Blueberry Muffins With Streusel

Golden tops, bursting blueberries, and that irresistible buttery crumb these blueberry muffins with streusel taste like they came straight from your favorite neighborhood bakery. But here’s the best part: they’re easy to make in your own kitchen. With tall, domed tops and a delicate, moist crumb, this recipe delivers that classic bakery-style experience without the hassle or guesswork.

Whether you’re baking for brunch, a school treat, or just a cozy morning in, these muffins rise tall and taste even better the next day. The crunchy cinnamon streusel takes them over the top literally. If you’re after the best blueberry muffin recipe with streusel, this one’s designed to impress and built to work every time.

Why You’ll Want to Make

• They rise like bakery muffins.
  No sinking centers here just tall, golden tops that look great and taste even better.
  
• That crumb topping actually stays crunchy.
  It’s not just a sweet dusting. The buttery streusel bakes into a crisp layer that holds up after cooling.
  
• The inside is soft without being too cakey.
  Thanks to the mix of butter and milk, the crumb stays tender and moist without feeling heavy.
  
• You don’t need any special tools or skills.
  A few bowls, a whisk, and a muffin tin are all it takes. If you can stir and scoop, you’re good.
  
• They keep well, and they freeze even better.
  Whether you want to eat one now or stash a few for later, they’ll still taste fresh when you come back to them.

What makes this recipe worth saving is that it just works. You’re not adjusting oven temps halfway through or crossing your fingers. It’s straightforward, and the results feel like a win every time.

What You’ll Need

Muffins

• Blueberries  1½ cups.
  Fresh if they’re in season. Otherwise, frozen works just don’t thaw them.
  
• Flour  2 cups, plus a spoonful and a half for the berries.
  All-purpose is fine. Don’t scoop from the bag; use a spoon and level it off.
  
• Baking powder  2 teaspoons.
  
• Salt  Just half a teaspoon. Important. Don’t skip it.
  
• Sugar  ¾ cup. White. Regular. Nothing fancy.
  
• Butter  Half a cup (that’s one stick), unsalted.
  Should be soft enough to press with a finger, but not melted.
  
• Eggs  2 large ones. Room temp is best.
  
• Vanilla  1 teaspoon. Use the real stuff if you can.
  
• Lemon zest  About a quarter teaspoon. Optional. Adds a subtle sharpness.
  
• Milk  Half a cup. Whole milk if you have it. Buttermilk’s even better.

Streusel

• Sugar  5 tablespoons.
  
• Flour  2 tablespoons.
  
• Cinnamon  Half a teaspoon.
  
• Butter  2 tablespoons.
  This time, it needs to be cold. Dice it up small so it crumbles easily.

Small Adjustments (if needed)

• Dairy-free? Use a plant butter and oat milk. It’ll still bake well, but the flavor will shift a bit.
  
• No lemon? Leave it out. Totally fine.
  
• Gluten-free blend? You can swap, but expect a softer structure. Let them cool fully before handling.
  
• Frozen berries? Add them frozen. Don’t stir too much they’ll bleed.

Making the Muffins, Step by Step for blueberry muffins with streusel

Step 1: Preheat the oven

Set it to 375°F (190°C). If you’re using paper liners, drop them into your muffin tin now. If not, rub each cup with butter or oil. Done.

Step 2: Coat your blueberries

Put the berries in a small bowl. Toss with a little flour just enough to dust them. This helps stop them from sinking into the batter later. You don’t need to overthink it.

Step 3: Mix the dry stuff

Grab another bowl. Add the flour, baking powder, and salt. Stir with a fork. That’s it.

Step 4: Cream butter and sugar

In a larger bowl, beat the butter and sugar together until it looks pale and fluffy. Don’t stop too soon. This step adds air. Use a hand mixer if you have one, or do it with a wooden spoon and a little effort.

Step 5: Add eggs, one at a time

Crack in one egg, beat it in. Do the same with the second. Toss in the vanilla and lemon zest. Stir it all together.

