Blueberry Streusel Muffins
These bakery-style Blueberry Streusel Muffins are incredibly moist and so delicious with a swoon-worthy, buttery streusel topping! Every bite is studded with fresh, juicy blueberries. Their essence in a nutshell: crumbly streusel, a supremely tender muffin texture, and sweet blueberries…these muffins are giving bake shop vibes that everyone will love. They’re a BBR community favorite with rave reviews!

As a food blogger who develops recipes on a constant basis, I forget sometimes how magical a recipe really is. You know, it’s like develop one and then create the next. Listen, I’m just being honest, ha. Now and then I revisit older recipes just for fun to get that old spark back. I remember when I first shared these muffins, my blog was like 5 months old- yes, this recipe was first shared online back in 2016. This past weekend I made a batch and instantly got the feels all over. Y’all, this recipe, these muffins cannot be beaten.
Blueberry Streusel Muffins!!! 🫐
A good muffin recipe just always does it for me, and this is one that I’m confident you will love. These muffins are super tender with a soft, moist crumb. Each bite is bursting with fresh blueberries, and the crumbly streusel adds the perfect crunch for texture. They’re an amazing muffin recipe to whip up on the weekend to go with a cup of something warm. These blueberry streusel muffins are easy to make with bakery-style flair…yes indeed!
⇢ Whether it’s these Peanut Butter Guava Muffins, my Flourless Chocolate Cake, or this Lemon Sheet Cake recipe…I live for a delicious baking session!
What You’ll Need For These Muffins:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Flour: Traditional all-purpose flour, check.
- Baking powder: The leavening agent to give the muffins a nice rise.
- Salt: A little salt to balance the flavors.
- Eggs: For structure and texture, gotta have eggs.
- Granulated sugar: In both the muffins and the streusel topping.
- Oil: I recommend vegetable or canola oil- coconut oil works as well.
- Sour cream: This ingredient ensures deep moisture for a tender crumb. You can also substitute with plain greek yogurt if you need to.
- Vanilla essence: I love vanilla bean paste, but vanilla extract will do the trick.
- Blueberries: For the best texture and taste, fresh blueberries.
- & For the streusel topping: Flour, granulated sugar, cinnamon, and butter. Just a few ingredients are needed that transform into a crunchy, buttery cloud that is divine sitting atop these blueberry muffins!
How To Make These Blueberry Streusel Muffins:
(Note: please see the recipe card directly below for the complete written instructions.)
- Preheat the oven to 400°F. Line a 12-cup muffin pan with cupcake liners.
- Make the streusel topping. In a medium bowl, combine the flour, sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse, sand-like crumbles. Then set aside until ready to use.
- Make the blueberry muffins. In a medium bowl, combine the flour, baking powder, and salt, and whisk the dry ingredients well to thoroughly combine and set aside.
- In a large bowl, combine the eggs, granulated sugar, oil, sour cream, and vanilla bean paste (or extract), and whisk the wet ingredients well to fully combine. The batter should be pale and fluffy. Add the flour mixture into the bowl and mix until just combined with no remaining flour streaks.
- In a medium bowl, combine the fresh blueberries and flour. Toss the mixture together until the blueberries are well coated in flour. Then gently fold the flour-coated blueberries into the muffin batter.
- Scoop/spoon the batter into the muffin liners/wells with an even amount of batter, filling each all the way to the top.
- Then sprinkle a generous amount of streusel topping onto the top of each muffin. Place the muffins into the oven and reduce the heat to 375°F.
- Bake the muffins for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for 5 minutes. Then serve these blueberry streusel muffins, STAT! 😛
Can I Use Frozen Blueberries?
For best results, I do recommend using fresh blueberries in this recipe. Frozen ones tend to hold a lot of moisture and may seep into the batter and leave you with purple/blue-ish muffins. However, there are a few BBR community readers who have said that they’ve had success using frozen blueberries. I’ve seen them recommend thawing the frozen blueberries and gently patting them dry with a paper towel before making these blueberry streusel muffins.
