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Blueberry Streusel muffins


These easy blueberry muffins with a streusel topping can be made with fresh or frozen blueberries. This is the perfect homemade blueberry muffin!



Streusel Topping

  • 150g sugar
  • 95g Flour
  • 1 Tbsp (15ml) water
  • 1 ½ tsp Cinnamon
  • 55g unsalted butter, cold

Blueberry Muffins

  • 250g All purpose flour
  • 4 tsp Baking powder
  • 1 tsp (5g) Cinnamon
  • 100g Sugar
  • Pinch of Salt
  • 110g unsalted butter
  • 250g whole Milk
  • 1 egg, at room temperature
  • 225g blueberries, fresh or frozen



  1. Combine all ingredients until crumbly. Rest in the fridge until needed.


  1. Preheat oven to 440f/220c. Grease a 12 hole muffin pan. Sift the first five ingredients into a large bowl, and set aside. 
  2. In a small pan, melt the butter. Allow to cool slightly, then add the milk and the egg, and whisk lightly to mix. 
  3. Mix the blueberries with the dry ingredients and toss well to combine. Make a well in the centre. Add the wet ingredients, and mix carefully to just combine. The dry ingredients should be just damp. Take care to not over mix. 
  4. Divide between the 12 pans, and top with the streusel topping or cinnamon. Bake for 12-15 minutes, or until the tops spring back. If you are using frozen berries, adjust the cooking time by five minutes. 


Adapted From 'Alison Holst'