Step 6: Add flour and milk

Take half the flour mix and fold it in gently. Then add all the milk. Mix again. Now finish with the rest of the flour. Don’t stir too much. It should look thick and a little uneven.

Step 7: Add blueberries

Fold them in with a spatula. Don’t smash them. You’re just distributing them through the batter.

Step 8: Fill the muffin cups

Scoop the batter in. Fill them high almost to the top. That’s how you get the dome.

Step 9: Make the streusel

In a small bowl, combine sugar, flour, and cinnamon. Add the cold butter and mash it with your fingers. It should feel like damp sand. Crumble it over the batter.

Step 10: Bake

Slide the tray into the middle rack. Set a timer for 22 minutes. Don’t open the oven door. When the tops are golden and a toothpick comes out with just crumbs (not wet batter), they’re ready.

A Few Things That Help (And a Few That Don’t)

Butter needs to be soft, not melting.
If you poke it and your finger sinks halfway, that’s the texture you want. Melted butter won’t cream right and your muffins won’t hold shape.

Don’t beat the life out of the batter.
After the flour goes in, just fold it a few times. It’s fine if some streaks remain. Overmixing turns these into little bricks.

If the berries sink, it’s usually two things:
Either the batter was too runny, or you forgot to toss the berries in a bit of flour. That coating helps them stay in place.

Bake right after mixing.
If you wait too long, the rising agents lose their punch. But if you chill the batter intentionally overnight? That’s different. The flavor gets better, and they actually rise taller the next morning.

Streusel needs cold butter.
Don’t use room temp. You want that butter to stay chunky so it creates a crumb. If you accidentally use soft butter, toss the mixture in the fridge for 10 minutes before sprinkling.

What Can Go Wrong

• Muffins that don’t rise? Either the baking powder’s dead or the oven wasn’t hot enough.
  
• Topping melted into the muffin? Your butter was too warm or you pressed it in too hard.
  
• Dry muffins? They probably baked too long. Pull them as soon as a toothpick shows moist crumbs not clean.
  
• Gummy texture? That’s often from underbaking or from using too much liquid. Check your measurements.
  
• Tough edges? Usually overbaking or too much mixing. Let the oven do the work not your arm.

Quick Trick

If you like a crunchy lid, sprinkle raw sugar right on top of the streusel just before baking. Not required, but it adds a nice texture. You’ll hear it when you bite in.

What to Do After They’re Baked

Eat one warm. Seriously. That’s when they’re best. You’ll hear the streusel crack when you break it open. Steam, blueberry juice, the whole deal.

If you’re saving them:

• Let them cool. Not warm cool. If you put them in a container too early, the tops go wet.
  
• Keep them in a container, something with a loose lid. Not airtight. Room temp’s fine for 2 days.
  
• Don’t refrigerate unless you have to. They dry out.
  
• USDA’s freezing guide recommends tightly wrapping muffins in parchment or foil before placing in freezer bags. They’ll last a couple months that way, retaining freshness and flavor.

To reheat:

• Microwave: 10 seconds. Fast, soft top.
  
• Oven: 5–6 minutes at 300°F. Better texture. You’ll get the crunch back. No need to thaw.

Switch-Ups That Work

• No blueberries? Try chopped strawberries or raspberries. Use them frozen.
  
• Want them sweeter? Add sugar to the streusel or sprinkle a little on top before baking.
  
• More cinnamon? Add some to the batter too.
  
• Want a tighter crumb? Use buttermilk instead of regular milk.
  
• You don’t like lemon zest? Skip it. Not a big deal.
  
• Dairy-free? Use plant butter and oat milk. Don’t expect the same flavor but it still bakes up fine.

You don’t need to follow this recipe to the letter. What matters is the texture, the heat, and that you don’t overmix. The rest? Up to you.

If you love bakery-style muffins, try our Panera Bread Blueberry Muffin and the classic Dunkin Donuts Blueberry Muffins. Want more ideas? Don’t miss our complete Blueberry Muffins Recipe Guide for all our best variations!

