Blueberry Muffins with Streusel Topping

This is our favorite blueberry muffins recipe! They’re extra buttery, soft, and moist. For that bakery style goodness, top with cinnamon brown sugar streusel. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.

Blueberry muffins with streusel topping in muffin pan

If you’ve tried Pumpkin Crumb Cake Muffins or bakery style Chocolate Chip Muffins, you know we’re serious about muffin recipes. Muffins are a favorite because they’re easy to make, quick to bake, and the flavors are endless just like scones. Everyone appreciates a fresh batch of muffins and, best of all, muffins double as breakfast and snack. (Or in the case of double chocolate muffins… dessert!)

But when it comes to muffin varieties, blueberry muffins with streusel topping hold the crown. Nothing compares to the classic blueberry muffin and today we’re showing you exactly how to prepare them.

Blueberry muffins with streusel topping

Why Are These Our Favorite Blueberry Muffins?

Originally published on this day in 2014, these blueberry muffins are a personal and reader favorite. I found myself baking the muffins often, swapping blueberries for apples, peaches, and other fruits. This blueberry muffin recipe quickly turned into my Master Muffin Batter, a basic muffin recipe for infinite muffin flavors. Read More: 1 Muffin Batter for Infinite Muffin Recipes.

These muffins stand out from the rest:

  • Easy to prepare
  • Made with EXTRA blueberries
  • Buttery and moist
  • Not dense
  • Soft and cakey
  • Tall muffin tops
  • Delicious cinnamon streusel

They’re a texture lover’s dream with soft centers and a crunchy brown sugar streusel on top! They’re less dense than my jumbo blueberry muffins with more depth of flavor from the brown sugar and butter.

Blueberry muffins on yellow plate

Overview: How to Make Blueberry Muffins with Streusel Topping

There are no secret ingredients, no tricks, or no complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixer, which is perfect for hungry tummies in the morning.

  1. Whisk the dry ingredients: flour, leaveners, and salt.
  2. Mix the wet ingredients: butter, sugars, eggs, sour cream or yogurt, and vanilla.
  3. Combine & add milk
  4. Spoon into muffin pan
  5. Add streusel topping: just brown sugar, cinnamon, and walnuts
  6. Bake

That’s it! The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever.

Blueberry muffin batter in muffin pan with streusel topping

How to Create The Perfect Tall Muffin Tops

For big bakery-style muffin tops, there are 3 directions to follow closely:

  1. Make sure your muffin batter is THICK. (This one is!)
  2. Fill your muffin tins all the way to the top.
  3. Bake the muffins for 5 minutes at an initial high temperature, then lower it.

This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes.

Are Blueberry Muffins Healthy?

It depends on the recipe. We wouldn’t consider these healthy blueberry muffins because they’re made from butter, flour, and sugar. However, they’re homemade and you know exactly what’s inside the batter.

Blueberry muffins and inside of blueberry muffins

How to Freeze Blueberry Muffins

Freeze the muffins for up to 3 months. Cool completely, then place each in a freezer-friendly zipped-top bag or container. When ready to eat, thaw in the refrigerator or out on the counter. To warm up, microwave on high for about 20 seconds or bake at 300°F (149°C) for 6-10 minutes.

If blueberry muffins are your favorite, you have to try these cake-like blueberry muffin cookies and super easy blueberry muffin bread.

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Blueberry muffins with streusel topping

Best Blueberry Muffins with Streusel Topping

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12-14 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, top with cinnamon brown sugar streusel. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.


Ingredients

Streusel Topping

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

Muffins

  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 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, at room temperature
  • 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) milk, at room temperature
  • 1 and 1/2 cups (250g) fresh or frozen blueberries

Instructions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
  2. Mix all of the streusel ingredients together. Set aside.
  3. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
  5. Spoon the batter into liners, filling them all the way to the top. Top each with streusel, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  6. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
  2. Sour Cream: Sour cream adds so much moisture! Plain yogurt is a great substitute. Unsweetened applesauce or mashed banana may also be used.
  3. Milk: You can use any milk, dairy or nondairy.
  4. Blueberries: If using frozen blueberries, do not thaw.
  5. For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. Makes about 6. For mini muffins: 350°F for 12-14 minutes. Makes about 36-40.
  6. Quick Bread: Here is my blueberry muffin bread, which is essentially the same recipe in a loaf pan.
  7. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

Keywords: muffins, blueberry muffins

704 Comments

  1. Hi! Is it ok to make the batter ahead overnight and refrigerate then add blueberries just before baking?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Barbara! We don’t recommend it. As soon as the batter is mixed together the leaveners are activated and if you wait too long to bake it the muffins won’t rise properly.

