Blueberry Streusel Muffins

A praline topping and a frozen-fruit hack elevate a summer treat to a year-round breakfast staple

Photo: Mary Britton Senseney

“I’ve always loved blueberry muffins, and these are my favorite. They also happen to be a favorite of my son’s, and since they aren’t too sweet I don’t mind serving him one for breakfast. Duke’s tenderizes the crumb and makes the muffins super moist. A zing from lemon zest and a sugary praline-inspired streusel topping make them heavenly.”
Ashley Strickland Freeman


  • Blueberry Streusel Muffins (YIELD: 1 DOZEN MUFFINS)

    • 2 cups all-purpose flour, divided

    • 1½ cups fresh blueberries

    • 1 tbsp. baking powder

    • 1 cup whole milk

    • ¼ cup vegetable oil

    • ⅓ cup granulated sugar

    • 3 tbsp. Duke’s mayonnaise

    • 2 tsp. grated lemon zest

    • 1 large egg

    • 1 tsp. vanilla extract


    • ½ cup all-purpose flour

    • ½ cup chopped pecans

    • ⅓ cup firmly packed brown sugar

    • ½ tsp. ground cinnamon

    • ¼ cup salted butter, melted


  1. For the muffins: Preheat the oven to 400°F. Place paper liners in a 12-well muffin tin. Coat the liners with cooking spray. 

  2. Prepare the streusel topping and set aside. 

  3. Toss 1 tablespoon of the flour with the blueberries and set aside. Stir together the remaining flour and baking powder in a small bowl. 

  4. Whisk together the milk, oil, granulated sugar, mayonnaise, lemon zest, egg, and vanilla until combined. Add the flour mixture and stir until the batter is smooth. Add the blueberries and gently fold to combine. 

  5. Divide the batter evenly among the muffin liners and sprinkle with the streusel topping. Bake the muffins at 400°F for 20 to 23 minutes, until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before removing from the tin to wire racks to cool. 

  6. For the streusel topping: Stir together all the ingredients. Use your fingers to press the mixture into large clumps, if desired.  

  7. Tip: “You can also use frozen blueberries,” says Freeman. “Just make sure they are fully thawed and dried before tossing them in the flour. Tossing the berries in flour helps to suspend them in the batter instead of sinking to the bottom of the muffin.”

Excerpted from THE DUKE’S MAYONNAISE COOKBOOK: 75 Recipes Celebrating the Perfect Condiment. Copyright © 2020 by Ashley Strickland Freeman. Reprinted with permission of Grand Central Publishing. All rights reserved.