Blueberry Streusel Muffins
Serves: 12
With fresh, tart blueberries and a sweet, crunchy streusel topping, these Blueberry Streusel Muffins are the absolute best way to start your weekend!
  • 6 Tbs. unsalted butter, melted and divided
  • ¼ cup quick oats
  • ¼ cup brown sugar
  • 1 Tbs. all purpose flour
  • ¼ tsp. cinnamon
  • ⅔ cup milk (I used 2%)
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • ⅔ cup granulated sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup blueberries
  1. Pre-heat oven to 400 degrees. Line a 12-cup muffin tin with paper wrappers. Set aside.
  2. In a microwave safe bowl, melt the 6 Tbs. butter, which takes about 1 minute, stopping to stir after 30 seconds. Set aside to cool while making the rest of the topping.
  3. While the butter is cooling, make the streusel topping by combining the next 4 ingredients (oats-cinnamon). Stir in 1 Tbs. of the melted butter with a fork until mixture is crumbly. Set aside.
  4. To make the muffins, whisk together the remaining 5 Tbs. melted butter (slightly cooled), milk, egg and vanilla extract in a medium sized bowl. Set aside.
  5. Whisk together the dry ingredients: both flours, sugar, baking powder, salt.
  6. Pour the wet ingredients into dry ingredients, fold to combine. *Note, the batter will be thick, do not be alarmed!
  7. Once the batter is mostly combined, fold in the blueberries being careful to not mash them to much.
  8. Scoop muffin batter into tins, about ¼ cup each. Top with 2 heaping teaspoons of streusel topping.
  9. Bake for 18-20 minutes, until a toothpick inserted into the center should come out clean. Cool for 5-10 minutes and enjoy!
Recipe by Made by Melissa Lee at