Nutrition Breakdown (Per Muffin)

This is based on a batch of 12 standard muffins, not minis or jumbo size. Nutrient data was sourced from the USDA FoodData Central using average values for blueberries, butter, flour, eggs, and sugar.

Macronutrients

Micronutrients

Percent Daily Values are based on a 2,000-calorie diet.

Worth Knowing

These muffins aren’t pretending to be health food. They’re buttery, sweet, and made for comfort not macros. You can cut the sugar or swap ingredients, but you’ll also change the texture and flavor. Your call.

Need exact numbers for changes? Run it through Cronometer or MyFitnessPal to be sure.

Final Thoughts

These muffins aren’t complicated. They don’t rely on tricks or hard-to-find ingredients. What they do offer is a soft, rich crumb, juicy bursts of blueberry, and a crisp topping that actually holds its crunch after baking.

If you’ve never made muffins from scratch before, this is a good place to start. If you have, you’ll probably add this one to your rotation.

Frequently Asked Questions

Blueberry Muffins With Streusel

Recipe by steve

5.0 from 2 votes

Course: Breakfast, Snacks, DessertCuisine: AmericanDifficulty: Beginner

Servings

12

muffins

Prep time

15

minutes

Cooking time

22

minutes

Calories

265

kcal

Bakery-style blueberry muffins topped with a buttery cinnamon streusel crispy on top, soft in the center, and loaded with juicy berries. Easy to make, no fancy tools needed.

Ingredients

• Muffin Batter

• 1½ cups 1½ blueberries (fresh or frozen, unthawed)

• 1½ tbsp 1½ all-purpose flour (to coat blueberries)

• 2 cups 2 all-purpose flour

• 2 tsp 2 baking powder

• ½ tsp ½ salt

• ¾ cup ¾ granulated sugar

• ½ cup ½ unsalted butter, softened

• 2 large 2 eggs

• 1 tsp 1 vanilla extract

• ¼ tsp ¼ lemon zest (optional)

• ½ cup ½ whole milk (or buttermilk)

• Streusel Topping

• 5 tbsp 5 granulated sugar

• 2 tbsp tbsp 2 all-purpose flour

• ½ tsp ½ ground cinnamon

• 2 tbsp 2 cold unsalted butter, cut into cubes

Directions

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
• Coat blueberries in 1½ tbsp flour. Set aside.
• In a bowl, whisk flour, baking powder, and salt.
• In a separate bowl, beat butter and sugar until light and fluffy (2–3 min). Add eggs one at a time. Mix in vanilla and lemon zest.
• Add half of the dry mix, then the milk, then the remaining dry mix. Stir gently don’t overmix.
• Fold in the blueberries using a spatula.
• Scoop batter into the muffin tin, filling each cup nearly to the top.
• For the streusel, combine sugar, flour, and cinnamon. Add cold butter and rub with fingers until crumbly. Sprinkle over muffins.
• Bake for 20–25 minutes or until tops are golden and a toothpick comes out clean.
• Cool for 5 minutes in the tin, then transfer to a rack.

Equipment

• 
  Muffin tin 12 cup standard sizeMuffin tin 12 cup standard size
• 
  Mixing bowlMixing bowl
• 
  Hand mixerHand mixer
• 
  Measuring cups and spoonsMeasuring cups and spoons
• 
  Wire cooling rackWire cooling rack

Notes

• If using frozen berries, don’t thaw fold them in straight from the freezer.
• For taller muffins, rest the batter in the fridge for 30–60 minutes before baking.
• Streusel texture depends on butter temp keep it cold for crumbles that stay crisp.

Nutrition Facts

• Calories: 265kcal
• Fat: 11g
• Saturated Fat: 7g
• Sodium: 263mg
• Potassium: 70mg
• Carbohydrates: 39g
• Fiber: 1g
• Sugar: 20g
• Protein: 4g
• Vitamin C: 2mg
• Calcium: 70mg
• Iron: 1mg