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

Yield: 14 muffins

Prep Time: 15 minutes

Total Time: 45 minutes

Print Recipe

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



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


  • 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)


  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 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 medium 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 together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. 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 soft, fresh, and moist at room temperature for 1 week.
  6. 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.

Additional 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.

© 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 mother’s out there. ♥

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





150 Responses to “Buttery Blueberry Streusel Muffins.”

  1. #
    Glendaposted June 30, 2014 at 2:44 am

    Hi, I wanna make these but can I just double check the measurements for brown sugar in the streusel and muffins? Your recipe states 50g for each but the cup measurements are 1/2 and 1/4 respectively.


    • Sallyreplied on June 30th, 2014 at 12:30 pm

      Sorry Glenda – I fixed it. 1/4 cup of brown sugar is 50g.


      • Glendareplied on June 30th, 2014 at 12:54 pm

        I went ahead and made them, thank god I followed the cup measurements. Going to be bringing them for my friends to try later, will report back on how it’s received. Love from singapore! P.s. It smells amazing

      • Glendareplied on July 1st, 2014 at 2:03 am

        My friends loved it! I will be making them again very soon because I still have lots of streusel left :) Thanks for the great recipe!

  2. #
    Sarah R.posted July 1, 2014 at 10:24 pm

    Wow! I actually intended to make the Sparkling Blueberry Muffins this evening until I realized I was out of oil. I was not the slightest bit disappointed with these! I used buttermilk and vanilla Greek yogurt. I love how light & fluffy they came out. Sadly, I didn’t read the directions thoroughly, so I didn’t layer in the streusel. Oh well, guess I have to make them again!


  3. #
    Janineposted July 8, 2014 at 12:51 am

    hi! can i use blueberry filling?


    • Sallyreplied on July 8th, 2014 at 4:47 am

      No, it’s not recommended.


  4. #
    Rebecca L.posted July 13, 2014 at 4:06 pm

    Made tgeseast night using the sour cream. They came out PERFRCT! I did add a few more blueberries than what was called for, but still amazing! Sarah R., I did the same thing…missed the internal streusel. It’s okay though! Tha nd for sharing!


  5. #
    Hayleyposted August 5, 2014 at 7:09 pm

    Made these this afternoon with my mom. They looked perfect going in & coming out of the oven! Could hardly wait ten minutes to try one after they came out. Anyway, they were super moist and beautiful; new go-to blueberry muffin recipe!! (and I didn’t even think I like blueberry muffins that much :0)


  6. #
    Kiki Surlechampposted August 8, 2014 at 4:15 am

    WOW!!! Made these for our anniversary breakfast. My husband is Canadian and a fool for blueberries.Just took them out of the oven and they came out just perfect. I also mixed a bit of nutmeg under the dough..That´s the German in me I guess.Thanks Sally!! I love your recipes…they`ve never failed me so far.
    Thanks so much for sharing all your treasures !!


  7. #
    Joposted August 16, 2014 at 11:43 pm

    Hi Sally, just made these muffins on a cold, very wet Sydney winters day. My husband had 2 straight away straight from the oven…he said they were amazing! The struseel in the middle is yummy!


  8. #
    Allisonposted September 22, 2014 at 10:10 am

    I have tried at least 30 different blueberry muffin recipes searching for the best and this is it!! Thank you, you are fabulous!! A friend told me about your site and I am so glad I found you :)


  9. #
    Krisposted September 25, 2014 at 2:59 pm

    Loved these!! I didn’t change a thing and they came out perfect.


  10. #
    ashleyposted September 28, 2014 at 10:07 am

    Looks scrumptious! In the oven now :-)


  11. #
    Sarahposted October 23, 2014 at 5:01 am

    Hi Sally! I really wanted to try these out today since IM craving everything blueberry while in my 6th month of pregnancy! These look out of this world! Only problem… I live in Kuwait and don’t have access to very good yogurt here:( Which would you suggest to substitute.. Applesauce or buttermilk in this recipe? I don’t want to the the moistness, since that is the best part.. What do you think.. also I am making my own buttermilk with 1 cup of milk and one tbsp of lemon juice… Please let me know your thoughts, the baby is already fighting inside for these… lol!


