Big Blueberry Muffins with Cinnamon Streusel

Mmmm, warm blueberry muffins.

This recipe was created for Babble’s Family Kitchen.

Yield: Serves 4

Big Blueberry Muffins with Cinnamon Streusel

5.00 stars (1 reviews)


For the muffin batter

2 cups fresh blueberries
2 teaspoons flour
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup milk
3 eggs

For the streusel

1 teaspoon vanilla extract
2 tablespoons brown sugar
2 tablespoons coconut oil or butter
2 tablespoons flour
1/2 teaspoon cinnamon


1. Preheat oven to 350 degrees. Add 2 cups blueberries and 2 teaspoons flour to a bowl. Toss well and set aside.

2. Sift together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt. In another large bowl add sugar, oil, eggs, milk and vanilla extract. Mix well.

3. For streusel, sift together brown sugar, flour and cinnamon. Add coconut oil or butter. Mix together with a fork or hands. Set aside.

4. Add dry ingredients to wet and mix until just combined. Fold in blueberries. Fill muffin cups 2/3 – 3/4 full. Top batter with a sprinkle of the streusel topping. Bake at 350 degrees until they pass the toothpick test, about 30 – 40 minutes.

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*Nutritional Information is not guaranteed for 100% accuracy.

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