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!

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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.

Yield: 14 muffins

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients:

Streusel

  • 1/2 cup (100g) 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) light or dark brown sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt*
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 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)

Directions:

Preheat oven to 425F degrees. 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.

Make the streusel: In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.

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.

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.

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 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees 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 up to 5 days. Muffins freeze well for up to 2 months.

*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.

 

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Banana Nut Muffins

Jumbo Banana Nut Muffins

 

Skinny Double Chocolate Chip Muffins

Skinny Double Chocolate Chip Muffins

 

Happy Mother’s Day, Mom! And all of you mother’s out there. :)

Buttery Brown Sugar Blueberry Streusel Muffins1

 

 

 

 

   

86 Responses to “Buttery Blueberry Streusel Muffins.”

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    Mary Frances @ The Sweet {Tooth} Lifeposted May 10, 2014 at 8:25 am

    Tall, light, and fluffy make or break the muffin. But a good streusel forgives just about anything! The blueberries make these perfect for Mother’s Day brunch!

    Reply

    • Sallyreplied on May 10th, 2014 at 11:08 am

      Absolutely, Mary Frances. I knew you’d like these!

      Reply

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    Barbaraposted May 10, 2014 at 8:42 am

    How do these rank next to your cookbook blueberry muffins? Because those are my favorite blueberry muffins right now – i cant get enough!

    Reply

    • Sallyreplied on May 10th, 2014 at 11:08 am

      I love them both equally, is that an acceptable answer? :) My giant cookbook muffins are a little more dense – these are a bit lighter and very buttery.

      Reply

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    Sarah@WholeandHeavenlyOvenposted May 10, 2014 at 8:48 am

    Oh you are so speaking my muffin love language. — Heavy on the streusel, jam-packed with tons of juicy blueberries….The only way I will take my blueberry muffins! ;) Pinned!

    Reply

    • Kellyreplied on May 10th, 2014 at 11:39 pm

      Hah! “Muffin lve language” that is it exactly!!!

      Reply

      • Kellyreplied on May 10th, 2014 at 11:40 pm

        Oops “love”

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    Librarian Lavenderposted May 10, 2014 at 8:53 am

    Those are looking so delicious! It’s been a long time since I’ve eaten steusel, but I love it!

    Reply

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    Eve @ Baking the Dayposted May 10, 2014 at 9:06 am

    Blueberry muffins are the best, I love it when there is nearly more blueberries than the batter. They look divine; really moist and flavourful. Your jumbo blueberry muffins are so good as well!
    For me, blueberry muffin + streusel = an amazing bite of yumminess!

    Reply

    • Sallyreplied on May 10th, 2014 at 11:02 am

      Couldn’t agree more with all you said, thanks Eve!

      Reply

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    Chloe @ foodlikecakeposted May 10, 2014 at 9:12 am

    These look amazing!! Blueberries and streusel? Perfection!

    Reply

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    Denise | Sweet Peas & Saffronposted May 10, 2014 at 10:21 am

    I love yogurt in my muffins, too! Keeps them so moist! Love these muffins and the idea of layering the streusel!

    Reply

    • Sallyreplied on May 10th, 2014 at 11:00 am

      Yeah! More streusel in each bite. :)

      Reply

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    Erinposted May 10, 2014 at 11:00 am

    The most perfect muffin I could ever imagine? Quite possibly. Drooling over how fluffy and tall these are, how beautifully packed with blueberries each bite is, and that streusel. I think all the muffin tops would mysteriously disappear if I were around. ;) Love these!

    Reply

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    Hayleyposted May 10, 2014 at 11:47 am

    Wow, perfect timing! Blueberries and coffee cake are two of my mom’s favourite things, so of course I was on the hunt for a good recipe for blueberry muffins to make for mother’s day. And then my favourite blogger comes out with one just in time! These look perfect, thanks!

    Reply

    • Sallyreplied on May 10th, 2014 at 12:29 pm

      Thanks Hayley, that’s so kind. I hope you both enjoy these muffins!

      Reply

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    Laura Dembowskiposted May 10, 2014 at 12:02 pm

    You can never have enough blueberry muffin recipes! These are gorgeous, Sally! Perfect for Mother’s Day too.

    Reply

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    Averie @ Averie Cooksposted May 10, 2014 at 1:04 pm

    I love that you used frozen blueberries (thank you since I am cheap and almost always refuse to buy fresh to bake with b/c they’re 2-3x the price of frozen and when I’m trialing recipes, never know what’s going to work) and the fact that there’s that amazing streusel topping! Oh boy!

