Blueberry Muffins with Streusel Topping Recipe

Blueberry Muffins with Streusel Topping Recipe

How To Make Blueberry Muffins with Streusel Topping

Delightfully moist, these blueberry muffins are loaded with blueberries and buttery goodness, topped with a crusty sugar made of cinnamon and brown sugar.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



For Streusel Topping:

  • ½cuplight brown sugar,or dark brown sugar, packed
  • ½cupwalnuts,chopped, or pecans
  • 1tspcinnamon,ground

For Muffins:

  • cupsall-purpose flour,spoon and leveled
  • 1tspbaking soda
  • 1tspbaking powder
  • ½tspsalt
  • ½cupbutter,unsalted, softened to room temperature
  • ½cupgranulated sugar
  • ¼cuplight brown sugar,or dark brown sugar, packed
  • 2large eggs,at room temperature
  • ½cupsour cream,or plain yogurt, or vanilla yogurt, at room temperature
  • 2tsppure vanilla extract
  • ¼cupmilk,at room temperature
  • cupsfresh blueberries,or frozen


  1. Preheat the oven to 425 degrees F.

  2. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

  3. Grease or line a 2nd pan with 2 liners because this recipe yields about 14 muffins.

  4. Set aside.

  5. Mix all of the streusel ingredients together. Set aside.

  6. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.

  7. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together at high speed for about 2 minutes until smooth and creamy.

  8. At medium speed, add the eggs 1 at a time, beating well after each addition.

  9. Beat in the sour cream and vanilla extract on medium speed until combined.

  10. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.

  11. Fold in the blueberries.

  12. Spoon the batter into the liners, filling them all the way to the top.

  13. Top each with streusel, gently pressing it down into the surface so it sticks.

  14. Bake for 5 minutes at 425 degrees F then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F.

  15. Bake for an additional 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

  16. The total time these muffins take in the oven is about 23 to 25 minutes, give or take.

  17. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.



Recipe Notes

  • The muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
  • Freezing Instructions: Freeze the baked and cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
  • Sour Cream: The sour cream adds so much moisture. Plain yogurt is a great substitute. Unsweetened applesauce or mashed banana may also be used.
  • Milk: Any milk may be used for this recipe, dairy or nondairy.
  • Blueberries: If using frozen blueberries, do not thaw.
  • For a jumbo muffin pan, bake in the oven at 425 degrees F for 5 minutes, then reduce to 350 degrees F for 22 to 25 minutes for a total of 27 to 30 minutes. This makes about 6.
  • For mini muffins, bake at 350 degrees F for 12 to 14 minutes. This makes about 36 to 40.
  • All refrigerated items should be at room temperature so the batter mixes together easily and evenly. 


  • Calories: 213.22kcal
  • Fat: 9.32g
  • Saturated Fat: 5.45g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 2.45g
  • Polyunsaturated Fat: 0.62g
  • Carbohydrates: 29.81g
  • Fiber: 0.91g
  • Sugar: 16.86g
  • Protein: 3.04g
  • Cholesterol: 48.71mg
  • Sodium: 176.27mg
  • Calcium: 56.01mg
  • Potassium: 70.88mg
  • Iron: 1.03mg
  • Vitamin A: 83.85µg
  • Vitamin C: 1.62mg
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