The Best Ever Blueberry Muffins with Streusel Crumb Topping

a close up of the inside of the best blueberry muffin with streusel crumb topping cut in half

The Best Ever Blueberry Muffins with Streusel Crumb Topping

These are the best ever blueberry muffins with a streusel crumb topping that’s sweet, buttery, and irresistible. Packed with juicy blueberries and sweet orange zest, these bakery-style muffins are perfect for breakfast. Their large size, homemade flavor, and easy recipe make them a favorite breakfast muffin for any occasion. Whether you’re craving blueberry cobbler muffins or unique blueberry orange muffins, this recipe has it all!

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Dessert, Snack

Cuisine American

Servings muffins

Calories 276 kcal

Equipment

Ingredients

For the blueberry orange muffins

1½ cups all purpose flour or a cup-for-cup gluten-free baking mix
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
1 large egg room temperature
¾ cup orange juice freshly squeezed, if possible
⅓ cup canola oil
1 teaspoon vanilla bean paste
1 medium orange zest only
1½ cup blueberries fresh preferred, see note below if using dried or frozen

For the crumb topping

¼ cup butter room temperature
½ cup sugar brown or white
⅓ cup all purpose flour
¼ cup old-fashioned rolled oats
½ teaspoon vanilla bean paste

Instructions

Pre-heat oven to 400ºF.
Combine dry muffin ingredients in a large mixing bowl.
Combine egg, orange juice, vanilla bean paste, and canola oil in a smaller bowl. Add to the flour mixture and mix only until the dry ingredients are completely incorporated. Do not over-mix or your muffins will be tough and dry.
Fold in orange zest and blueberries.
Line muffin tin with cupcake liners. Use a medium scoop to fill each cup no more than ¾ full.
Mix all crumble topping ingredients together with fork until crumbly. Use a small scoop to distribute streusel topping over each muffin.
Bake 20-25 minutes until tops have browned. Remove from muffin pan to a wire rack and allow to cool completely before serving.

Notes

If using frozen blueberries, you should drain the juices and use the berries only. If you add all the liquid from the frozen berries, your batter will be far too wet, and your muffins won't rise properly.

If using dried blueberries, you should only use ¾-1 cup. Soak them in warm water for 15 minutes before adding to the batter. Drain thoroughly, then add.

Nutrition

Keyword blueberries, muffins, orange

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