    And yes to Greek yog keeping everything moist and fluffy. Oh and how you layered the batter/streusel/repeat – love it and pinned!

    Reply

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    Lindsey @ American Heritage Cookingposted May 10, 2014 at 1:08 pm

    You have out done yourself with these, Sally! There can never be enough streusel! I love how you actually put the streusel inside! What a great idea! And now I want a blueberry muffin so badly, I can taste it!

    Reply

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    Emily @ Life on Foodposted May 10, 2014 at 1:45 pm

    streusel definitely ups the muffins a notch or two. These look so yummy!

    Reply

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    Julie @ This Gal Cooksposted May 10, 2014 at 3:13 pm

    These muffins are perfect, Sally! That streusel topping is to die for!

    Reply

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    Faith @ Pixie Dust Kitchenposted May 10, 2014 at 6:20 pm

    I love the layers of streusel within the muffin- perfect for us streusel lovers! These are so tall, fluffy, and full of blueberries- I almost want to run into the kitchen and make these for breakfast tomorrow!

    Reply

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    Trixie in CTposted May 10, 2014 at 6:59 pm

    Sally! You are killing me here!

    I’m like a dog with a bone when I find a recipe that WORKS – so I made your Jumbo Blueberry Muffins 3 times this week (in addition to a batch of your divine Flourless Peanut Butter Cookies and my old standby, the infamous Pumpkin Streusel Coffee Cake)….. so now of course I will try this recipe tomorrow! And will probably make it 2 more times this week! I am addicted!!!

    Seriously, the only other talented lady whose recipes I’ve adored as much as yours is Maida Heatter and I truly feel you are this generation’s Maida. Have you ever tried her Chocolate Crack Cookies? They are right up your alley, but I could see you adding your unique Sally twist to them.

    With much admiration and flour in her hair, your fan Trixie

    Reply

    • Sallyreplied on May 11th, 2014 at 10:56 am

      I know how much you love my recipes and Trixie, when I find a recipe that WORKS like you describe – I make it all the time. And then I make variations of it. I’m the same way with clothes. If I find a shirt I love, I buy it in 5 colors. Why fix it if it ain’t broke? This is now my favorite buttery muffin recipe. I’m thinking of add chocolate chips to it next! Thanks for the sweet compliment – I have never tried those chocolate crack cookies!

      Reply

      • Trixie in CTreplied on May 11th, 2014 at 2:10 pm

        Sally, I made these muffins this morning as a gift to my neighbor (minus two that I had to taste test) – they are really terrific and yes, different from your jumbo ones. I’m baking another batch right now using the jumbo pan and will see how that goes. I used sour cream instead of yogurt and it worked great.

        I don’t know if it’s kosher to post the Chocolate Cracks recipe so if you think it would be ok I’ll do it.

        Happy Mother’s Day to everyone!

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    Julieposted May 10, 2014 at 7:43 pm

    I was actually sitting at the blueberry farm watching my daughter play on the playground with my fresh-picked berries next to me when you posted these on Instagram. Perfect timing like that clearly cannot be ignored! Guess what I (shamelessly) had for dinner?

    Reply

    • Sallyreplied on May 11th, 2014 at 10:55 am

      Dinner of champions!! Enjoy, Julie. :) Happy Mother’s day!

      Reply

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    Polly @ Tasty Food Projectposted May 10, 2014 at 7:45 pm

    Wow, I am always amazed every time I see you post a new recipe up! Your blueberry streusel muffins look so delicious!

    Reply

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    Caleyposted May 10, 2014 at 7:48 pm

    Wow, Sally, what a fabulous recipe! My grocery store is currently having an amazing sale on fresh blueberries and raspberries…I’m thinking a mix of the two for these gorgeous muffins! We are apparently getting multiple inches of snow tomorrow, so these are my comfort ;)

    Reply

    • Sallyreplied on May 11th, 2014 at 10:55 am

      Your raspberry/blueberry muffins will be out of this world. I’ll have to add different berries to my next batch Caley!

      Reply

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    Mikeposted May 10, 2014 at 9:07 pm

    These look delicious!!! Do you think it would be okay to use giant muffin tins like you do for your Jumbo Blueberry muffins?

    Reply

    • Sallyreplied on May 11th, 2014 at 10:54 am

      Definitely! I’m unsure of the bake time – probably about 30 minutes total.

      Reply

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    Amy @ Amy's Healthy Bakingposted May 10, 2014 at 10:06 pm

    These look fabulous as always Sally! I somehow forgot about your streusel-inside-the-muffin trick, but I’m filing that away in my permanent memory bank right this very second. I love streusel as much as you (it’s the whole reason my family drives an hour to our favorite brunch spot — their blueberry coffee cake with an out-of-this-world cinnamon streusel!) and can always use more. ;) And your baking nerdiness? Adorable! With how much I geek out about ingredients, we’d have such a fun time!

