These really are the Best Blueberry Streusel Muffins! They’re big, beautiful, and tender muffins, loaded with blueberries and crowned with a sweet crunchy streusel topping.
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There’s nothing quite like the aroma of freshly baked muffins wafting through your kitchen on a lazy weekend morning. These bakery-style blueberry streusel muffins are everything you dream of – perfectly domed tops, bursting with juicy blueberries, and crowned with a buttery, crisp streusel that takes them from good to absolutely irresistible.
Blueberry muffins are such a classic feel-good recipe, and it’s no surprise that it’s one of my family’s favorite breakfasts! These are quick and easy enough to whip up on a weekday morning but decadent enough for a special weekend breakfast or brunch.
While my basic oat blueberry muffin is also a good one, I think this recipe with the streusel topping takes it up a notch and makes it feel even more special—kind of like cupcakes without frosting. Delicious without it, but irresistible with it.
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Why You’ll Love These Blueberry Streusel Muffins
- Perfectly Domed Tops: The carefully balanced ingredients create that coveted bakery-style muffin top that rises beautifully without spreading.
- Fool-Proof Method: Even novice bakers can achieve spectacular results with these straightforward instructions.
- Perfectly Balanced Sweetness: The muffin base isn’t too sweet, letting the natural sweetness of the blueberries shine while the streusel adds just the right touch of sugary crunch.
- Make-Ahead Friendly: These muffins freeze beautifully for up to 3 months, perfect for busy mornings or unexpected guests.
- Versatile: Works equally well with fresh or frozen blueberries, making them a year-round treat.
🫐 My kids absolutely love it when I surprise them with yummy blueberry muffins in the morning—it’s such an fun treat but easy to throw together!
Recipe Ingredients
- All purpose flour
- Baking powder
- Salt
- Butter — I use unsalted.
- Sugar
- Eggs
- Vanilla extract
- Milk — I prefer whole milk as the fat makes the texture perfect.
- Blueberries — fresh or frozen
- Oil — or butter
See the recipe card below for full information on ingredients and quantities.
How to Make Blueberry Streusel Muffins
Step 1: In a large bowl, beat butter and sugar until light and fluffy.
Step 2: Add eggs, vanilla and milk.
Step 3: Add flour mixture and stir until just combined.
Step 4: Stir in blueberries.
Step 5: Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
Step 6: 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.
Baking 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.
Recipe FAQs
Yes, absolutely! You can use frozen blueberries straight from the freezer – no need to thaw them first. In fact, frozen berries are often easier to work with as they’re less likely to burst and stain your batter. Just toss them in flour while still frozen and fold them into the batter quickly to prevent the color from bleeding too much.
Three common culprits for flat muffins: 1) Your oven temperature was too low – use an oven thermometer to verify the temperature, 2) The batter was overmixed, which prevents proper rising, or 3) Your baking powder was old and had lost its leavening power. For perfect domes, fill the muffin cups nearly to the top and make sure your oven is fully preheated before baking.
Besides tossing the blueberries in flour, make sure your batter is thick enough to support them. If your batter seems too thin, add a tablespoon or two of extra flour. Also, try layering your batter: put a small amount of plain batter (without blueberries) in the bottom of each muffin cup, then fold the blueberries into the remaining batter and fill the cups the rest of the way.
Expert Tips
- Room Temp: To quickly warm up your butter, cut it into slices and let it sit in the bowl while you assemble all your ingredients.
- Topping First: 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.
- Getting a Good Rise: For perfect domes, fill the muffin cups nearly to the top and make sure your oven is fully preheated before baking.
- Fresh or Frozen: You can use frozen blueberries straight from the freezer – no need to thaw them first.
Storage and Serving
These muffins are at their absolute best the day they’re baked, still slightly warm from the oven with the streusel perfectly crisp. However, they’ll keep well in an airtight container at room temperature for up to 3 days. To refresh them, simply pop them in a 300°F oven for 5-7 minutes to crisp up the streusel again.
For longer storage, these muffins freeze beautifully. Let them cool completely, then wrap individually in plastic wrap and store in a freezer bag. When you’re ready to enjoy one, thaw overnight on the counter or give it a quick 20-30 seconds in the microwave.
