Addictive Recipes from a Self-Taught Baker

Buttery Blueberry Streusel Muffins.

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

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

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

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

Sometimes change is a good thing!

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

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

These buttery blueberry streusel muffins are absolutely my new favorite.

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

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

(So many juicy blueberries in every single bite.)

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

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

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

Buttery Blueberry Streusel Muffins

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

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

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

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

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

Those bites were the best!

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

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

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

Buttery Blueberry Streusel Muffins

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



  • 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.

Recipe Notes:

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

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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.


  1. Hi Sally. I have some buttermilk in the fridge. How many cups of buttermilk should I use to replace the  one cup of  milk and one cup of greek yoghurt in your recipe 
     I would like to try it this weekend.

  2. Sorry Sally. I posted my question in the wrong recipie. I was referring to your lemon poppy seed pancake which has I cup milk and I cup greek yoghurt. Since I have the store bought buttermilk can I replace with buttermilk and how many cups do I use. Making this weekend. Thanks Chloe. 

  3. Hi Sally,
    I’d like to make these muffins and was wondering if they freeze and defrost well.  I need to make them in advance . So much going on at Christmas …
    Thanks, Jacquie

  4. Hi Sally!! Happy New year:) just wanted to say thank you so much for making your recipes available on pinterest! They never fail me, you are my go to! Appreciate you and your love for making delicious food from scratch! Much love, Samantha

  5. Another keeper, and I didn’t change a thing!  Looking forward to the new cookbook

  6. Love this recipe! I typically store muffins at room temperature for a day or so, but with yogurt in this recipe, should I refrigerate after a few hours?

  7. Thanks Sally for th wonderful detailed recipe. The cmuffin was very moist 

  8. Hello, Due to some health issues I am cutting back on gluten. Could you suggest a good alternate flour for this recipe? And thank you for all the wonderful kitchen ideas.

    • Hi Amanda! I’m not the best baker to ask about wheat/gluten free baking. I have very little experience. Sorry!

  9. I decided to try these for my husband’s staff meeting at work, and boy did they turn out well! I have gotten amazing compliments. I’ve only ever had great experiences with your recipes. These are definitely the best blueberry muffins I’ve ever made (and I’ve made a lot of recipes!), so they are my new go-to!! Only change I recommend is doubling the recipe because it’s not enough! haha

  10. Hi Sally! Was hoping to make these later this evening but only want to make 6 and save the rest of the dough for later. Do you know if it’ll be ok in the fridge? If so, for how long? Thanks so much!! I love using your recipes, they always turn out great! 🙂

    • Bes tot bake them all at once– once the baking powder is wet, it is initially activated. Don’t want to lose that rise!

  11. Hi Sally! Thanks for getting back to me so quickly! I couldn’t wait so I decided to bake them just now but while they taste delicious, they ended up being more like muffin tops as opposed to actual muffins, which is a bummer. Do you know what might’ve caused it? I added a tablespoon over half a cup of sour cream bc my hand slipped but otherwise I’m stumped. Please advise 🙁

  12. Hi Sally! Just made these yesterday and they were so yummy!! Do you think it’d be hard to convert this to a coffee cake recipe? If not, do you have any tips on how to go about it? I’m totally digging the streusel btw 😀 Thank you!!!

  13. Do you think they would work in a mini muffin pan, and for how long would you bake them?

  14. Thank you Sally,
    This has been my go to blueberry muffin recipe since I saw it on you site and it is PERFECT!

  15. I made these recently and my husband had to have one while they were still warm. After the first bite, he just moaned; yup, they’re that good. I made a BIG version, baking them for an additional 28-29 minutes after the initial 5 minute blast. 6 yummy BIG muffins–absolutely delicious!

  16. Initially I thought 425° for a muffin was too hot but I proceeded anyway. I was right! The top starter to get too done 13 minutes in and when I moved them down a rack they burnt on the bottom and stuck to my liners. I followed your recipe to a T 🙁

    • You lowered the temperature down to 350 after 5 minutes, right? Because baking at 425 the entire time would certainly result in a burnt muffin!

  17. Hi, I’m baking in a fan assisted oven what would you recommend i drop the temperatures too? I love the ‘high temp. trick’ but feel it may lead the muffins to catch when fan assisted. Thanks

    • I have read that you should drop the temperature by 25 degrees – so start at 400 then lower to 325. But I personally have never used a fan assisted oven before!

  18. Hey there Sally! Your muffin recipe is amazing! But i recently had to cut out any dairy. Do you have a substitute for the yogurt? 
    Thank you so much!

  19. Hi Sally!
    Trying to decide these or the ‘sparkling blueberry’ ones for a work breakfast potluck – which would you bring?!

    You mention using buttermilk in that recipe, would you suggest that in this one as the milk as well?

    • You really can’t go wrong with either one! Personally I reach for streusel toppings first (and sometime just eat the streusel – haha!) but it’s personal preference. You really can use any kind of milk in this recipe!

  20. What would the cooking time be for jumbo muffins?

  21. Sally, your muffin recipes are definitely addicting. I don´t usually keep yogurt as a staple. Can I use sour cream in its place? That I usually have on hand. Thanks. Barb

  22. Hi Sally – not a fan of streusel (I know, something MUST be wrong with me). Can I make these without it, or do you suggest I stick to your sparkling jumbo muffins? 🙂

    Always a fan.

  23. Looks so good!! I make these all the time! My granddaughter ‘s favorite!

  24. I made these muffins and even though I forgot to layer in the streusel and ended up putting it all on top, they were still really good! A funny thing that happened – I used frozen blueberries and when I added them to the batter, it sorta froze it up! Like a soft serve ice cream (which, I might add – tasted very good!  Lol!)  Also wanted to mention I made 6 jumbo muffins and they took just about 35 minutes to bake, maybe due to the frozen blueberries??  Anyway, thanks Sally for yet ANOTHER great recipe!!

  25. Hi sally! As every single one of your recipes… amazing. I was craving muffins but had not any yogurth so I replaced for cream cheese (not a very compact type, spreadable). Turned out just fine. Thank you for your recipes! I love them.

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