    • Sarahreplied on October 23rd, 2014 at 5:02 am

      I meant to say, *I don’t want to lose the moistness*


    • Sallyreplied on October 23rd, 2014 at 8:59 am

      Hey Sarah – instead of the yogurt + milk, I would just use 3/4 cup of your buttermilk.


  12. #
    Clemmieposted December 9, 2014 at 12:07 am

    Hi Sally,
    Love the looks of this recipe and looking forward to trying it out. Just a quick question regarding the recipe and also the comment above– do you prefer the combination of milk and yogurt to buttermilk to retain moisture in muffins? Trying to find the very best level of moistness! Thanks so much


    • Sallyreplied on December 9th, 2014 at 7:43 am

      For this particular recipe, Clemmie, I didn’t find much of a taste or texture difference using the milk + yogurt combo and then using buttermilk. Honestly, both are fine choices!


  13. #
    Joyposted December 28, 2014 at 8:42 pm

    Hi Sally,
    Your muffin looks perfect! Really want to try it~
    Can you give me an idea of how much (ml / gram)= (3/4 cup buttermilk) to replace the combination of milk and yogurt? Thanks much!


    • Sallyreplied on December 29th, 2014 at 9:16 am

      Hi Joy! 3/4 cup of buttermilk is around 180ml or 6 ounces.


  14. #
    Tamaraposted December 30, 2014 at 1:24 pm

    If I want to make a loaf of blueberry bread – how would I adjust this recipe?

    Same with the orange poppy muffins?

    Thanks in advance!



    • Sallyreplied on December 30th, 2014 at 6:42 pm

      Simply bake in a loaf pan– I am unsure of the bake times for both recipes.


  15. #
    Laurenposted January 6, 2015 at 5:30 pm

    These are amazing…..Does the recipe work for a bread? Or do you have recipe that I can make into a bread?


    • Laurenreplied on January 6th, 2015 at 5:32 pm

      Ahhhh! Just saw the previous post. Thanks!


  16. #
    Tara G.posted January 8, 2015 at 12:13 am

    Just made these muffins tonight! Now let me start off by saying that I am a very picky person when it comes to bake recipes….meaning, I have very high standards. There are so many out there claiming their blueberry muffin recipe is “the best” or “the most popular”. I’ve tried a lot of muffin recipes in my day, especially blueberry, even tried several times tweaking them to give them my own pizazz. And until tonight I have been highly disappointed. I also want to point out I NEVER comment on any food/recipe sites. But I felt I had to compliment (in the highest compliment I can give) Sally for this heavenly recipe! This is by far the BEST muffin I have ever ate in my entire life! I told my husband it was so delicious, it would seriously put other baked good places(Tim Hortons, Dunkin Donuts, …you know, the franchise places) out of business if these were to be sold to the public 😉 This recipe puts the term “muffin” in a whole other category..it should be put on a pedastal. I will never be able to look at another muffin, especially a blueberry muffin, in the same way ever again. your recipe(out of hundreds) was the only one that mentioned baking at a higher temp for a few minutes then continuing to bake at a lower temp….& let me tell you, I could see something in that oven tonight that I had never seen before…such a huge, high domed muffin in a very short amount of time! Love, love, love this recipe Sally! I am super excited to see how much my children enjoy this muffin tomorrow morning at breakfast. I think they have been getting a little bored with the same old breakfast foods day in & day out…I know without a doubt their tastebuds will be dancing for joy tomorrow morning! And now that I sound like a complete nerd…Thank you so much for sharing this recipe & all the other recipes. I’ve been using a lot of your recipes since Thanksgiving & I cannot tell you how many compliments I get & even more importantly, your recipes have really changed & opened new doors for my extremely picky 4 yr old daughter! Thanks again!


    • Sallyreplied on January 8th, 2015 at 9:06 am

      Thanks for reporting back Tara, I loved reading how much you love them!


