Best Blueberry Streusel Muffins

Do you have a recipe you consider the best? My dear friend Becky, Vintage Mixer, posted several of her best recipes lately and I couldn’t resist baking “the best blueberry muffins that you’ll ever sink your teeth into.”

This recipe was given to her by the chef at Communal and it is a big, beautiful muffin that rises over the top of the muffins cups. It’s loaded with 2 cups of blueberries which don’t sink to the bottom of the muffin because of the thick, coffee-cake-like batter.

Our family loves a streusel topping on muffins so I added an easy to make sweet/sandy streusel topping. Muffins without a streusel topping are kind of like cupcakes without frosting. Delicious without it, but irresistible with it.

I think the next time I make these muffins, I’ll use muffin liners so that clean-up is a bit easier and because a muffin this gorgeous really deserves to be all dressed up. I’ll have to find out where Becky bought her beautiful muffin liners.

Tip: When baking something that comes together as quickly as muffins, it’s especially important to have all your ingredients gathered together and ready to go (mis en place). If you have everything assembled, from scratch muffins don’t take much more time than muffins from a box. I like to make the streusel topping first so that it’s ready to sprinkle on and I don’t get lazy and leave it off.

Best Blueberry Streusel Muffins

Best Blueberry Streusel Muffins


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 2 cups blueberries, fresh or frozen
  • Streusel Topping
  • 4 tablespoons sugar
  • 1 tablespoon flour
  • 2 teaspoons vegetable oil


Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.

Prepare streusel topping and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined.

Stir in blueberries.

Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.

Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.

When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Streusel Topping

In a small bowl, whisk together sugar and flour. Add oil and mix until mixture has a sandy texture.


adapted from Vintage Mixer (Communal)

Other best muffin recipes:

How to Make the Best Muffins/One-Bowl Oatmeal Muffins, Simple Bites
Whole Wheat Apple Muffins, Smitten Kitchen
Banana Bread Muffins, Barbara Bakes

If you have a recipe you consider THE BEST. I’d love to hear about it. Thanks Becky for sharing yours!

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    Leave a Comment:

  1. Kaylin says

    I am doing a trial run tonight on these muffins.i am at 3000ft elevation and I don’t think I will need to make any adjustments. However, if anyone has some suggestions I’m all ears. Thank you.

  2. Barbara says

    Just made these – delicious! You note the blueberries don’t sink to the bottom because of the thick batter but in the pic it looks as if you’ve used the “lightly tossing in flour” method for the blueberries which is a helpful hint to prevent fruit from sinking to the bottom.

    • says

      Hi Barbara – so glad you enjoyed them. When I made them, I did toss them in flour, but I don’t really think it’s necessary in this recipe and don’t usually do it when I make them – and I make them often. However, if you prefer to do it, that’s great too.

  3. Jennifer Fox says

    Positive feedback is always appreciated and I am here to tell you that this recipe is absolutely wonderful!! Normally my muffins always have a dry and mealy texture to them….these guys are soft, moist and insanely delicious. First batch yielded 14, second batch 12. First batch I did to the letter and were amazing!! They didn’t last 24 hours as my family couldn’t keep their hands off them!! Second batch I just added a touch of cinnamon to the streusel topping and then a touch of sugar in the raw straight on top for a bit of crunch! LOOKING FOR A GREAT RECIPE BARBARA BAKES GOT IT!!! It’s a keeper!!

  4. says

    Yup, me again. I just bit into my first muffin using this recipe… HEAVEN. I picked up blueberries at the farmers market this weekend, can’t believe I made it two whole days without making these. Never again… these will be first priority from now on! Whew they are good!! Thank you so much for sharing this recipe! Now I’m going to spend at least an hour clicking around the rest of your blog!

  5. says

    My THE BEST has to be snickerdoodles. I make the best snickerdoodles hands down. We even had a snickerdoodle bake-off when I was in high school (feels like ages ago already!)… my friends were that kind of nerdy. <3

    I can’t wait to try these muffins! I made a peach crisp yesterday and misjudged the size so I have a bunch of extra Streusel-ey topping leftover that is just crying for a blueberry muffin!