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–+ servings
Two blueberry muffins with cinnamon streusel stacked.

Homemade Blueberry Muffins with Cinnamon Streusel

Julie Hession
Bursting with fresh, juicy blueberries and crowned with a buttery cinnamon streusel, these homemade blueberry muffins are as easy as they are delicious. With a moist and fluffy texture, these muffins stay fresh for days, perfect for school lunches, a quick breakfast, or an afternoon snack.
Prep Time 12 minutes
Cook Time 20 minutes
Servings 15 muffins
Calories 229 kcal
5 from 9 votes
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Equipment

  • 12-cup muffin tins(s) (one or two)
  • cupcake/muffin liners (optional but recommended)

Ingredients
 
 

Blueberry Muffin Batter

  • 2¼ cups all-purpose flour
  • 1 cup plus 2 tbso granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ½ cup vegetable or canola oil
  • 1 large egg
  • 1 large egg yolk
  • ¾ cup whole milk
  • 1½ cup fresh blueberries

Cinnamon Streusel

  • ½ cup granulated sugar
  • ⅓ cup all-purpose flour
  • ⅛ teaspoon kosher salt
  • ½ stick cold unsalted butter, cubed
  • 1½ teaspoon ground cinnamon

Instructions
 

Blueberry Muffin Batter

  • Preheat the oven to 400℉/200℃.  Line muffin tins with paper liners or spray them with nonstick baking spray (see "Notes.")
  • In a large bowl, whisk dry ingredients: flour, sugar, baking powder, cinnamon, and salt.
  • In a medium bowl or a large glass liquid measuring cup, whisk the wet ingredients: oil, egg, egg yolk, and whole milk.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix with a wooden spoon or a spatula until just blended.
  • Carefully fold the blueberries into the batter, being careful to not smash too many of them (so the muffin batter doesn't turn blue!)
  • Using a large (¼ cup / 60 mL) muffin scoop or a spoon, divide the batter among the prepared muffin tins, filling almost to the top.

Cinnamon Streusel

  • For the streusel, mix together sugar, flour, salt, butter, and cinnamon, rubbing with your fingers to make a coarse meal.  Sprinkle the streusel even over the muffins, pressing lightly to adhere. 
  • Bake the muffins for 18-22 minutes or until a toothpick or a cake tester inserted into the centers emerges clean.  Cool the muffins in their pan for five minutes and then carefully transfer them to a wire rack to cool completely (or enjoy while still warm.)

Notes

  • Because these muffins are baked at a higher temperature (400F/200C), I prefer to bake them in paper liners over muffin tins that have been sprayed with nonstick spray.   Especially if you are using dark muffin tins, the bottoms are more likely to brown too quickly when they are in direct contact with the pan.

Nutrition

Calories: 229kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 216mg | Potassium: 47mg | Fiber: 1g | Sugar: 14g | Vitamin A: 149IU | Vitamin C: 0.01mg | Calcium: 72mg | Iron: 1mg
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