      • Tara G.replied on January 8th, 2015 at 10:06 am

        Just wanted to report back that the muffins were a success this morning :-) My 4 yr old, whom I claim to be a vegetarian without the vegetables or fruit 😉 , who has turned her nose up to every muffin I have ever offered her, took a chance this morning by trying these muffins(mainly because I told her it was loaded with brown sugar-her favorite- and that it was one of your recipes)…& she LOVED it! Now she didn’t clean her plate or anything, but those muffins are huge, especially for a small child, but she ate half of it & I couldn’t have been happier :-)) Thanks again!

      • Tara G.replied on January 8th, 2015 at 10:10 am

        Next recipe on the list to try is your Funfetti Cheesecake Cookie Cups!! So excited, especially because I share the same love as you for sprinkles :-)

  17. #
    U Tmgposted January 24, 2015 at 5:41 am

    Hi Sally! I was just wondering if I could substitute eggs with an egg replacer (Orgran) in your recipes.
    Thanks & I will definitely try after I get the green to go ahead with the egg replacer.


    • U Tmgreplied on January 26th, 2015 at 10:15 pm

      writing in again…… just dying to try your blueberry muffins but waiting for your response about the egg substitute.
      Thanks again & hopefully you’ll let me know asap. :)


    • Kate sreplied on July 23rd, 2015 at 9:07 am

      Dear Sally,
      I would love to know the same thing as I am allergic to nuts and eggs and have the orgran replacer already. I would also like to know what you could substitute for the nuts in the streusel. Many thanks Kate 


      • Sallyreplied on July 23rd, 2015 at 9:27 am

        Unsure about the egg, but you can definitely leave out the nuts.

      • Kate sreplied on July 23rd, 2015 at 9:34 am

        Thank you so much Sally ! I will try these this week and let you know how I get on x

  18. #
    Stephanieposted January 25, 2015 at 6:48 am

    Good Morning Sally.
    So I read all the ingredients & made my early morning trip to the grocery store to make these for breakfast. I have everything sitting out in front of me & I am confused a/b one thing that I feel could make a big difference. Everything says muffin but I read to line w/ cupcake wrappers. I wanted to get clarification, do you use a muffin tray or cupcake tray to make these? Like I said, I have it all in front of me so I’m going to use my muffin tray & pray that is the correct tray to use. If not, I’ll have my answer soon lol still responsible though please.


    • Sallyreplied on January 25th, 2015 at 8:01 am

      A standard muffin pan and cupcake pan are the same 12-cup baking pan. I typically do not line the cups with cupcake liners when I am making muffins. You may do so, of course, with these muffins.


      • Stephaniereplied on January 25th, 2015 at 8:32 am

        Oh, that is good to know. The muffin pan I have is significantly larger than my cupcake pan. I must have bought a jumbo muffin pan then without noticing. I did decide to use the cupcake pan b/c it did not appear that I would get 14 if I used the muffin pan-that I now know is a jumbo size. They are almost done baking & I can’t wait to eat them, thank you!

  19. #
    Aliyaposted January 26, 2015 at 8:32 am

    Hi Sally,
    I live in Islamabad, Pakistan. Here we dont have fresh or frozen blueberries. Can I substitute fresh/thawed blueberries with blueberry pie filling? If yes then in what propotion?



    • Kathleen Hicksreplied on September 2nd, 2015 at 8:51 pm

      Hi tip for you… try using strawberries or raspberries instead of blueberries. :)


  20. #
    Denyaposted February 7, 2015 at 6:01 pm

    These are honestly the best muffins I’ve ever had in my life, I love your website and almost everything I bake is from it! Thank you for sharing all these delicious recipes and tips! :)


