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The Best Blueberry Muffins with Flaky Streusel – Easy & Delicious!

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The Best Blueberry Muffins with Flaky Streusel – Easy & Delicious!

If you’re searching for the ultimate blueberry muffin recipe, look no further! These muffins are incredibly delicious and gluten-free (though you can easily use regular flour if you prefer). After making five batches, I’ve perfected this recipe and am excited to share it with you. These muffins are perfect for impressing guests, and they come together in just 25 minutes without any need for electric mixers. Trust me, these muffins are a game-changer! I’ve been making them for farmer’s markets this past year, and they are the first thing to sell out!

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Why You’ll Love These Blueberry Muffins

EASY BLUEBERRY MUFFIN RECIPE

These blueberry streusel muffins are a dream come true for any breakfast or brunch spread. They’re fluffy, bursting with fresh blueberries, and topped with a flaky, swee streusel that adds just the right amount of crunch. The streusel, which I modestly perfected, gives these

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A Recipe You’ll Want to Make Again and Again

I first made these muffins for a guest on Friday morning, and they were a hit. But I knew they could be even better, so I tweaked the recipe over the weekend. By Sunday night, I had the perfect batch. I was so excited that I brought them to my new neighbor, who texted me asking for this recipe because she could not get enough!

During my muffin experimentation, I discovered that coating the blueberries in flour or streusel before folding them into the batter prevents them from sinking to the bottom of the muffin liner. This simple step ensures that each muffin is packed with juicy blueberries from top to bottom.THE BEST BLUEBERRY MUFFIN RECIPE, best blueberry muffins, easy blueberry muffins recipe, gluten-free blueberry muffins, flaky streusel topping, homemade muffins, breakfast muffins, brunch recipes, no mixer muffins, quick muffin recipe, fluffy blueberry muffins, muffin recipe with streusel, candied streusel topping, Bob's Red Mill gluten-free flour, fresh blueberry muffins, easy gluten-free baking, simple muffin recipe, best muffin recipe, no-fail muffin recipe, easy brunch ideas, best breakfast muffins

Ingredient Swaps you can make for these Blueberry Streusel Muffins:

1. Flour:

  • Regular All-Purpose Flour → Whole Wheat Flour (for a nuttier flavor and more fiber)
  • Gluten-Free Flour Blend → Almond Flour (for a grain-free option)

2. Sugar:

  • White Sugar → Coconut Sugar (for a lower glycemic index)
  • Brown Sugar → Maple Syrup or Honey (reduce other liquids slightly)

3. Butter:

  • Butter → Coconut Oil or Olive Oil (for a dairy-free option)
  • Butter → Applesauce (for a lower-fat option; use half applesauce and half oil for best results)

4. Milk:

  • Regular Milk → Almond Milk, Oat Milk, or Coconut Milk (for a dairy-free alternative)
  • Regular Milk → Greek Yogurt (for extra moisture and protein; you may need to thin it with a bit of water)

5. Egg:

  • Egg → Flaxseed or Chia Seed Egg (1 tbsp ground flaxseed or chia seeds + 3 tbsp water, let sit for 5 minutes)
  • Egg → Applesauce or Mashed Banana (for a vegan option and added sweetness)

6. Blueberries:

  • Fresh Blueberries → Frozen Blueberries (no need to thaw, just fold in gently)
  • Fresh Blueberries → Dried Blueberries or Chopped Strawberries (for a different fruit flavor)

7. Streusel Topping:

  • Flour → Oats (for a more rustic, hearty topping)
  • Butter → Nut Butter (like almond butter for a richer, nutty flavor)
  • Brown Sugar → Date Sugar or Coconut Sugar (for a less processed sweetener)

8. Vanilla Extract:

  • Vanilla Extract → Almond Extract (for a different flavor profile)
  • Vanilla Extract → Maple Extract (for a richer, fall-inspired flavor)

These swaps can help you tailor the recipe to specific dietary needs, preferences, or to add a unique twist!

