After trying the Mini Chocolate Chip Muffins, both my husband and kids gave them glowing reviews. I knew right away that muffins were about to become my new favorite go-to — they’re so easy to make and absolutely satisfying!
Today, I picked up some fresh blueberries. I set aside a portion for a Blueberry Brownie Cheesecake, and the rest went straight into making these blueberry muffins. Of course, I couldn’t resist adding a buttery, crumbly topping for that extra crunch.
I used a specialty-shaped muffin pan for this batch, which gives the muffins a fun, domed “mushroom head” appearance.
But don’t worry if you only have a standard muffin tin — they’ll still turn out beautifully. Just be sure to adjust the baking time slightly depending on the size and shape of your mold.
Why You‘ll Love This Recipe
- Bakery-style texture – Soft, fluffy muffin base with a tall dome and crisp, buttery crumble top.
- Juicy bursts of blueberry – Every muffin hides little pockets of warm, juicy berries.
- Perfectly balanced flavor – Light sweetness, a touch of milk richness, and a hint of tang from the blueberries.
- Simple ingredients, amazing result – Made with pantry staples in under an hour, including baking time.
- Versatile and adaptable – Works with other berries or even chocolate chips if you’d like to switch things up.
Ingredients and substitutions
- Egg – Using a beaten egg adds essential moisture and acts as a binder for the batter. For accuracy, it’s best to weigh it.
- Corn Oil – I recommend using a neutral-tasting oil like corn oil to maintain a light, moist texture without overpowering the blueberry flavor.
- Whole Milk – This adds a rich, creamy flavor and helps achieve the perfect batter consistency. While you can use water, the muffins will be less rich.
- Fine Granulated Sugar – This provides the right level of sweetness. The amount can be adjusted based on your preference or the natural sweetness of your blueberries.
- Cake Flour / Low-Protein Flour – This is the key to an exceptionally soft and tender muffin with a delicate crumb. Do not substitute with all-purpose or bread flour, as they have more protein and will create a tougher texture.
- Cornstarch – This works with the cake flour to create an even finer, more delicate crumb and helps balance the sweetness.
- Milk Powder – This ingredient deepens the milky, creamy flavor of the muffins. If you don’t have any, you can omit it.
- Baking Powder – This is essential for giving the muffins their signature rise and lofty “mushroom top.” Make sure it is fresh for the best lift.
- Fresh Blueberries – For the best “bursting” effect, use fresh, plump berries. Tossing them in a little flour before adding them to the batter helps prevent them from sinking to the bottom.
- Butter (for streusel) – The butter for the streusel must be cold and used directly from the fridge. This is crucial for creating a crumbly, sandy texture rather than a pasty one.
- Powdered Sugar / Icing Sugar (for streusel) – This dissolves easily into the streusel mixture. Fine granulated sugar can be used if that’s what you have available.
How to make Blueberry Muffins
Step 1: Prepare for baking
Preheat your oven to 170°C (338°F) using both top and bottom heat. Allow it to preheat for a full 10 minutes. Grease a muffin tin or line it with paper liners.
Step 2: Make the muffin batter
In a large mixing bowl, combine the 80g of beaten egg, 60g of corn oil, 125g of whole milk, and 50g of fine granulated sugar. Use a whisk to stir vigorously until the mixture is smooth and the sugar has begun to dissolve.
Sift the 130g of cake flour, 20g of cornstarch, 30g of milk powder, and 8g of baking powder directly into the bowl with the wet ingredients.
Using a whisk, gently fold the dry ingredients into the wet ingredients. Mix only until no dry streaks of flour remain and the batter is smooth. Be careful not to overmix. Transfer the finished batter to a piping bag.
Step 3: Make the streusel topping
In a separate small bowl, combine the 10g of cold, cubed butter, 10g of powdered sugar, and 20g of cake flour. Use your fingertips to quickly rub the ingredients together until the mixture resembles coarse, sandy crumbs. Set aside.
Step 4: Assemble and bake
Pipe the batter into the prepared muffin cups, filling each one only halfway. Place 3-4 fresh blueberries into the batter in each cup.
Continue to pipe more batter on top until each muffin cup is about 80% full. Place another 3-4 blueberries on top of the batter in each cup.