  21. #
    Kelley Johnsonposted March 7, 2015 at 5:40 pm

    This recipe is my personal favorite – for myself! :)
    Half the fun of baking is getting to share with others, but this one – this one I made for me.
    I really appreciate the essay-style you take to your recipes. It is obvious to the reader how much you care about your product, and just how much you enjoy baking. I also feel empowered to create things on my own by reading through your creative process/baking science.
    These were so buttery and delicious. I added an extra 1/2 cup blueberries because I’m a fruit nut and WOW! I used salad topper sliced almonds (honey roasted) because I’m a college student and sometimes we have to improvise! Still came out so tender, and I love the way cinnamon shines through along with the blueberries.
    The only mistake I made was getting greedy and trying to bake these as “jumbo” muffins in the jumbo pan. They had to bake for about an extra five minutes due to the height, but in the end I had jumbo muffins! Worth it :)


    • Sallyreplied on March 7th, 2015 at 6:59 pm

      Thank you so much for the sweet comments tonight, Kelley! I appreciate everything you said here. I love these muffins so much– definitely my favorite blueberry muffin recipe at the moment!


  22. #
    leilaposted March 8, 2015 at 2:05 pm

    omg! best. muffins. ever. craving something warm & sweet for breakfast, i found some blueberries & rasberries i froze last summer… i used ginger instead of cinnamon, almonds vs walnuts & canned coconut milk when i realized i ran out of reg milk! i also subbed some homemade ginger-lemon sugar… delicious & so moist… to cut back on the sugar, i think i will just do the streusel on top… thank u! love, love, love!


  23. #
    Nuraposted March 18, 2015 at 10:36 pm

    Hi Sally!
    I tried making these yesterday and they didn’t turn as gorgeous as yours but they tasted great! Just a couple of questions..my batter curdled after I added the eggs and yogurt in. I’ve read somewhere that if I just continue beating the batter it would correct itself but somehow it didn’t and I’m afraid to overbeat it so it was still curdled when I come to the flour stage. I continued on with the recipe anyways. While baking, the initial high temperature did raise up my muffins but after I reduce the temp afterwards it came back down and no more dome :( . The muffins still turns out soft and fluffy but looked far from yours..yours looked more crusty at the top. Any idea what I did wrong in the process? Looking forward to your reply soon..Can’t wait to give it another shot!


    • Sallyreplied on March 19th, 2015 at 2:05 pm

      It will be curdled; this is normal. It is OK to overmix the wet ingredients and the dry ingredients separately. Just do not overmix them when you combine them. I’m glad you enjoy their taste! I’m unsure how yours couldn’t rise very high. I suggest lowering the rack to one of the bottom racks. This might help. Also, never open and close the oven while the muffins are baking. Only open the oven to remove the pan and test the muffins for doneness.


      • Nurareplied on March 21st, 2015 at 4:03 am

        Thanks for the advice!.. I baked them in the middle rack. Will sure to try them again this time at the lower rack as you suggested. Will let you know the outcome.

  24. #
    Katieposted March 23, 2015 at 12:07 am

    Hi, Sally–LOVE this recipe, except one issue. I like to add extra berries, but I’ve noticed the muffins tend to almost collapse at the bottom when I make them. They taste delicious, but about half of them are nice and sturdy and others get crumply. Is this due to an overly high berries:batter ratio?


    • Sallyreplied on March 23rd, 2015 at 8:07 am

      1 and 1/2 cups is plenty for these muffins. I wouldn’t add any extra here Katie. The collapsing muffins definitely have too little batter and too much blueberry.


  25. #
    Nicoleposted April 5, 2015 at 4:14 pm

    Made these for Easter brunch and they were delicious! However, I only got ten normal-sized muffins out of the batter. Any idea why this could’ve happened?


  26. #
    Carmenposted April 7, 2015 at 6:20 am

    Hey Sally! This recipe was amazing! My parents absolutely loved it and I adored it! Thank you so much :)


  27. #
    Amandaposted April 11, 2015 at 5:39 pm

    This is my favorite bluberry recipe so far! (: I use banana yogurt for it even though you can hardly tell, haha


  28. #
    Whitneyposted April 22, 2015 at 2:40 pm

    I made these and substituted most of the butter with applesauce, and the granulated sugar with honey. I also used whole wheat for some of the flour, and had just enough batter for 12 muffins. They turned out moist and delicious!


