Blueberry Streusel Muffins with Oat Topping

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Soft muffins bursting with fresh blueberries topped with a crunchy cinnamon oat streusel for a delightful breakfast or snack. This American-inspired recipe, ready in about 40 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1 tsp pure vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup old-fashioned rolled oats
• 1/3 cup brown sugar
• 4 tbsp unsalted butter, cold and diced

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Instructions

1. Step 1: Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon until evenly combined.
2. Step 2: In a separate bowl, beat 2 large eggs, then whisk in 1/2 cup whole milk, 1/3 cup vegetable oil, and 1 tsp pure vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and fold gently just until combined. Carefully fold in 1 1/2 cups fresh blueberries without breaking them.
4. Step 4: For the streusel topping, mix 1/2 cup old-fashioned rolled oats, 1/3 cup brown sugar, and 4 tbsp cold diced unsalted butter in a small bowl. Use your fingers or a pastry cutter to crumble the butter into the oats and sugar until coarse crumbs form.
5. Step 5: Divide the batter evenly among the muffin cups and sprinkle the streusel topping generously over each muffin.
6. Step 6: Bake for 22-25 minutes until the tops are golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.