  2. Michelle Pajot says:

    These were the best blueberry muffins that I’ve made thus far, or had anywhere else for that matter. DELICIOUS. Followed the directions to the T and they came out moist and fluffy. My husband, who is not a sweets lover had 2 after they cooled. He raved about them. Thank you for a great recipe. I used the yogurt instead of sour cream.

  3. I’d love to know more about how best to layer the streusel!! Thank you ☻

    1. Lexi @ Sally's Baking Addiction says:

      For the streusel topping, simply spoon it evenly across all the muffin tops. Then, you can gently press it into the tops of the muffins so that it sticks and doesn’t become separated from the muffin. Hope you enjoy this muffin recipe!

      1. Thank you! I specifically saw a comment about layering the streusel and was under the impression that people were putting streusel in the middle of their muffins. I was wondering about how best to do that ☻

  4. Hi!
    Can these be made with cake flour instead of AP flour?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ash, You can certainly try cake flour instead of all-purpose flour. The muffins will be very light and may not hold their shape outside of the muffin wrappers though. For best results, we recommend sticking with the recipe and using all-purpose. Let us know what you try!

      1. The cake flour worked beautifully! I increased the flour amount by about 2-3 tablespoons. Instead of the muffin wrappers (since I didn’t have any), I buttered and floured the muffin tin using the AP flour just for a bit of insurance. They were fantastic!

  5. Jim Holbert says:

    I made these yesterday and agree the muffins are very soft and moist and good so I will make them again. I used 2 cups of fresh blueberries and because we liked the extra berries I plan to use 3 cups next time. I also dusted blueberries with 1 tablespoon of flour before addition to prevent them from sinking. I found the Streusel topping too sweet but like the crunch so plan to only use 1/4 cup of brown sugar next time instead of 1/2 cup.

  6. Julie Vitzthum says:

    This recipe was perfect. My grandson was spending the night and requested blueberry muffins for breakfast. I chose not to use the streusel topping and they were still delicious!! I used the sour cream and dusted the blueberries w/flour to help keep them from sinking…turned out great. Highly recommend this recipe!

  7. This is the most amazing recipe ever! All 10 muffins were consumed by 3 people in a day.

  8. These were amazing! The most moist muffins ever! It was a little too salty, what can I do to fix that? I followed the recipe to the T, should I put less salt?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Dana, so glad to hear you enjoyed these muffins! If they were a bit too salty, you can try reducing the salt to 1/4 teaspoon (but don’t leave it out entirely).

  9. Can I use the streusal topping for the strawberry muffins on this one or will not taste as good?

    1. Trina @ Sally's Baking Addiction says:

      Absolutely!

  10. ShaRon Kelsey says:

    Hubby had a taste for blueberries. A search landed me with 2 recipes. I could tell from the ingredients that this was the better choice and you did not disappoint! These blueberry muffins were outstanding. Thanks all for the tip about dusting the blueberries with flour to prevent them from sinking. Will do that next time!

  11. All of your recipes are excellent! Only changes I made were that I left out the nuts in the topping and ended up adding the milk at the same time as the yogurt. Made 12 perfect muffins.

  12. Do you have to use the nuts in the topping, can it just be the other 2 toppings? I have a few people at work that is allergic to nuts

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Victoria, You can leave the nuts out with no other changes. Enjoy!

  13. After reviewing A LOT of blueberry muffin recipes this one sounds like the winner! I just have one questions, do you feel using plain greek yogurt will be an issue if thats what I have on hand?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Anna, Greek yogurt works wonderfully! Enjoy!

  14. These are the best blueberry muffins ever! I used plain Greek yogurt instead sour cream, maple syrup instead sugar and I left out the salt. The streusel was a perfect addition to the muffin!

  15. Daniela Mal says:

    They came out so good! Definitely recommend
    Especially for mother’s day!

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