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

Video Tutorial

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

779 Comments

  1. Was searching for blueberry sour cream muffins and this is the final choice. Colleagues love them – just the right amt of sweetness & tonnes of blueberries. The only difference was I coated the berries with AP flour. I didn’t finish the streusel too– but we love the crunch.

    Surely a keeper.
    Sally’s baking addiction made my day – as usual …..

  2. If I do not use a mixer and just manually mix the ingredients by hand, will it yield the same batter consistency?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Liz, you can mix these by hand if needed (it will just take a bit of arm muscle, especially to cream the butter and sugars!). Be sure not to over mix, which can lead to dense muffins. Hope you enjoy these!

  3. Can we use dry blueberries /

    1. Lexi @ Sally's Baking Addiction says:

      Hi Alka, absolutely. We recommend 1 cup of dried blueberries.

  4. Hi Liz! So excited to try out this recipe. But just one question… Can the softened butter be substituted with oil?

    1. Trina @ Sally's Baking Addiction says:

      Hi Demi, We don’t recommend oil for these muffins as it’s not possible to cream oil. The creaming step is crucial to the muffin’s texture. You’ll also lose a lot of flavor. You could try solid coconut oil instead, but we fear the texture will be greasy (and, of course, lacking butter flavor).

      1. Wow. Such a swift response! Thanks much! I tried the master recipe with chocolate chips before and they were amazing. I’m sure the blueberries won’t be a disappointment.

  5. Hello, these sound delish but would it be ok to swap for gluten free flour? (maybe with a dash of xantham gum if needed!)

    Thanks
    Lara 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lara, we haven’t tested these with gluten-free flour, but let us know if you do!

  6. Nancy Owens says:

    ….just wondering if you provide a calorie count of your master muffin recipe…this one above without the blueberries and topping?

    1. Trina @ Sally's Baking Addiction says:

      Hi Nancy, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp

  7. Am I able to not add the walnuts for the streusel? I’m allergic to them.

    1. Lexi @ Sally's Baking Addiction says:

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

    2. I made these for friends with nut allergies and subbed crumbled honey wheat pretzels for the nuts. They were a huge hit! Hope this helps.

  8. Mandy Browne says:

    Muffins have never been this tasty. Thank you. My new go to recipe.

    I used strawberry yogurt, added so much more flavor.

  9. Debbie Sierra says:

    Can I use salted butter?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Debbie, Definitely- if using salted butter, reduce the added salt to 1/4 teaspoon.

  10. Simply perfect blueberry muffins! Always a go to. My mom’s new favorite muffin recipe as well!

  11. Have you made these with whole wheat flour or part whole wheat. If so how did they compare to standard recipe.

    1. Trina @ Sally's Baking Addiction says:

      Hi Bunnie! We don’t recommend using all whole wheat flour as the muffins would turn out quite dense. You could try replacing half the flour with whole wheat instead. Would love to hear how they go!

      1. I swapped 3/4 cups of the flour for whole wheat and even added 3 tbsp of flax seed and they were still amazing!

  12. The sour cream blueberry muffins are outstanding ! Your recipe was very easy to follow and we especially love that The muffins are not release sugary.

  13. I made this recipe the other day and the muffins were delicious! I cut the recipe in half, added a little lemon zest, substituted coconut sugar for granulated, left off the struesel, and made mini muffins. This recipe is a keeper, thank you!

  14. Hello from Australia! I love your muffin recipes – the banana muffin recipe is one I make every week. I just tried this recipe for the first time (without topping), but it turned out quite wet and the base of the muffins didn’t have enough structure so they all fell apart. Do you have any tips on how to keep the base intact? Maybe I added too many frozen blueberries and maybe they made it too wet? Or maybe I should try adding a bottom layer of batter without blueberries first, then scoop batter with blueberries on top of that?

    Loved the flavour though, so I’m determined to nail this eventually. Any advice would be much appreciated.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Charlene, happy to help here. Your muffins may need a few more minutes in the oven — it sounds like the bottoms weren’t completely baked through, which caused them to be wet and fall apart. Also keep in mind that as they cool, the muffins will stay together better when coming unwrapped from the liners. When removing the liners too soon after coming out of the oven, the muffins haven’t had time to completely cool / set yet. And yes, the frozen blueberries could also be a culprit — if you can, fresh is always best — or, feel free to lightly toss the frozen berries in flour before adding to the batter. That should help prevent them from sinking to the bottom. Hope all these tips help for next time!