Let me know if you try, too! 🫶🏾
Storing Blueberry Streusel Muffins
These muffins can be kept right on the kitchen counter, covered, for about 3 days. Otherwise, store in the refrigerator to last for about 1 week. Feel free to gently heat them in the microwave for 10-15 seconds to get ’em warm again.
Freezing muffins: These muffins freeze well for up to 3 months. Place them into an airtight container or large freezer-safe bag. Thaw overnight in the fridge or set them out on the counter to reach room temperature before serving.
Give these Blueberry Streusel Muffins a whirl for your next baking session, y’all. They’re seriously so scrumptious, gah. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
Other cozy, comforting recipes:
- Bread Pudding with Rum Sauce
- Homemade Brioche Doughnuts
- Dutch Apple Pie
- Creamy White Chicken Chili
- Homemade Spaghetti-O’s
- Strawberry Biscuits
Blueberry Streusel Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These bakery-style Blueberry Streusel Muffins are incredibly moist and so delicious with a swoon-worthy, buttery streusel topping! Every bite is studded with fresh, juicy blueberries. Their essence in a nutshell: crumbly streusel, a supremely tender muffin texture, and sweet blueberries…these muffins are giving bake shop vibes that everyone will love. They’re a BBR community favorite with rave reviews!
Ingredients
Streusel Topping:
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ cup (1 stick) butter, melted
Blueberry Muffins:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable or canola oil
- 1 cup full-fat sour cream
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 ½ cups fresh blueberries
- 1 tablespoon all-purpose flour, to coat blueberries
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with liners. Alternatively, you can spray the wells with nonstick cooking spray. Then set aside.
- Make the streusel topping. In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse, sand-like crumbles. I like to use my hands to form the streusel. Then set aside until ready to use.
- Make the blueberry muffins. In a medium bowl, combine the flour, baking powder, and salt, and whisk the dry ingredients well to thoroughly combine and set aside.
- In a large bowl, combine the eggs, granulated sugar, oil, sour cream, and vanilla bean paste (or extract), and whisk the wet ingredients well to fully combine. The batter should be pale and fluffy. Add the flour mixture into the bowl and mix until just combined with no remaining flour streaks.
- In a medium bowl, combine the fresh blueberries and flour. Toss the mixture together until the blueberries are well coated in flour (this process helps to ensure that the blueberries don’t burst when mixing). Then gently fold the flour-coated blueberries into the muffin batter.
- Use a large, spring-loaded ice cream scoop (I use a 3-tablespoon scooper) or spoon to fill the muffin liners/wells with an even amount of batter, filling each all the way to the top. *I usually get 12 muffins- but depending on what you use, you might end up with more.
- Then sprinkle a generous amount of streusel topping onto the top of each muffin, gently pressing it down so it sticks. Place the muffins into the oven and reduce the heat to 375°F.
- Bake the muffins for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for 5 minutes and then transfer to a wire rack to continue cooling. Serve these blueberry streusel muffins warm. Enjoy!
Notes
- Gluten-free needs? Swap the all-purpose flour for any gluten-free flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
- Storing muffins: These muffins can be kept right on the kitchen counter, covered, for about 3 days. Otherwise, store in the refrigerator to last for about 1 week. Feel free to gently heat them in the microwave for 10-15 seconds to get ’em warm again.
- Freezing muffins: These muffins freeze well for up to 3 months. Place them into an airtight container or large freezer-safe bag. Thaw overnight in the fridge or set them out on the counter to reach room temperature before serving.
- Please read blog post in its entirety for more tips + tricks.
Keywords: blueberry muffins, blueberry streusel muffins, muffin recipe, best blueberry muffins, bakery style muffins
This post was originally published in July 2016, republished on March 29, 2020, and updated as of November 19, 2023.
52 Comments on “Blueberry Streusel Muffins”
Happy belated birthday! Your twenties can be tough. I think I started having life changing ephanies around 28 too. You will find success, love, happiness, and all that you desire. Change is hard. Especially when it involves letting go of people we once cared about. We have to weed our gardens so the flowers can grow!