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Quick and Easy Blueberry Muffins – No Mixer Required!

What I love most about this recipe is how easy it is to whip up. You don’t need a mixer or fancy equipment, just bowls and a fork. Here’s how you can make these amazing blueberry muffins at home.

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Blueberry Streusel Muffin Ingredients

For the Muffins:

  • 1 ½ cups all-purpose flour (I used Bob’s Red Mill gluten-free)
  • ½ cup sugar
  • 1 ½ tsp baking powder
  • ¼ tsp sea salt
  • 1 tsp ground cinnamon
  • ⅓ cup butter, melted
  • One large egg
  • 1 ½ tsp vanilla extract
  • ¾ cup milk
  • ¼ cup brown sugar, not packed
  • 1 pint fresh blueberries

For the Streusel Topping:

  • ½ cup flour
  • ½ tbsp ground cinnamon
  • 1 pinch salt
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 3 tbsp cold butter
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Instructions:

  1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line your muffin pan with liners or spray it with cooking spray.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Set aside.
  3. Prepare Wet Ingredients: Melt the butter and, in a separate bowl, whisk the egg lightly. Add the milk, melted butter, and vanilla extract to the egg and mix well.
  4. Combine and Mix: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined—be careful not to over-mix! Gently fold in the brown sugar.
  5. Prepare Blueberries: Coat the blueberries in a bit of flour or the streusel mixture. This step will prevent them from sinking to the bottom of the muffins.
  6. Make the Streusel Topping: In a small bowl, combine the flour, sugar, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter using a fork until the mixture is crumbly.
  7. Assemble the Muffins: If you’re using tall muffin liners, fill them almost to the top with batter. For standard muffin liners, fill them about ¾ full. Sprinkle about a tablespoon of the streusel topping on each muffin.
  8. Bake: Place the muffins in the preheated oven and bake for 20-25 minutes, depending on the size of your muffins. Use a toothpick to check for doneness—if it comes out clean, they’re ready!
  9. Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
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THE BEST BLUEBERRY MUFFIN RECIPE

Blueberry Muffins with a Flaky Streusel

Taralynn
The best blueberry muffins with a flaky streusel topping! This easy recipe is perfect for breakfast or brunch, ready in just 25 minutes with no mixer required. Impress your guests with these delicious, fool-proof muffins bursting with fresh blueberries and topped with a crisp, candied-like streusel.
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 23 minutes
Course Breakfast, Dessert, Snack
Servings 9 Muffins

Ingredients
  

  • 1 1/2 Cups All-Purpose Flour I used bob's red mill gluten-free
  • 1/2 Cup Sugar
  • 1 1/2 Tsp Baking Powder
  • 1/4 Tsp Sea Salt
  • 1 Tsp Ground Cinnamon
  • 1/3 Cup Butter melted
  • 1 Large Egg
  • 1 1/2 Tsp Vanilla Extract
  • 3/4 Cup Milk
  • 1/4 Cup Brown Sugar not packed
  • 1 Pint Fresh Blueberries
Streusel
  • 1/2 Cup Flour
  • 1/2 Tbsp Ground Cinnamon
  • 1 Pinch Salt
  • 1/4 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 3 Tbsps Cold Butter

Instructions
 

Blueberry Streusel Muffins

  • Preheat Your Oven: Start by preheating your oven to 350°F. Line your muffin pan with liners or spray it with cooking spray.
  • Mix Dry Ingredients: Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Set aside.
  • Prepare Wet Ingredients: Melt the butter and, in a separate bowl, whisk the egg lightly. Mix the milk, melted butter, and vanilla extract into the egg.
  • Combine and Mix: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined—be careful not to over-mix! Gently fold in the brown sugar.
  • Prepare Blueberries: Coat the blueberries in a bit of flour or the streusel mixture. This step will prevent them from sinking to the bottom of the muffins.

