These fluffy, moist blueberry muffins with a crumbly, streusel top are good enough to eat for breakfast (and lunch, and dinner).

Prep Time: 35 minutes | Cook Time: 25 minutes | Total Time: 1 hour

One of the earliest memories I have of baking was making muffins. It makes sense — muffins are a great recipe to bake with children as they are fairly easy to put together and you can really personalize the level of sweetness in them.

In my house growing up however, we were firm believers in going all the way when it came to sweets. Which is probably why I adore these bakery-style blueberry muffins so much. Sure, a regular blueberry muffin would've been fine - but why not throw a buttery, crunchy streusel on top? In my family, we would probably spread a pad of butter on these right out of the oven as well — but that's just a personal choice. ;)

Coat the blueberries in flour to avoid turning the entire muffin batter blue!

YIELD: 24 MUFFINS / 12 JUMBO

INGREDIENTS FOR MUFFINS:

• 1 cup granulated sugar

• 1/4 cup light brown sugar

• 3 large eggs

• 1 1/2 cups melted coconut oil (vegetable oil works too!)

• 1 2/3 cups buttermilk

• 1 teaspoon pure vanilla extract

• 4 cups flour

• 1/2 cup yellow cornmeal

• 1 1/2 tablespoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups frozen blueberries + 2 tablespoons flour
  

INGREDIENTS FOR CRUMBLE TOPPING:

• 3/4 cup granulated sugar

• 1/4 cup light brown sugar

• 2 tablespoons flour

• 4 tablespoons cold, unsalted butter cut into small cubes
  

INSTRUCTIONS:

1. Preheat the oven to 375°F. Line standard-size muffin tin with muffin liners and set aside.

2. In a large bowl, combine flour, cornmeal, baking powder, baking soda, and salt.

3. In a medium bowl whisk together the light brown sugar, granulated sugar, and coconut oil. Add the eggs one at a time. Add the buttermilk and vanilla extract. Mix again until fluffy.

4. Pour the wet mixture into the dry mixture and combine. The batter will be on the thicker side.

5. In a small bowl combine 2 tablespoons of flour with the frozen blueberries and toss them in the flour to coat.

6. Pour the blueberries into the batter and fold in until combined.

7. Scoop batter into prepared muffin tins, filling about all the way. You can use a large cookie scoop to make it even!

8. Mix together all of the ingredients for the crumble toppings in a small bowl with your hands until the crumbles are about pea-sized. Sprinkle crumble topping on top of muffins.

9. Bake at 375°F for 25 minutes or until muffins are golden brown and a toothpick comes out clean.

10. Remove from the oven and allow to cool (approx. 15 minutes) before enjoying!