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
  • 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

My favorite blueberry muffins! Buttery and moist, these fruity muffins are heavy on the brown sugar streusel and juicy blueberries.


  1. Hi sally. This recipe is one of my favourites on here. I’ve made it a couple of times using fresh blueberries, turns out perfect every time. The only problem being that fresh, frozen blueberries are REALLY expensive here in India. Could I use some blueberry pie filling for this recipe? And maybe increase the flour to 2 cups to strike a balance? Would really appreciate if I could get your input on this. Thanks !

  2. This is the best blueberry muffin recipe that I’ve tried. Your recipe is one of them that helped me cope with my transition when I found out that after a few months, the company will let me go. Baking became my outlet to release that mixed emotions. Now that I’m back in the rat race, it’s time to bake this wondeful muffins to celebrate. Thanks a bunch and bless your heart for sharing. 

  3. I can’t have pecans or walnuts, so is there another nut you think would be a good substitute in the streusel, or can I just use more brown sugar instead? Thanks! Can’t wait to make these 🙂

  4. Hi Sally, I absolutely love your muffins and have tried several of your recipes. Each and every one of them a success! I wanted to do a variation of your Sparkling Jumbo Blueberry Muffin so I tried your Buttery Blueberry Streusel Muffin recipe. The latter recipe is so moist and delicious. My only problem is that they come out very brown, almost looking like a bran muffin. Do you have any suggestions why this is happening? I bake at 425 for 5 minutes then turn down to 350 per your instructions and I’ve tried dark brown and light brown sugar, but they still come out darker than your photos and darker than the Jumbo muffins. Thanks so much and thank you for posting so many amazing recipes. I’ve bought your book too and am such a fan!

    1. Karen, I’m at a loss why your muffins are darker. What rack is your muffin pan on? Perhaps it’s too close to heat? I’m glad they’re still moist and you enjoy them!

      1. Thank you so much for responding so quickly! I bake on the middle rack using convection. I tried the recipe again yesterday but lowered the temp to 410 for first 5 minutes and then 330 for 14 minutes. Strangely enough, they are still very dark. I’m thinking of adapting your Sparkling Jumbo Muffin recipe to include some butter, brown sugar and yogurt as I’m throwing a large Xmas event in a couple of weeks and need to freeze a large batch of these and have found your Buttery Blueberry recipe to be more moist than the Jumbo Muffins and am thinking they will hold out better when frozen. Thanks again Sally. Regardless, I know your recipe will be a hit with my guests!

  5. I made this recipe yesterday to give away as an early Christmas gift. I’ve made it many times before though. This was the recipe that turned me into a blueberry muffin lover! 

  6. I stumbled across your recipe whilst looking for something different to bake. They turned out lovely.  Thank you so much for publishing it. Scrumptious, and can’t wait to make these for my grand kids when they visit me at the end of the month.

  7. All I can say is WOW! These muffins are unbelievable. I love to bake for my family and try many different recipes.  They don’t always hit out of the park but your blueberry muffins were a huge hit!!  This will definitely be my go to blueberry muffin recipe! Thank you!

  8. Hi Sally,

    We love this recipe!  My question is this:  can I make these with a jumbo muffin pan?  If so what do I need to change with temperature/time?    Cannot eatin I make these muffins soon!


  9. Hi Sally…….I love, love these muffins, but want to make them this time as minis…..what temperature would I use and how long would I bake them??  Thanks!  🙂

  10. Do you recommend using plain yogurt, vanilla or a flavor?  These muffins look fantastic, cannot wait to make them.  Thank you!

  11. This is the recipe that converted me into a fruit lover. After hesitantly making these last year (I only really ate plain/cinnamon muffins and chocolate chip ones!), I fell in love with them and began making a lot more fruit muffins before switching over to fruit pies, cakes and more. Now, I even eat fruit on its own! I don’t know if I was just remembering my picky childhood only eating bananas or not, but I’m so glad I tried this muffins last year. I make them around once a month now 🙂 

  12. Another hit in my kitchen! These are so scrumptious! I had to immediately freeze them so I wouldn’t gobble them all up. Thanks, Sally!