Make the Streusel

  • Make the Streusel Topping: In a small bowl, combine the flour, sugar, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter using a fork until the mixture is crumbly.
  • Assemble the Muffins: If you're using tall muffin liners, fill them almost to the top with batter. For standard muffin liners, fill them about ¾ full. Sprinkle about a tablespoon of the streusel topping on each muffin.
  • Bake: Place the muffins in the preheated oven and bake for 20-25 minutes, depending on the size of your muffins. Use a toothpick to check for doneness—if it comes out clean, they're ready!
  • Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Keyword bluberry muffins, dessert, breakfast, muffins, best recipe ever
Tried this recipe?Leave a Rating!
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Share Your Creations!

I can’t wait to hear what you think of these muffins! They’re incredibly easy to make and absolutely delicious. If you try this recipe, be sure to tag me in your photos on social media so I can share your creations!

Questions for You:

  • What’s your favorite muffin flavor?
  • When was the last time you had a muffin that blew you away?
  • Should I make an orange cranberry or double chocolate muffin next? Or maybe a carrot cake muffin?

breakfast ideas:

muffin things
Welcome!

I’m Taralynn

Lifestyle & Food Blogger

Hi, and welcome! I’m glad you’re here. Simply Taralynn is my lifestyle blog where I share bits of everyday life as a mom, favorite recipes, travel guides, and more. I’ve been blogging for fifteen years! 

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Posted In: Breakfast, Feature, Gluten Free, Muffins, Printable Recipes, Recipes, Top Recipes, Trending, Trending Now

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5 from 14 votes

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54 Comments

  1. Not going to lie, the giant Costco muffins are in my top 3 muffins 😂 love their blueberry ones too! But honestly the best muffins I’ve ever had are the double chocolate chip muffins from my College’s little Cafe. Sometimes I want to go back just for the food! Lol

    I freaking love orange muffins… but I say go double chocolate chip!

    Reply

    1. Haha that is too funny!

      ohhhh orange muffins are soooooo goood!

      I was obsessed with the double chocolate muffins at the cafe I worked at in high school!

      Reply
    3. Alicia Mendez says:

      An orange cranberry would be great.
      Thank You

      Reply

  4. I can’t wait to make these! Did you use the gf cup for cup flour or regular gf? My vote is for carrot – without raisins 😁

    Reply

    1. I used the cup for cup gluten free flour. I usually always use that! You can alsu use regular flour for this recipe.

      Reply

  5. These sound delicious and I’ll be making them later this week! Thanks for sharing. 🙂

    Reply

  6. 5 stars
    My roommate and I made these muffins for our finals study brunch! I sent you the photo on Instagram earlier today 😊 You were right about the crust on top being candied and our friends even thought we bought them from a bakery! Thank you, Taralynn!

    Reply
  7. Hope Duran says:

    5 stars
    Made this last night and my hubs and I had them for brekkie this AM. Excellent recipe. I accidentally read TBS instead of TSP for cinnamon in the muffin batter so they were extra cinnamon-y but still delish. Thanks for the recipe, Taralynn!

    What is your favorite muffin flavor? coffee cake flavour
    When was the last time you had a muffin that blew you away? can’t even remember, I live in Australia and muffins are so not a thing
    Should I make an orange cranberry or double chocolate muffin next? Oh…or a carrot cake muffin? dbl choc!

    Reply

    1. Hi, Hope!

      Thank you so much for sharring your feedback. That helps my blog so much! I’m excited you enjoyed 😊

      I make almost the same recipe with my cinnamon muffins and just as much cinnamon so i bet they were delicious! I am always the extra cinnamon type of person!

      I didn’t realize muffins werent a thing in Australia 😆 I need to visit!

      Reply

  8. Am excited to make these but only have frozen wild blueberries. Can I use them instead of fresh? If so, do I defrost first or use frozen? Thank you!

