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Make perfect Blueberry Streusel Muffins with this easy 30-minute recipe! Fluffy, tender muffins packed with fresh blueberries and topped with a sweet, crumbly streusel — a fabulous breakfast, snack, or coffee break treat.

A close-up of freshly baked blueberry streusel muffins in a metal tin, crumbly topping glistening, with a few muffins slightly out of focus in the background.


 

👩‍🍳 The simple three-ingredient streusel adds the perfect sweet, crunchy contrast to the tender muffin—easy to make and creates a bakery-quality finish!

Table of Contents

My 2 Best Tips For Making Blueberry Streusel Muffins

Perfect Streusel Consistency: The perfect streusel should have a sandy texture that holds together when pinched but still crumbles easily. If your streusel is too dry and won’t stick together, add oil drop by drop. If it’s too wet and clumpy, add flour a pinch at a time until you achieve the right texture.

Fill Those Muffin Cups Generously: Unlike many muffin recipes that call for filling cups halfway or two-thirds full, these blueberry streusel muffins should be filled almost to the top. This technique ensures they rise up into beautiful domed tops rather than spreading out flat. The generous amount of batter gives you those bakery-style muffins you’re after.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

Whether you have fresh berries from the farmer’s market or frozen ones from your freezer, this recipe adapts perfectly. You’ll get delicious results either way, making it a year-round favorite.

These muffins rise beautifully to create those coveted domed tops you see in professional bakeries. The secret is filling the muffin cups almost to the top, allowing the batter to rise up rather than spread out.

A close-up of freshly baked blueberry streusel muffins in a metal tin, crumbly topping glistening, with a few muffins slightly out of focus in the background.
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Perfect Blueberry Streusel Muffins

By: Melissa Griffiths
Make perfect Blueberry Streusel Muffins with this easy 30-minute recipe! Fluffy, tender muffins packed with fresh blueberries and topped with a sweet, crumbly streusel — a fabulous breakfast, snack, or coffee break treat.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 12 muffins
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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
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Ingredients 

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 2 cups blueberries, fresh or frozen

Streusel Topping

  • 4 tablespoons sugar
  • 1 tablespoon flour
  • 2 teaspoons vegetable oil, or melted butter

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.

Notes

Prevent Sinking Berries: 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.
Mix Just Enough: Don’t overmix the batter! A few lumps are perfectly fine and actually preferable to overmixed, tough muffins.
Fill The Cups: Fill your muffin cups almost to the top. These muffins are designed to rise up, not out, giving you those beautiful domed tops.
Perfect Streusel: 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.
Storing Muffins: Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For best results, warm them slightly in the microwave or oven before serving if they’ve been stored.

Nutrition

Serving: 1g, Calories: 265kcal, Carbohydrates: 41g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 166mg, Potassium: 71mg, Fiber: 1g, Sugar: 24g, Vitamin A: 306IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg
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How To Make Blueberry Streusel Muffins

A green mixing bowl with a white interior contains granulated sugar and a few pieces of butter on a light-colored countertop, ready to make delicious blueberry streusel muffins.

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

A green mixing bowl containing creamed butter and sugar, with a small amount of vanilla extract added on top, sits on a white countertop—perfect for starting your blueberry streusel muffins.

Step 2: Add eggs, vanilla and milk.

A mixing bowl with flour and a wooden spoon sits on a counter next to a measuring cup filled with blueberries, ready for baking delicious blueberry streusel muffins.

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

A green mixing bowl filled with blueberry streusel muffin batter, showing swirls of purple from the berries, with a wooden spoon resting inside on a white countertop.

Step 4: Stir in blueberries.

A muffin tin with twelve cups, each filled with blueberry streusel muffin batter topped with crumbly streusel, sitting on a light-colored marble countertop.

Step 5: Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.

A muffin tin filled with twelve blueberry streusel muffins, their crumbly tops golden and uneven, sits on a light-colored surface—some muffins slightly overfilled for a rustic, homemade look.

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.

Recipe FAQs

Can I use frozen blueberries in this streusel muffin recipe?

Yes! Frozen blueberries work just as well as fresh ones. Don’t thaw them first – add them directly to the batter while still frozen. This actually helps prevent them from bleeding too much color into the muffin batter.

Why do my blueberries always sink to the bottom of my muffins?

The key is to toss your blueberries in a tablespoon of flour before folding them into the batter. This light coating helps the berries stay suspended throughout the muffin instead of sinking during baking.

How do I get those beautiful domed tops on my blueberry streusel muffins?

Fill your muffin cups almost to the top – about ¾ full. These muffins are designed to rise up rather than spread out, which creates those bakery-style domed tops.

A close-up of blueberry streusel muffins with crumbly topping, arranged on a wire rack over a striped cloth. The muffins are golden brown with visible blueberries and glistening sugar on top.

More Fabulous Muffin Recipes To Try

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