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Best Blueberry Streusel Muffins

Published by Melissa on | Updated | 284 Comments

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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.

A close-up of freshly baked blueberry streusel muffins with a crumbly topping, placed on a cooling rack over a wooden surface. The muffins have a golden-brown crust and visible blueberries.

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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.

Ingredients for a baking recipe are displayed on a table: flour, sugar, butter, blueberries, milk, eggs, vanilla, baking powder, and salt. Each item is labeled and arranged neatly.

How to Make Blueberry Streusel Muffins

A green mixing bowl contains granulated sugar and two small pats of butter, set on a light marble countertop.
A mixing bowl with creamy yellow batter swirled inside, containing a splash of vanilla extract in the center, placed on a white marble countertop.

Step 1: In a large bowl, beat butter and sugar until light and fluffy.

Step 2: Add eggs, vanilla and milk.

A mixing bowl with flour is being mixed with a wooden spoon. A measuring cup filled with blueberries is placed nearby on a white countertop.
A green mixing bowl filled with a light dough mixed with blueberries. A wooden spoon is partially submerged in the dough, which has a creamy, textured appearance and swirls of berry juice. The background is a white countertop.

Step 3: Add flour mixture and stir until just combined.

Step 4: Stir in blueberries.

A muffin tin with 12 unbaked muffin batter scoops, possibly blueberry, topped with a crumbly streusel mixture on a marble countertop.
A baking tray with twelve homemade blueberry muffins topped with a light sprinkle of sugar, creating a speckled effect. The muffins are golden brown and freshly baked, resting on a rustic surface.

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.

A batch of freshly baked blueberry muffins topped with a crumbly streusel sits on a cooling rack. A striped cloth is partially visible underneath, and a wooden surface is beneath the setup.

Recipe FAQs

Can I use frozen blueberries instead of fresh?

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.

My muffins didn’t rise with nice domed tops – what went wrong?

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.

How can I prevent the blueberries from sinking to the bottom?

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.

A baking tray filled with freshly baked blueberry muffins topped with crumbly streusel, still in the pan. The muffins are golden brown and appear moist and fluffy. The background is a light-colored surface.

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.

Top view of freshly baked blueberry muffins with crumb topping, arranged on a cooling rack. The muffins are golden brown and sprinkled with a layer of white, sugary crumbs. A striped cloth napkin is partially visible beneath the rack.

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!

A tray of freshly baked blueberry muffins with crumbly sugar topping. The muffins are golden brown and still in their baking tin, placed on a light countertop.

More Muffin Recipes to Consider

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4.41 from 311 votes

Best Blueberry Streusel Muffins

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 muffins
Calories: 204kcal
Author: Melissa Griffiths

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.

Nutrition

Serving: 1g | Calories: 204kcal | Carbohydrates: 42g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 170mg | Fiber: 1g | Sugar: 24g
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About Melissa & Barbara

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

Reader Interactions

Comments

    4.41 from 311 votes (304 ratings without comment)

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    Recipe Rating




  1. Susan Toyias

    I grow my own blueberries, and this year they are huge and sweet. I wake every morning at 5:30 to make these muffins. My four children and my husband take them to work. They just love them. And, they are so quick and easy to put together. I cut the sugar a bit because my berries are so sweet and I do use lots of them. This is a keeper and I thank you so much.

    Reply

    • Barbara Schieving

      How great to be able to use blueberries that you’ve grown. Thanks for sharing Susan!

      Reply

  2. My Linh

    These turned out great. Thank you for the recipe. i ended up adding oats to the crumb topping just because it looked so wet. Then i was thinking there was way too much to fit on top of all 12 muffins. But now i realize that you should really pack it on the muffin because as they expand in the oven, the crumbs moves to the side. I also used brown sugar instead of white only because i like the rich caramel flavor better. The pictures are fantastic and overall i’d say this was a winner. Thanks so much!

    Reply

    • Barbara Schieving

      Thanks so much!

      Reply

  3. Brandy Plummer

    I have made these three times and my family can’t get enough.

    Reply

    • Barbara Schieving

      That’s great – thanks Brandy!

      Reply

  4. Maggie

    These muffins turned out great! Next time I would add cinnamon or some other flavor to the batter because without the berries they would be pretty tasteless. As others have commented, these muffins needed a longer cook time than specified. I ended up cooking my large sized muffins around 35 minutes. The normal size muffins around 30 minutes. The streusel topping is great. I ended up using tri-berry (raspberry, blackberry and blueberry) and it turned out delicious! I would make these again but I’m also open to other recipes so it means that they’re great but not the best ever.

    Reply

    • Barbara Schieving

      Thanks for the feedback Maggie – glad you enjoyed the muffins. The cook time will change depending on how juicy your berries are. Definitely change up the batter how you like. I prefer the great fresh taste of the berries and no spice in the muffins.

      Reply

  5. Tarynn Muers

    I can’t believe I haven’t commented until now— I have been using your recipe for at least two years and this is THE BEST BLUEBERRY MUFFIN RECIPE EVER!! I started making these because my husband loves Starbucks muffins— and now that they’ve changed their recipe, I’m so glad I know how to create something even better than their old ones! I get more compliments on these muffins and when asked for the recipe always send them to Barbara Bakes! 
    I usually use frozen blueberries and increase the time by
    6-10 minutes, just keep an eye on them…
    They are delicious even without the topping, but I took your advice and make it first to avoid forgetting.
    Thank you so much for Posting this! Have a wonderful day!

    Reply

    • Barbara Schieving

      Thanks so much Tarynn!

