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.

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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 or plain/vanilla yogurt, 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.

321 Comments

  1. How do these rank next to your cookbook blueberry muffins? Because those are my favorite blueberry muffins right now – i cant get enough!

    1. I love them both equally, is that an acceptable answer? 🙂 My giant cookbook muffins are a little more dense – these are a bit lighter and very buttery.

  2. Blueberry muffins are the best, I love it when there is nearly more blueberries than the batter. They look divine; really moist and flavourful. Your jumbo blueberry muffins are so good as well!
    For me, blueberry muffin + streusel = an amazing bite of yumminess!

  3. The most perfect muffin I could ever imagine? Quite possibly. Drooling over how fluffy and tall these are, how beautifully packed with blueberries each bite is, and that streusel. I think all the muffin tops would mysteriously disappear if I were around. 😉 Love these!

  4. Wow, perfect timing! Blueberries and coffee cake are two of my mom’s favourite things, so of course I was on the hunt for a good recipe for blueberry muffins to make for mother’s day. And then my favourite blogger comes out with one just in time! These look perfect, thanks!

  5. I love that you used frozen blueberries (thank you since I am cheap and almost always refuse to buy fresh to bake with b/c they’re 2-3x the price of frozen and when I’m trialing recipes, never know what’s going to work) and the fact that there’s that amazing streusel topping! Oh boy!

    And yes to Greek yog keeping everything moist and fluffy. Oh and how you layered the batter/streusel/repeat – love it and pinned!

  6. Sally! You are killing me here!

    I’m like a dog with a bone when I find a recipe that WORKS – so I made your Jumbo Blueberry Muffins 3 times this week (in addition to a batch of your divine Flourless Peanut Butter Cookies and my old standby, the infamous Pumpkin Streusel Coffee Cake)….. so now of course I will try this recipe tomorrow! And will probably make it 2 more times this week! I am addicted!!!

    Seriously, the only other talented lady whose recipes I’ve adored as much as yours is Maida Heatter and I truly feel you are this generation’s Maida. Have you ever tried her Chocolate Crack Cookies? They are right up your alley, but I could see you adding your unique Sally twist to them.

    With much admiration and flour in her hair, your fan Trixie

    1. I know how much you love my recipes and Trixie, when I find a recipe that WORKS like you describe – I make it all the time. And then I make variations of it. I’m the same way with clothes. If I find a shirt I love, I buy it in 5 colors. Why fix it if it ain’t broke? This is now my favorite buttery muffin recipe. I’m thinking of add chocolate chips to it next! Thanks for the sweet compliment – I have never tried those chocolate crack cookies!

      1. Sally, I made these muffins this morning as a gift to my neighbor (minus two that I had to taste test) – they are really terrific and yes, different from your jumbo ones. I’m baking another batch right now using the jumbo pan and will see how that goes. I used sour cream instead of yogurt and it worked great.

        I don’t know if it’s kosher to post the Chocolate Cracks recipe so if you think it would be ok I’ll do it.

        Happy Mother’s Day to everyone!

  7. I was actually sitting at the blueberry farm watching my daughter play on the playground with my fresh-picked berries next to me when you posted these on Instagram. Perfect timing like that clearly cannot be ignored! Guess what I (shamelessly) had for dinner?

  8. Wow, Sally, what a fabulous recipe! My grocery store is currently having an amazing sale on fresh blueberries and raspberries…I’m thinking a mix of the two for these gorgeous muffins! We are apparently getting multiple inches of snow tomorrow, so these are my comfort 😉

    1. Your raspberry/blueberry muffins will be out of this world. I’ll have to add different berries to my next batch Caley!

  9. These look delicious!!! Do you think it would be okay to use giant muffin tins like you do for your Jumbo Blueberry muffins?

  10. These look fabulous as always Sally! I somehow forgot about your streusel-inside-the-muffin trick, but I’m filing that away in my permanent memory bank right this very second. I love streusel as much as you (it’s the whole reason my family drives an hour to our favorite brunch spot — their blueberry coffee cake with an out-of-this-world cinnamon streusel!) and can always use more. 😉 And your baking nerdiness? Adorable! With how much I geek out about ingredients, we’d have such a fun time!

    1. I would, without a doubt, drive an hour for streusel-y blueberry coffee cake too. Sounds like I’d fit right in with your fam Amy!

  11. I always enjoy reading behind the science of your recipe development and tweaking–how do you decide what approach to take when it comes to experimenting with new recipes? Like, I’m craving fluffier muffins and a bolder depth of flavor than my last batch, so I’ll change A, B, and C! Either way, this is a fascinating post and a lovely recipe. Thank you for sharing!

    1. Ala, that’s exactly how I do it – the other day I wanted to use up some blueberries but wanted a fresh, new recipe. I love buttery blueberry muffins (my mom makes great ones) so I set out to create them. I really just go by what I’m craving and what I think my readers will love.

  12. FINALLY!! A flavorful blueberry muffin recipe WITH cinnamon AND butter!!! I know oil makes it moist but butter is REQUIRED for a flavorful muffin! Thank you Sally!!! 🙂 🙂 🙂 🙂

  13. I think crumb / streusel topping is one of my favorite things ever – these muffins look so amazing!!! I love baking with Greek yogurt – it makes baked goods so light and fluffy. Yum! Happy doggy mother’s day to you, Sally 🙂

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