Can’t wait to make these muffins. They look delicious.
Thanks hun!!! Yes, change is VERY hard but I’m looking forward to my future. Thank you for the kind words 🙂
Life is all about making the best choices you can- usually after seeing what isn’t working/ helping or when things happen outside of your control. I too have learned a lot (A LOT…_) from my choices but I say “Good for you” for being honest – especially with yourself. 😉
Life is all about learning and moving forward- (there are plenty of people who never open their eyes or ears to notice the issues). I would rather walk away from a “train wreck”-type situation than ride it over the cliff, 😉
LOL- If I was riding that crazy train – I would search for a hot blueberry muffin with streusel topping like yours (to-go) and then get away. 😉
I look forward to checking out your recipe- I appreciate that you are real (too many people “believe” or seem to believe that they have everything figured out- I would rather hang with you any day!! 😉 You are great- I was a teacher, I know these things after reading your writing, Hugs to you!
★★★★★
Hi Erin! Thank you so much for the kind words, you made my day 🙂
You are absolutely right, life is all about learning and looking toward the future. I’ve learned so many things and I’m so glad that I’m not allowing myself to stay stagnant and not move on because I’m “comfortable.” Change is so hard but I’ve come to learn that it is necessary in order to live your best life.
And yes, I can’t stand people who think they have it together! I try to be as real and honest as I can because I’m so far from perfect. Since I’ve started my blog, it’s mostly a personal diary that features my love for cooking/baking. Reading comments like yours lifts me up and motivates me! ❤️❤️❤️
This recipe came out amazing! The streusel topping is super tasty and pairs perfectly with these muffins.
★★★★★
Hi Emilee 🙂 …I’m so happy you liked these muffins!
Desperately wanted to make these today but I only have frozen blueberries. These are definitely on my list to make ASAP! Love your recipes 🙂
Hi Nicole! Thank you so much 🙂
Delicious and easy to make. Will definitely make again.
★★★★★
Hi Susan! So happy you enjoyed these muffins 🙂
This recipe turned out fantastic! The sour cream gives it a nice rich flavor . Thanks!
★★★★★
Hi Catherine! Yay, so happy you loved these muffins 🙂
Delicious recipe! I actually used frozen blueberries without a problem. Just let them thaw for an hour or two and then rinse thoroughly and pat dry with a paper towel before coating with flour. As long as you’re gentle when folding them into the batter, it won’t turn blue.
Hi Brittany, I’m happy you loved them and glad to know the frozen berries would well for you! 🙂
This is the best recipe ever and I love it very moist , fluffy and tasty. I added extra blueberries because I love blueberries..
★★★★★
Hey! So glad you enjoyed these muffins. Extra blueberries sound even more delicious too! 🙂
This recipe is a true winner. It took everything I me not to eat them all in one night.
Thr batter produced 15 for me and 20 minutes was a tad too long. I’ll definitely be making these again though.
Great job with this recipe Quinn, it will be my go to blueberry muffin recipe from now on.
★★★★★
Tia!! Thank you so much for making this recipe and for all the love on here and IG, it means a lot. Again, I’m happy you loved them 🙂
These blueberry muffins are AMAZING! It was my first time ever making any muffins and these are now a go-to in my household as a quick grab and go breakfast or late night guilty pleasure! That streusel takes the muffins to another level.
★★★★★
Hi Raven, these muffins are a fave of mine, so glad you love ’em just the same 🙂
Another great recipe. The sour cream and canola oil really do help keep the muffins “m” – hate the word, sorry.
★★★★★
Really love how you add sour cream to your muffin recipes, it makes them so much better. I’m kind of bummed because the blueberries I bought weren’t quite juicy enough to really add a ton of blueberry flavor to each bite. But I’m definitely going to try the recipe again when they’re more in season, since it was still delicious.
