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. Hi Sally. I have some buttermilk in the fridge. How many cups of buttermilk should I use to replace the  one cup of  milk and one cup of greek yoghurt in your recipe 
     I would like to try it this weekend. Thanks.chloe

  2. Sorry Sally. I posted my question in the wrong recipie. I was referring to your lemon poppy seed pancake which has I cup milk and I cup greek yoghurt. Since I have the store bought buttermilk can I replace with buttermilk and how many cups do I use. Making this weekend. Thanks Chloe. 
     

  3. Hi Sally,
    I’d like to make these muffins and was wondering if they freeze and defrost well.  I need to make them in advance . So much going on at Christmas …
    Thanks, Jacquie

  4. Hi Sally!! Happy New year:) just wanted to say thank you so much for making your recipes available on pinterest! They never fail me, you are my go to! Appreciate you and your love for making delicious food from scratch! Much love, Samantha

  5. Love this recipe! I typically store muffins at room temperature for a day or so, but with yogurt in this recipe, should I refrigerate after a few hours?

  6. Hello, Due to some health issues I am cutting back on gluten. Could you suggest a good alternate flour for this recipe? And thank you for all the wonderful kitchen ideas.

  7. I decided to try these for my husband’s staff meeting at work, and boy did they turn out well! I have gotten amazing compliments. I’ve only ever had great experiences with your recipes. These are definitely the best blueberry muffins I’ve ever made (and I’ve made a lot of recipes!), so they are my new go-to!! Only change I recommend is doubling the recipe because it’s not enough! haha

  8. Hi Sally! Was hoping to make these later this evening but only want to make 6 and save the rest of the dough for later. Do you know if it’ll be ok in the fridge? If so, for how long? Thanks so much!! I love using your recipes, they always turn out great! 🙂

    1. Bes tot bake them all at once– once the baking powder is wet, it is initially activated. Don’t want to lose that rise!

  9. Hi Sally! Thanks for getting back to me so quickly! I couldn’t wait so I decided to bake them just now but while they taste delicious, they ended up being more like muffin tops as opposed to actual muffins, which is a bummer. Do you know what might’ve caused it? I added a tablespoon over half a cup of sour cream bc my hand slipped but otherwise I’m stumped. Please advise 🙁

  10. Hi Sally! Just made these yesterday and they were so yummy!! Do you think it’d be hard to convert this to a coffee cake recipe? If not, do you have any tips on how to go about it? I’m totally digging the streusel btw 😀 Thank you!!!

  11. Thank you Sally,
    This has been my go to blueberry muffin recipe since I saw it on you site and it is PERFECT!

  12. I made these recently and my husband had to have one while they were still warm. After the first bite, he just moaned; yup, they’re that good. I made a BIG version, baking them for an additional 28-29 minutes after the initial 5 minute blast. 6 yummy BIG muffins–absolutely delicious!

  13. Initially I thought 425° for a muffin was too hot but I proceeded anyway. I was right! The top starter to get too done 13 minutes in and when I moved them down a rack they burnt on the bottom and stuck to my liners. I followed your recipe to a T 🙁

    1. You lowered the temperature down to 350 after 5 minutes, right? Because baking at 425 the entire time would certainly result in a burnt muffin!

  14. Hi, I’m baking in a fan assisted oven what would you recommend i drop the temperatures too? I love the ‘high temp. trick’ but feel it may lead the muffins to catch when fan assisted. Thanks

    1. I have read that you should drop the temperature by 25 degrees – so start at 400 then lower to 325. But I personally have never used a fan assisted oven before!

  15. Hey there Sally! Your muffin recipe is amazing! But i recently had to cut out any dairy. Do you have a substitute for the yogurt? 
    Thank you so much!

  16. Hi Sally!
    Trying to decide these or the ‘sparkling blueberry’ ones for a work breakfast potluck – which would you bring?!

    You mention using buttermilk in that recipe, would you suggest that in this one as the milk as well?

    1. You really can’t go wrong with either one! Personally I reach for streusel toppings first (and sometime just eat the streusel – haha!) but it’s personal preference. You really can use any kind of milk in this recipe!

  17. Hi Sally! Love all your stuff. I tried making the version of this from your cookbook but I see the website version is slightly different. I have to remake them because in a distracted move I used baking soda over powder and well…fail. which recipe would you recommend to use? I’d there a difference in the results between the two?

    1. Hi Sam! My Sally’s Baking Addiction cookbook Blueberry Streusel Muffins aren’t as buttery as these– much more dense and solid like bakery style muffins. These buttery blueberry streusel muffins are more cakey and light– like cupcakes– and very buttery. Depends on the flavor and texture you are going for!

  18. Hey Sally! July 11 is National Blueberry Muffin Day!! We are featuring your blueberry streusel muffin on our FB Page (with full credit and link to you of course) to honor this delicious event. Great recipe. Thank you so much for sharing.

  19. I’m going blueberry picking soon and was thinking of making these muffins. Do you have a nut-free substitute for the streusel? Thanks!!

  20. I have these in the oven now and my house smells AMAZING! I can’t wait to eat them. Your master muffin mix is the best. My daughter and I have been using it for a couple years now. It’s never let us down.

  21. Just made these and they are receiving rave reviews from my resident food critic (aka teenaged son)! I have made several of your recipes and they have all been excellent. Thank you for your photos, hints, videos, cookie challenges etc! I really enjoy your site.
    I trust your recipes so much that I have made them to serve at several family functions, parties etc without ever doing a “trial run”. Some guests think that you are a long lost relative because when they ask where the recipe came from I answer “it’s another one from Sally!”

  22. Hi Sally,

    I love your recipes! I haven’t had any issues until today when I made these. For some reason the yogurt appeared curdled after I finished combining the wet ingredients. I’m using chobani Greek yogurt. Any thoughts of what I did wrong?

    1. Hey Sarah! It’s no issue at all. It’s the varying temperatures and textures of the wet ingredients causing the curdled appearance. The batter comes together once the dry ingredients are mixed in.

  23. I made these last year, the SPARKLING BLUEBERRY MUFFINS 2x and the slimner, figure friendlier BLUEBERRY BANANA MUFFINS!! All GREAT! But my fave is SPARKLING BLUEBERRY MUFFINS! It was also my first recipe I ever tried from Sallys!! It was t he BEST blueberry muffin recipe I ever made and I NEVER stopped using ALL HER Recipes SINCE!! You can NEVER go wrong with a recipe from Sally…she NEVER disappoints!! ♡♥♡♡☆★☆☆☆☆☆

  24. Hi Sally! If I make these as mini muffins, would I still do 5 mins at 425 degrees then lower to 350? I can’t wait to try them, you truly are a baking genius. Someone needs to give you a medal! LOL

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