Best Blueberry Muffins with Streusel Topping

This is my best 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. You can also use this blueberry muffin recipe for blueberry muffin bread.

Blueberry muffins with streusel topping

If you’ve tried my Pumpkin Crumb Cake Muffins or Bakery Style Chocolate Chip Muffins, you know I’m serious about muffin recipes. Muffins are my favorite because they’re easy to make and absolutely delicious to eat. Everyone appreciates a fresh batch of muffins and they double as breakfast and afternoon snack.

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

Blueberry muffins

Why Are These My Best Blueberry Muffins?

Originally posted 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 and more depth of flavor from the brown sugar and butter.

Blueberry muffins

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

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. I 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. Better than pre-packaged, right? For healthier muffins, I recommend my blueberry oatmeal muffins without refined sugar. Or these blueberry almond power muffins which are gluten free and refined sugar free.

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

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 (220g) 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, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) milk
  • 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.
  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

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

245 Comments

  1. I omitted the struesel and baked these with some sanding sugar on top. They were delicious! Very moist and tasty without being too sweet. I always know that I can find great recipes on your site! Thanks!

  2. Can I use my Texas-size muffin pan to make the large muffins? How should I adjust the cooking time? Also would there be any change in ingredients if I used buttermilk?

    1. Hi Edna! Yes, absolutely. I recommend baking the jumbo muffins for 5 minutes at 425°F (218°C), then about 22 extra minutes at 350°F (177°C). (Just as we use the initial high temperature trick instructed in the recipe above.) No changes necessary if using buttermilk instead. Enjoy!

  3. Made these as a snack for my daughter’s class and they were a hit! Her teacher even asked for the recipe. They are so moist, fluffy, tasty, and delicious!

  4. I love these, but I am wondering if I can swap blueberries for another fruit? I was thinking apple, or raspberry… Thoughts? Thanks for sharing all of your delicious recipes with all of us!! 🙂

  5. These muffins are fabulous! I’ve been spreading the news to all of my friends and specifically to those that don’t bake that this is the place for them to learn all the techniques of making the best baked goods ever! Thanks for all the wonderful recipes and the accuracy that is given to each one of them. No one likes to waste time and ingredients on recipes that fail and are not going to taste fabulous! Thanks for a job well done!

  6. How are these different from the master recipe one? I made the master recipe one and it was really good. I noticed a slight difference in ingredients between the two, how do the muffins differ?

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