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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. These muffins were perfect! They were so moist and full of blueberries, and the topping was the best touch. I didn’t have sour cream or plain yogurt so I used lemon greek yogurt with no added sugar and they came out amazing. You could just pick up a slight lemon flavor. Yum!

    1. Thanks for posting this Sammi !! I am making these today, and, lemon Greek (my fav.) Is the only option I have on hand. I used all of my sour cream with dinner last night !!

  2. Hi Sally,
    thanks a lot for great recipes and useful tips. I’ve successfully tried quite a few already.
    But lately, suddenly, something doesn’t work so good with those blueberry muffins:
    they do raise but wouldn’t stay high: they spread out, develop sort of hard crust and
    somehow swallow the topping.
    This time, I left out milk – used yougurt only – to make the dough thicker – it didn’t help.
    Should I use different flour (cake flour, for example)?
    Thank you for an answer in advance.
    Best regards – Stania

    1. Hi Stania, I’m just seeing this question now! I’m wondering if your baking powder and soda are losing strength. Are both particularly old? I find they begin to lose strength between 3-6 months. Also, make sure you aren’t over-beating the butter and sugars in the creaming step. (That could be the reason the muffins are deflating.) I wouldn’t substitute any flour. Are you using 3/4 cup of yogurt then (1/2 cup as called for plus some to replace the milk)? You could try reducing down to just 1/2 cup or even try to reduce the butter down to 6 Tablespoons. Just trying to get some moisture out of the batter so the muffins hold shape better. Let me know what you try!

  3. I have been making this blueberry muffins almost every week! Been making them with cake flour and the results are delicious!

  4. Absolutely amazing! Deliciously moist and just the right amount of blueberries.

  5. Hi!
    I love all your recipes and had so much fun trying different ones each week. Today I tried this recipe and did not substitute any ingredients.

    However, my muffins came out pretty bland (it didnt taste sweet) and my blueberries also lost its sweetness (i used frozen blueberries and did not thaw them!). Could i be doing smth wrong? Or is my tastebud just all wonky now? Haha
    Thank you!

    1. Hi Hannah, Thank you for trying this recipe! Did you use both the granulated and brown sugars in the batter and the brown sugar for the topping? They should be plenty sweet! You can certainly try increasing it a bit if you wish. Also taste your blueberries before adding them in next time to be sure they taste good from the start.

  6. I made these muffins today and they were amazing! I had to eat two hot out of the oven!! Cook time was bang on and no substitutions we’re made! I enjoy a lot of your recipes. I do have a question – the muffin liners caused the bottom of the muffin to me soft and not crispy like the sides and tops. If you make the muffins without liners will the muffins/blueberries stick to the bottom of the tray even if greased? Thank you!

  7. Hi! Could I use less sugar in this recipe? If so, what is the recommended amount, or what can I add instead to naturally sweeten the muffins? (i.e X amount of honey or maple syrup)

    I don’t include the streusel topping, but just wanted to know so I can make these for my grandfather! Thanks 🙂

  8. I have made them with blueberries and they are indeed amazing. Does it work for blackberries?

  9. Made this delicious recipe i substituted strawberries and added pecans with available kitchen ingredients!

    So good! Thanks a lot!

  10. Sally my family and I use your recipes all the time. My all time fav is your lemon blueberry scones. Amazing. I made these muffins using Swerve granulated sugar substitute, and Swerve brown sugar substitute, equal measure. I then used regular brown sugar for the topping; because I still wanted the topping to be crunchy & sweet. Some things don’t substitute well; but this at least helped me in my quest to eat baked goods, while cutting back on sugar! I used sour cream, but am definitely going to try that lemon yogurt idea with some lemon zest in the batter next time! I always freeze berries before adding them to any batter, because they mix into the batter without squishing.
    So….using Swerve, they turned out great for using sugar substitute. Nice and plump, moist and plenty sweet enough; especially using regular brown sugar for the topping.
    Thanks Sally for all your hard work bringing us wonderful recipes!

  11. The best muffins I have ever made.
    Thank you for this recipe.
    Do you think I can some day swap blueberries for a white chocolate chunks .?