      1. Thanks so much for the prompt reply Lexi. I’ll definitely try your tips when I make these again next weekend.

  15. Amazing (as always). Made 6 muffins and 1 “loaf pan”. Loaf I cooked at 325 for about 40 minutes. This recipe is perfection!

  16. Loved this and so did everyone I gifted them too – even teenagers! They also look gorgeous! I used sour cream, but am wondering if plain Greek yogurt would work as a substitution, or does the yogurt substitution only work for regular plain yogurt?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Leigh, you can use plain full-fat Greek yogurt in place of the sour cream. Glad the muffins were a hit!

    2. Sharon Schmidt says:

      I used plain whole milk Greek yogurt successfully. They were delish!

  17. Love your recipes! I was wondering though if you could leave out the milk and just add a bit more butter or sour cream to this recipe?

    1. Trina @ Sally's Baking Addiction says:

      Hi Madi! It’s best to stick with milk. sour cream or butter will be too heavy for this batter.

  18. Great recipe! I have used this recipe several times. Used 1/2 blueberries and 1/2 Haskap Berries as well used 3/4 cup whole wheat flour and 1 cup all purpose. Mmmmm, fantastic.
    Thanks and hello from Kelowna, BC, Canada. ❤️

  19. Can I use a different kind of milk like coconut?

    1. Trina @ Sally's Baking Addiction says:

      Hi Victoria, You can use any milk, dairy or nondairy.

  20. can we substitute blueberries with apples?

    1. Trina @ Sally's Baking Addiction says:

      Sure can!

  21. Mandrita Bagchi says:

    Hi Sally, like your other recipes I tried I like this one too. I baked these without the streusel. The sweetness is just right and the texture soft. One issue was the blueberries all sank to the bottom of each muffin so the bottom half was all blueberries… any tips on how to avoid that?

    1. Trina @ Sally's Baking Addiction says:

      Hi Mandrita, Did you use frozen blueberries? They tend to sink. You can toss them (or fresh blueberries) in 1 Tablespoon of flour before stirring into the batter. That helps keep them lifted in the muffins.

      1. Mandrita Bagchi says:

        I used absolutely fresh blueberries that we’d picked ourselves from a local farm earlier that day.

  22. Easily the best blueberry muffins I’ve ever made. This recipe is perfect! So excited to try it with different fruit.

  23. Just made these, they’re super delish! So soft! My parents love them. Thank you for posting this!

  24. Can I substitute bananas for the blueberries in these muffins? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jess! Adding banana is a great idea. We would leave out the yogurt and sub in 2 small mashed bananas. Or you may love our quick and easy banana muffins!

  25. I made this recipe for one of my relatives that was coming down, and these muffins turned out amazing! They rose up perfectly and turned a beautiful brown! They looked incredible and tasted even better! I will definitely be making this recipe again!

  26. These were the best tasting muffins ever! They were so soft and fluffy, thank you so much Sally for this recipe!

  27. Alicia Carballo says:

    Can I substitute buttermilk if I don’t have sour cream or yogurt?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alicia, You can use buttermilk to substitute both the sour cream and the milk — so use a total of 3/4 of buttermilk in place of the 1/2 cup sour cream and the 1/4 cup milk.

  28. These muffins are hands down the best muffins I’ve ever had. They beat Costco and store bought muffins 100%. My husband wants me to make them all the time!!
    Made the recipe exactly as stated but omit the streusel and they turn out perfect every time.

  29. The raw batter was delicious!

    Help?! My muffins came out a little dry. I made smaller muffins and used half the recipe and half the baking time. Do you think I should add buttermilk to make them more moist or maybe use a bit less flour? Maybe less baking time was needed in case my oven was hot? Any tips on making these extra moist are appreciated =)

    1. Hilari @ Sally's Baking Addiction says:

      Hi Angela, it sounds like your mini muffins might be over baked. An easy fix for next time! We recommend baking mini muffins at 350°F for 12-14 minutes. Keep a close eye on them and use a toothpick to test for doneness. Oven temperatures can vary as well – we always recommend using an in-oven thermometer to ensure your oven is the correct temperature. Thanks for giving our recipe a try!

  30. can i halve the streusel recipe?

    1. Trina @ Sally's Baking Addiction says:

      Sure!

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