How to make Blueberry Muffins With Streusel Crumb Topping
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5 from 1 vote

Blueberry Muffins With Streusel Crumb Topping

Homemade muffins loaded with fresh juicy blueberries and topped with a sweet cinnamon streusel topping are the perfect grab-and-go breakfast or after-school snack. These delicious Blueberry muffins with streusel crumb topping are amazingly soft, light and fluffy. Give them a try and they will soon become your new favorite!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 MUFFINS
Calories 307kcal
Author Ruchi





  • ¾ cup Sugar
  • 1 large Egg
  • ½ cup Vegetable oil
  • ¾ cups Milk + 2 tablespoons more
  • 1 teaspoon Vanilla Essence


  • 1 cup Fresh Blueberries
  • 1 tablespoon All-purpose flour (to dust the berries)



  • Preheat the oven to 350 degrees F/ 180 degrees C.
  • Let’s prepare the Streusel topping first. To make a perfect crunchy topping, mix flour, sugar or brown sugar, cinnamon, and butter in a bowl. Mix until the mixture resembles a coarse and crumbly texture. Set it aside.
  • In a bowl sift together the dry ingredients: flour, baking soda, baking powder, and salt. Set it aside.
  • In a separate bowl combine the wet ingredients: granulated sugar with vegetable oil. Mix until they are fully combined. Whisk in the egg and mix until combined.
  • Finally, pour in the milk and vanilla essence. Mix it well.
  • Time to add the dry ingredients to the wet ingredients. Gently fold together. Stir until smooth. 
  • Dust blueberries with flour to avoid sinking. Carefully, fold in the blueberries into the batter. Mix to combine. Save some dusted blueberries to sprinkle on top.
  • Line the muffin tray with liners. Measure the batter into the lined muffin liners. Fill each cup 2/3 of the way up. Top with blueberries.
  • Generously sprinkle the streusel topping over the muffins.
  • Bake in the preheated oven for 25-30 minutes or until the toothpick inserted comes out clean with no wet crumbs or batter.
  • Remove from oven.  Let the muffins cool in the muffin tray for 10 minutes before inverting. Enjoy!


Calories: 307kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 85mg | Potassium: 129mg | Fiber: 1g | Sugar: 26g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg