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. I have made these twice now with Bob’s Red Mill 1-for-1 gluten free flour and they are perfection!!!! You would never know they are g-free. Light, fluffy, and delicious! They still puffed up and everything! I was out of plain blueberries today, so I did a mixed berry instead- even better!! Blackberries, blueberries, and raspberries, oh my! I also don’t have pecans or walnuts, so I’ve been using chopped cashews.

      2. Great recipe! Just a note…You do not have “at room temperature” beside milk in the recipe, like you do the other refrigerated ingredients. I had everything out ahead of time except that. It wasn’t until I read the notes that I saw all refrigerated items needed to be room temperature!

      3. I used3/4 c almond flour and 1 cup king Arthur’s one to one GF flour with geek yogurt and they were just as good as the original.

    1. yes there is a substitute… fannie farmer cookbook has it listed and we have used it… 1/4 teaspoon baking soda and 1/2 teaspoon cream of tarter = ! teaspoon of baking powder… will not store must use immediately

  1. Wonderful muffins! Very light and moist. I used low sugar greek yogurt instead of sour cream and almond milk instead on regular milk because those are what I had on hand.

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  2. Sally by accident I added a full cup of sour cream instead of half. Can I skip adding the 1/4 cup of milk or should I just start over?

  3. I subbed in bob’s gluten free flour and it worked perfect. I also subbed half cup of mashed banana instead of yogurt which also worked perfect. I decided to add in some cinnamon into the batter cause i love cinnamon. And next time i will add more. I used coconut sugar instead of white sugar, but i believe you must keep in the brown sugar just cause of the chewiness. This recipe is amazing and very versatile! I cant wait to try more of your recipes!

  4. What is the temperature and time for a regular cake pan?

    I also only have fat free sour cream. Will that work?

      1. Hi Marisa, this recipe is written for a standard muffin/cupcake pan. Sorry if I’m misunderstanding your question. Fat free sour cream can work in a pinch.

  5. I used 2 tsp baking powder and no baking soda they turned out perfect. Awesome recipe, whole family loved it definitely recommend.

  6. I made these last night as a newby. They turned out perfect and were DELICIOUS. For me it made 9 generous sized muffins, but living alone that’s fine and I can always double if needed. So moist and fluffy.

  7. I’m a baking novice but I made these muffins the other day…my first time making muffins and they are the BEST I’ve ever had!!! I put a lemon glaze on top instead of the sugar topping just because of what I had on hand. The texture is amazing and they came out picture perfect. Thank you so much!

  8. I searched for a blueberry muffin recipe that specifically included sour cream. These did not disappoint! I made 2 batches, because I figured they wouldn’t last long, so I had to use 3 sizes of muffin tins-some with liners and the minis with greased pans. ALL came out perfectly! The first 5 minutes at a higher temp really does make them rise. I didn’t use all of the streusel, and honestly, these would be delicious without it. All around winner!

    1. I made these doubled the recipe, didn’t double the streusel and still generously topped all the muffins.
      Glad I’m not the only one with extra topping

    2. I don’t know why I didn’t think that first 5 minutes was going to make them rise (HELLO, this is one of Sally’s recipes, ‍♀️ lol) but it sure did!! I put the streusel only one 4. Instead of the nuts suggested I put in some almond flakes. Also added a bit more cinnamon and to the batter I added 1tsp of almond extract. I haven’t tried the ones with the streusel but the ones without are SO good. Thanks for yet another great recipe Sally…

  9. I just made these tonight, I didn’t have blueberries so I used frozen raspberries. They were the best muffins I’ve ever had and my family totally agreed. Thanks so much!

  10. Best muffins I’ve ever tasted!! Followed recipe exactly. Batter was thick and creamy. Baking time and temp adjusted down for a convection microwave. We live full time in an RV and don’t have a traditional oven. These came out perfect. Can’t wait to try with other fruit. How would you use apples?

  11. These muffins are delicious. I think the trick to these perfect muffins is the room temperature ingredients. Don’t skip the streusel topping!

    1. Hi Claudia, If using buttermilk you should substitute both the sour cream and the milk with buttermilk. So use a total of 3/4 of buttermilk in place of the 1/2 cup sour cream and the 1/4 cup milk.

  12. Just made these. I filled to the top and I think I think I must have put too much topping on as they sealed around the top edges and couldn’t get them out. I used paper cups. Also too many blueberries. Can hardly taste the cake but it is delicious. Will not use as much topping next time and maybe not fill so high. Great recipe and so easy to do. Any suggestions appreciated.

  13. Made these muffins for the first time and followed recipe exactly … Best muffins ever.. so delicious !!!

  14. I’ve made these twice and the bread once in less than a week, lol. All 3 came out great but I found the muffins to be a tad bit more moist. I added a full tsp of almond extract to all 3 batters. You know how that extract can be very strong? I’m really surprised it wasn’t too much. On this last batch I made the streusel for the bread and added a little bit of almond flakes. My last batch is fresh out of the oven and cooling. Can’t wait till I can eat one. Also can’t wait to try both recipes using different fruits or chocolate chips. Thanks Sally. You did it again…

  15. Best ever blueberry muffin recipe. This recipe is really great. Loved this recipe. Also sharing here another lemon blueberry muffin recipe. Check out the recipe here:

  16. Made these for the first time today for Mother’s Day Breakfast. So, so, so good – moist, fluffy, yummy!!! I love your recipes and the great tips and tricks you always share!

  17. We usually make your jumbo blueberry muffins with the sugar on top but wanted to try something different over the weekend. These were great! Hard to pick a favorite but I think we’ll make these from now on. The easy streusel was delicious too. Thanks sally!

  18. I followed the recipe, making these with frozen blueberries (tossed in just enough flour to coat them before folding in). When filling to the top of the tin and baking as directed at higher heat for 5 minutes, they still did not rise well and spread across the top of the pan significantly. I’m thinking it must be due to the frozen berries cooling down the dough and would love to gain input on that. This is a recipe I will be sure to repeat (like ALL of Sally’s recipes I’ve tried), and will likely continue to use frozen berries as we are fortunate enough to live in Maine with an abundance of wild blueberries to pick and freeze.

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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