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    Home » Recipes » Breakfast » Muffins

    Best Blueberry Streusel Muffins

    Published by Melissa on August 20, 2018 | Updated June 23, 2022 | 279 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.

    These really are the Best Blueberry Streusel Muffins!

    Do you have a recipe you consider the best? My good 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.

    Featured Image for Best Blueberry Streusel Muffins

    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. 

    Making The Best Blueberry Streusel Muffins

    I use a scoop to perfectly portion out the muffins, and I love using If You Care Baking Cups. They’re the best muffin / cupcake papers. The muffin pulls away so easily from the paper – no wasted muffin. You can also bake them without the muffin papers, but clean up is so much easier if you use papers.

    Making the streusel topping with oil gives it a great sandy texture, but if you prefer, you can substitute butter for the oil.

    collage of making the best Blueberry Streusel Muffins

    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.

    Cut your butter into pieces so it comes to room temperature quickly.

    This recipe uses ½ cup (1 stick) of room temperature butter. To quickly warm up your butter, cut it into slices and let it sit in the bowl while you assemble all your ingredients.

    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.

    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.

    Update: These really are the best muffins! It’s become one of my most popular recipes. If you haven’t made them yet, definitely give them a try.

    If you have a recipe you consider THE BEST, I’d love to hear about it!

    Featured Image for Best Blueberry Streusel Muffins
    Print Recipe Pin Recipe Rate this Recipe
    4.39 from 289 votes

    Best Blueberry Streusel Muffins

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Muffins
    Servings: 12 muffins
    Calories: 204kcal
    Author: Barbara Schieving
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    Equipment

    • Vollrath 2 oz Stainless Steel Disher – Size 16,Dark Blue
    • USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Aluminized Steel
    • If You Care Unbleached Large Baking Cups, 60 ct, 3 pk

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

    Video

    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

    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
    Chunky Monkey Banana Muffins, Barbara Bakes

    Pin It:

    Pinterest collage for the Best Easy Blueberry Muffins with Streusel Topping, with process shots
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    Easy Mini Pizza Recipe »
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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...

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      Recipe Rating




    1. Mihae

      February 17, 2022 at 2:39 pm

      I’ve made plenty of blueberry muffin in my decades on this planet but this by far is the absolute best muffin I have ever made! It is spot on, in terms of volume (overflowing 12 muffins exactly), fluffiness, moist-ness (not a word), blueberry distribution, and sweetness, Wouldn’t change a single thing.. even using oil instead of butter for streusel. I absolutely love this recipe so much! Thank you for gifting this to us!

      Reply
      • Barbara Schieving

        February 17, 2022 at 10:53 pm

        You described these muffins beautifully Mihae. Thanks so much!

        Reply
    2. Sheila

      December 07, 2021 at 5:30 pm

      barbara what are the preventive measures that you have to considered when baking this one?i just want to make this and don’t know if what are the prevented measures are,and also for the safety when making it ❤️❤️

      Reply
      • Barbara Schieving

        December 07, 2021 at 5:52 pm

        Hi Sheila – the recipe is an easy, forgiving recipe. Use a standard muffin tin. Have your ingredients assembled and your butter softened. Preheat your oven. Take the time to beat the butter and sugar until it’s fluffy for the lightest muffins. Don’t open the oven while they’re baking until they’re nearly done. Be sure and use hot pads to remove the pan from the oven.

        Reply
    3. Jean

      December 07, 2021 at 5:25 pm

      thank youfor sharing your recipe .i want to make it ❤️❤️

      Reply
    4. dick

      December 07, 2021 at 4:13 am

      Hello barbara can i ask if what are the tools needed when baking this one?

      Reply
      • Barbara Schieving

        December 07, 2021 at 5:54 am

        You’ll need a standard muffin tin, mixing bowls, stand or hand mixer, and optional muffin liners,

        Reply
        • Dick

          December 07, 2021 at 5:31 pm

          Okay thank you so much barbara ❤️❤️

          Reply
    5. Paul Desrosiers

      October 25, 2021 at 11:17 am

      Barbara, I made these muffins yesterday; they were very tasty.
      As a newbie to muffin making, I have a question that you might be able to answer. Have you tried making muffins with vegetable oil or a butter/oil combo. and what were the results? I read that muffins made with veg. oil come out moister and more tender.

