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, delicious to eat, 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.

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 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

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.

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


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.


Streusel 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 (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 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 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.


  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


Comments are closed.

  1. These are great! I made them gluten free by using King Arthur’s measure for measure gluten free flour ( I did the same amount) and also used almond milk for the milk. They turned out soft and great and not dense like most muffins with gluten free flour! They also still have a great texture on day 2. Highly recommend!

  2. Hi Sally, i have a weird question. Is there a way to make this recipe into a cake? Thanks!

    1. I haven’t tried it, but it should work in a 9-inch square baking pan. Bake at 350°F (177°C). I’m unsure of the exact bake time, but you can use a toothpick to test for doneness.

  3. Could I opt out of using the sour cream? Will it make much of a difference in the taste?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Lila, I don’t recommend omitting it. Instead of sour cream, try plain yogurt. Or, 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.

      1. I made your muffins and used fresh blueberries from my garden. They are the most scrumptious muffins ever!!My family can’t get enough!!

  4. Cynthia Magoon says:

    Thank u ! These are the best blueberry muffins ever!

  5. Didn’t rise! Haven’t tasted yet but hoping they’ll be tasty in spite of flatness

    1. Your baking soda or baking powder may be expired

  6. This is an amazing recipe, it was soooo good i ate all of the muffins myself especially loved the streusel topping

  7. Very simple and quite tasty. Have searched for years for a good recipe that I like and I have found it. My yield was closer to 18 or 20 regular muffins but my blueberries were very plump. This is a keeper recipe.

  8. I would have to agree! These are best blueberry muffins we’ve ever had. Pretty easy to make and the whole family devoured them. Another great recipe Sally, thank you!

  9. These were fantastic! So moist and I love that they are not dense. They look like they came from a bakery!

  10. To make the streusel nut free, I substituted the walnuts for crumbled honey wheat pretzels and they turned out great! Friends even liked the pretzel topping better than the nuts.

  11. I followed the recipe exactly as follows only doubled it and used plain yogurt they did rise quite nicely. I kept the heat as instructed and they look great. I used a large muffin tin and they took about 22 min at 350 And the 5 min at the higher temp, I would recommend trying This recipe it turned out great.

  12. Judith M Westermann says:

    These muffins are delicious; light but rich. I would place these in a contests up against those of a most famous bakery! They will be a favorite at our family breakfasts (or desserts!) Can you provide the caloric value as well as fiber, etc.? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      We are thrilled you enjoy them so much, Judith! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  13. I tried the recipe, thank you for this. I was just wondering why the amount of streusel is too much compared to the 14 pcs of muffin. Is there something I might have missed?

  14. Hi Sally, can I use cake flour in this recipe? I have a bag of cake flour sitting there and want to get rid of it.

    1. Hi Phoebe! 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. Let me know how they turn out!

      1. I’m sorry, it should be self rising flour and not cake flour. I’ve mistaken. I suppose I will omit baking powder if I am using that?

        Also, do I need to sprinkle some flour onto blueberry before adding?

  15. So good!

  16. Angela Taschner says:

    Sally, you are AMAZING!! Another awesome recipe! Thank you for creating this blog! For the past few years baking recipes off your blog and from your cookbooks have become my therapy. 🙂 All your recipes come out perfect!

  17. Great recipe! Easy to make and the flavour is amazing!

  18. Nancy Wallace says:

    Hi , so I have made this recipe 10 times. Exactly as posted. It is foolproof. I am always annoyed by the folks that give it 5 stars and change 6 things. So, in reality, I made it 12 times and once I forgot the sour cream, and once I used yogurt. I also used raspberries, and blackberries in the same quantities as The blueberries called for in recipe. It is amazing! My family thinks they are the best muffins ever! My neighbor took a batch to her church leaders- everyone says they are amazing! You can not go wrong with this recipe! This is now my staple muffin recipe, also, I always used pecans in the streusel topping. I am getting requests up and down the street of my neighborhood for these muffins!

  19. The muffins did not rise as they baked. I know my ingredients were fresh. They were most and flavorful. I liked the taste of the streusel topping. It made 36 muffins plus an additional 12 muffin tops. However since they didn’t rise, it was more like blueberry cookies instead of muffin tops.

    1. You must have tripled the recipe? The recipe makes 12 regular sized muffins for me. Maybe you forgot to triple the baking powder/soda?

  20. I’m in my 60s and have made lots of muffins in my time. These are absolutely the most delicious ones I’ve ever baked!! Mine rose perfectly! Will be using more of Sally’s recipes!

  21. I split used vanilla yogurt and sour cream (1/4c each). This recipe is amazing! Thanks!!

  22. We absolutely LOVE this recipe! Have made it many times. What is the purpose of the higher temp for the first 5 minutes though? These muffins are toddler approved!! Have made with both yogurt and sour cream and we do prefer the yogurt however. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      It’s to create the perfect tall muffins tops! The initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake.

      1. Ahhhh that makes sense now. Thanks for the quick reply!

  23. These are truly amazing! I made a batch to take to my family and had to make a second batch the next day because my children were obsessed. Thank you for such a delicious recipe. I ran out of sour cream and used 1/4 cup vanilla yogurt and 1/4 cup of blueberry yogurt and it turned out just as yummy.

  24. Best muffin recipe ever! So moist and tasty. I cut the streusel topping in half as this was more than enough to cover the muffins.

  25. Fabulous!

  26. Kimberly Lite says:

    Can I use plain Greek yogurt

  27. Just made these for the first time and wow! They are delicious. Got a nice tall domed top and lots of berries in every muffin. I do have one question though. I weighed out the ingredients, used standard muffin pans but I only got 10 muffins. Did I maybe overfill the cups? I took them up to the edge of each cup.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Chris, We are so happy you enjoyed these so much! It’s possible that you simply filled yours up a bit more than ours.

  28. Easy to follow instructions. No weird and hard to find ingredients and 100% delicious! These are probably the best homemade muffins I have ever made!

  29. These are amazing! My kids just love them and so do I. They are balanced; not too sweet. Thank you so much for all of the wonderful recipes, Sally! You have saved us during quarantine and the summer with fun, new things to try 🙂

  30. These are so amazing! I tried them two days ago and my family and I ate it all in just 15 minutes!
    Thank you Sally for this delicious recipe!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally