Blueberry Streusel Muffins

12 servings
Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes

Blueberry Streusel Muffins are tender, bakery style muffins loaded with fresh blueberries and topped with a buttery, sweet crumb topping.

Considering all the great blueberry breakfast goods like Blueberry Muffins, Blueberry Pancakes, Blueberry Coffee Cake, there’s no doubt adding fresh, juicy blueberries to your favorite Breakfast Foods is the best idea you’ll ever have!

Sabrina’s Blueberry Streusel Muffins Recipe

Blueberry Streusel Muffins take a classic muffin recipe and elevate it to treat that would fit in at the best coffee shops and bakeries. The combination of juicy blueberries, a tender muffin base, and a crumbly streusel topping make these muffins a crowd-pleaser. Whether you’re looking for a sweet breakfast option or a simple dessert, these bakery-style Blueberry Streusel Muffins are a must make recipe.

With simple and easy-to-follow instructions, these dreamy muffins are ready in no time. The only ingredients you won’t find already in your pantry and fridge all year long are fresh blueberries. The crunchy cinnamon streusel topping sounds fancy, but it’s just a quick blended mix of flour, cinnamon, brown sugar, and quick oats. The batter is whipped together in minutes then the muffins are popped in the oven for about 20 minutes. From start to finish, you can have hot, fresh fluffy muffins bursting with berry flavor in less than an hour!

What are Blueberry Streusel Muffins?

Blueberry Streusel Muffins are a sweet and delectable breakfast treat that combines the moist, tender texture of a muffin and the streusel topping is a crunchy, cinnamon-spiced oat mixture. The muffin base is made with a simple batter of butter, sugar, eggs, vanilla extract, flour, salt, cinnamon, and baking powder, while the blueberries add a pop of juicy flavor to each bite. The streusel topping adds an extra layer of sweetness and texture, making these muffins a delicious and satisfying way to start your day.

Blueberry Streusel Muffins ingredients in bowls


  • Blueberries: Fresh blueberries are of course the star and fill these muffins with sweet, delicious berry flavor. Tossing the blueberries in flour before adding them to the batter helps to prevent them from sinking to the bottom so you get juicy blueberries in every bite!
  • Butter: Unsalted butter is another star ingredient working overtime in both the muffin batter and the crumb topping! In the muffin batter, softened butter whips easily to add air to the batter for a light, fluffy muffin with moist crumb and rich buttery taste. That rich flavor continues with cold butter that also holds the buttery crumb topping.
  • Sugar: These muffins get a double dose of sweetness with both brown sugar and white sugar. The muffin batter is sweetened with granulated sugar for moist, tender crumb. The brown sugar caramelizes for a crunchy streusel crumb topping.
  • Oats: A great way to upgrade your muffin recipes is by adding some quick oats to the topping. Adding rolled oats transforms it from a melt in your mouth buttery crumb topping to a crunchy streusel topping.
  • Cinnamon: A little bit of ground cinnamon provides a subtle, yet distinct warm spice that balances perfectly with the sweet blueberries. An extra burst of warm cinnamon goodness finishes off the buttery oat and brown sugar topping.
  • Baking Powder: Baking powder is an important ingredient that helps the muffins rise. It works as a leavening agent, providing lift to the thick muffin batter.
  • Whole Milk: Milk is used to make the muffins tender and moist while helping to bind the ingredients together. You want to use whole milk for the richest, soft, and tender muffins.

Kitchen Tools & Equipment

  • Medium Bowl and Whisk: Whisk your streusel topping ingredients together gently in a medium size bowl. Just make sure it’s large enough to hold all your ingredients plus room to mix them.
  • Electric Mixer: Use your stand mixer with paddle attachment, or a handheld electric mixer to make your blueberry muffin dough.
  • Ice Cream Scoop: An ice cream scoop is great for scooping your dough into each cupcake mold. This will ensure your muffins are all the same size once they’re baked.

How to Make Blueberry Streusel Muffins

Time needed: 40 minutes.

  1. Prep

    Preheat the oven and line a muffin tin with paper cupcake liners.

  2. Topping

    Mix together the flour, quick oats, brown sugar, and cinnamon in a medium bowl. Cut the butter into the flour mixture until you see pea sized crumbles. Press into a ball and chill in the refrigerator while you make the batter.Blueberry Streusel Muffins toping mixed in a bowl

  3. Wet Ingredients

    Cream butter in a stand mixer until fluffy. Beat in sugar, then eggs and vanilla.Blueberry Streusel Muffins eggs being added to batter

  4. Dry Ingredients

    Sift dry ingredients and incorporate into the butter mixture on low speed until just combined. Finally, add in the milk.Blueberry Streusel Muffins flour being added to batter

  5. Blueberries

    Toss berries in flour and gently fold into the batter.Blueberry Streusel Muffins blueberries being added to batter

  6. Bake

    Scoop the muffin batter into the lined muffin cups, filling each cup about 2/3 full.Blueberry Streusel Muffins being added to tin

  7. Topping

    Sprinkle the topping evenly over each muffin.Blueberry Streusel Muffins ubbaked in tin

  8. Bake

    Bake for 20-22 minutes, until a tooth pick comes out clean with moist crumbs.Blueberry Streusel Muffins baked in tin

Can these muffins be made ahead of time?

You can either make the batter ahead of time and store it in the fridge until you are ready to bake it, or you can bake the muffins and then store them. If you decide to make the batter ahead of time, simply mix the batter together as directed in the recipe. Once it is mixed, cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When ready to bake, simply remove the batter from the fridge and continue with the recipe as directed.