      Reply
      • Barbara Schieving

        October 25, 2021 at 12:02 pm

        Thanks Paul – glad you enjoyed the muffins! These muffins come out moist and tender because you cream the butter and sugar together which incorporates air into the batter and lightens the muffins. If you substitute oil you generally wouldn’t cream together the oil with the sugar, so the muffins would have a different consistency and you’d also miss the buttery flavor. I do have this flavorful recipe https://www.barbarabakes.com/very-berry-orange-oat-muffins/ that uses oil and sour cream and one with applesauce and oil https://www.barbarabakes.com/applesauce-cinnamon-oat-muffins/

        Reply
    6. Rob

      September 29, 2021 at 8:22 pm

      Can you substitute almond milk? If so, do you need to adjust the amount of milk used?

      Reply
      • Barbara Schieving

        September 30, 2021 at 1:56 pm

        Hi Rob – I haven’t tried making it with almond milk, but it should work well using the same amount. Enjoy!

        Reply
    7. Jee

      June 28, 2021 at 7:39 pm

      I loved how easy and quick this recipe is. Made a batch and could eat it too while my newborn napped. Saved it for future ❤️

      Reply
      • Barbara Schieving

        June 29, 2021 at 6:07 am

        Thanks Jee! Have fun with your sweet little newborn.

        Reply
    8. Tina

      May 31, 2021 at 4:21 pm

      Can I use 2% milk instead of whole milk? 

      Reply
      • Barbara Schieving

        May 31, 2021 at 9:44 pm

        Hi Tina – yes 2% will work fine, I often use 1% if I don’t have anything else in the fridge.

        Reply
    9. Traci

      April 08, 2021 at 4:59 pm

      Hello, I only have medium size eggs, should I still only use 2?

      Reply
      • Barbara Schieving

        April 08, 2021 at 6:40 pm

        Hi Traci – it’s a pretty forgiving recipe, two medium eggs should be fine.

        Reply
    10. Jacqueline Thomas

      January 13, 2021 at 11:20 am

      Can you leave these out without covering if they have the muffin paper around them

      Reply
      • Barbara Schieving

        January 13, 2021 at 3:31 pm

        Hi Jacqueline – You can leave them out for several hours but they will dry out if left uncovered too long.

        Reply
    11. Amber Detweiler

      September 22, 2020 at 6:34 am

      Can I add lemon zest and juice to make it like the coffee cake recipe you have

      Reply
      • Barbara Schieving

        September 22, 2020 at 6:55 am

        Hi Amber – yes, I sometimes do that too. Enjoy!

        Reply
    12. Chelsea

      August 24, 2020 at 6:59 pm

      Hi, I was wondering if I can make this as mini muffins? If so, should I change the temp and cooking time? Thanks so much! I can’t wait to try this recipe 

      Reply
      • Barbara Schieving

        August 24, 2020 at 7:17 pm

        Hi Chelsea – they make great mini muffins. Use the time in this recipe https://www.barbarabakes.com/apple-pecan-banana-mini-muffins/ Here are some other ideas for mini muffins too. https://www.barbarabakes.com/brunch-ideas-for-the-holidays/

        Reply
    13. Toni Simmons

      July 29, 2020 at 11:39 am

      My family loved these and my daughter ordered me to keep the recipe!

      Reply
      • Barbara Schieving

        July 29, 2020 at 11:50 am

        Thanks Toni! That’s so fun 🙂

        Reply
    14. Pea

      July 22, 2020 at 5:15 am

      Could I make as a loaf?

      Reply
      • Barbara Schieving

        July 22, 2020 at 6:54 am

        Hi Pea – yes, here’s a loaf version of it for the times https://www.barbarabakes.com/lemon-blueberry-quick-bread/

        Reply
    15. Jocelyn F.

