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three blueberry muffins stacked on top of each other

Blueberry Streusel Muffins

  • Author: Quin Liburd
  • 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!



Blueberry Muffins

  • 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

Streusel Topping

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoon cinnamon


  1. Preheat oven to 400°F and line muffin tin with muffin/cupcake cases.
  2. In a medium bowl, combine flour, baking powder, salt, and set aside.
  3. 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.
  4. Add the dry ingredients into the wet and mix until just combined without over mixing.
  5. Add 1 tablespoon of flour to blueberries to coat them. Gently fold blueberries into batter.
  6. 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. 
  7. 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!

Streusel Topping:

  1. 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