    Reply
      1. Kimberly L Labor says:

        Light or dark Brown Sugar? Thanks

        Reply

  9. Can this be made in a Bundt pan? Looks fabulous can’t wait to try!

    Reply

  10. 5 stars
    Blueberry is probably my favorite I love the one from Mimi’s Café. I also love making pumpkin and chocolate ones as well. I vote for a double chocolate muffin! I am loving all your recipes lately keep it up! I can’t wait to make these!

    Reply

  11. 5 stars
    These are so good apparently,😂 made them for a meeting with my staff and they all nabbed them before I got one, they said they were incredible and the flaky streusel was the best! so making them this weekend so I can try them!

    Reply

    1. I’m so so so so happy to hear that Harriet! Thank you for leaving me a review as well 😊 That helps out my blog so much!

      I love that you didn’t even get to try them 😆 Definitely let me know what you think next time!!

      Reply
  12. Trina Mendoza says:

    Sounds so delish….I will be over here waiting for the healthy version although I am going to try the original. Cranberry orange sounds delish and double chocolate…why not? Are you on IG.. I couldn’t find you

    Reply

  13. 5 stars
    Made over the weekend and the family went wild. Can you share your cinnamon muffins?

    Reply

  14. Can you make these in a jumbo muffins tin?

    Reply

  15. 5 stars
    Can Almond or Coconut flour be substituted for these wonderful looking Blueberry Muffins?

    Reply

  16. Is it salted or unsalted butter? Thanks!

    Reply

  17. 5 stars
    Hi! I made these delicious muffins two days ago and immediately took them to a couple of my friends house and everyone loved them! They are so delicious thank you for sharing this recipe it’s going in my recipe box 😊

    What is your favorite muffin flavor?
    Blueberry or a Coffee Cake
    When was the last time you had a muffin that blew you away?
    Hmmm about two years ago but now two days ago!
    Should I make an orange cranberry or double chocolate muffin next? Oh…or a carrot cake muffin?
    I vote double chocolate or carrot cake!

    Reply
  18. KRISTINE WILLIAMS says:

    5 stars
    It truly is the best blueberry muffins! I’ve tried a lot of other recipes! My family loves it. This is my 2nd time making this in a week. I cannot achieve your creme brulee streusel topping. Mine is crumby topping. I’ve tried mashing the butter completely, tried chunky butter like your in the photos. Any suggestions how I can get my topping like yours?

    Reply

    1. Thank you so much, Kristine!

      Try adding a sprinkle of brown sugar mixed with butter on top!!!

      Reply

  19. These look delicious! Do you use dark brown sugar or light?

    Reply

  20. These look amazing! Can’t wait to try! Do you think I could sub oatmilk in for milk? Or will that mess with the baking/rise part?

    Thanks again!

    Reply

  21. 5 stars
    Okay these were super yummy! One thing I wondered, I’ve made these twice now, and they come out more spongey and gooey than cakey like a muffin. Is that how they’re supposed to be? Or am I doing something wrong? I even leave them in a little longer than the time put.

    Reply

  22. I made these tonight and I added a little bit of lemon zest and a teaspoon of fresh lemon juice and they were amazing thanks so much for this recipe!

    Reply

  23. 5 stars
    I made this as bread snd cooked it about 55 minutes. It was freakin delicious! Served it with vanilla ice cream.

    Reply

    1. Yay!!! ♥️ I am going to have to try this as a bread this weekend

      Reply

  24. It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!

    Reply

    1. I’m so so happy to hear that!!! 🙂 oh gosh… I’ve never frozen muffin batter before, only cookie dough! I read that muffin batter can last 3 weeks in the freezer, but I can’t make any promises :/

      Reply

  25. 5 stars
    These were so good and really easy to make. I have a TON of streusel topping left over so I’m hoping to keep it in the fridge overnight and make two more batches of these muffins to freeze.

    Reply

    1. Thank you for the feedback, Megan! I’m so happy you enjoyed these!!

      Reply

  26. 5 stars
    Made this recipe but with the GF flour from trader joe’s… SOO GOOD. I made 12 muffins and then a mini loaf, and the both came out delicious! My family ate it up.

    Reply