Let me introduce you to one of my all-time favorite baked goods: Blueberry Streusel Muffins. These little beauties are bursting with juicy blueberries, topped with a buttery cinnamon crumble, and are honestly the perfect excuse to eat cake for breakfast (without anyone judging you). Whether you’re meal-prepping for the week or baking a batch for a lazy Sunday morning, these muffins deliver every single time—moist, fluffy, sweet, and just a little crunchy on top thanks to that irresistible streusel.

I’ve been making some version of this recipe for years. It started as a way to use up fresh blueberries that were going soft in the fridge, and it turned into a household favorite. I’ve brought them to brunches, gifted them to neighbors, and eaten more than I care to admit straight from the cooling rack. They’re everything you want in a muffin: comforting, not overly sweet, and always gone way too fast.

Why You’ll Love This Recipe

Bakery-style muffins at home – Tall tops, tender crumb, and that signature crumbly topping.
Ready in under an hour – From mixing to baking to snacking.
Freezer-friendly – Make a batch, freeze a few, and enjoy on busy mornings.
Bursting with blueberries – Use fresh or frozen, and you’ll get fruity flavor in every bite.
Perfectly sweet streusel – That cinnamon-sugar crunch on top is a game-changer.
Easy to customize – Swap berries, add lemon zest, or toss in some nuts.

Ingredients You’ll Need

For the Muffins:

All-purpose flour – Provides the base. Don’t overmix to keep the texture light!
Baking powder & baking soda – For lift and fluffiness.
Salt – Just a pinch to balance the sweetness.
Granulated sugar – Just enough to sweeten without making them cupcake-sweet.
Unsalted butter – Melted for extra moisture and rich flavor.
Eggs – Room temp works best for a uniform batter.
Vanilla extract – Adds depth and warmth.
Buttermilk or yogurt – Keeps the muffins tender and adds a slight tang.
Blueberries – Fresh or frozen. If using frozen, toss them in a little flour to prevent bleeding.

For the Streusel Topping:

Brown sugar – Sweet and caramel-like.
All-purpose flour – Helps form the crumble.
Cinnamon – For cozy flavor.
Cold butter – Cut into cubes for that classic streusel texture.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly. This recipe makes about 12–14 muffins, depending on how generously you fill the cups.

Step 2: Make the streusel

In a small bowl, mix the brown sugar, flour, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work it into a crumbly mixture. Pop it in the fridge while you make the batter.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Mix the wet ingredients

In another bowl, whisk together the sugar, melted butter, eggs, vanilla, and buttermilk (or yogurt). Mix until smooth and creamy.

Step 5: Combine and add berries

Gently fold the wet ingredients into the dry ones using a spatula—don’t overmix! A few lumps are okay. Once mostly combined, fold in the blueberries. If you’re using frozen berries, toss them with a tablespoon of flour first to keep the color from bleeding into the batter.

Step 6: Fill and top

Spoon the batter into your muffin cups, filling each about ¾ full. Sprinkle a generous spoonful of the chilled streusel topping over each muffin.

Step 7: Bake!

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Helpful Tips

Room temp ingredients work best – Especially eggs and yogurt/buttermilk. It helps the batter mix evenly and rise properly.
Don’t overmix – This can make your muffins dense and chewy. Stir just until the flour is incorporated.
Use an ice cream scoop – It makes filling the muffin tins clean and consistent.
For taller muffin tops – Fill the cups nearly to the top and start baking at 400°F for 5 minutes, then reduce to 375°F for the remainder.
Add lemon zest – A little grated lemon peel in the batter brightens up the flavor beautifully.
Use paper liners – They make cleanup easier and prevent sticking.

Frequently Asked Questions (FAQs)

Can I freeze these muffins?
Absolutely! Once they’re completely cooled, wrap them individually in plastic wrap and store in a freezer bag. They’ll keep for up to 2 months. Just microwave for 20–30 seconds or let them thaw at room temp when you’re ready to eat.

Can I use frozen blueberries?
Yes, and no need to thaw! Just toss them with a bit of flour to help prevent them from sinking or turning the batter purple.

Can I make these muffins dairy-free?
Sure! Use dairy-free yogurt or plant-based milk with a splash of vinegar (to mimic buttermilk), and swap the butter for a vegan alternative.

What if I don’t have buttermilk or yogurt?
No problem—use regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes to curdle slightly before using.

Can I make mini muffins?
Yes! Just reduce the baking time to about 10–12 minutes. Keep an eye on them—they bake fast.

These Blueberry Streusel Muffins are one of those feel-good, always-welcome treats I bake all year round. Whether you’ve got fresh summer blueberries or a bag of frozen ones hiding in the freezer, you’re only a few steps away from the kind of muffin that makes mornings better. Give them a try and let me know how they turn out—bonus points if you sneak one warm from the pan (I always do)!