      June 29, 2020 at 1:15 pm

      This is my absolute favorite blueberry muffin recipe! It has been my go-to…as recently as yesterday I baked them and used a muffin as the “birthday muffin” (instead of birthday cake) for my husband’s birthday brunch at home. I have a question…any recommendations on how best to store them? I guess I worry about them spoiling because of the fresh blueberries. Thank you!

      Reply
      • Barbara Schieving

        June 29, 2020 at 5:37 pm

        Thanks Jocelyn! I love the idea of having them as a birthday muffin instead of cake. They’ll store well in a Ziploc bag on the counter for about 24 hours – the top starts to get soft. They freeze really well though, so if I know we won’t be eating them by the next day, I’ll freeze them. They thaw really quickly on the counter.

        Reply
    16. Maggie

      May 19, 2020 at 10:23 am

      These really are the BEST blueberry muffins! Added to my recipe box already, so these will be my go-to for life. Thank you!

      I have made a few tweaks to my liking:
      1) I reduced the sugar from 1 Cup to 3/4 Cup and find them still plenty sweet.
      2) I changed the topping to a classic streusel which I prefer: 3 Tbsp Sugar + 3 Tbsp Flour + 1 1/2 – 2 Tbsp of Butter. Crumble and freeze in tiny balls 30 mins prior to baking.
      3) I use frozen berries which I take out of the freezer just in time to mix in last and put in the oven. Thawing will yield purple muffins. Baking time increases from 20-25 mins to 30-35 mins.

      BEST EVER!

      Reply
      • Barbara Schieving

        May 19, 2020 at 3:29 pm

        Thanks Maggie – glad the muffins were a BIG hit. Thanks for sharing your tweaks.

        Reply
      • MandaK

        June 03, 2020 at 8:53 pm

        Seriously Maggie, thank you for posting this! I made the recipe with these changes and lit was delicious. I think I should have mashed my blueberries vs trying to leave them whole.
        I need to save your streusel topping. It was sooo easy, I’ve never thought about throwing it in the freezer! 

        Reply
    17. Erica

      April 19, 2020 at 6:32 pm

      Do you use salted or unsalted butter? Can’t wait to give these a try!

      Reply
      • erica

        April 19, 2020 at 6:33 pm

        oops, I see it’s unsalted now:)

        Reply
      • Barbara Schieving

        April 19, 2020 at 6:34 pm

        Hi Erica – I typically bake with unsalted butter, but if I’m out of it, I’ll often substitute salted butter and just reduce the salt slightly. Enjoy!

        Reply
    18. Nicole Warren

      March 05, 2020 at 10:23 am

      We absolutely love this recipe and we’ve used it for years, but every time we make them, although delicious, they come out quite flat – is there anything we can do to pump up the height?

      Reply
      • Barbara Schieving

        March 05, 2020 at 11:30 am

        Hi Nicole – glad you enjoy the muffins. You could try increasing the baking powder – try adding an additional 1/4 teaspoon. You could also try raising the oven temperature by 25 degrees to see if they’ll rise faster and set more doomed.

        Reply
    19. Madison

      December 22, 2019 at 3:29 pm

      Thank you for sharing this amazing recipe! It has easily become my favorite recipe for muffins. I bring these muffins into my coworkers all the time and they all say they feel like they were professionally made in a bakery! I love the blueberry recipe but want to try mixing it up by using raspberries instead, any suggestions on adjustments to the recipe or cook time? Any tips would be greatly appreciated!

      Reply
      • Barbara Schieving

        December 22, 2019 at 7:21 pm

        Hi Madison – It sounds like a delicious substitution. I don’t think you’ll need to make any changes.

        Reply
    20. Christina

      August 07, 2019 at 6:11 pm

      Simple and delicious! Always a hit when I make them for events. 

      Reply
      • Barbara Schieving

        August 07, 2019 at 8:11 pm

        Awesome – thanks Christina!

        Reply
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