Recipe
Ditch the Bakery for These Blueberry Muffins With Streusel Topping
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
Ingredients
- 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
Recipe adapted from Annie’s Eats.
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