More Blueberry Baked Goodies You’ll Love
Served with a hot cup of coffee or tea for a special brunch, weekend breakfast, or just because you’re craving something delicious, these blueberry baked goodies are sure to become family favorites!
More Muffin Recipes to Consider
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Best Blueberry Streusel Muffins
Equipment
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 2 cups blueberries fresh or frozen
Streusel Topping
- 4 tablespoons sugar
- 1 tablespoon flour
- 2 teaspoons vegetable oil
Instructions
- Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
- Prepare streusel topping by whisking together sugar and flour in a small bowl. Add oil and mix until it has a sandy texture. 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.
Video
Notes
- Toss your blueberries in a tablespoon of flour before adding them to the batter. This extra step helps them stay suspended throughout the muffin instead of sinking to the bottom.
- Don’t overmix the batter! A few lumps are perfectly fine and actually preferable to overmixed, tough muffins.
- Fill your muffin cups almost to the top. These muffins are designed to rise up, not out, giving you those beautiful domed tops.
- The streusel should be crumbly but just moist enough to hold together when pinched. If it’s too dry, add a touch more oil; if too wet, sprinkle in a bit more flour.
Memoria
Estoy de acuerdo contigo. El mise en place es muy importante y creo que es una buena idea de hacer el streusel primero por las razones que ya mencionaste. Estos muffins se ven perfectos. Espero probrar esta receta muy pronto. Gracias.
Kathleen
These muffins look and sound amazing. I’m with you on the topping! Great addition 😉
ristoranti roma
Very nice Blueberry Streusel Muffins
kim sisto robinson
” Muffins without a streusel topping are kind of like cupcakes without frosting.” I know what you mean, Sister.
These look Out of This World! 🙂
Sue
Love blueberry muffins, especially topped with streusel:) Have a wonderful weekend, Barbara.
Nic
I just did blueberry muffins too! Maybe we should get together for a taste test, because yours look pretty good as well! 😉
Rosa
They look so fantastic and perfect! A delight.
Cheers,
Rosa
Carol
Ohhhhhhhh those photos have me almost drooling! This recipe is similar to the Jordan Marsh Blueberry Muffins I’ve made for years……they’re SO good……like mini blueberry coffee cakes. What a great idea adding some streusel to the top………..MMMMMMM-I can’t wait to try them.
Barbara
I hadn’t heard of the Jordan Marsh Blueberry Muffins. Definitely a very similar recipe. I can see why you’ve been making them for years!
Kim
Those muffins do look a notch above the rest. I’m definitely going to keep this recipe handy for the next time I score some blueberries.
P.S. Have you tried those new Reynolds foil muffin/cupcake liners? They’re pretty, very sturdy, and hold up very well. I love them!
Catalina
Streusel is the most favourite part on our coffee cakes/muffins at home, too 😀 Your muffins look so tasty that I’m almost crying, because I don’t have any blueberries on hand. Ijust gotta hope I will asap.
Lyndsey
Yummy! I love struels muffins…it’s like the topping on the cake. ..err…or muffin 😀
Kathy - Cooking On the Side
Wow, those truly are gorgeous, Barbara!
Alison @ Ingredients, Inc
These look fabulous. They are going on my weekend menu. Are you going to Evo? If so, i will see you in July
Becky
Oh Barbara, what a nice post!! Thank you for sharing this recipe. It really is THAT GOOD!! And I bet the streusel top makes them even more scrumptious!! I purchased the muffin liners at Sur la Tab. They have lots of fun liners there, but those are my favorites. Thanks again for passing along Communal’s recipe! We should go eat there together sometime.
bake in paris
Yummy yummy, blueberry and streusel…. what a blast!
Kalynskitchen
Not only do they look delicious, they’re also very pretty!
nancy@skinnykitchen.com
These muffins look scrumptious! If you ever what to make a skinny recipe, you might like the one I posted recently, http://www.skinnykitchen.com/recipes/fabulous-skinny-lemon-blueberry-coffee-cake-muffins/.
Robin
Wow! These look so good. We love blueberries and muffins, so I’m sure it would be a hit at our house.
April
Yum! These look wonderful!!
Rachel @ Baked by Rachel
Oh these look fantastic! Saving this to try sometime 🙂