Blueberry Streusel Muffins
These bakery-style blueberry muffins are incredibly moist and so delicious with an amazing crumbly streusel topping! Easy to make and bursting with delicious pockets of juicy blueberries; recipe video included below!
Spring is here, y’all!!!
Sooo I ‘d tell you that right now is the perfect time to make these blueberry streusel muffins but really…anytime is dang near perfect for these gems, ha. I’m so excited to re-share this recipe that was originally posted way back in July 2016. It’s most def a fave of mine and also one of my top recipes here.
I’ve updated the text, recipe notes, but hold up…that 👏🏾 ain’t 👏🏾 it. Additionally, the recipe now includes a brand spankin’ new *VIDEO* to make sure you achieve baking excellence. Yes, yes…I’m over the moon to now include videos within my work and share them with you friends ☺️, so be sure to peep it below.
The key notes that set these blueberry streusel muffins apart from your average is the simple yet classic elements you’d find in a bakery. On top of these muffins being wildy moist and studded with blueberries; they have a generously spiced crumb topping that kicks them up a notch.
Blueberry Streusel Muffin Ingredients
- fresh blueberries
- sour cream
- baking powder
- vanilla extract
Other Recipes You Might Enjoy
- Lemon Bundt Cake Recipe
- Sweet Potato Cinnamon Rolls
- Brown Sugar Banana Bread
- Apricot Snacking Cake
- The Best Overnight Cinnamon Rolls
- Lemon Sheet Cake with Lemon Cream Cheese Frosting
- Challah Bread Pudding with Bourbon Sauce
- Red Velvet Cream Cheese Bundt Cake
- Double Chocolate Bundt Cake
Sour cream adds great moisture/structure to these blueberry streusel muffins as well as the use of oil. Not to mention, every bite has pockets of sweet blueberries. And if eaten as soon as they come out of the oven…they’re even better because the blueberries are still warm and juicy 😛
How To Make Blueberry Streusel Muffins (Video)
Can I Use Frozen Blueberries?
For best results, I’d say use fresh blueberries in this recipe. Frozen ones tend to hold a lot of moisture and will seep into the batter and can leave you with purple/blue-ish muffins. I recommend fresh blueberries that are even coated with a bit of flour prior to adding them in the batter. This process helps ensure that they don’t burst while mixing them in.
Do I Need A Stand Mixer?
Nah. One of the beauties of this recipe is that it all comes together with a few bowls, if even that. A bowl to combine the dry ingredients, a bowl for the wet, and a bowl to make the crumble topping!
Can I Substitute The Sour Cream?
Yes; a great substitute for sour cream is yogurt. I would use the full-fat kind for best results.
What Makes These The Best Blueberry Muffins?
For starters, this recipe makes about 18 cupcakes which is the perfect amount for a crowd. Not feeding a crowd? No biggie as these blueberry muffins can store away nicely for up to 3 days in an airtight container.
As previously mentioned, these muffins have a glorious crumbly topping that adds some texture and tasty flair. Lastly, heaps of moisture are found throughout these muffins without a dry crumb in sight!
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
Blueberry Streusel Muffins
- Prep Time: 5m
- Cook Time: 20m
- Total Time: 25m
- Yield: 18 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
These bakery-style blueberry muffins are incredibly moist and so delicious with an amazing crumbly streusel topping! Easy to make and no mixer required; recipe video included below!
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cup fresh blueberries
- 1 tablespoon flour, to coat blueberries
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoon cinnamon
- Preheat oven to 400°F and line muffin tin with muffin/cupcake cases.
- In a medium bowl, combine flour, baking powder, salt, and set aside.
- In a large bowl, combine eggs, sugar, oil, sour cream, and vanilla extract together. Whisk mixture together until fully combined. The batter should be a pale yellow color.
- Add the dry ingredients into the wet and mix until just combined without over mixing.
- Add 1 tablespoon of flour to blueberries to coat them. Gently fold blueberries into batter.
- Divid batter evenly into prepared muffin cases, filling about 2/3 full. Add a generous amount of streusel topping to the top of each muffin.
- Place into oven and reduce to 375°F and bake for 20 minutes or until toothpick inserted in center comes out clean. Let cool for 5-10 minutes and enjoy!
- In a medium bowl, combine melted butter, flour, sugar, and cinnamon. Stir together to combine until coarse sand-like crumbs begin to form.
Keywords: baking, muffins, blueberries
48 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!