The Best Blueberry Muffins with a Flaky Streusel
Please excuse the cellphone pictures for this recipe post, but these blueberry muffins needed to meet the internet asap. I’ve made about five batches, and each time, they were better and better. On Sunday night, I perfected them. I’m sure I’ll take more professional photos of them, but I wanted to get this recipe out to you immediately. Now, these are not healthy muffins. Gluten-free? Yes! (can also be made with regular flour) but these are more of an impress-the-guest style muffin. You can make some swaps if you’d like, but this muffin will bring you so much joy! These would be my staple if I ever had a bed and breakfast or coffee shop! They are completely fool-proof and don’t require any electric mixers. You can make these in about 25-minutes! 
I first made these muffins for my guest on Friday morning. They tasted wonderful, but I wanted to add a few things to make them even better. I made them again on Saturday, twice on Sunday, and then again on Monday. The Sunday batch was the best, and I brought them over to a new neighbor! At first, I tried a crumbly streusel, but my mishap turned my streusel into the flakiest topping that tasted candied. Do you know the top layer on a creme brulee? That’s what it tasted like, but softer. I had no interest in making it crumbly after the first bite. You could almost do that spoon thing to the top of the muffin as they do to the creme brulee!
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My goal for this week is to make these muffins again but with all the healthier swaps. I love seeing how recipes turn out with all the swaps! Sometimes, they’re just as good. 😊 
I found these tall liners at Homegoods, but you can also purchase them on Amazon. Whenever I go to Homegoods, I get inspired to bake with all the cute sprinkles and holiday-themed cooking utensils.
I love recipes that don’t involve the mixer. I don’t know why since the mixer doesn’t take much cleaning.
The first thing you want to do is heat the oven to 350 degrees! 
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and cinnamon.
In a small mixing bowl, whisk the egg lightly.
Mix in the milk, melted butter, and vanilla. 
Add the wet ingredients into the large mixing bowl with the dry ingredients. Mix, but don’t over-mix. Fold in the brown sugar! It’s ok if there are a few chunky pieces of brown sugar in the batter. It adds pockets of candied pieces in the muffins. 
When I made my first batch, my blueberries sunk to the bottom. I decided to coat them in the flour streusel the second time, and they floated right to the top!
For the streusel, mash flour, cinnamon, brown sugar, salt, and salt together. Mash with a fork! 
Top the muffins with the streusel and bake for 20-25 minutes. It depends on how big the muffins are! With the taller liners, you can fill the batter to the top. If you use regular muffin liners, fill it about 3/4ths full. 
Blueberry Muffins with a Flaky Streusel
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
For The Muffins
- Preheat the oven to 350-degrees and line the muffin pan muffin liners, or apply cooking spray.
- In a large mixing bowl, combine the flour, sugar, salt, baking powder, and cinnamon. Set aside.
- Melt the 1/3 cup of butter.
- In a small mixing bowl, whisk the egg lightly. Add milk, melted butter, and vanilla.
- Add the egg mixture into the bowl with the dry ingredients. Mix lightly and slowly fold in the brown sugar.
- Coat the blueberries in flour (or use the streusel mixture to coat) and fold into the batter.
- 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
- 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.
- Bake 20-25 minutes. Use the toothpick method to determine if they're done.
I cannot wait to hear what you think of these muffins! 😋 They are so worth making and way too easy not to make! Make sure to tag me in your muffin pictures so I can share!
Questions for you!
- What is 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? Oh…or a carrot cake muffin?
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!
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!
They are exquisite!
An orange cranberry would be great.
Thank You
I think so too!
I’m so happy you posted the recipe! I definitely want to make these sometime this month. They look absolutely delicious!
Make Life Marvelous
Thanks, Ashley!!!
These look super good! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Thanks, Charmaine!
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 😁
I used the cup for cup gluten free flour. I usually always use that! You can alsu use regular flour for this recipe.
These sound delicious and I’ll be making them later this week! Thanks for sharing. 🙂
I can’t wait to hear what you think of them!
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!
Awwww!! Love hearing htat, Katie!!
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!
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!
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!
Yes! Definitely 🙂 Defrost lightly first 😊
Light or dark Brown Sugar? Thanks
Light!
Can this be made in a Bundt pan? Looks fabulous can’t wait to try!
You can certainly!
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!
Thanks so much!!!
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!
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!!
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
All versions are delicious to make! Yes my instagram is http://www.instagram.com/taralynnmcnitt 🙂
Made over the weekend and the family went wild. Can you share your cinnamon muffins?
Awww!!!
Definitely!
Can you make these in a jumbo muffins tin?
Yes!
Can Almond or Coconut flour be substituted for these wonderful looking Blueberry Muffins?
I have not tried to make them with almond/coconut flour! I do have a recipe on my blog for almond flour blueberry muffins though!!
https://simplytaralynn.com/2015/05/03/almond-flour-blueberry-muffins/
Is it salted or unsalted butter? Thanks!
unsalted:)
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!
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?
Thank you so much, Kristine!
Try adding a sprinkle of brown sugar mixed with butter on top!!!
These look delicious! Do you use dark brown sugar or light?
Light ♥️
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!
You can definitely!
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.
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!
I’m so glad you loved them!!
I made this as bread snd cooked it about 55 minutes. It was freakin delicious! Served it with vanilla ice cream.
Yay!!! ♥️ I am going to have to try this as a bread this weekend
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!
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 :/