Blueberry Streusel Muffins

This is our favourite blueberry muffins recipe! With a perfectly crumbly Streusel topping, these moist and flavourful treats are a delightful twist on the classic muffin.

Recipe developed by Mel, Thrive Wholesome Nutrition


Wet Ingredients


Dry Ingredients

  • 1 ½ Cups SR Flour
  • 2 Scoops of Vanilla Protein Powder (Or sub for ½ Cup Almond Flour)
  • 1 Tsp Baking Powder
  • 1 Tsp Cinnamon
  • ¾ Cup Fresh Blueberries
  • ½ Cup White Chocolate Chips
  • 2 Tbsp Rich Glen Pomegranate Balsamic

Streusel Topping

  • 3 Tbsp Plain Flour
  • 3 Tbsp Coconut Sugar
  • 1 Tsp Cinnamon
  • 1 Tbsp Coconut Oil


  1. Preheat the oven to 180°C.
  2. Spray a 12-hole muffin tin with Rich Glen Olive Oil Spray, or line it with patty pans, and set it aside.
  3. In a large mixing bowl, add the wet ingredients and mix thoroughly.
  4. Then, add the dry ingredients and fold through gently until well combined.
  5. Next, add the chocolate and blueberries, folding through lightly until just combined.
  6. Then, add the Rich Glen Pomegranate Balsamic and gently swirl it through.
  7. Spoon the mixture into the muffin tray until each is approximately ¾ full.
  8. To make the Streusel Topping, mix together the flour, coconut sugar, and cinnamon. Then, add the coconut oil and mix until it forms a crumbly texture. Gently spoon it onto the top of the muffins.
  9. Place it in the oven to bake for 30-35 minutes or until golden on top and a skewer comes out clean when inserted.

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Products used in this recipe