    Reply

    • Sallyreplied on May 11th, 2014 at 10:54 am

      I would, without a doubt, drive an hour for streusel-y blueberry coffee cake too. Sounds like I’d fit right in with your fam Amy!

      Reply

      • Amy @ Amy's Healthy Bakingreplied on May 11th, 2014 at 4:54 pm

        If you ever come to visit, that’s the first place I’ll take you! :)

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    Nicole ~ Cooking for Keepsposted May 11, 2014 at 12:29 am

    Who doesn’t love streusel??? These looks fabulous Sally! Must try!

    Reply

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    Anna (Hidden Ponies)posted May 11, 2014 at 1:00 am

    Oh yum Sally, those changes do sound perfect! I love the flavour brown sugar gives, and I’m such a sucker for streusel.

    Reply

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    Fern @ To Food with Loveposted May 11, 2014 at 2:50 am

    I can never find the perfect blueberry muffin recipe, until now! Thanks for posting! They look fabulous!

    Reply

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    Alaposted May 11, 2014 at 3:23 am

    I always enjoy reading behind the science of your recipe development and tweaking–how do you decide what approach to take when it comes to experimenting with new recipes? Like, I’m craving fluffier muffins and a bolder depth of flavor than my last batch, so I’ll change A, B, and C! Either way, this is a fascinating post and a lovely recipe. Thank you for sharing!

    Reply

    • Sallyreplied on May 11th, 2014 at 10:52 am

      Ala, that’s exactly how I do it – the other day I wanted to use up some blueberries but wanted a fresh, new recipe. I love buttery blueberry muffins (my mom makes great ones) so I set out to create them. I really just go by what I’m craving and what I think my readers will love.

      Reply

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    Delaneyposted May 11, 2014 at 4:39 am

    FINALLY!! A flavorful blueberry muffin recipe WITH cinnamon AND butter!!! I know oil makes it moist but butter is REQUIRED for a flavorful muffin! Thank you Sally!!! :) :) :) :)

    Reply

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    Jess @ Sweet Menuposted May 11, 2014 at 4:54 am

    I love muffins! These look gorgeous Sally!

    Reply

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    My Linhposted May 11, 2014 at 5:30 am

    Ohh soo buttery and moist! Wouldn’t mind to have these for breakfast today <3

    Reply

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    Kerry @ Kerry Cooksposted May 11, 2014 at 8:20 am

    Whoa, these look soo delicious! Love the streusal touch!

    Reply

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    Cate @ Chez CateyLouposted May 11, 2014 at 11:57 am

    I think crumb / streusel topping is one of my favorite things ever – these muffins look so amazing!!! I love baking with Greek yogurt – it makes baked goods so light and fluffy. Yum! Happy doggy mother’s day to you, Sally :)

    Reply

    • Sallyreplied on May 11th, 2014 at 4:17 pm

      Hahahaha thanks Cate. :)

      Reply

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    Marieposted May 11, 2014 at 2:26 pm

    I made these this afternoon using raspberries instead of blueberries. They were gorgeous and they are all gone. I’ll be making them again. Thanks for posting the recipe.

    Reply

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    johnposted May 11, 2014 at 2:37 pm

    Theres nothing better than to eat some home made blueberry muffins on this great sunday.

    Reply

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    Amyposted May 11, 2014 at 6:32 pm

    Oh do you know the muffin (wo)man, the muffin (wo)man, the muffin (wo)man her name is Sally! These look simply divine! After seeing this post briefly the other day I rushed out and bought some frozen blueberries. I have the feeling that a batch of these muffins will be happening for breakfast next weekend. Thanks Sally!

    Reply

    • Sallyreplied on May 11th, 2014 at 7:11 pm

      Love the first line on your comment lol. Thanks Amy! Hope you enjoy them.

      Reply

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    Kaylaposted May 11, 2014 at 7:36 pm

    This just looks amazing! I especially love how the color of the blueberry patches turned out ^.^

    Reply

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    Carolposted May 11, 2014 at 9:54 pm

    These were fabulous! I’m buying your recipe book! I’m sold!

    Reply

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    Jocelyn (Grandbaby Cakes)posted May 12, 2014 at 10:17 am

    These muffins are seriously fantastic Sally! I have seen them in my dreams!

    Reply

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    marcieposted May 12, 2014 at 5:44 pm

    I’ve been on a blueberry tear lately, so these muffins are calling my name! Change is a good thing, especially when streusel is involved. Gorgeous muffins!

    Reply

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    Jess @ On Sugar Mountainposted May 12, 2014 at 7:24 pm

    Oh man that streusel. <3 Holy cow, Sally, these are the prettiest muffins ever! I'll take a few dozen please. :D

    Reply

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    Mariaposted May 12, 2014 at 7:39 pm

    I regularly make your jumbo blueberry muffins but these look so good – I might have to stray. Smaller in size but I love streusel too!

    Reply

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    Laura (Tutti Dolci)posted May 13, 2014 at 4:13 pm

    Such pretty muffins, love the blueberries and streusel!

    Reply

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    Hacerposted May 14, 2014 at 3:30 am

    These look devine, a perfect match of blueberry and streusel :)

    Reply

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    Pamela @ Brooklyn Farm Girlposted May 14, 2014 at 3:41 pm

    I’m in sweetness heaven, this looks perfect for a treat!

    Reply

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    Lynae Johnsonposted May 19, 2014 at 2:11 pm

    Sally, I’ve been using your method for muffin baking for the taller result, thank you! Question – have you ever tried the same method (higher temp for a short time, and then lower baking temp for the remainder) for quick breads?

    Reply

    • Sallyreplied on May 19th, 2014 at 4:49 pm

      You’re very welcome! And I have – and I find that it truly doesn’t make a difference in quick breads.

      Reply

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    Sweiposted May 21, 2014 at 10:26 am

    Hi Sally!
    I absolutely love how you got down into the details in your latest chocolate chip cookie post – the nerdy stuff is the best!
    I came across this post, gave it a go and it worked out beautifully. Thanks for that! I do wonder what if you add mashed bananas to it – would you have to cut down on butter? Yogurt?

    Reply

    • Sallyreplied on May 21st, 2014 at 10:50 am

      Hi Swei, adding banana is a great idea. I would leave out the yogurt and sub in 2 small mashed bananas.

      Reply

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    Amy Mposted May 23, 2014 at 10:10 pm

    Sally! Just made these tonight. AMAZING. Didn’t quite have enough blueberries since I doubled the recipe but still, just fabulous. They will be gone in a heartbeat and definitely will be made again. Thank you!!

    Reply

    • Sallyreplied on May 24th, 2014 at 6:05 am

      That’s great Amy – thanks for reporting back!

      Reply

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    Barb J.posted June 9, 2014 at 11:09 pm

    These are the BEST blueberry muffins I have EVER made. My whole family went crazy over them!! Delicious!!

    Reply

    • Sallyreplied on June 10th, 2014 at 8:14 am

      What a compliment! Thanks so much Barb.

      Reply

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    Kassandraposted June 12, 2014 at 1:58 pm

    Can you substitute the all purpose flour for whole wheat flour?

    Reply

    • Sallyreplied on June 12th, 2014 at 6:13 pm

      The muffins will be quite heavy and dense, but you may try. I usually do half and half OR use white whole wheat flour for a more mild wheat taste/texture.

      Reply

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    Claire Talbotposted June 20, 2014 at 7:13 am

    Just made these muffins last night – I used vanilla yogurt, so I cut back the vanilla extract to one teaspoon. These were amazing! I think the best blueberry muffins I’ve ever made!

    Reply

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    Oliviaposted June 23, 2014 at 1:24 pm

    Just made these muffins tonight~ they were light and fluffy but for some reason they bubbled over the muffin cups and all the blueberries sank to the bottom… how can I get them to be the nice dome shape like yours???

    Reply

    • Sallyreplied on June 24th, 2014 at 2:33 pm

      Hi Olivia – that’s strange. Was your batter thick? For the high-dome look, make sure you are baking at the high temperature, then switching as directed. If you did do that – try getting an oven thermometer to make sure your temps are accurate. Also, try tossing the blueberries in 1 Tablespoon of flour before adding – this helps prevent them from sinking.

      Reply

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    Alison Bryanposted June 25, 2014 at 4:25 pm

    Do you think these would hold up to freezing? They sound divine.

    Reply

    • Sallyreplied on June 25th, 2014 at 7:36 pm

      Yes – it is noted in the recipe. Enjoy!

      Reply

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    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.

    Reply

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

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

      Reply

      • 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!

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    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!

    Reply

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    Janineposted July 8, 2014 at 12:51 am

    hi! can i use blueberry filling?

    Reply

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

      No, it’s not recommended.

      Reply

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    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!

    Reply

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    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)

    Reply

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    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 !!

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    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!

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    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 :)

    Reply

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