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Streusel Topped Blueberry Muffins

These big blueberry muffins are a hit in my house with cinnamon balancing the flavors of blueberries. Great for breakfast or a warm afternoon snack or even as a dessert as it is in my house.


Cinnamon Streusel Topping

  • 1 tbsp ground cinnamon
  • ¼ cup flour
  • 3 tbsp butter
  • ¼ cup brown sugar


  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 ¼ cups brown sugar
  • 1 tbsp baking powder
  • 2/3 cup vegetable oil or melted butter
  • ¼ tsp salt
  • 2 cups blueberries
  • 1 cup milk
  • 2 eggs, whisked


  1. Mix together flour, brown sugar, baking powder and salt.
  2. Mix together milk, eggs and oil.
  3. Add wet ingredient mixture to dry ingredient mixture and mix until well-blended.
  4. Gently mix in blueberries.
  5. In a separate bowl, mix together dry ingredients for streusel topping. Cut butter into dry ingredients using two knives or a pastry cutter.
  6. Fill greased muffin cups to the top and top with streusel mix.
  7. Bake in 400F preheated oven for 25-30 minutes or until done.
  8. May freeze once cooled if desired


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