Blueberry Streusel Mini Muffin split open on white plate
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4.8 from 5 votes

Blueberry Streusel Mini Muffins

Blueberry Streusel Mini Muffins are perfect for quick breakfasts, snacks, and packing into lunches. Try some today and see if they don't become a favorite in your house!
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Snack
Cuisine: American
Servings: 24 mini muffins
Calories: 279kcal
Author: Beth Mueller



Streusel Topping


  • Preheat oven to 400 Degrees F.
  • Spray mini muffin tin with baking spray, making sure all surfaces are covered, including top of the pan. Alternatively, you can use mini muffin papers, and spray the top of the pan.
  • In a large bowl combine flour, brown sugar, salt, and baking powder.
  • In a separate bowl, combine egg, oil, and milk.
  • Add egg mixture to flour mixture and mix with a large spoon just until combined.
  • Add blueberries and gently stir, being careful not to break blueberries.
  • Fill each mini muffin cup to the top.
  • Make streusel by mixing softened butter, brown sugar, and vanilla until well combined. Add flour and mix until it looks like sand with some larger pieces.
  • Place about 1 tablespoon of mixture on top of each muffin. If it falls to the sides it is fine.
  • Gently pack topping onto top and sides of muffins. Check muffins for bare spots and add more topping as needed to cover all the batter.
  • Carefully brush away streusel between muffins.
  • Place pan into preheated 400 Degree F oven and bake for 15 to 18 minutes. Muffins are done when a toothpick inserted into the center of muffin in the center of the pan comes out clean or with a few crumbs.
  • When done, remove from oven and allow to cool completely before removing from pan.


If muffins stick when removing, gently slide a thin-bladed knife or thin spatula under muffin tops and around the outside of the muffin.
Frozen blueberries can be substituted. Do not thaw prior to adding to the batter. Quickly but gently mix them in to prevent color bleeding. You may need to add an additional minute or two to the baking time.


Serving: 2Mini Muffins | Calories: 279kcal | Carbohydrates: 42.8g | Protein: 3.5g | Fat: 10.8g | Saturated Fat: 3.9g | Cholesterol: 27mg | Sodium: 142mg | Fiber: 1.1g | Sugar: 23.7g