sugary goodness of a crumb cake. Oh, and about the breakfast thing — we all know that eating a doughnut is better than skipping breakfast, so one of these muffins is obviously an acceptable alternative.

They’re even better, actually, since this recipe uses my all-time favorite white whole wheat flour. If you’ve tried any of my recipes before, you know that I take advantage of it in anything from pumpkin spice waffles to personal chocolate chip cookies. You’re getting your fiber for the day and a serving of fruit from the blueberries, right? Let’s pretend here, at least.

Either way, you will totally not regret whipping up a batch (or several) of these muffins. Just don’t forget the most crucial part — you gotta make sure you inhale every last crumb of streusel. Once you try it, I don’t think you’ll need convincing.

Blueberry Muffins With Streusel Topping

  • Prep Time:10 minutes
  • Cook Time:20-25 minutes
  • Total Time:30-35 minutes
  • Servings:16 muffins
  • Medium


  • For the muffins:
  • 3 cup white whole wheat flour
  • 1 1/2 cup sugar
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 2 large eggs
  • 2/3 cup milk
  • 2 cup blueberries (fresh or frozen)
  • For the streusel topping:
  • 1/2 cup sugar
  • 1/4 cup plus 4 teaspoons white whole wheat flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoon ground cinnamon
Photo by Meredith Ross
  • Step 1

    Preheat oven to 400°F. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

    Photo by Meredith Ross
  • Step 2

    In a measuring cup, combine vegetable oil, eggs, and milk.

    Photo by Meredith Ross
  • Step 3

    Pour liquid mixture into bowl with dry ingredients and fold until just incorporated.

    Photo by Meredith Ross
  • Step 4

    Gently fold in blueberries.

    Photo by Meredith Ross
  • Step 5

    To make the streusel topping, combine sugar, flour, butter, and cinnamon in a small mixing bowl and mix with a fork until crumbly.

    Photo by Meredith Ross
  • Step 6

    Scoop batter into muffin tins lined with paper liners (or greased with cooking spray) and sprinkle evenly with streusel topping.

    Photo by Meredith Ross
  • Step 7

    Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Carefully remove from muffin tins and enjoy.

    Photo by Meredith Ross