Blueberry Streusel Muffins are soft and moist, topped with a buttery, crumbly streusel topping.
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They combine the sweetness of fresh or frozen blueberries with a hint of vanilla and a crunchy, cinnamon-sugar topping.
The streusel (crumb topping) is made with a mixture of flour, sugar, butter, and sometimes cinnamon or nuts for added texture and flavor.
Soft, moist, and bursting with fresh blueberries, this Blueberry Streusel Muffins recipe is the perfect balance of sweetness and texture.
The tender muffin base is complemented by a buttery cinnamon streusel topping that adds a delightful crunch in every bite.
Whether you're making them for breakfast, a snack, or to share with loved ones, these muffins are easy to prepare and absolutely delicious.
Plus, they store and freeze well, making them a great make-ahead treat. For more delicious muffin recipes, check out my Banana Nut Muffins, Strawberry Muffins, and Chocolate Chip Muffins.
Ingredients You'll Need
See recipe card for quantities.
- Flour: Provides structure and stability for both the muffins and crumb topping.
- Granulated Sugar & Brown Sugar: Sweeten the muffins; brown sugar adds moisture and a caramel-like flavor.
- Baking Powder & Baking Soda: Act as leavening agents to help the muffins rise and stay fluffy.
- Eggs: Bind ingredients together, adding structure, moisture, and richness.
- Melted Butter & Oil: Butter adds flavor and richness; oil keeps the muffins moist and soft.
- Buttermilk: Adds acidity to activate the baking soda, creating a tender texture with a slight tang.
- Vanilla Extract: Enhances overall flavor with a subtle sweetness.
- Lemon Zest: Brightens the flavor and complements the blueberries.
- Fresh Blueberries: Provide natural sweetness, moisture, and a fresh, fruity contrast.
- Cinnamon (in crumb topping): Adds warmth and depth.
How to Make Blueberry Streusel Muffins
Note: Full instructions are provided in the recipe card below.
1. Preheat oven to 375°F (190°C). Line 24 muffin tins and spray with nonstick spray.
2. Make crumb topping: Mix melted butter, brown sugar, cinnamon, salt, and flour until crumbly. Set aside.
3. In one bowl, sift flour, sugars, baking powder, baking soda, and salt.
4. In another bowl, whisk eggs, melted butter, oil, buttermilk, zest, and vanilla.
5. Combine wet and dry ingredients, folding gently. Add blueberries.
6. Fill muffin tins, top with crumb mixture, and press lightly.
7. Bake for 25 minutes or until a toothpick comes out with a few moist crumbs.
8. Cool for 5-10 minutes, then transfer to a wire rack.
Storage, Make Ahead, & Freezing
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm slightly before serving if desired.
- Make Ahead: Prepare the batter and crumb topping separately, then store in the fridge for up to 24 hours. Assemble and bake when ready.
- Freezing: Freeze baked muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the oven for a fresh-baked taste.
Camila's Tips & Variations
- Use Fresh or Frozen Blueberries: If using frozen, do not thaw to prevent excess moisture in the batter.
- Prevent Sinking Berries: Toss blueberries in a little flour before folding them into the batter to help distribute them evenly.
- Citrus Boost: For extra lemon flavor, add 40g of lemon zest to brighten the muffins and complement the blueberries.
- Flavor Variations: Add a pinch of nutmeg or almond extract for extra depth.
- Use a kitchen scale: My recipes are measured in grams for accuracy. Weighing ingredients ensures precise measurements and consistent results, so I highly recommend using a kitchen scale.
- Don't overmix your batter: Once everything is combined, use a spatula to gently fold the batter one last time. This ensures any ingredients at the bottom of the bowl are fully incorporated without overworking the mixture.
- Light vs. dark baking pans: For the best results, use a light-colored aluminum baking pan, greased with butter and lined with baking paper. Aluminum pans conduct heat more evenly, resulting in a softer cake. Dark-colored pans absorb more heat, which can lead to a darker crust and a drier texture.
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Recipe
Easy Blueberry Streusel Muffins
Equipment
- 24 Paper liners
Ingredients
Crumb:
- Nonstick cooking spray , for the pan
- 113 grams unsalted butter, melted
- 135 grams light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 185 grams all-purpose flour
Muffins:
- 370 grams all-purpose flour
- 150 grams granulated sugar
- 150 grams light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 large eggs , at room temperature
- 113 g ( 8 tablespoons) unsalted butter, melted and cooled
- 60 ml (4 tablespoons) avocado oil can be substituted with grape seed oil, or any neutal flavored oill
- 177 ml (6 ounces) buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest (1 lemon ) , optional
- 340 g blueberries , fresh or frozen
Instructions
For the Crumb:
- Position an oven rack in the center of the oven and preheat to 375°F (190°C).
- Lightly spray two standard muffin tins with nonstick spray and line 24 of the tins with muffin liners.
- In a medium bowl, whisk together the melted butter, light brown sugar, cinnamon, and salt.
- Add the flour and mix until fully blended and crumbly. Set aside.
For the Muffins:
- In a large bowl, sift together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk to combine, then make a well in the center.
- In a separate bowl, whisk together the eggs, melted butter, oil, buttermilk, zest, and vanilla extract.
- Pour the wet ingredients into the center of the dry ingredients, then fold together gently with a spatula until just combined. Do not overmix.
- Gently fold in the blueberries. Some may break-that's okay!
To Assemble & Bake:
- Use a 2-ounce scoop (or a ¼-cup measuring cup) to portion heaping scoops of batter into each lined muffin cup.
- Top each muffin with about 2 tablespoons of crumb topping, gently pressing it into place.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the tin for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
