Blueberry Streusel Muffins

"This recipe is Diner style. A real yummy fresh tasty muffin! 8)"
photo by Petunia photo by Petunia
photo by Petunia
photo by Loves2Teach photo by Loves2Teach
photo by aviva photo by aviva
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W photo by Sharlene~W
Ready In:
12 muffins




  • Heat oven to 400 degrees.
  • Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or paper lined cups.
  • Beat the milk, oil, vanilla extract and egg.
  • Stir in the flour, sugar, baking powder & salt all at once until flour is moist (should be lumpy). Add the blueberries, combine and divide batter evenly among muffin cups.
  • Sprinkle each using about 2 tsp of the prepared topping.
  • Bake 20-25 minutes or until golden brown.
  • Remove from pan right away.

Questions & Replies

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  1. AudreyBG
    I love these muffins. I made a batch Sunday morning and have frozen the rest. I reheated one this morning and they tasted just like they were fresh out of the oven. I agree with dahlia in filling the muffin cups quite full. My muffins came out very big and "bakery" style. I am going to throw out my other blueberry muffin recipe because I like this one a lot better.
  2. PanNan
    We loved these muffins! I used the white flour, and they were very light and tender. The relatively low amount of sugar was just right for us with the streusel on top. The blueberries I used were big and tasted very tart - YUM. Some might prefer to add a little more sugar in the batter if a sweeter muffin is desired.
  3. dahlia
    I just took a batch of these out of the oven and they are fabulous! I used soy milk and frozen blueberries because I was out of cow's milk & didn't have any fresh berries on hand. I would recommend filling the muffin cups quite full (even if you only get 9-10 muffins out of the batter) because they look nice, big and puffy with the streusel topping (like bakery muffins). Thanks for the recipe!
  4. MandyJ
    This muffin was very easy to make. My daughter said it was yummy and she doesn't like most blueberry muffins.
  5. Karamia
    These are great blueberry muffins and very quick to mix up. I like that it uses only one bowl to mix everything! I took other reviewers advice and used more than 1/3 cup sugar, maybe about 1/2 cup and it still could be a little sweeter, so next time I'll try 2/3 cup sugar. I also used about 1/3 cup vegetable oil. I found that foil muffin liners worked best because the muffins outer edge stuck to the paper liners but not the foil ones. These baked up quickly, it took about 17 minutes. Thank you for posting, I will be making these again!


  1. LI-Ray
    Awesome! That's what my son's said about these muffins. I followed the recipe except using canola oil instead of the vegetable oil. I also used 1% milk and they came out very moist.
  2. Leslie S.
    Delicious! My substitutions included skim milk, 2/3 cup sugar, smart balance spread for the butter (topping) and spray Pam for the tins. Will make this again...
  3. Darlene10
    Another excellent blueberry muffin recipe. I used 1 cup each of all-purpose and whole-wheat flour and almond flavoring instead of vanilla. I will certainly make these again.


Hey there!~ My name is Crystal. I am 19,and living in Florida. I really love to cook,& bake all the time for my family.I just get so much enjoyment out of it! There is just something about the great aroma throughout the house when you bake something,creating special memories in the kitchen! A little more about me: I am a strict vegetarian,(almost vegan!,heh)but of course my whole family is not,so I cook just about anything! Other than cooking-I like to read,surf the net and create art. My favorite websites are: & (I'm wiccan) Of course,the Zaar has become my favorite website! I love how friendly the people are and how interactive this place is!
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