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. I omitted the struesel and baked these with some sanding sugar on top. They were delicious! Very moist and tasty without being too sweet. I always know that I can find great recipes on your site! Thanks!

  2. Can I use my Texas-size muffin pan to make the large muffins? How should I adjust the cooking time? Also would there be any change in ingredients if I used buttermilk?

    1. Hi Edna! Yes, absolutely. I recommend baking the jumbo muffins for 5 minutes at 425°F (218°C), then about 22 extra minutes at 350°F (177°C). (Just as we use the initial high temperature trick instructed in the recipe above.) No changes necessary if using buttermilk instead. Enjoy!

  3. Made these as a snack for my daughter’s class and they were a hit! Her teacher even asked for the recipe. They are so moist, fluffy, tasty, and delicious!

  4. I love these, but I am wondering if I can swap blueberries for another fruit? I was thinking apple, or raspberry… Thoughts? Thanks for sharing all of your delicious recipes with all of us!! 🙂

  5. These muffins are fabulous! I’ve been spreading the news to all of my friends and specifically to those that don’t bake that this is the place for them to learn all the techniques of making the best baked goods ever! Thanks for all the wonderful recipes and the accuracy that is given to each one of them. No one likes to waste time and ingredients on recipes that fail and are not going to taste fabulous! Thanks for a job well done!

  6. How are these different from the master recipe one? I made the master recipe one and it was really good. I noticed a slight difference in ingredients between the two, how do the muffins differ?

  7. Delish! (Even after leaving off the streusel topping!) My 94-year-old dad raved about them! Thanks so much for sharing the recipe and your notes. Very thorough and informative!

  8. These muffins came out amazing! Better than any bakery in my opinion… I had a big bag of frozen mixed berries that I wanted to use up…I was a little unsure of the batter (my first time using frozen fruit in baked goods) because it was thick and became really cold with the frozen fruit but I followed the recipe/directions as is and they came out so good! I brought them to work and my coworkers are raving about them…Thank you for the great recipe Sally!!

  9. I just started baking and by just I mean this was the first thing I ever tried! I want to thank you for your detailed instructions from measuring to why the hell I gotta wait for these damn eggs to get to room temp! Devil is in the details and you gave a first timer an easy road map. Made em and took them to work and they were a hit even had a couple want to buy a dozen (Had to laugh at that one). One question I do have is on a couple or so of my muffins the berries tend towards the bottom … I do keep folding the berries and batter around in the bowl as I spoon in the batter to the cups… any ideas? Thanks you rock and I appreciate your hard work helping us!

    1. Hi Tim! So glad you tried these blueberry muffins and that everyone loved them, too! Did you use frozen blueberries? They tend to sink. You can toss them (or fresh blueberries) in 1 Tablespoon of flour before stirring into the batter. That helps keep them lifted in the muffins.

      1. yeah I only use fresh berries … I’ll try the flour but I tried em again last night and I made myself mix the batter a little longer than I had (think I was rushing it a bit) and the batter came out thicker and the berries stayed evenly distributed. I Know you say this makes 14 but best I can get is 12 O.o lol

  10. You NEVER fail to give your readers the best recipes. What I love about your blog/site is that you truly listen to your readers and tweet your recipes in customer feedback. This muffin recipe is fabulous. Thank you Sally!!!

    1. Thank you so much, Kathy! I admit I have some of the best readers out there and love getting feedback from all of you!

  11. These muffins are moist, the flavors are balanced and the ratio of blueberries to batter is perfect. I omitted the streusel topping and just put a little bit of Demerara sugar on top. I reduced the sugar in the recipe by a smidge. I made a mistake and did not lower the oven temperature until about 15 minutes in. I lowered it and baked for an additional 10 minutes and they were perfect. From now on these are my go-to blueberry muffins.

  12. Hi Sally!

    I separated this recipe last night to bake today with the box of fresh blueberries I had in the fridge.
    They just came out from the oven 30 min ago and I already had two! They are so good! Very fluffy and moist, lovely!

    I really appreciate your blog, your recipes and the detailed instructions, they are very helpful! Thank you fr sharing them with us 🙂

  13. I made these muffins for the first time about 3 weeks ago.
    They are absolutely delicious!
    Thank you Sally for all your fantastic recipes

  14. I made these for my grandchildren and they loved them. Their parents did also. Now they are requesting chocolate chip muffins. I followed the recipe exactly and they turned out perfect. Thanks for a great recipe.

  15. Did this recipe change recently? I’ve used it many times and don’t remember sour cream, but rather vanilla Greek yogurt.

  16. Sally I just wanted to say I love all your recipies! This is my go to site it’s so nice to be able to come and get a solid recipie for whatever you need with step by step instructions. I also love that you still have time to read ppls comments and respond back!

  17. Sally, I love all of your recipes. I know I can come to your site and find a recipe that will be successful and delicious. Thank you for always sharing such great recipes and baking insights. I really want to purchase your books as well.
    Thank you, Sally continued success and sweetness to you!

  18. After trying this recipe a few months ago, I make them ALL the time! They are light, delicious and easy!!! Thanks, Sally.

  19. These look heavenly Sally! And photographed SO beautifully. I have a blueberry crumb muffin that no matter what, I just can’t capture it’s good side 😉 lol!! But this post gives me hope and maybe I’ll try again, so thank you Sally! Have a great weekend.

  20. What a coincidence that you reposted this recipe today as I just made these for the first time yesterday. They were delicious, easily the best blueberry muffins I’ve made. I must’ve overfilled the liners because I only got 11 very large muffins.

  21. Sally, I tried this blueberry muffin recipe the first time you posted it and it has been my go-to blueberry muffin recipe ever since. I absolutely LOVE it and so does my husband!

  22. Excellent, best blueberry muffins I have made yet and I have tried quite a few. I found the struesel topping makes the muffins too sweet and I will omit it next time or put a tiny bit of sanding sugar on top for crunch. I will definitely make these again!

  23. ALLERGY UPDATE! I Just found out this week that I’m allergic to eggs, dairy AND vanilla. AUGH, But it was Mother’s day weekend & I already planned to make these muffins for my mother so I decided to experiment. I replaced the milk w/ cashew milk, for the sour cream I used full fat coconut milk in the can (the creamy part) w/ 1 teas lemon juice for tartness & I used Bourbon for the vanilla. I also made a vegan muffin recipe just to see the difference. This recipe came out AWESOME!!! The vegan cupcakes tasted great but didn’t rise or look pretty at all & the came out mushy. This recipe rose beautifully & tasted exactly like it was suppose to taste like. I was THRILLED!!! My tip: wait for them to dry completely before taking them out of the tin or they fall apart. I now know that even w/ my food allergies Sally’s recipes hold up & I can make something if I have a craving! That was huge for me to realize! THANK YOU Sally!!!

  24. Hola Sally, soy de Medellin (Colombia) ya he preparado varias de tus recetas y siempre me salen perfectas y deliciosas.
    Muchas gracias por ser tan clara y precisa en tus explicaciones .

  25. loved these blueberry muffins, the streusel topping rocked them over the top! 5 star Sally!!

  26. Wonderful Sally … as are all your fab recipes. One of my husband’s faves!!! You inspire me every day. My neighbors love me so much!!! THANK YOU!!!

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