      Reply

  6. Angela

    Could this be made in loaf form?  If so, how long should it bake for?

    Reply

  7. Allison Havrilek

    I live in high altitude. are there any adjustments you would recommend? I do use high altitude flour. 

    Reply

    • Barbara Schieving

      Hi Allison – I hadn’t heard of high altitude flour, so I Googled it and found https://www.sourdoughhome.com/index.php?content=huhialflourtest “Interesting Vendor Story: The name confuses everyone. Many people here in Gunnison, Colorado, at an altitude of 7,700 feet (2,346 meters) above sea level, think this flour is good to use at high altitudes. Actually, it’s no better than any other flour at high altitudes. And they are confused about the “Hungarian” part too. The “Hungarian” part of the name comes from the process used to mill the flour, which was developed in Hungary in the 1800’s. It was brought to Colorado by J.K. Mullen in 1875, and is still used on this flour. The flour is milled from hard wheat from Colorado, the Dakotas, and Montana, so the “high altitude” refers to where the grain is grown – some people feel that grain grown at high altitude is healthier than other grains.”

      I’m at 5,000 ft so unless you’re substantially higher than that, you shouldn’t need to make any changes. King Arthur Flour has a good guide for adapting recipes https://www.kingarthurflour.com/learn/high-altitude-baking.html Enjoy!

      Reply

  8. Cheryl

    I think using brown sugar for the topping mix would be good. 

    Reply

    • Barbara Schieving

      That’s a fun idea. Let me know if you give it a try.

      Reply

  9. Lisa g.

    Hi. Delish looking muffins! If I use frozen blueberries do I need to thaw them first? Thank you for the recipe!

    Reply

    • Barbara Schieving

      Thanks Lisa! No you don’t need to thaw them first, but your cook time will be longer when you use frozen blueberries.

      Reply

  10. Rae Rogers

    BEST blueberry muffins I’ve ever had! But I do agree, they needed to bake a little longer, but I got huge raves over this recipe.

    Reply

    • Barbara Schieving

      Thanks Rae! The size and juiciness of the blueberries can change the cook time. Also using frozen berries you’ll need to increase the cook time.

      Reply

  11. Joanne monty

    It’s so easy I have them in the oven right now can’t wait to eat one my son just picked the blueberries for me.we live in Marquette Michigan it blueberry time.

    Reply

    • Barbara Schieving

      How great to pick your own blueberries! Enjoy!

      Reply

  12. Kati

    Fantastic muffins! I did the topping a little different, with butter instead of oil – but they are amazing. This recipe is a keeper and I’ll never use a box mix again!!

    Reply

    • Barbara Schieving

      Thanks Kati! So much better than a box mix for sure 🙂

      Reply

  13. Peg Hambrecht

    OMGosh! Excellent!!! I did topping a little different but this ROCKS! Just came out of oven; shared it with neighbor and she loved it too!!! Thanks! God Bless!

    Reply

    • Barbara Schieving

      Thanks Peg! So nice of you to share with a neighbor. How did you top it?

      Reply

  14. Kellie

    In the picture it looks like you coated the berries? I had a  recipe from Cooks Coumtry that did this and I can not find it and do not want to pay for it ?.did you toss the berries in the flour?

    Reply

    • Barbara Schieving

      Hi Kellie – you can toss the berries with a tablespoon of flour to help keep them from sinking to the bottom, but in this recipe the batter is so thick that they really don’t sink, so I eliminated that step. Enjoy!

      Reply

  15. Darlene

    I just took these out of the oven, & tasted them…..they are just as good as you said!! They were so easy to make too! I’ll never be able to go back to a mix. Thank you for the recipe. This will definitely be on my Christmas brunch table.

    Reply

  16. Laura H

    Wow! These were a hit! Very delicious. Next time I will double the streusel though because we all need more streusel in our lives ❤️. Thanks for this and I can’t wait to check out more from you

    Reply

    • Barbara Schieving

      Thanks Laura – you can’t go wrong with double streusel 🙂

      Reply

  17. Tamara Rowan

    These muffins are everything you said they would be!! Thank you so much they made my families morning!

    Reply

    • Barbara Schieving

      Thanks so much Tamara! Your comment made my morning 🙂

      Reply

  18. Jen

    My husband and I love these, and I’ve probably made them 3 times now. Frozen blueberries always seem to increase my cooking time by another 5 minutes (or it’s hard to get a clean fork if I hit a berry!). I haven’t tried it with fresh berries yet. Any suggestions? I make sure I keep a bag of frozen berries on hand, rather than risking fresh ones going bad. I have no desire to go back to using box mixes after eating these!

    Reply

    • Barbara Schieving

      Thanks Jen – so nice to hear you love them as much as we do. Definitely hard to eat boxed blueberry muffins after having these. I would just add 5 minutes to the cook time and use your frozen berries.

      Reply

  19. Kim

    Or could you make the batter the night before? Just try to save some time in the morning!

    Reply

    • Barbara Schieving

      Not really because your baking powder starts working as soon as it’s wet. You could mix the streusel topping and the dry ingredients together the night before and leave the butter out on the counter with the sugar ready to mix in the morning. Then they’d come together really quickly.

      Reply

      • Kim

        Thank you for your quick reply and for the suggestions. That helps!

        Reply

  20. Kim

    These look delicious! Can you make them the night before?

    Reply

    • Barbara Schieving

      Thanks Kim – you can, but the streusel topping is definitely best right after they’re made. Sometimes I’ll put a paper towel on top of them in a Ziploc bag to absorb some of the moisture.

      Reply