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Blueberry Muffins with a Flaky Streusel

Course Breakfast, Dessert, Snack
Keyword bluberry muffins, dessert, breakfast, muffins, best recipe ever
Prep Time 5 minutes
Cook Time 23 minutes
Servings 9 Muffins
Author Taralynn


  • 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


  • 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


For The Muffins

  1. Preheat the oven to 350-degrees and line the muffin pan muffin liners, or apply cooking spray.

  2. In a large mixing bowl, combine the flour, sugar, salt, baking powder, and cinnamon. Set aside.

  3. Melt the 1/3 cup of butter.

  4. In a small mixing bowl, whisk the egg lightly. Add milk, melted butter, and vanilla.

  5. Add the egg mixture into the bowl with the dry ingredients. Mix lightly and slowly fold in the brown sugar.

  6. Coat the blueberries in flour (or use the streusel mixture to coat) and fold into the batter.

  7. If you're using tall liners, fill the muffin almost to the top of the pan. If you're using standard-sized muffin liners, fill about 3/4 full with batter.

Make the Streusel

  1. Mix the flour, sugar, salt, brown sugar, cinnamon, and butter together in a bowl. Use a fork to mash the butter into the dry ingredients. Sprinkle about a tablespoon on top of the muffins before going into the oven.

  2. Bake 20-25 minutes. Use the toothpick method to determine if they're done.