These Blueberry Oatmeal Streusel Muffins are bursting with flavours! They are soft and fluffy muffins with juicy blueberries, tangy lemon flavour, and hearty oats in every bite. They have a buttery sugar streusel sprinkled on top before baking that is pure deliciousness!
This simple muffin recipe can be used as a snack, treat, or meal prep for breakfast. These muffins are wholesome and delicious.
The batter gets mixed together in a few simple steps with no electric mixer required, scooped, and baked to perfection. They are soo good!
I’m so excited to share this recipe so let’s begin!
For more blueberry recipes, try Blueberry Breakfast Cake, Bakery Style Lemon Blueberry Muffins, and Peach Blueberry Cake.
Why this recipe works
Easy to make – Comes together with just a few simple steps! No wait time either.
Lemon and Blueberry – Light and fruity flavours with tangy lemon bursting in every bite!
Streusel - A simple buttery sugar streusel in sprinkled on top before baking. The streusel melts and crisps up, making the perfect muffin top!
Soft and fluffy – These muffins rise beautifully in the oven!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake. If using frozen, do not thaw them!
Buttermilk - You can also use full fat kefir or plain yogurt. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Butter - This will be cold and used for the streusel.
Flour – All-purpose flour is used in this recipe.
Eggs – Make sure they’re at room temperature before beginning.
Oil – I used a flavourless oil. You can also use melted butter.
Lemon – Lemon zest is used in this recipe.
Step by step instructions
Here is how to make and bake these Blueberry Oatmeal Streusel Muffins. You will need two 12 muffin tins, tulip muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 375°F. This recipe makes 15 regular-sized muffins or 8 tulip liner muffins. I made mine in tulip liners. Line the muffin tins with your liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set the bowl in the refridgerator while you make the muffin batter.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add in all-purpose flour, rolled oats, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 4 – Mix lemon zest and white sugar. In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes.
Step 5 – Whisk wet ingredients. Into the same bowl, add oil, eggs, vanilla, and buttermilk. Whisk until well combined.
Step 6 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 7 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing and prevent them from sinking to the bottom. Then add into the bowl and mix in a few times.
Step 8 – Scoop. Evenly divide the batter between your liners, they should be almost full. Using a cookie scooper helps big time to minimize the mess. Add a handful of streusel on top.
Step 9 – Bake. Bake the muffins at 375°F for 22-27 minutes. If using regular liners, the muffins will bake for 16-21 minutes. Muffins with streusel typically bake longer than regular muffins because some the streusel melts into the batter. The muffins are ready when a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh blueberries! If using frozen berries, do not thaw them and toss them in 1 tsp of flour to help absorb any liquid and prevent sinking.
FAQ
Do I have to add blueberries?
No! Feel free to leave them out or add something else in.
Can I use regular liners?
Yes. This recipe makes 15-16 regular-sized muffins. Fill your regular liners up to almost the top and bake for 15-20 minutes at the same temperature.
What do I do with leftover streusel?
Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffins.
Do I have to make the streusel?
No! You can add some white sugar on top instead, just like in these Blueberry Oatmeal Muffins.
Check out more muffin recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Blueberry Oatmeal Streusel Muffins
Ingredients
For the muffins
- 1 1/2 cups all-purpose flour plus more for dusting
- 1 cup rolled oats
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
- 3/4 cups white sugar
- 1 tbsp vanilla
- 1/2 cup oil
- 1 cup buttermilk* room temperature
- 2 eggs room temperature
- 1 lemon zest from 1 large lemon
- 1 1/4 cup fresh blueberries*
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp butter cold
- 1/3 cup white sugar
Instructions
- Preheat the oven to 375°F/190℃. This recipe makes 15 regular-sized muffins and 8 tulip liner muffins. Line the muffin tins with your liners and set aside.
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp butter cold, 1/3 cup white sugar
For the muffins
- In a medium-sized bowl, add in flour, rolled oats, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.1 1/2 cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp salt
- In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes.3/4 cups white sugar, 1 lemon
- Into the same bowl, add oil, eggs, vanilla, and buttermilk. Whisk until well combined.1 tbsp vanilla, 1/2 cup oil, 1 cup buttermilk*, 2 eggs
- Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
- Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing and prevent from sinking. Then add into the bowl and mix in a few times.1 1/4 cup fresh blueberries*
- Evenly divide the batter between your liners, they should be almost full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top.
- Bake the muffins at 375°F for 20-25 minutes. If using regular liners, the muffins will bake for 15-20 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Mary Nichols says
This is a 5 star recipe. I just finished making and serving your"Blueberry Oatmeal Streusel Muffins". They are delicious and I love the texture from the oatmeal. I made 18 in regular liners. I like that you wrote the ingredients and their amounts under each step so I didn't have to keep going up and down to refer to the recipe. That was a good idea. I've been baking for decades and that is the way all recipes should be written.
However, there were 2 things about the writing that were a little confusing. It is your recipe and I'm not telling you how to write it, just that someone just stating out on their baking journey may find frustrating.
The first is that after the lemon sugar mixture is made, you said to "set side". When I see that in a recipe I know that I won't be needing that right away. But that wasn't the case here and it's true you said "in the same bowl", but then there wasn't a need to set it aside, so In the same bowl could mean to mix the next ingredients in one bowl.
The 2nd thing was that after seting aside the streusel, at the end of the recipe you never said to use it. It says to"add a few more blueberries and sprinkle with white sugar". Well I knew the streusel was to be used at that point, but someone brand new to baking may not. I know it is very difficult to write a recipe. Sometimes when I write one out I find I've forgotten a note or an ingredient.
I will make these again as we did all enjoy them. Even though after I mixed them all together I realized the lemon sugar was still sitting on the counter. I threw it in the bowl. Mixed it again as much as possible without it being too much and hoped for the best. They were great so I guess it's a pretty forgiving recipe.
I hope you know this is not a criticism, just a
( hopefully) friendly note pointing out a few things that could help a newbie. Even if I didn't like the recipe, if it came out the way it should I give it 5 stars. Just because it's not what I like doesn't mean it's bad, just means it's not my taste. Thank you for sharing and the thoughtful way you write this with the ingredients below the steps. Shows how experienced you are with recipes. No one else would realize what a help that is. Happy baking🤗
Ania says
Hi Mary!! Thank you for your message. I really appreciate your feedback! You are right, and I have adjusted this recipe with everything you pointed out. I always try to write my recipes by approaching it from a new bakers perspective and how they would read it, so I'm happy that this was noticed!! 🙂 Thanks again, and happy baking!!