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!


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



  • 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) 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)


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.

Additional Notes:

*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.


More muffins to love…

Orange Lemon Poppy Seed Muffins

Orange Lemon Poppyseed Muffins by sallysbakingaddiction.com


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. :)

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






118 Responses to “Buttery Blueberry Streusel Muffins.”

  1. #
    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.


  2. #
    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!


  3. #
    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.


  4. #
    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.


  5. #
    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!


  6. #
    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 :-)

  7. #
    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. :)


  8. #
    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!

  9. #
    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?



  10. #
    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! :)


  11. #
    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!


  12. #
    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!


  13. #
    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.

  14. #
    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.


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