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, 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 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.


Comments are closed.

      1. I have used almond flour , 1/4 cup sugar and frozen blueberries every time and they had turned out perfect: moist and delicious!!! Thanks for your recipes ☺️

  1. I absolutely love this recipe and have been making it since your first post. Friends and family beg me to make them. I would usually make them every week or two and had the recipe memorized. Well we moved last August to a neighboring town like 10 mins from our old house. I kinda lost my mojo and got busy with everything and hadn’t made them since. Well I bought fresh blueberries from a local farmer and was so excited to dive right back in and make them. I did everything just as I had before and I cannot figure out why they aren’t doing the initial popping up and aren’t rising near as y’all instead are spreading out more. I’ve made myself crazy trying to figure it out and I’ve made four batches trying to figure it out. I’ve bought all brand new ingredients, rolled blueberries in flour, etc. I’ve tried all my tricks I usually would use and still can cannot figure it out. Help!! Please !!

    1. Hi Tiffany! Are you at high altitude or anything? I can’t imagine what would have changed. I find they rise a little higher when using fresh berries as opposed to frozen berries. And make sure you’re baking them at the high initial temperature for 5 minutes before dropping the temperature down.

      1. Also check your oven temperature with a thermometer in the oven! When I moved my oven would say it was preheated and nothing was cooking correctly. I bought a thermometer and realized it took a lot longer to preheat than it was saying. Made all the difference in my baking since moving! New oven, new learning curve!

  2. My grand kids can be picky eaters and they loved these. Very moist they each ate at least 3 of them.

  3. Hi Sally
    This recipe is so good! I have made it countless times with fresh blueberries. My attempts with frozen are less successful.

    Do you have any advice on using frozen blueberries? I always keep frozen until the last minute and fold in only slightly. Today they just bled into the muffin dough and I served blue swirled muffins to our guests. They tasted amazing anyway but did not look great.

    Any tips?


    1. Hi Roze! I understand the frustration with bleeding frozen berries. Try dusting the frozen blueberries with all-purpose flour before gently folding into the dough. Or leave the berries out, then layer them into the muffin batter directly in the muffin pan. That’s a great trick, too!

  4. Just made these and they were so easy and turned out perfectly! I omitted the nuts from the streusel, and the cinnamon sugar still gives a great kick on top. Definitely a repeat recipe!

  5. Hi Sally! I was in a rush making these and forgot the milk. But even with that omission, these came out delicious! When I first tasted them, I noticed it was lacking some density but the flavor was really good. So I double checked the recipe and that’s when I noticed the milk. But they’re still great and full of flavor. The streusel topping makes them just that much better than your average muffin. Or should I say, it tops it off??
    Thanks Sally!!

    1. Thrilled you loved these muffins, Laura! That streusel topping really adds something special 🙂

    1. You sure can! Or I have a recipe for peach streusel muffins!

  6. YUMMMM! I am not a baker, but I may become one now. These muffins are so good and easy.

  7. Hi Sally,
    I just baked these and they came out so good. It’s truly the best muffins to date that I’ve baked. Thank you!!

  8. Do you recommend using muffin liners? Looking at the pictures, it doesn’t look like you used them, so just wanted to know what’s best! Thanks!

    1. I didn’t use liners for this particular recipe but you absolutely can (and it makes cleaning the pan easier too!).

  9. Thanks Sally for another great recipe! Love either scones or muffins with my morning coffee and I know right where to find the best recipes. Thanks again and keep them coming!

  10. These are delicious and I’ve made them over and over again. Your site is the only one I’ll go to for baking recipes, I’ve never had a failure. Thank you!

  11. Omg! I made these tonight and they are delish!!! Also I didn’t have cinnomon on hand for the streusel, so I substituted with half nutmeg and gloves. Not sure if that’s why the top isn’t so sweet?

  12. I just made these today following the recipe exactly. These came out great and I would agree that these are the best blueberry muffins ever!

  13. Excellent recipe! My first time baking muffins and they turned out great. Thanks for sharing!

  14. Thank you Sally! This recipe is fantastic I’ve made this recipe twice now for my family and they absolutely adore it. I’m going to try other variations next.

  15. Used whole wheat flour, fresh raspberries, orange zest, orange extract (real of course) and streusel topping. (Cause I had left over walnuts from a Christmas Cookie recipe). It was great!

  16. Hi Sally…I’m making these for my daughter’s birthday and was wondering if i could just double the recipe ingredients or should I make two separate batches? I need 25 muffins. Thanks! 🙂

  17. I made these this morning and they are delicious!! I was out of vanilla extract so I added almond extract instead (same amount) and I love them! Will definitely be making this recipe again!

  18. The blue berry cupcakes were delicious! But, how can I store them so that the streusel stays crispy for the next morning?

    1. Hi Dorothy! Leave them only lightly covered to maintain a slightly crisp streusel topping. The exposure to air will keep excess moisture off.

  19. My husband said these are the best blueberry muffins that I have ever made. They turned out great.

    1. Hi Donna, I love making it in a loaf pan (see recipe notes). I think there wouldn’t be enough batter for a 9×13 pan but you can try an 8 inch square pan.

  20. I made these blueberry muffins this morning. Being celiac I used gluten free flour and the outcome was wonderful. They definitely are the best blueberry muffins I’ve ever made. I love the height of the muffin, streusel topping and light texture. My husband who butters everything said these were perfect just as they are.

  21. Fabulous recipe. I got 14 muffins out of the batch and they were consumed quickly. They were moist and the streusel topping was the perfect touch. This is a keeper for sure!

1 5 6 7 8 9 10

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

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

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

View More

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

View More

My Cookbooks

Sally's Cookbooks

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