Generously sprinkle the prepared streusel topping over the surface of each muffin.
Immediately place the muffin tin on the middle rack of the preheated oven. Bake at 170°C (338°F) for approximately 30 minutes, or until the tops are golden brown, spring back lightly when touched, and a toothpick inserted into the center of a muffin comes out clean.
Step 5: Cool and serve
Once baked, remove the muffins from the oven. Let them cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy them warm for the ultimate burst of blueberry flavor!
Storage
Store completely cooled muffins in an airtight container at room temperature for 1-2 days. For longer storage, they can be refrigerated for 3-4 days. To restore their fresh-baked softness, reheat refrigerated muffins in a 150°C (300°F) oven for about 3 minutes before serving.
Tips & tricks
- Sift for Softness: Always sift your dry ingredients. This prevents lumps and incorporates air, which is key for a light and fluffy texture.
- Cold Butter is Key for Streusel: For a perfect crumbly streusel, your butter must be cold. If it softens, you’ll end up with a doughy paste instead of sandy crumbs.
- Don’t Overmix: Once you add the dry ingredients, mix the batter only until it is just combined. Overmixing develops gluten and will result in tough, dense muffins.
- The 80% Full Rule: Filling the muffin cups to 80% capacity is the secret to achieving the classic domed “mushroom top” without the muffins overflowing.
- Bake Immediately After Assembling: After sprinkling on the streusel, get the muffins into the oven right away. Letting them sit can cause the streusel to absorb moisture from the batter and lose its crispness.
Frequently asked questions
Can I use frozen blueberries instead of fresh?
Yes, but do not thaw them first, as they will release too much liquid and color the batter. Toss them frozen in a little extra flour before folding them in to help prevent sinking.
My streusel melted and disappeared. What happened?
This typically means the butter in your streusel was too soft or the muffins were underbaked. Ensure your butter is cold and firm, and bake until the muffins are fully golden and a toothpick comes out clean.
Soft Blueberry Muffins with Streusel
Ingredients
Muffin Batter
- 80 g egg beaten
- 60 g corn oil
- 125 g whole milk
- 50 g fine granulated sugar
- 130 g cake flour / low-protein flour
- 20 g cornstarch
- 30 g milk powder
- 8 g baking powder
- Fresh blueberries to taste
Streusel Topping
- 10 g cold butter cubed
- 10 g powdered sugar / icing sugar
- 20 g cake flour / low-protein flour
Instructions
Step 1: Prepare for baking
- Preheat your oven to 170°C (338°F) using both top and bottom heat. Allow it to preheat for a full 10 minutes. Grease a muffin tin or line it with paper liners.
Step 2: Make the muffin batter
- In a large mixing bowl, combine the 80g of beaten egg, 60g of corn oil, 125g of whole milk, and 50g of fine granulated sugar. Use a whisk to stir vigorously until the mixture is smooth and the sugar has begun to dissolve.
- Sift the 130g of cake flour, 20g of cornstarch, 30g of milk powder, and 8g of baking powder directly into the bowl with the wet ingredients.
- Using a whisk, gently fold the dry ingredients into the wet ingredients. Mix only until no dry streaks of flour remain and the batter is smooth. Be careful not to overmix. Transfer the finished batter to a piping bag.
Step 3: Make the streusel topping
- In a separate small bowl, combine the 10g of cold, cubed butter, 10g of powdered sugar, and 20g of cake flour. Use your fingertips to quickly rub the ingredients together until the mixture resembles coarse, sandy crumbs. Set aside.
Step 4: Assemble and bake
- Pipe the batter into the prepared muffin cups, filling each one only halfway. Place 3-4 fresh blueberries into the batter in each cup.
- Continue to pipe more batter on top until each muffin cup is about 80% full. Place another 3-4 blueberries on top of the batter in each cup.
- Generously sprinkle the prepared streusel topping over the surface of each muffin.
- Immediately place the muffin tin on the middle rack of the preheated oven. Bake at 170°C (338°F) for approximately 30 minutes, or until the tops are golden brown, spring back lightly when touched, and a toothpick inserted into the center of a muffin comes out clean.
Step 5: Cool and serve
- Once baked, remove the muffins from the oven. Let them cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy them warm for the ultimate burst of blueberry flavor!
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