Nutritional Facts

Nutrition Facts
Blueberry Streusel Muffins
Amount Per Serving
Calories 334 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 59mg20%
Sodium 186mg8%
Potassium 86mg2%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 28g31%
Protein 5g10%
Vitamin A 419IU8%
Vitamin C 2mg2%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Baking Tips & Tricks

You can enjoy easy, bakery-style muffins at home, made even easier by following these helpful tips.

  1. Be Gentle with Blueberries
    • If you’re using an electric mixer, make sure to turn it off and stir the blueberries into the batter gently, by hand. This way you’ll ensure you don’t break or crush the blueberries in the batter. 
  2. Avoid Over-Mixing
    • The key is to mix the ingredients thoroughly and be careful not to over-mix. Over-mixing can cause the gluten in the flour to develop, resulting in tough muffins.

What to Pair With Blueberry Streusel Muffins

With their sweet, juicy blueberries and sugary, crunchy streusel topping, Blueberry Muffins are the perfect treat to enjoy any time of day! Make them a little bit sweeter by heating up some leftover Cream Cheese Frosting and drizzle it on as sweet cream glaze for dessert. Warm up leftover muffins to have with Cold Brew Coffee for a coffee shop-worthy afternoon snack. Serve them with a big dollop of Homemade Blueberry Jam spread in the middle for even more blueberry goodness!

How to Store

  • Serve: Blueberry Streusel Muffins are best enjoyed on the day they are made, warm from the oven, but they can be stored for up to 4 days at room temperature. Cover them or store them in an airtight container.
  • Reheat: You can also keep them longer in the fridge, for up to 1 week in an airtight container. Bring them to room temperature or warm them slightly so they are soft.
  • Freeze: For longer storage, freeze the muffins for up to 3 months. To freeze, wrap each muffin tightly in plastic wrap and place them in a freezer safe zip-top bag. When ready to eat, simply remove a muffin from the freezer, unwrap and microwave for 30 seconds or until warm.

Frequent Questions

What is the difference between Streusel Topping and Crumb Topping?

Streusel topping and crumb topping are essentially the same thing. They start with a basic mixture of flour, sugar, and fat. However, most crumb toppings are just the flour and butter mixture so it’s lighter and softer. A streusel topping typically has oats or other crunchy elements, like chopped nuts, added to make it thicker and crispier.

Why coat blueberries in flour for muffins?

Coating the blueberries in flour before adding them to the muffin batter helps to prevent them from sinking to the bottom of the muffin cups during baking. The flour creates a barrier around the blueberries, allowing them to stay suspended in the batter as it rises in the oven.

Should I use fresh or frozen blueberries in muffins?

You can use either fresh or frozen blueberries in muffins, although there are a few differences to consider. Fresh blueberries are plump and juicy, and their sweetness is concentrated in their skin. Frozen blueberries can be softer and break down more easily during baking, which can result in muffins with a purple color and slightly sweeter taste.

Recipe Card

Blueberry Streusel Muffins

Blueberry Streusel Muffins are tender, bakery style muffins loaded with fresh blueberries and topped with a buttery sweet oat crumb topping.
Yield 12 servings
Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Cinnamon Streusel Topping:

  • 1/2 cup flour
  • 1/4 cup quick oats
  • 1/4 cup brown sugar , packed
  • 1/2 teaspoon cinnamon
  • 4 tablespoons unsalted butter , frozen and cut into small pieces

Blueberry Muffin:

  • 1/2 cup unsalted butter , softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 cup whole milk
  • 1 1/2 cups blueberries , fresh
  • 2 tablespoons flour , (for tossing with blueberries)


Cinnamon Streusel Topping:

  • In a medium bowl, mix together the flour, quick oats, brown sugar and cinnamon for the streusel topping, then cut the butter in until it resembles small chunks the size of peas.
  • Press the mixture into a ball with your fist.
  • Put the mixture in the fridge while you make the muffin batter.

Blueberry Muffins:

  • Preheat the oven to 375 degrees. Line a 12-cup muffin tin with cupcake liners.
  • Add butter to a stand mixer on medium speed and cream until fluffy.
  • Add in sugar and beat until fluffy, another .
  • Add in eggs and vanilla extract and beat until well combined, 30 seconds.
  • Sift together flour, salt, and baking powder.
  • Add in dry ingredients on low speed until just combined.
  • Add in milk on low speed until just combined.
  • Toss blueberries with 2 tablespoons flour and fold them into the batter gently.
  • Use an ice cream scoop to add muffin batter to the lined muffin tin.
  • Sprinkle streusel topping in small clumps over muffins.
  • Bake for 20-22 minutes or until a toothpick comes out clean.


Calories: 334kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 186mg | Potassium: 86mg | Fiber: 1g | Sugar: 28g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg
Keyword: Blueberry Streusel Muffins

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  • Dairy: Take your muffins to the next level by swapping the whole milk with sour cream, buttermilk, Greek yogurt or regular plain yogurt. The tangy flavors and extra acidity make the muffins super tender and taste great with the sweet yet tart berries.
  • Lemon: Blueberry and lemon are one of those classic flavor combinations that just belong together. Add lemon zest and lemon juice from a large lemon to the muffin batter and a little lemon zest to the crumb topping.
  • Nuts: Make an extra crunchy cinnamon streusel topping by adding chopped almonds, pecans, or walnuts to the crumb mixture. If you use almond and want more flavor, swap almond extract for 1 teaspoon vanilla extract in the muffin batter.

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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