★★★★★
I couldn’t stop eating them! I went out of my way to hunt down the recipe again after I lost it. Best muffins I’ve ever had.
★★★★★
Hey Kay, glad you thoroughly enjoyed these muffins too lol 🙂
Amazing Recipe! Used some delicious blueberries from Quebec. So excited to try other recipes on your website.
★★★★★
Delicious! Light and flavorful but not overly sweet. I’ll be packing some up to share with friends and family.
(I definitely miss having a dishwasher when I bake recipes like this, though! ) Worth the mess!
★★★★
I forgot to mention that for the topping I used half white sugar and half dark brown sugar, and I added in a handful of oats. (I make a mean apple crisp, and I do the same to the crisp topping!)
★★★★
THis looks so good! Does it work with other mix ins?
Sure- you could use other fruit, I would just chop them finely if using larger fruits like strawberries.
Thanks for sharing! Does it keep long?
Hi- they can keep for up to three days sealed in an airtight container.
My family could not eat these fast enough! This recipe is an absolute win.
This is the absolute best blueberry muffin recipe I have found. They are moist, springy, and loaded with fresh blueberries!
★★★★★
These Blueberry muffins were so moist and yummy! My 2 year old Grandson loves to help me bake and this recipe was great as he was able to mix everything by hand without an electric mixer. We will definitely be making these again!
I made these today and they are absolutely delicious!! My husband thought they were outstanding!! Definitely will be making them again!
★★★★★
These muffins are amazing and so easy to make! I didn’t have enough sour cream so I had to use half Greek yogurt! I didn’t have enough plain flour so I used some almond flour! I really need to plan better for baking lol. We live in the middle of nowhere and getting a huge snowstorm so no trip to the store!
I will definitely make these again!
★★★★★
The first time I made these the family loved them. My husband even tik several to work and a few people said I should start selling them lol
It’s a great recipe!
★★★★★
Hi Hollie- so glad you enjoyed these muffins! 🙂
This recipe was fantastic! The muffins were so moist and delicious! The crumb topping was amazing! This recipe is a keeper! Thank you!
★★★★★
I finally found the perfect blueberry muffin recipe!!
★★★★★
Wow, just wow. These were the most moist (yes, I hate this word too) blueberry muffins I’ve ever had. So perfectly sweet and that streusel is an absolute game changer. Not to mention, the recipe was very easy to follow and so simply perfect.
Highly recommend! I’ll be making the lemon sweet rolls next 🤤
★★★★★
Hi Lo- haha, love to hear this, thanks so much for taking the time to leave this review! 🙂
I made these last night and they were absolutely amazing!!! Do you have suggestions regarding making this as a Texas sheet pan size for bake sales?
★★★★★
Hi Shelby- Glad you enjoyed! I haven’t tested this recipe in a sheet size version so I can’t speak 100% to it (maybe double the recipe?), but if you try lmk how it turns out! 🙂
THE BEST blueberry muffins EVER!!
★★★★★
Absolutely love these muffins! Have made them twice already, the first time I forgot the lemon and they were just as good. I do have a question though, I see that a lot of people are saying theirs were super moist, both times mine have come out dry. What could I be doing wrong? They’re always ready at the 20 min mark.
Hi there- Hmm not too sure, between the oil and sour cream, that should ensure ample moistness here. Are you using low-fat sour cream? But so glad you enjoyed them! 🙂
I have made these muffins several times and they are always a big hit. These would be great for a novice baker too – easy process and no fancy equipment. Thanks for posting this awesome recipe!
★★★★★
Can you freeze these muffins? I’d like to make ahead & take on vacation with us.
Hi there- Yes, feel free to freeze these muffins in a freezer-safe/airtight container 🙂
This is best blueberry muffin recipe ever, moist ,the streusel topping is so good crunchy. I ask my husband what thought of them he said delicious 10/10 . I will definitely be making these again. Thanks
★★★★★
Hey Laurel- These muffins are my favorite, so happy to hear that you guys think they’re amazing as well! 🙂