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.


  1. Best blueberry muffins! I changed just a few things but for the most part, followed the recipe. They are super good but bad for my diet.
    Thanks for sharing this recipe.

  2. These muffins were the best! I used the exact muffin mix for apple as you had called for in blueberry. We thought they were better than the bakery ones from our neighborhood grocery store. To me they are well worth the time they take to make and bake. Thank you for sharing this recipe with us.

  3. I felt the streusel was too dry, needed butter in the cinnamon mix, would have been 100X better. I’d definitely do it different next time, not a fan!

  4. These are the best blueberry muffins I ever made. Husband is a great food critic and he agreed these were great too. Weren’t white and dry like other recipes. Instead of sour cream used unsweetened blueberry apple sauce cup I had on hand. Looking forward to trying some of your other recipes. Thank you

  5. Made these for the first time this morning. My family of picky muffin connoisseurs said these are their new favorite muffins. Used Fage sour cream and vanilla bean paste – delish. Thanks for a great recipe!

  6. I have made these three times and everyone loves them. Best muffin recipe ever. The second time I made them with blood plum instead of blueberries and third time I added some coconut too. So yummy and versatile!

  7. I made the blueberry muffins this morning and they are delicious. I used 8 jumbo muffin liners and filled them 3/4 to the top but they still overflew a little and some of the batter seeped through the topping.
    Do you know why? Thanks.

    1. Hi Sarah! Did you follow the batter precisely? When muffin batter is too thin, it will over-flow. This batter should be on the thicker side. Regardless, I’m glad you enjoyed them!

  8. I’m looking to make these and have a questions. In most recipes I’ve used it always says to incorporate the dry ingredients into the wet until combined and to not overmix because it can cause them to be tough. I was just wondering because your recipe suggests beating them in with the mixer. I just want them to turn out great. Help?

    1. Hi Deren, You can certainly mix by hand if you wish. I use the mixer on low speed, and add the dry ingredients and milk into the wet ingredients just until they are incorporated being carful not to over mix.

      1. Thanks! That’s what I did. In all the steps I managed to forget to add the milk. I was so stressed that they would be awful but they still managed to turn out great if not slightly dry. Thanks

  9. Made these for a political community meeting. They were really delicious. I filled the muffin tins to the top and then put the streusel on top & they came out perfectly. I used fresh blueberries. I recommend this recipe.

  10. Hi Sally – regarding your comments on the healthiness if this delicious-looking muffin, do you think any of the plain all-purpose flour could be substituted with white whole wheat flour to increase the fiber content?

    1. Absolutely! In fact, I love subbing most of the all-purpose flour for white whole wheat flour. No taste difference. You only start to get a different taste and texture when using whole wheat flour.

      1. Funny..I just got done having enjoying ” tHe bESt ” blueberry muffin I’ve ever made!! And I’ve made a few!! My search is officially over….this will be my go to from now on!!
        I made them with milk, but since I will be making these again..I will freeze the buttermilk and try they them that way! I was concerned with the sour cream AND buttermilk it would be too sour!! Thank you so much!!!

  11. Hi Sally! I want to make these this weekend, but am taking to a house where someone is allergic to nuts! Any other Streusel topping I could make?? Thanks!!!

  12. I come from a long line of amazing Bakers, I love being in the kitchen.. read this recipe and decided to try it.. “Wonderful”. Didn’t change a thing, used vanilla yogurt ( its what I had) they are a big hit. I have made them now pretty much weekly.. family loves them.. Great recipe.!

  13. The best I’ve ever had, thanks Sally, once again you have given us all an amazing recipe.
    Can I use raspberries instead of the blueberries for next time??
    Best wishes Dawn x

  14. These are THE best blueberry muffins ever! I never do the topping just because they are amazing on their own!! Everyone who eats them gives them rave reviews! Honesty, I wish I could just eat the batter right away and not even have to wait until they are done!! It’s just sooo good!! It’s a treat just to like the beaters!! Personally, I’ve tried making them with yogurt and the sour cream and in a pinch cream cheese! I found the sour cream and cream cheese imparted better flavor…sweeter maybe? I can’t quite put my finger on the difference in taste, but I like it better with the sour cream/cream cheese! Sally, I wanted to know if this recipe is in any of your cookbooks? I’ve been following your blog for years and you are my go to for dessert recipes…yours are absolutely the best!! I have been wanting to buy one of your cookbooks for years now and I NEED the one that has this recipe!! Also congrats on your latest pregnancy, Noelle is going to be an incredible big sister!! 🙂 I have two daughters (3.5 and almost 2) and due with my son in May! I love baking your goodies with my girls and I can’t wait bake with all my babies using your recipes!! <3

    1. Gina, thank you so much for all the kind words! I’m so glad you love these blueberry muffins as much as I do. They’re my go-to for the classic. This recipe isn’t available in my cookbooks– just exclusive to my website. 🙂 Congrats on your pregnancy, too! Wishing you all the best.

  15. I made these this morning. My family said lightest best muffins ever. I’ll make them often.

  16. Hi, I would really love to bake this! Look so yummy! But can I substitute the blueberries for dried cranberries? Cos that’s what I’ve in the kitchen now.

  17. Made these this morning and best blueberry muffin I’ve eaten, my husband agrees . Do you have any caloric information on how many calories per serving ? There isn’t any in this recipe or in your blueberry cake listed . I made the large muffins .
    Thank you

    1. Hi Debbie, I’m so happy you both enjoyed them! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  18. I think these are the best blueberry muffins I’ve ever had. We recently picked large fresh blueberries and their flavor explodes in your mouth! We added some butter to the crumble to make them extra yummy. It will be our go to recipe from now on.

  19. Made these this morning and used frozen blueberries so had to add 7 more minutes to the baking time for the middles to fully bake. I found with 1 tsp of baking soda that I could really taste the soda in the finished product. I would use less soda next time.

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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