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!

three blueberry muffins stacked on top of each other

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!

blueberry streusel muffins on rose gold wire rack

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!
one blueberry muffin on gold wire rack with blueberries

How To Make These Blueberry Streusel Muffins:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven to 400°F. Line a 12-cup muffin pan with cupcake liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Scoop/spoon the batter into the muffin liners/wells with an even amount of batter, filling each all the way to the top. 
  7. 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.
  8. 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! 😛
one blueberry streusel muffin with bite taken out

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.

blueberry muffins on gold wire rack

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:

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three blueberry muffins stacked on top of each other

Blueberry Streusel Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 25 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
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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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  1. 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!).
  2. 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.
  3. 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.
  4. Please read blog post in its entirety for more tips + tricks.

This post was originally published in July 2016, republished on March 29, 2020, and updated as of November 19, 2023.