Not your Grandma’s blueberry streusel muffins from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 20) by Jessie Sheehan

Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
eggs
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EYB Comments

See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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See recipe for a variation.
stef on March 11, 2024

Supervised my grandson baking them. Used frozen blueberries. He made 8 jumbo muffins and they are gorgeous looking. Baking time for these was 31 minutes. They are going with him so I will make some soon.
Summerlandsky on March 01, 2024

This was a pretty good blueberry muffin recipe. Quick to put together with oil instead of melted butter. I got 16 muffins out of it. I used the whole streusel topping, but it might have been too much. It didn’t really crumble up, so next time I would use a bit more butter. I also think you could reduce the sugar and still have a very sweet muffin. The blueberries mostly sank to the bottom, so next time will add them to flour first and then incorporate everything into the wet ingredients.
Melissa_427 on January 21, 2024

I was a little short on blueberries so did a 50/50 mix of blueberries and cranberries, worked like a charm!
averythingcooks on June 22, 2023

These came together quickly and they are soft & moist but I'm not sure I like them more than 2 other recipes I typically follow. I now have extra streusel stashed in the freezer (as I couldn't see adding any more than I did) so if I repeat, I can compare streusel topped vs the sparkly version.
jay.moe on March 25, 2023

I used a 12-well and a 6-well muffin tin to bake the 15 muffins at the same time. The muffins were an easy one-bowl recipe to make and were soft, moist and packed with blueberries. It should be noted that the recipe instructs to turn the oven down to 350° half way through baking.
Astrid5555 on March 10, 2023

I love Jessie Sheehan’s recipes and this one does not disappoint either. If you happen to have some leftover streusel (as I did) this one is ready to go into the oven in 5 minutes. Got rave reviews from my son’s classmates.
Kag2020 on November 26, 2022

Quick and delicious. Made half a batch, substituting 2% Greek yogurt for the buttermilk. Cooked perfectly in 28 minutes.
snoozermoose on November 06, 2022

I didn't read the recipe correctly and accidentally made 12 instead of 15, but they still turned out great! A nice classic blueberry muffin with a strong vanilla flavor. The streusel adds a lovely texture and just enough sweetness.
Maefleur on October 22, 2022

I made the sparkly version, with turbinado sugar instead of streusel topping, and they were perfect for us.
kellilee on October 08, 2022

This is the first recipe in the book and my first Jessie Sheehan recipe to ever bake. I’m not sure these muffins were any more “easy-peasy” than any other muffin recipe I’ve ever baked but the results were good. I used fresh blueberries and I followed the recipe - working hard to gently fold in the flour and blueberries and not overmix. Baking time was spot on and muffins were delicious. Great start!
Zosia on September 13, 2022

Great muffin! Bake time of 25 minutes was a little too long in my oven but texture was still acceptable, something I'm sure was helped by the abundance of blueberries. Streusel topping was sweet and crunchy and there was just enough. I made both muffins and topping with whole wheat flour and reduced the sugar to 200g in the former.