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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 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.

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 cinnamon brown sugar on top! They’re not as dense as jumbo blueberry muffins and have more 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. If you are looking for a healthier alternative, you’ll appreciate these applesauce muffins.

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

Blueberry Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 1214 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. 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.



Brown Sugar Topping

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


  • 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


  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 topping 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. Spoon brown sugar topping on each, 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.


  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.

Keywords: muffins, blueberry muffins

Reader Questions and Reviews

  1. Love these muffins. So yummy. I used Greek PROTEIN Vanilla Yogart. Come out large and moist with lots of flavor. Better the next day.

  2. Not sure if I did something wrong but this only yielded 9 muffins in a standard muffin tin. The recipe is also omitting the instructions to add the milk (I added it anyway). The batter spread a lot on top of pan and it was tricky to get muffins out. I measured everything using my food scale. Baked precisely. There was also way too much streusel mix leftover. The flavor also wasn’t very distinct. I probably won’t make these again. I love the cookie recipes I’ve tried from Sally so this was kind of a disappointment.

    1. Hi Heather, Thank you for trying this recipe. You add the milk in step 4 (“With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients”). If you decide to make this recipe again try dividing the batter into 12 muffins instead of 9. This (along with starting at the higher baking temperature) will help the muffins rise up and not out. It will also then be the right amount of streusel to go over 12 muffins instead of trying to use it all for 9!

    2. I’ve made these multiple times and they turn out beautifully each time. Oven temperature is perfect for the quick rise and lower temp bake. Baking is science so it’s essential to follow recipes to a tee in regard to amounts used; these recipes are tested many times before they are published, so if a recipe from here doesn’t turn out, the variable is the baker and oven etc at home not the recipe. Thank you, Sally, for every recipe!

  3. Best muffins ever!!! They are always a big hit!

  4. I don’t usually follow recipes (“a bit of this & a bit of that”) but when baking, I know I need to take a different route. This morning I’m making a batch of these blueberry muffins to both satisfy my desire for some “memory” tastes (I’m American and live in England) and to ensure I use the fresh blueberries we have in the fridge. So far so good! They have about 5 more minutes in the 177 C oven and have risen beautifully. I read what another poster said about the recipe making 9 for her, as it did for me. I’m okay with that inasmuch as we might have a slight difference in muffin tin sizing. I was surprised that I could use an electric mixer on a muffin recipe as that has, in the past, created a not-so-nice tough finish but I did it as directed since Sally’s credentials are so good & I trust her.

    Just returned to finish this post after taking the muffins out of the oven & allowing to rest. They’re outstanding! Best I’ve had and I’m not kidding. Thank you!

  5. These were such a hit! Every single person I gave them to raved about them- definitely will be using this recipe again, thank you so much Sally 🙂 I made 12 muffins out of the batch thus had to keep them in the oven for 5 ish minutes longer, and didn’t need as much brown sugar for the topping, but other than that, this recipe is PERFECT !!

  6. Absolutely amazing (as always)!! I have never been let down by a recipe on your site and preach to everyone to look for a recipe here before anywhere else!

    Just made my third batch but swapping the blueberries for strawberries (it’s what I had in the freezer), and they were just as good! Highly recommend everyone giving it a shot!

    1. Thank you so much for your kind feedback, Hailey — we’re so glad you’ve been enjoying our recipes!

  7. Me and my sister made these today .Your recipes are always quick,easy,fun,and delicious.

  8. I made these and thought that I followed the directions to the letter – crossing off each item as added and then baking them at 425 for 5 then 350 for 20 – after about 40 min though they still seem to not be completely done though

    1. Hi Leslie, how strange! Did your oats soak up some of the milk in step 1? Was your batter particularly wet? Watching the step by step video in the recipe card above may be helpful to see if anything looked different when you were making them. We also always suggest using an in-oven thermometer as most ovens run a little hot or cold – it’s always helpful to know the exact temperature of your oven when baking. It could be a bit off. Hope these tips help for next time!

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