Blueberry Streusel Muffins

I grew up in the city but my parents were from small towns around the bay. We visited my dad’s hometown quite often during the summertime because it was closer (four hours away) than my mom’s (12 hours away). During the week or so we spent with my grandparents, I spent a ton of time in the woods with my dad and grandfather. We would load up the ATV and head deep into the woods for hours- riding around, stopping at ponds, grassy fields, and my personal favourite, berry patches.


My grandfather always knew where to find the sweetest wild blueberries and raspberries and I still claim to this day that no berry that I’ve ever purchased will taste like the ones that grow wild in Newfoundland. I remember filling up salt meat buckets with tons of blueberries which we normally would freeze and save to make puddings throughout the winter. I recently came across some frozen blueberries in my freezer and thought that I’d turn them into a delicious blueberry muffin, topped with a crunchy and sweet streusel.


This recipe works perfectly for fresh or frozen blueberries! However, I do recommend tossing your fresh blueberries in some flour to prevent them from sinking in the batter. These bake into the perfect golden brown muffin. Just keep an eye on them in the oven as the initial high temperature may reduce baking time later!


The inspiration behind the streusel topping came from my favourite Starbucks treat- the blueberry honey muffin! I always thought it was like some type of shortbread cookie topping but later was introduced to the idea of a crumbly streusel. I think that this topping adds the perfect texture to a soft and cake-y muffin like this. Don’t omit the streusel topping! It’s honestly the best part.


I think that my cheesecake hiatus will be ending real soon. Although I’ve been trying to eat a little healthier and give away more baked goods than I consume, cheesecakes are off limits! It probably doesn’t help that my mom has been nagging me about another lemon meringue cheesecake… Maybe you’ll see that one in the near future!


Prep time: 15 minutes

Cook time: 20 minutes

Yield: 12 muffins





2 1/2 cup all-purpose flour

1 cup granulated sugar

1/2 cup butter, melted

2 eggs

1 cup whole milk

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp vanilla extract

1 cup fresh or frozen blueberries


Streusel topping:

1/4 cup all-purpose flour

1/4 cup brown sugar

2 tbsp cold butter

1/4 tsp cinnamon



1.      Preheat oven to 400F and prepare a muffin pan with liners.

2.      In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3.      In a large bowl, beat sugar and eggs until glossy. Add in milk and vanilla extract, then butter.

4.      Lightly mix the dry ingredients into the wet ingredients and stir until just combined. Then, fold in blueberries.

5.      Fill each muffin tin 3/4 full.

6.      To prepare the streusel topping, mix all ingredients into a small bowl. Cover the tops of the muffins in the streusel topping.

7.      Bake at 400F for 5 minutes, then reduce oven temperature to 350F to bake for another 15 minutes. Test with a toothpick and allow them to cook on the counter before removing from the muffin pan.