Buttery Blueberry Streusel Muffins.

My new favorite blueberry muffin recipe! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

I make my sparkling blueberry muffins on the regular. We’re talking at least once per month. Have you tried them yet? Big, bold, and bursting with bakery-style goodness. Those muffins will always be one of my favorites.

I felt a little jazzy the other morning and decided to break my routine. I creamed some butter, added some streusel, lots of brown sugar, cinnamon, and tons of juicy blueberries.

Sometimes change is a good thing!

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

Today’s muffins are extremely moist and light. Light and fluffy enough to qualify as cupcakes, but hearty enough for breakfast. They’re less dense than my original blueberry muffins, but have more depth of flavor from the brown sugar and cinnamon. The brown sugar is crucial to their flavor!

These buttery blueberry streusel muffins are absolutely my new favorite.

There are no secret ingredients, no tricks, no complicated steps to making today’s muffins. Just simple ingredients, a few bowls, and 10 minutes are all you need to get them in the oven. Perfect for hungry morning tummies.

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

(So many juicy blueberries in every single bite.)

I use a couple power ingredients in today’s recipe: the eggs and the yogurt. Eggs do so many things in baked goods, but one of their best qualities is the moisture and richness they provide muffins and breads. Yogurt is my little miracle worker. I use it as often as I can in my baked goods; I prefer Greek yogurt but regular yogurt will be just fine today.

There is so much streusel packed into each muffin. If you know anything about me by now, you know I’m a die hard fan of streusel. I eat coffee cake just for the crumb topping. I like to layer the streusel into the muffins, rather than simply spooning it on top of the muffin batter. This is a little trick I picked up after making my Banana Chocolate Chip Muffins with Cinnamon Streusel. This way you have more streusel in every bite.

The streusel is made with 3 ingredients: brown sugar, cinnamon, and walnuts/pecans. I used walnuts because I ran out of pecans – use whichever nut you like best. Or if you’re a nut-free muffin eater, leave them out completely.

Buttery Blueberry Streusel Muffins

Things get a little messy when you’re layering in the batter and streusel. Don’t worry, it doesn’t have to be perfect or pretty. I certainly made a mess, as shown above. Hey, no one’s perfect!

Fill the muffin cups all the way to the top – that will guarantee a tall, high-domed muffin. I like my cupcakes flat so I can pile on the frosting, but I prefer my muffins round, tall, and sky-high. Another way to get those beautiful tall muffin tops? Bake the muffins at an initial high temperature, then reduce to a lower temperature. The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. Pretty cool, huh? I’m such a nerd.

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

Usually I bake for friends, family, neighbors, or Kevin’s coworkers. But these muffins were selfishly all kept in our apartment. I froze a few, but the rest were gobbled up over the course of a few days. I even called one workout fuel at 6am. Then followed by another for breakfast afterwards. Streusel is my weakness.

These soft, buttery blueberry muffins are so easy to make. I used a mix of fresh and frozen blueberries; the frozen ones bled a little which gave the batter some beautiful blue swirls. I love how some of the berries on the edges popped and dripped down the sides.

Those bites were the best!

The best blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

You’re going to fall in love with this new muffin recipe as much as we did, I swear. The perfect blend of brown sugar streusel, buttery fluffy cake, cinnamon, vanilla, and blueberries. Breakfast is served!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Buttery Blueberry Streusel Muffins

My new favorite blueberry muffin recipe! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

Ingredients:

Streusel

  • 1/2 cup (100g) packed dark or light brown sugar
  • 1/2 cup (67g) pecans or walnuts, chopped
  • 1 teaspoon ground cinnamon

Muffins

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt1
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk (any kind)
  • 1 and 1/2 cups (250g) fresh or frozen blueberries (do not thaw if using frozen)

Directions:

  1. Preheat oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes around 14 muffins, so there will be two batches). Set aside.
  2. Make the streusel: In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.
  3. Make the muffins: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  4. In a large bowl, toss the flour, baking soda, baking powder, and salt together. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in the blueberries with a wooden spoon or rubber spatula. Don't worry if the blueberries bleed a little - my batter was purple in some spots; it looks pretty when baked!
  5. Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing, as shown in the photo above. Top with more streusel. Bake in batches for 5 minutes at 425°F (218°C) then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-21 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-26 minutes. Allow to briefly cool before serving. Muffins stay fresh stored in the refrigerator for 1 week.

Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

Recipe Notes:

  1. Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with blueberry flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You will LOVE these Banana Nut Muffins too!

Jumbo Banana Nut Muffins

PS: Happy Mother’s Day, Mom! And all of you mothers out there. ♥

My favorite blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.

186 comments

  1. I made it exactly to the spec and the cupcakes overflowed ALL OVER MY OVEN
    NOT HAPPY

  2. Hi sally. This recipe is one of my favourites on here. I’ve made it a couple of times using fresh blueberries, turns out perfect every time. The only problem being that fresh, frozen blueberries are REALLY expensive here in India. Could I use some blueberry pie filling for this recipe? And maybe increase the flour to 2 cups to strike a balance? Would really appreciate if I could get your input on this. Thanks !

  3. I just LOVED these muffins. So moist and fluffy. Can the same recipe be followed replacing blueberries with mashed banana? 

  4. Hi ! Would you recommend doubling this recipe? Or would it be better to make a single batch twice over?

  5. This is the best blueberry muffin recipe that I’ve tried. Your recipe is one of them that helped me cope with my transition when I found out that after a few months, the company will let me go. Baking became my outlet to release that mixed emotions. Now that I’m back in the rat race, it’s time to bake this wondeful muffins to celebrate. Thanks a bunch and bless your heart for sharing. 

  6. I can’t have pecans or walnuts, so is there another nut you think would be a good substitute in the streusel, or can I just use more brown sugar instead? Thanks! Can’t wait to make these 🙂

  7. Hi Sally, I absolutely love your muffins and have tried several of your recipes. Each and every one of them a success! I wanted to do a variation of your Sparkling Jumbo Blueberry Muffin so I tried your Buttery Blueberry Streusel Muffin recipe. The latter recipe is so moist and delicious. My only problem is that they come out very brown, almost looking like a bran muffin. Do you have any suggestions why this is happening? I bake at 425 for 5 minutes then turn down to 350 per your instructions and I’ve tried dark brown and light brown sugar, but they still come out darker than your photos and darker than the Jumbo muffins. Thanks so much and thank you for posting so many amazing recipes. I’ve bought your book too and am such a fan!

    • Karen, I’m at a loss why your muffins are darker. What rack is your muffin pan on? Perhaps it’s too close to heat? I’m glad they’re still moist and you enjoy them!

      • Thank you so much for responding so quickly! I bake on the middle rack using convection. I tried the recipe again yesterday but lowered the temp to 410 for first 5 minutes and then 330 for 14 minutes. Strangely enough, they are still very dark. I’m thinking of adapting your Sparkling Jumbo Muffin recipe to include some butter, brown sugar and yogurt as I’m throwing a large Xmas event in a couple of weeks and need to freeze a large batch of these and have found your Buttery Blueberry recipe to be more moist than the Jumbo Muffins and am thinking they will hold out better when frozen. Thanks again Sally. Regardless, I know your recipe will be a hit with my guests!

  8. I made this recipe yesterday to give away as an early Christmas gift. I’ve made it many times before though. This was the recipe that turned me into a blueberry muffin lover! 

  9. I stumbled across your recipe whilst looking for something different to bake. They turned out lovely.  Thank you so much for publishing it. Scrumptious, and can’t wait to make these for my grand kids when they visit me at the end of the month.

  10. This recipe is definitely a keeper! My favorite muffin recipe so far. 

  11. All I can say is WOW! These muffins are unbelievable. I love to bake for my family and try many different recipes.  They don’t always hit out of the park but your blueberry muffins were a huge hit!!  This will definitely be my go to blueberry muffin recipe! Thank you!

  12. Hi Sally,

    We love this recipe!  My question is this:  can I make these with a jumbo muffin pan?  If so what do I need to change with temperature/time?    Cannot eatin I make these muffins soon!

    Destiny

  13. The.   Best. Substituted sour cream for yogurt. Will be my go to recipe from now on for blueberry muffins. 

  14. Hi Sally…….I love, love these muffins, but want to make them this time as minis…..what temperature would I use and how long would I bake them??  Thanks!  🙂

  15. Do you recommend using plain yogurt, vanilla or a flavor?  These muffins look fantastic, cannot wait to make them.  Thank you!

