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.
Sarah
I just found this recipe and have made it twice in three days! We absolutely love it. This is by far the best blueberry muffin recipe we’ve tried. I do have one question, even though it doesn’t really matter since they’ve turned out great each time, my curiosity got the best of me. When mixing the ingredients, does it matter how you mix in the eggs, milk and vanilla? Should I use the beaters like with the butter and sugar, or use a spoon like with the flour mixture? Or does it not matter either way?
Barbara Schieving
So glad you loved the recipe! Thanks for taking the time to let me know. It doesn’t matter how you mix in the eggs, milk and vanilla. I always use the beaters. In fact I usually mix in the flour with the beaters too. It’s easier, and I’m very careful to use the lowest speed and not to over mix it.
Sarah
Thanks for the reply Barbara! I just made your muffins for the third time this week! I think they are my new addiction 🙂
Barbara Schieving
Sounds like a good addiction to have 🙂
Gina
I am about to whip some of these babies up.. only in mini version… I add finely chopped walnuts, brown sugar and cinnamon with butter for topping.. yummo
Jeannette
This recipe is really great! But the bottom of my paper liners get really oily when I take it out of the oven! what am i doing wrong?
Barbara Schieving
My guess is it’s the type of oven liners you are using. Reynolds has come out with some liners that are thicker that are great to bake with. Glad you liked the recipe!
elaine
Hi can I make them and not bake them? So I have it ready to go the next day to have it baked fresh. Should I keep it in the freezer or just in the fridge is OK? Thank you!
Barbara Schieving
Hi Elaine – no I don’t recommend making the batter ahead of time when making a batter with baking powder. Once the baking powder is mixed with the liquids it will activate and you won’t get the rise in the oven that you need if you don’t cook the muffins right away. You can however do many of the steps the night before. Mix the streusel topping, mix the dry ingredients together, leave your butter on the counter overnight and have your liquid ingredients measured and ready to go. The muffins will come together in really quickly in the morning. Enjoy!
elaine
Thank you that is very helpful! I can’t wait to try it!
Tanya S
Best blueberry muffins I have ever tasted!
I made these to recipe, just adding some extra blueberries to the batter left at the bottom of the bowl after spooning them out.
The sugar topping is delicious, it gives them a little crisp topping which is very nice with the thick, delicious cake. I’ll be making these again soon, as I live in New Jersey and we aren’t quite getting local blueberries yet.
Thank you for giving me another great way to enjoy my favorite fruit!
Barbara Schieving
Thanks Tanya! So glad you enjoyed them. I love the idea of using local blueberries to make them extra special.
Henry
Bake this sweets….
Nancy
I made these today to enjoy with a friend over coffee. They are fantastic! So easy and best tasting muffin I ever made! Thank you for sharing!
Barbara Schieving
Thanks Nancy! So fun to share them with friend.
Shiva
Thank for this recipe! These are my blueberry muffin, are delicious! 😀
Kendra
These are seriously the best!!! SO good. Be super careful about how much streusel topping you put on the muffins. It makes them sink in the middle!!!
Julie
Hello. I was wondering how long the muffins would stay fresh and not dry out in an air tight container for? Thanks. (:
Barbara Schieving
Hi Julie – I’ve never kept them on the counter for more than a couple of days. If they’re not going to be eaten right away I always freeze them. They freeze very well.
Taylor
Hi Barbara,
I’ve never made muffins before, going to try these!! My question, what do you mean by “sprinkle the streusel mixture on top”? Thanks!!
Taylor
Barbara Schieving
Hi Taylor – you’re in for a treat. Just use your hands or a teaspoon to lightly drop the streusel on top of the batter.
Katy
So I am just curious if the streusel topping could be made with butter instead of vegetable oil? I love lots of streusel topping that is nice and crumbly so I want to make sure it will work if I change things around. Thanks so much! I made the muffins and they are so delightful! Thank you!!
Katy
Barbara Schieving
Hi Katy – glad you enjoyed the muffins. Yes, you could use melted butter. It’s such a small amount oil was just easier.
mariana
Hi! I’m Mariana from Argentina. This recipe is amazing, thank you for making my family love me because of the muffins I made.
I have two questions. Can I freeze them? For how long?
Thank you again,
Mariana
Barbara Schieving
Thanks Mariana! So glad your family loved them. They freeze very well. I haven’t had them last in the freezer longer than a week, but I’m sure they’d be great for about a month.
Julie
Hi. These muffins look great! I look forward to making them. My question is, can these be made into mini muffins instead? Thanks in advance. (:
Barbara Schieving
Hi Julie! Yes – they make fabulous mini muffins and only 8 minutes cook time.
NID
These look so delicious! I am not a master baker by any means- If I wanted to use this recipe to make mini-muffins, how long would you suggest letting them cook? Would you still bake at 350? Thanks so much! I am making them for a baby shower and can’t wait to try them!
Barbara Schieving
I did a post about mini muffins https://www.barbarabakes.com/2011/12/brunch-ideas-for-the-holidays/ – they’ll be perfect for a baby shower. They only took 8 minutes to cook.
PMS
Ok….so I am a doubting Thomas…however, I was sitting here with a huge bag of frozen blueberries that I had just been ‘gifted’ on Christmas eve….and although my most favorite muffin in the whole wide world is Blueberry Muffins….I can’t say I had ever made them from scratch….so I found your recipe online and having all the ingredients on hand, I took a shot at it…..all I can say is ‘THANK YOU, my son Thanks you and my husband Thanks you….we have been eating muffins for weeks….Absolutely the BEST EVER….EVER….EVER….the only thing that I did was (not to your perfect recipe) to use a 6 muffin pan for Large muffins….I added 50 degrees (400) and 7-10 minutes to the baking directions….and they are FABULOUS….so now, here we sit…out of blueberries, so my husband brought home a bag of chocolate chips…using your batter minus the berries but plus the chips….they are baking right now….I’ll keep you posted! …..since I am not a pro baker, I’m not sure if this was a good idea or not….we shall know for sure soon 🙂
Barbara Schieving
Thanks for the fun comment. Definitely brightened my day. This batter is thick and should work very well with chocolate chips. I haven’t tried it but now I want to.
zeki
Hi and thank you for this recipe! Would it be risky to use dried cranberries instead of fresh/frozen blueberries? Would that make muffins more dry? Should I ask more milk in this case?
Barbara Schieving
Not risky at all. I’ve made them with just dried cranberries before and there’s no need to make any changes. I made them with dried cranberries and blueberries for the 4th of July 🙂 https://www.barbarabakes.com/2013/07/4th-of-july-muffins/
zeki
Thank’s a lot for your reply, can’t wait to try them 🙂
Rebecca @ Fieldhouse Kitchen
Hi Barbara! I’ll be baking these tonight as a surprise treat for my sister who is coming into town (New York). She loves blueberry muffins and I figured what better way to welcome her into the big city than a batch of her favorite treats? Thanks for the recipe! Cheers, Rebecca
Barbara Schieving
That’s so nice of you. I hope she loves them as much as we do.
Katy Jones
I made these with huckleberries and they were AMAZING!
Barbara Schieving
Thanks Katy – I’d love to try them with huckleberries. We don’t generally have them here.
Mariya Kuyan
I’ve made these a few times and they were delicious! The best blueberry muffins I have ever had 🙂 I posted the recipe along with some pictures up on my blog (I gave credit to you). thank you so much for this recipe! They really are the best blueberry muffins you’ll ever eat!
http://teacups-and-cinnamon.blogspot.com/2013/07/blueberry-streusel-muffins.html