The Best Blueberry Muffin Recipe With Streusel is a treat that brings together soft, fluffy muffins bursting with juicy blueberries and a sweet, crumbly streusel topping that adds just the right bit of crunch. These muffins are golden on the outside and tender inside, making each bite a perfect mix of fresh fruit and buttery sweetness.
I love making these muffins because the streusel topping always makes them feel a little extra special—like a cozy hug in muffin form. One little tip that I always follow is to toss the blueberries in a bit of flour before folding them into the batter; this keeps the berries from sinking to the bottom and makes sure they’re perfectly spread throughout every muffin.
These blueberry muffins are great for breakfast, a snack, or even dessert with a cup of tea or coffee. I like to enjoy them warm, right out of the oven, but they’re just as good the next day when the flavors have settled a bit. Whenever I make a batch, they disappear fast, and it’s easy to see why—they’re everyone’s new favorite in no time!
Key Ingredients & Substitutions
Blueberries: Fresh or frozen both work well. Frozen blueberries don’t need thawing, and tossing them with flour helps keep them from sinking in the batter. This keeps blueberries evenly spread for a tasty bite every time.
Buttermilk: Adds moisture and a slight tang. If you don’t have buttermilk, you can stir 1 tablespoon lemon juice or vinegar into 1 cup milk and let it sit for 5 minutes before using.
Butter: Melted butter adds richness and tenderness to the muffins. Use unsalted butter and make sure it’s cooled to avoid cooking the eggs when mixed.
Sugar: The mix of granulated and brown sugar gives sweetness and a little depth. You can swap brown sugar for all granulated or try coconut sugar for a healthier twist.
Streusel topping: The cold butter mixed into flour and sugar creates a crumbly topping. If you want extra flavor, add cinnamon or orange zest to the streusel.
How Do I Get the Streusel Topping Just Right?
Making the streusel topping isn’t tricky, but it helps to keep the butter cold. This creates the crumbly texture that bakes into crispy bits on top:
- Cut the cold butter into small pieces before mixing.
- Use a pastry cutter, fork, or your fingers to rub the butter into the flour and sugar until the mixture looks like small crumbs.
- Don’t overwork it—the bits should vary in size to give that pleasing crumbly crunch after baking.
- Sprinkle the streusel generously over each muffin right before baking for the best texture and flavor.
Equipment You’ll Need
- 12-cup muffin pan – I use this because it’s perfect for baking evenly-sized muffins and prevents sticking.
- Paper liners or non-stick spray – makes removing muffins easier and keeps cleanup simple.
- Mixing bowls – a few medium-sized bowls help you keep ingredients organized and make mixing easier.
- Whisk and spatula – useful for blending wet ingredients and folding blueberries without damaging them.
- Pastry cutter or forks – great tools for making the streusel topping crumbly and flaky.
- Measuring cups and spoons – ensure your ingredients are accurate for best results.
- Cooling rack – helps muffins cool evenly and keeps the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap berries: Use raspberries, blackberries, or chopped strawberries for different fruit flavors that go well with the muffin base.
- Add nuts: Stir in chopped walnuts, pecans, or almonds to add crunch and extra richness.
- Spice it up: Mix in cinnamon, nutmeg, or ginger to give the muffins a warm, cozy flavor.
- Chocolate chips: Fold in a handful of chocolate chips for a sweet, indulgent twist.
The Best Blueberry Muffin Recipe With Streusel
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp all-purpose flour (to toss berries)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the batter and streusel, plus 22-25 minutes to bake. Cooling takes an extra 5 minutes, so plan for around 35-40 minutes total.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Set your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking.
2. Make the Streusel Topping:
In a medium bowl, mix 1/2 cup flour, 1/2 cup sugar, cinnamon (if you’re using it), and a pinch of salt. Add the cold butter pieces. Use a pastry cutter, two forks, or your fingertips to mix the butter into the dry ingredients until it looks like coarse crumbs. Set this aside for now.
3. Mix the Dry Muffin Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Toss and Prepare the Blueberries:
Coat the blueberries with 1 tablespoon flour by gently tossing them. This helps prevent the berries from sinking to the bottom evenly throughout the muffins.
5. Mix the Wet Ingredients:
In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until everything is smooth and well combined.
6. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula or wooden spoon just until combined. The batter should still be a bit lumpy — avoid overmixing to keep muffins tender.
7. Fold in Blueberries:
Carefully fold the blueberries into the batter, trying not to bruise or crush them.
8. Fill Muffin Cups:
Divide the batter evenly among the 12 muffin cups, filling each one about 3/4 full.
9. Add the Streusel Topping:
Sprinkle the prepared streusel topping generously over each muffin to cover completely.
10. Bake:
Bake in the preheated oven for 22-25 minutes. Your muffins are ready when a toothpick inserted into the center comes out clean and the streusel is a lovely golden brown.
11. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm with butter.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Use frozen blueberries straight from the freezer without thawing. Toss them with a tablespoon of flour before adding to the batter to prevent sinking and keep them evenly distributed.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat gently before serving.
Can I Make the Streusel Topping Ahead of Time?
Absolutely! You can prepare the streusel topping a day ahead. Keep it covered in the fridge and sprinkle on the muffins right before baking for a fresh, crunchy topping.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. This will give the acidity needed for tender muffins.