  16. Amazing. Beautiful. And so delicious. Thank you!

  17. This is the recipe that converted me into a fruit lover. After hesitantly making these last year (I only really ate plain/cinnamon muffins and chocolate chip ones!), I fell in love with them and began making a lot more fruit muffins before switching over to fruit pies, cakes and more. Now, I even eat fruit on its own! I don’t know if I was just remembering my picky childhood only eating bananas or not, but I’m so glad I tried this muffins last year. I make them around once a month now 🙂 

  18. Another hit in my kitchen! These are so scrumptious! I had to immediately freeze them so I wouldn’t gobble them all up. Thanks, Sally!

  19. Delicious! Like all your recipes

  20. If you use diced peaches instead if blueberries, should you remove some liquid? I made these with blueberries and they are delicious! But I bet they’d be great with peaches…

    And btw, I love your site. It’s the one website I know has recipes that will turn out great every time 🙂

  21. Omg! Seriously, do yourself a favour and bake a batch of these! Best Blueberry Muffins I’ve ever had OR made! My fiancé ‘s mother used to own a cafe and he used to get spoilt ALL the time with baked treats and goodies and this is the first recipe of Sally’s that I have made and if he gives a thumbs up to a recipe you know it’s good! He scoffed two in less than 10mins and doesn’t even like blueberry muffins apparently?! Well, that myth is busted now-haha! Thanks Sally! Xo 😉

  22. Hi Sally,

    I make MANY of your recipes and most often then come out absolutely perfectly. I admire and apprentice your dedication to precision when it comes to your recipes, they are indeed well tested and it shows. The Cara Cara orange bundt cake is my absolute all time favorite and go-to cake for all occasions. That said…..this recipe did NOT work for me. I love that you always include gram measurements and always use these measures rather than the cups. My batter seemed a bit runny compared to yours in the photos and perhaps needed less milk? My muffins came out very brown as another person has said and also were quite weepy. They domed a bit but either 425 was not hot enough or 5 minutes was not long enough, either way they did not get a nice dome and despite my better instinct I turned the oven down and have sort of saggy blueberry muffins with a domey nipple in the middle and and little rise elsewhere. I will try again and double check my measures, but just wanted to give some feedback as I know you work hard to have recipes that work perfectly! Keep up the good work! Someday I’ll get to writing up a post featuring all your great recipes.

    • excuse the typo, *appreciate, in the first line. I just popped one cooling muffin out of the tin and I see the problem. The batter was too runny and so the blueberries all sunk to the bottom which must have impacted the baking. It is sort of like a blueberry upside down cake. It tastes INCREDIBLE, but sadly cannot be served as muffin…=(

  23. Hi Sally! I`m making this recipe and want to bake them in cake pans instead. What temperature/time do you recommend?
    Thanks!

    • I’d say 350F and the time would depend on the size cake pan. What size?

      • 8″. I actually already made them. I baked them at 325F just to be on the safe side, and I’m not sure how long it took. I followed the 425F for 5 minutes, then lowered to 325F for 18 (I also had some in a muffin pan), took the muffins out and left the cake in, checking every 5 minutes. Either way (muffin or cake) they were AMAZING! I love all your recipes!! Big fan 🙂

  24. These …… are perfection miss Sally baking Goddesss 🙂 I love anything blueberry .

  25. Sally, would canned blue berries work?

  26. I made these muffins yesterday with the last of my fresh blueberries. Loved the streusel and the texture: they were wonderfully soft and fluffy. But I felt like the muffin itself lacked…something. Now it could be that I didn’t layer enough streusel in the muffin itself, ‘coz I had a ton of it left over after layering it in the middle. It might be helpful to have a rough estimate on how much streusel approximately to add in the middle of the muffin. I’m very bad at estimating such things! That said, the muffins were delicious and I will be making them again!

  27. Made this. Flavor is amazing but they crunle and didn’t hold together.  we had to eat them with a spoon! what did I do wrong 🙁 

  28. Wow. These muffins were amazing – so light and moist. I followed the recipe exactly, except I made six jumbo muffins so I followed the baking times from your glazed apple crumb muffin recipe. Next time I will be even more heavy-handed with the streusel, if that’s possible. Thank you so much for this!

  29. Hello I’m going to try this recipe tomorrow, what kind of yogurt do I use? Plain or blueberry I want to use the same kind you  use.

    Thank you 

  30. Wow!! These are actually the BEST muffins I have ever baked, and I’ve baked a lot of muffins! I didn’t bother to make the streusel because I’m lazy, and they are still perfect… I can see myself whipping up another batch in the next day or two because these will not last long.

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