  29. #
    Lauraposted May 3, 2015 at 3:01 pm

    Sally, these are thee best muffins I have ever tasted! Moist, flavorful, and just perfect! Every Sunday I make a special family breakfast and today I made these! My hubby is a big fan of walnuts, so they were a lovely addition! Thank you for sharing your yummy recipes! I enjoy making (and eating!) the breads, muffins and dinner recipes!!!


  30. #
    Andreaposted May 11, 2015 at 10:12 pm

    I made these today along with your apple & cinnamon muffins. I have used many of your recipes and they have been faultless. The muffins were moist and fluffy and bursting with flavor! An absolute treat. Thank you for sharing you are an absolute Legend and inspiration to myself and many other bakers!


  31. #
    Destinyposted May 12, 2015 at 11:52 pm

    My 3 year old daughter loves Blueberry Muffin on Strawberry Shortcakes DVD. Blueberry has her book club and Alaina wanted to ‘host’ her own book club so she asked to make blueberry muffins. We used this recipe and we loved the taste even they did not rise as high. Alaina and I had fun times pouring the streusel onto the muffins. We will be lucky if they will make it past tomorrow. Thank you for this delicious recipe!


  32. #
    Audra Ramosposted May 25, 2015 at 7:13 pm


    Would Almond Milk work instead of regular milk? <3


    • Sallyreplied on May 26th, 2015 at 9:10 pm

      Yes, that works!


  33. #
    tracy a.posted May 29, 2015 at 3:04 pm

    I just made these and even though I made a small snafu when reading the ingredients, they came our perfect. I misread that the muffin part called for 1/4 cup of packed brown sugar and saw the 1/2 cup from the streusel topping. So my batter was extremely thick and non forgiving. So, I added a few more dollops of organic Greek yogurt to thin it out a bit and voila! Perfect! I used a standard size 24 count muffin tin and filled them all. Some more than others. A few that were more full had beautiful muffin domes. Thank you for a great recipe. :)


  34. #
    Patriciaposted June 5, 2015 at 11:09 am

    i just finsh making the muffins and they are absolutly amazing in flavour and color and fluffiness. 
    i give 5 stars to this muffins.


  35. #
    Sarahposted July 6, 2015 at 10:59 pm

    Hi Sally, 

    Just wanted to drop a note and say that these are probably the best blueberry muffins I have ever baked. I am Celiac so my baking has to be gluten-free! I read the ingredients and the only thing that I couldn’t have was the flour — I substituted with gluten-free all purpose flour and it came out perfect! It even rose and gave me that nice muffin top which doesn’t normally happen. 

    A huge hit with my family and even with the family members who can eat normal muffins — none of them could tell it was gluten-free and even went back for seconds! 

    THANK YOU!! Another recipe to pass on through the family! :) 


  36. #
    Yaelposted July 7, 2015 at 6:46 pm

    Hi Sally,

    Love your blog!!
    Is there any way I could substitute oil or applesauce for the butter?


    • Sallyreplied on July 8th, 2015 at 6:33 am

      I don’t recommend it for these muffins. They need all that butter flavor. How about trying a healthier muffin recipe instead.


  37. #
    Christinaposted July 17, 2015 at 4:13 pm

    Where do u start!?!? My two year old was spooning the mix into her mouth and I don’t blame her! Amazing! The muffins baked up perfect and are the best ones I have ever had. I ate two while standing 5 mins outta oven and would have had another if my baby didn’t wake up! Thank u! Amazing. I made your apple ones a few weeks back and people still rave. The only unfortunate thing about this recipie is no one is going to get to try them as I think I may eat them all today!

    Thank you


  38. #
    Marianneposted August 25, 2015 at 1:47 am

    Hi Sally, 

    I have made these muffins before and it was just so delicious. My family loved them! 

    I wanted to know if I can make the batter and refrigerate it overnight and bake the muffins the next day or so? 


    • Sallyreplied on August 25th, 2015 at 6:34 am

      So glad you love them! Batter with baking powder must be baked right away, as the baking powder is activated when the wet/dry ingredients are mixed.


