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Why is it that we are always so willing to skip breakfast? Maybe it’s not that we’re willing. Maybe it’s that we don’t have the time. Or if it came down between a choice of ten minutes of extra sleep versuses a bowl of Special K, that we’d choose the former. Usually what happens with me is that I end up drinking coffee for so long, that I throw in the towel for breakfast. Cause let me tell ya- coffee is one thing that I am never going to skip. But, if I had these Streuseled Blueberry Muffins available everyday, I certainly wouldn’t skip breakfast either. 

These Streuseled Blueberry Muffins are incredibly soft and airy. The muffin part isn’t too sweet, but you get the sweetness (and lovely crunch) from the streusel topping. To top it all off, you can have them on your breakfast table in about a half and they are incredibly easy to make

Let me show you how I made these Streuseled Blueberry Muffins 👇🏻

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Start by preheating your oven to 375 degrees and line a muffin tin with paper cups. This recipe makes about 14-16 muffins, so you can line 2 muffin tins and bake them both at the same time or bake them in two batches.

Making the Batter:

In a medium bowl, whisk together all of the dry ingredients- 2 cups AP flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt.

In a large bowl, whisk together all of the wet ingredients- 1/2 melted (and slightly cooled) unsalted butter, 2 large eggs, 3/4 cup milk, and 1 tbsp pure vanilla extract.

Then pour the dry ingredients into the wet ingredients and stir until just combined. Toss 2 cups blueberries (fresh or frozen) with 1 tbsp of flour. Tossing the blueberries with flour will keep them from sinking to the bottom of the muffins. Now fill the muffin cups 2/3 of the way full.

Making the Streusel Topping:

And now for the best part about these muffins— the streusel topping! In a small bowl, combine 1/2 cup softened butter, 1/2 cup oats, 1/2 cup (packed) brown sugar, 1/4 cup AP flour, and a pinch of salt. Mash it together with your fingers or a fork until the topping is crumbly. Then using your hands, sprinkle the topping over the muffins. 

Bake in the oven for 20-25 minutes until the muffins are golden brown and inserted toothpick comes out clean. This is what those beauties will look like when they come out of the oven 👇🏻

Leave the muffins in the muffin tin for a few minutes and then remove them to a cooling rack until completely cooled. Or go ahead and eat one. Just be warned that blueberries straight out of the oven are like hot lava. That’s experience talking, folks!

Store in an air-tight container for up to 5-6 days. I like to reheat mine for a few minutes in the oven to toast them back up before eating, but quite honestly they are delicious any way that you eat them.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Have yo tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.