  12. These muffins are delicious, moist, and the measurements are well proportioned. Thank you for a delicious recipe! This one’s a keeper just as it is! Perfect!

  13. Absolutely the BEST muffin recipe! I’ve used the Favorite Blueberry Muffins recipe several times now and each time the results are excellent! I live in a town at a high elevation (7000+ feet) and I don’t have to adjust the recipe. I use fresh blueberries and follow the recipe exactly. Very easy to make and between my husband and I, these muffins are gone in two days 😀 ( I use my jumbo muffin pan). I have yet to try the other variations but look forward to make some soon. Love this recipe, thank you!!

  14. thank you sally for the recipe
    i have baked the muffins for several times and everyone loves it!

    however – can i reduce the sugar level for the muffin? my dad is getting old and it may not be appropriate for him for much sugar intake (but he loves the muffin!)

    thank you!

    1. Hi Sharon, so glad you love them! Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.

    1. Hi Patti! We haven’t tested these muffins with coconut, it would take some testing to ensure good results. If you try anything let us know!

  15. Hey! I was going to make these and I found out i did not have sour cream or yogurt. Do you have another replacment

    1. Hi Aria, 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.

  16. These are so delicious ! best muffins ever! But when I added in the frozen blueberries the batter turned purple.

  17. I typically find blueberry muffin recipes dry but these were perfect!

  18. I have struggled with baking muffins in the past. Some too dense, some too dry, some not flavorful enough… but these are the best blueberry muffins I have ever tasted! Followed the instructions exactly (used fresh blueberries) and I was in Heaven! Cooking times were spot on too. Did not use muffin liners and recommend not using them (they come out so soft that the liner may rip the muffins apart when opened). This recipe is a keeper for sure!

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

  19. Can I use the crumb recipe from your pumpkin crumb muffins for the top of these instead of the streusel?

  20. Hi Sally
    Thankyou so much for the wonderful recipe. It was simply perfect. The recipe was easy to follow and the muffin soft, moist and so flavorful.
    Lots of Love,

  21. Hi Sally – I was wondering how to add an almond flavor to this. I found your blueberry almond power muffins, but can’t have oats or large quantities of nuts (like almond flour / butter) due to allergies. Would it be safe to just add almond extract to this recipe for that flavor? Thank you!

  22. My son is coming home for Thanksgiving this year and loves blueberry anything. I absolutely love everything about this muffin! It’s moist, the yogurt gave it a nice tang and moisture like buttermilk would, they’re super easy to make and delicious. I substituted walnuts for pecans and doubling the recipe yielded 3 loves and 9 muffins. If you want a delicious blueberry streusel muffin – look no further – this is the REAL DEAL.

  23. I made these yesterday and they are so good! I added in some diced apples because I didn’t have enough blueberries and man… they are good. My husband says they’re the best muffins I’ve ever made! And easy enough that my two year old helped me and we had a blast! Will definitely make again.

  24. I had my 3 grandsons for a Thanksgiving overnight and since they all love blueberries, I made these for breakfast. They were a huge hit and this is a wonderful recipe. Perfect sweetness, moisture and texture. So glad I found your site. Thank you and Happy Holidays.

  25. Hi Sally,

    These look simply delicious, and I will be baking them today!
    Are the oven temperatures for a Fan Forced oven or regular oven?

    Thank you!

    1. Hi Colleen, All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope you enjoy the muffins!

  26. Made these today excellent. Muffins were moist and sweet will definitely make again. I used frozen blueberries would love to try with rhubarb

  27. Hi sally!

    I’ve been baking my way through your blog for a while now. My question is about the streusel topping. I omitted the walnuts and used brown sugar alone. I’ve used this method with other muffins before, but this time the sugar just melted into the batter instead of creating a crispy topping. Why might this be?

    1. Hi Katie, most streusel-like toppings have butter and flour in them as well– this is more of a sugary nut streusel topping. There’s nothing you did wrong– instead, (and if you make another batch) you can try the crumb topping used on these apple cinnamon muffins.

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