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: 12-14 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 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.

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 mothers out there. ♥

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

180 Responses to “Buttery Blueberry Streusel Muffins.”

  1. #
    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!


  2. #
    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!


  3. #
    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. 🙂


  4. #
    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.


  5. #
    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! 🙂 


  6. #
    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.


  7. #
    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


  8. #
    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.


  9. #
    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!


  10. #
    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 🙂


  11. #
    Verityposted September 24, 2015 at 8:29 am

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


  12. #
    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 !


  13. #
    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? 


  14. #
    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.


  15. #
    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. 


  16. #
    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?


  17. #
    Karenposted December 4, 2015 at 5:03 pm

    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!


    • Sallyreplied on December 5th, 2015 at 10:51 am

      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!


      • Karenreplied on December 5th, 2015 at 2:13 pm

        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!

  18. #
    Hayleyposted December 8, 2015 at 1:26 pm

    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! 


  19. #
    Lyn Sharrattposted January 31, 2016 at 12:12 pm

    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.


  20. #
    Kraeposted February 5, 2016 at 10:26 am

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


  21. #
    Chelseaposted February 6, 2016 at 1:28 pm

    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!


  22. #
    Destinyposted February 17, 2016 at 11:18 am

    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!



    • Sallyreplied on February 17th, 2016 at 11:27 am

      Yes, a jumbo muffin pan works! I would bake at 425 for 5 mins then down to 350 for another 21-23 minutes or so.


  23. #
    Lisa Beeposted February 19, 2016 at 10:35 pm

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


  24. #
    Carmposted March 3, 2016 at 9:46 pm

    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!  🙂


    • Sallyreplied on March 4th, 2016 at 7:24 am

      350 for about 10-12 minutes is perfect for mini size


  25. #
    Heidiposted March 30, 2016 at 12:08 pm

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


    • Sallyreplied on March 30th, 2016 at 6:20 pm

      I personally like plain.


  26. #
    Christinaposted April 16, 2016 at 12:22 am

    Amazing. Beautiful. And so delicious. Thank you!


  27. #
    Hayleyposted April 17, 2016 at 11:38 am

    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 🙂 


  28. #
    Jennposted June 5, 2016 at 10:46 am

    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!


  29. #
    Dannaposted June 17, 2016 at 11:44 am

    Delicious! Like all your recipes


  30. #
    Becca Bearposted June 19, 2016 at 6:58 pm

    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 🙂


    • Sallyreplied on June 19th, 2016 at 7:13 pm

      Hey Becca! How perfect because I make these muffins with peaches too! Here is that recipe.


  31. #
    Tiffanyposted July 11, 2016 at 5:54 am

    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 😉


    • Sallyreplied on July 11th, 2016 at 7:32 pm

      Ha! I love it. 🙂


  32. #
    Georgeaposted July 13, 2016 at 2:21 pm

    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.


    • Georgeareplied on July 13th, 2016 at 2:25 pm

      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…=(


  33. #
    Geisaposted July 24, 2016 at 6:55 pm

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


    • Sallyreplied on July 24th, 2016 at 7:04 pm

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


      • Geisa Thielenreplied on July 25th, 2016 at 1:22 pm

        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 🙂

  34. #
    Peterposted August 2, 2016 at 11:00 am

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


  35. #
    Khrisposted August 11, 2016 at 1:50 am

    Sally, would canned blue berries work?


  36. #
    Krithikaposted August 27, 2016 at 2:09 pm

    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!


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