  13. If you use diced peaches instead if blueberries, should you remove some liquid? I made these with blueberries and they are delicious! But I bet they’d be great with peaches…

    And btw, I love your site. It’s the one website I know has recipes that will turn out great every time 🙂

  14. Omg! Seriously, do yourself a favour and bake a batch of these! Best Blueberry Muffins I’ve ever had OR made! My fiancé ‘s mother used to own a cafe and he used to get spoilt ALL the time with baked treats and goodies and this is the first recipe of Sally’s that I have made and if he gives a thumbs up to a recipe you know it’s good! He scoffed two in less than 10mins and doesn’t even like blueberry muffins apparently?! Well, that myth is busted now-haha! Thanks Sally! Xo 😉

  15. Hi Sally,

    I make MANY of your recipes and most often then come out absolutely perfectly. I admire and apprentice your dedication to precision when it comes to your recipes, they are indeed well tested and it shows. The Cara Cara orange bundt cake is my absolute all time favorite and go-to cake for all occasions. That said…..this recipe did NOT work for me. I love that you always include gram measurements and always use these measures rather than the cups. My batter seemed a bit runny compared to yours in the photos and perhaps needed less milk? My muffins came out very brown as another person has said and also were quite weepy. They domed a bit but either 425 was not hot enough or 5 minutes was not long enough, either way they did not get a nice dome and despite my better instinct I turned the oven down and have sort of saggy blueberry muffins with a domey nipple in the middle and and little rise elsewhere. I will try again and double check my measures, but just wanted to give some feedback as I know you work hard to have recipes that work perfectly! Keep up the good work! Someday I’ll get to writing up a post featuring all your great recipes.

    1. excuse the typo, *appreciate, in the first line. I just popped one cooling muffin out of the tin and I see the problem. The batter was too runny and so the blueberries all sunk to the bottom which must have impacted the baking. It is sort of like a blueberry upside down cake. It tastes INCREDIBLE, but sadly cannot be served as muffin…=(

  16. Hi Sally! I`m making this recipe and want to bake them in cake pans instead. What temperature/time do you recommend?

      1. 8″. I actually already made them. I baked them at 325F just to be on the safe side, and I’m not sure how long it took. I followed the 425F for 5 minutes, then lowered to 325F for 18 (I also had some in a muffin pan), took the muffins out and left the cake in, checking every 5 minutes. Either way (muffin or cake) they were AMAZING! I love all your recipes!! Big fan 🙂

  17. I made these muffins yesterday with the last of my fresh blueberries. Loved the streusel and the texture: they were wonderfully soft and fluffy. But I felt like the muffin itself lacked…something. Now it could be that I didn’t layer enough streusel in the muffin itself, ‘coz I had a ton of it left over after layering it in the middle. It might be helpful to have a rough estimate on how much streusel approximately to add in the middle of the muffin. I’m very bad at estimating such things! That said, the muffins were delicious and I will be making them again!

  18. Made this. Flavor is amazing but they crunle and didn’t hold together.  we had to eat them with a spoon! what did I do wrong 🙁 

  19. Wow. These muffins were amazing – so light and moist. I followed the recipe exactly, except I made six jumbo muffins so I followed the baking times from your glazed apple crumb muffin recipe. Next time I will be even more heavy-handed with the streusel, if that’s possible. Thank you so much for this!

  20. Hello I’m going to try this recipe tomorrow, what kind of yogurt do I use? Plain or blueberry I want to use the same kind you  use.

    Thank you 

  21. Wow!! These are actually the BEST muffins I have ever baked, and I’ve baked a lot of muffins! I didn’t bother to make the streusel because I’m lazy, and they are still perfect… I can see myself whipping up another batch in the next day or two because these will not last long.

1 2 3 4 5 6 7

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks


This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on

About Sally

Welcome to my Kitchen!

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