Blueberry Streusel Muffins - The Sweet Rebellion
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Blueberry Streusel Muffins

Around 3pm is when I normally hit that late afternoon slump and start craving a cuppa. Preferably with a little sweet treat of sorts! These blueberry streusel muffins are the ideal pick-me-up. They have everything a perfect blueberry muffin should have – a soft and tender crumb, loads of juicy blueberries and my favourite part – a delicious crunchy streusel topping. One could certainly give the topping a skip, but I feel that once you’ve tried it you simply won’t want to do without it!

These muffins also freeze exceptionally well – I like to wrap them up individually before freezing and then just take one out when I need a snack in a hurry (or a special lunchbox treat!). If they lose their crunch at all, simply pop them into a 180C oven for 2-3 minutes.

(makes 12 )

For the muffins:
210g flour (1½ cups)
150g sugar (¾ cup)
10ml baking powder (2 tsp)
2,5ml salt (½ tsp)
100ml vegetable oil
125ml milk (½ cup)
1 large egg
10ml vanilla essence (2 tsp)
250ml fresh blueberries (1 cup) + 1 tsp flour

Streusel topping:
50g sugar (¼ cup)
45g flour (⅓ cup)
45ml salted butter (3 tbsp)


  • Start by making the streusel topping. Stir together the sugar and flour, then add the melted butter and mix well. Refrigerate while you make the muffins.
  • Preheat the oven to 180°C and line a muffin tin with 12 paper cases.
  • In a large bowl, combine the 210g flour, sugar, baking powder and salt. In a separate bowl, whisk together the oil, milk, egg and vanilla essence.
  • Make a well in the centre of the dry ingredients, then add the oil mixture. Stir lightly until just combined – do not overmix.
  • Stir the 1tsp of flour through the blueberries (this prevents them from sinking), then lightly stir them through the muffin batter.
  • Divide the mixture between the 12 cases, then sprinkle over the chilled streusel topping.
  • Bake for 25-30 minutes. Allow to cool for a few minutes in the tray, then remove to a cooling rack. Best served warm!
  • Store in an airtight container for 3-4 days. To reheat, place in a preheated 180°C oven for 2-3 minutes.

  • Claire Everatt
    Posted at 15:45h, 23 July Reply

    And if I only have frozen blueberries? Please say they’ll still work because they look lush!

    • Astrid
      Posted at 20:40h, 23 July Reply

      Yes you can use frozen berries! To prevent them turning your muffin batter purple, don’t thaw them before using and stir them very lightly through the batter.

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