Mama Living Abroad

Blueberry Muffins with Streusel

Blueberry Muffins with Streusel in a pan

Quit spending all your money at Starbucks and make your own blueberry muffins at home! These muffins are quick and easy, bursting with blueberries and with a crunchy streusel topping. For the blueberries, you can use fresh or frozen. I prefer using frozen- be sure to stir them into the batter without thawing.

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Blueberry Muffins with Streusel in a pan

Blueberry Muffins with Streusel

These muffins are quick and easy, bursting with blueberries and with a crunchy streusel topping.
Kosher, Dairy
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Course: Breakfast, Brunch, Dessert, Snack
Servings: 12 -16


For the streusel topping:

  • 4 tablespoons (40 grams) light brown sugar
  • 4 tablespoons (40 grams) all-purpose flour
  • 2 tablespoons (35 grams) cold butter cut into cubes

For the muffins:

  • 1 stick (110 grams) butter at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (280 grams) all-purpose flour
  • 2 teaspoons (8 grams) baking powder
  • 1/2 cup (120 ml) milk
  • 1 cup frozen blueberries
  • cooking spray


  • Preheat the oven to 350°F/180°C and line muffin pans with paper baking cups.
  • Spray each liner bottom with a little bit of oil.

The streusel topping:

  • Place sugar, flour, and butter in a bowl and blend with your hands until you get a crumbly mixture.

The muffins:

  • In a mixer bowl with the paddle attachment, cream together butter, sugar, salt, and vanilla until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Sift together the flour and baking powder and add to the creamed mixture alternating with the milk.
  • Once the mixture is smooth, stop mixing.
  • Fold in blueberries.
  • Fill muffin cups with about 2/3 cup muffin batter. Sprinkle the streusel evenly over the top of the muffins.
  • Bake for 15-25 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in the pan, then remove from pan and allow to cool completely on a rack.


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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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