  39. #
    Kathleen Hicksposted September 2, 2015 at 8:41 pm

    Hi Sally,

    These are by far, hands down, the most awesome muffins I have ever made as of yet. These muffins, no matter the size (standard or made in a 6 cup jumbo muffin pan), are Fantastic! They have an excellent flavour and texture. They melt in your mouth. The Streusel makes them deliciously gooey on top – simply great!!!! I am an avid baker, more than just your usually home cook puttering in the kitchen, so I know what I am on about.

    Thanks! Kathleen


    • Sallyreplied on September 3rd, 2015 at 8:27 am

      I LOVE that you love these muffins as much as I do!


  40. #
    Kathleenposted September 3, 2015 at 4:27 pm

    Anyone out there doing a Google search for a “Jumbo Blueberry Muffin Recipe” or a recipe to use the “William-Sonoma, Goldtouch, Jumbo Muffin Pan, 6 muffin wells” can stop looking now! This is the best it’s ever gonna get for a jumbo blueberry muffin!!! This recipe makes 8 of these “super-size me” muffins, with this pan, with Sally’s awesome recipe.

    The William-Sonoma Goldtouch, Jumbo Muffin pan has 6 muffin wells. The Standard muffin part of the well (the bottom part) has a capacity of 100ml (1/4 cup + 2 1/2 tbsp). The extended top part, which makes the special, large muffin top, has a capacity of 82ml (1/4 cup + 1 1/2 tbsp). Total capacity of each muffin well is 182ml (3/4 cup or 12 tbsp).

    I followed Sally’s directions exactly only adjusting the baking time.

    I filled the muffin wells, of this Jumbo pan, all the way to the top of the standard muffin part (100ml or 6 1/2 tbsp of batter). I did not adjust the baking temperatures. I put them in the oven at 425F (218C) for 6 minutes. I reduced the temperature to 350F (177C) and set the timer for 20 minutes. My oven stays at the higher temperature for a long time (i.e. it is slow to drop down to 350F) so I had to keep an eye on them. I checked them, opening the door, ONLY after the tops seem to have set and the struesel on top was a nice golden colour. Even though these muffins are huge they cooked perfectly following Sally’s instructions and oven temperatures and just baking them a bit longer.

    I could make 8 of these super-size me muffins with Sally’s awesome recipe. Which means that even though the batter for the last 2 was sitting in the bowl while I filled the first 6 muffin wells, waited for them to cook, cool and had to clean the pan – the last 2 jumbo muffins raised up, cooked through, and are just as fantastic as the first batch of 6. I baked these muffins 4 times. 2 x 8 Jumbo muffins. 1 x 6 jumbo and 4 standard muffins. 1 x 15 standard sized muffins.

    I also used fresh blueberries 2 times, frozen blueberries 1 time, and a mix of 1/2 frozen and 1/2 fresh the last time.

    Always following Sally’s instructions. Always with the same fantastic results. Moist, melt in your mouth, to-die-for flavours, gooey / sticky streusel topping. You Gotta make this recipe baking babes and gourmet guys :)


  41. #
    Verityposted September 24, 2015 at 8:29 am

    I made it exactly to the spec and the cupcakes overflowed ALL OVER MY OVEN


  42. #
    Falguniposted October 4, 2015 at 2:14 pm

    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 !


  43. #
    Dposted October 19, 2015 at 5:01 pm

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


  44. #
    Fatimaposted November 10, 2015 at 6:31 pm

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


    • Sallyreplied on November 11th, 2015 at 8:04 am

      I always prefer to make two separate batches of muffins if I need more than the recipe yields.


  45. #
    Mayposted November 13, 2015 at 5:28 pm

    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. 


  46. #
    Sandersposted November 22, 2015 at 1:56 pm

    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 :)


    • Sallyreplied on November 22nd, 2015 at 2:05 pm

      You can just simply leave out the nuts. No other changes needed. Or use sliced almonds perhaps?


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