If you’ve been around my kitchen for more than two minutes, you know I’m a huge fan of easy recipes—like the kind you can whip together on a busy morning before chores or after a long day when you just want something sweet. This blueberry muffin recipe is hands-down one of my all-time favorites.

I honestly don’t even remember where it came from originally. Maybe a family cookbook? Maybe Pinterest from 10 years ago? Who knows. What I do know is that it has slowly changed over time and turned into the perfect “dump and go” recipe that I make all year long.

And when I say dump-and-go, I mean it.
No creaming the butter and sugar. No sifting. No separating bowls. None of that. Just toss it all together, mix, bake, and enjoy.

Because at the end of the day—it’s your kitchen, and YOU’RE the boss.

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Why I Love This Recipe So Much

Every summer I go to a local U-pick blueberry farm and load up like I’m preparing for a blueberry shortage. I freeze them in 1-cup increments, specifically for this recipe. That’s how much I love it—my freezer is literally prepped around these muffins.

These muffins come out soft, sweet, perfectly moist, and studded with juicy berries. And don’t even get me started on the streusel topping… it’s the perfect crunchy-sweet finish.

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Ingredients

For the Muffins

Makes 12

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp salt
• ⅓ cup oil
• 1 egg
• ⅓ cup milk
• 1 cup blueberries (I use frozen!)

For the Streusel Topping

• ½ cup sugar
• ⅓ cup flour
• ¼ cup cold butter, diced
• 2 tsp cinnamon

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Directions

1. Preheat the oven

Preheat your oven to 400°F and grease your muffin or cupcake pan.

2. Mix the batter (the lazy, glorious way)

Most recipes tell you to cream the egg and sugar together first…
But this isn’t most recipes.

Just add everything (except the blueberries) into a mixing bowl and stir until combined. That’s it. No fancy techniques, no special equipment.

Fold in the blueberries last. If you’re using frozen ones, don’t thaw them—just toss them in frozen. It keeps the batter from turning totally purple.

3. Fill the muffin tins

Scoop the batter into your muffin pan, filling each cup about ¾ full, just like any standard muffin recipe.

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4. Make the Streusel Topping

This is where things get a little messy, but in a fun way.

Add your sugar, flour, cinnamon, and cold butter pieces to a bowl.
Most recipes will tell you to use a fork or pastry blender… but honestly?

Wash your hands and get right in there.

Squish, pinch, and crumble the mixture together until the butter breaks down and you have a sandy, crumbly topping. It might clump up at first, but keep going. It’s all part of the process.

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5. Bake

Bake the muffins for 25 minutes.

You can add the streusel topping before baking, but I’ve found it sometimes gets a little too brown before the muffins are fully done. So I prefer to add the topping during the last 15 minutes of baking.

But again—your kitchen, your rules.

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6. Enjoy!

Let them cool a bit (if you can resist), then dig in. These muffins are amazing warm, and they freeze beautifully too.

If you try this recipe, please let me know! I’d love to hear if your family loves them as much as mine does.