Homemade blueberry streusel muffins are a super easy treat, snack, or breakfast.

These muffins turn out light and moist with lots of fresh berries and a buttery cinnamon streusel topping!

Blueberry muffins with a streusel topping stacked
  • These blueberry muffins are a delicious treat made with a handful of staple pantry ingredients.
  • Make and freeze extra muffins to pop in a backpack or briefcase.
  • Bake in any size – mini muffins, medium, or jumbo-sized muffins, and enjoy them anytime!
milk , flour , salt , cinnamon , vanilla , sugar , egg , baking powder , butter , and blueberries with labels to make Blueberry Streusel Muffins

Ingredients for Blueberry Muffins

  • Flour: The base of these muffins is all-purpose flour. If you’re gluten-free, a 1:1 gluten-free flour blend can be substituted.
  • Baking Powder: This is the leavening agent and it helps the muffins rise and become fluffy.
  • Sugar: Granulated white sugar is added for sweetness and texture.
  • Milk: Adds moisture and richness – it can be replaced with any dairy-free alternative like almond milk.
  • Butter: Use melted unsalted butter for richness, flavor, and moisture. If you have salted butter, skip the salt in the recipe.
  • Egg: Binds the ingredients together and adds structure.
  • Almond Extract: This gives a lovely flavor that pairs beautifully with the blueberries. Replace it with 1 teaspoon of vanilla extract, 1 teaspoon of lemon zest, or ½ tsp cinnamon.
  • Blueberries: Fresh or frozen blueberries work just fine in this recipe. If using frozen berries, they may discolor the batter a little bit – be sure not to thaw them first.

Streusel Topping: A delightful mix of flour, sugar, softened butter, cinnamon, and a pinch of salt. It creates a sweet, crumbly topping that’s irresistible. For a nuttier flavor, you can add a bit of ground almonds or oats.

How to Make Blueberry Streusel Muffins

  1. Beat butter and sugar and then mix in the remaining wet ingredients (per the recipe below).
  2. Add the dry ingredients and mix until just moistened. Fold in blueberries
  3. Divide the muffin batter into a prepared muffin tin, top with the streusel mix and bake.


  • Line the muffin well with paper liners for easy clean up.
  • Combine ingredients just until mixed.
A basket of Blueberry muffins with a streusel topping

Storing Muffins

  • Keep blueberry streusel muffins in a covered container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freeze individual muffins by wrapping them in plastic wrap and then placing them in a zippered bag for up to 3 months.
  • Thaw at room temperature or heat them in the microwave at 30-second intervals until warmed.

More Muffin Recipes We Love

Blueberry muffins with a streusel topping stacked
5 from 33 votes↑ Click stars to rate now!
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Blueberry Streusel Muffins

This blueberry muffin recipe is a childhood favorite with fresh blueberries and a buttery crumb topping.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
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  • 1 ¾ cups all-purpose flour + 1 tablespoon for dusting blueberries
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • ¾ cup milk
  • ¼ cup butter melted
  • 1 egg room temperature
  • ½ teaspoon almond extract or 1 teaspoon vanilla extract
  • 1 ¾ cups fresh blueberries divided

Streusel Topping

  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¼ cup softened butter
  • ¾ teaspoon cinnamon
  • pinch salt


  • Preheat the oven to 400°F and line a muffin pan with liners.
  • In a large bowl, combine 1 ¾ cup flour, baking powder, sugar, and salt.
  • In a medium bowl whisk together the milk, egg, butter, and almond extract. Pour into the dry ingredients and stir just until slightly moistened.
  • Toss 1 ¼ cups of blueberries with 1 tablespoon of flour. Add to the batter and gently stir just until combined. Divide among 12 muffin cups.
  • For the streusel, combine flour, sugar, butter, cinnamon, and salt. Mix well to combine, the mixture should hold when pinched.
  • Top the muffins with the remaining 1/2 cup of blueberries and sprinkle the streusel over top.
  • Turn the oven down to 375℉ and bake the muffins for 16-20 minutes or until a toothpick comes out clean. Remove from the pan and cool on a baking rack.


For Frozen Blueberries: Do not thaw first. Increase baking time by 4 to 6 minutes.
For bigger streusel pieces, gently press pieces together before sprinkling over the muffins.
5 from 33 votes

Nutrition Information

Calories: 234 | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 169mg | Potassium: 165mg | Fiber: 1g | Sugar: 19g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Muffins, Snack
Cuisine American
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Blueberry streusel muffins stacked on a plate shown with a title
Blueberry Streusel Muffins in a pile and in a basket with a title
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I can’t get enough of these blueberry muffins. When I pulled them out of the oven, half the batch was gone immediately! I love that they are not too sweet with the perfect crunch on top and super moist and fluffy inside! The batter is thick, but turns out perfectly!5 stars

  2. I made these. Blueberry muffins for the first time. The top of my muffins were not golden brown . They were cooked the toothpicks was dry. Any tips on making them look nicer? Without over cooking?

    1. Did you start the oven at 400°F and immediately turn it down to 375°F? This helps with getting the perfect rise and brown.

  3. This will be my go to blueberry muffins from now on. Loaded with blueberries, moist and delicious! Batter will be thick but they turn out perfect. I use a ice cream scoop to put them in the muffin cups.5 stars

  4. I just took the pan out of the oven after 18 minutes, and my problem is the crumble.

    Irene is right, the crumble is off. It seems to be lacking butter to produce those tempty, tasty bits of strudel that appear quite browned in the muffins you show as an example.

    While I’m betting the muffin is delicious, I will use a different, tried and true strudel topping.

    1. Hi Donna, thank you for trying it! they key for the topping is to make sure your butter is softened and to continue to mix until it is full combined and you have very little crumbles. It is a fine crumble. I hope this helps!

  5. I have a question, more so for those who are not seasoned bakers. In Step No. 2 the instructions say to combine the dry ingredients, and then stir in the milk, egg, butter and vanilla. In Step No. 3 it says to whisk together the wet ingredients, and then pour into the dry and stir just until moistened. I consider myself a good home cook so I figure that Step No. 2 should not have said to add the wet ingredients to the dry before mixing separately.

    Just a though, Holly, for those who are not familiar with the order of baking. I will proceed with the recipe now, and will rate according to flavour, etc. once they’re baked.

    1. Thank you for pointing that out, Lori. The recipe has been updated for better clarity. I hope that helps! I hope you enjoyed them.

  6. Such a great recipe turned out perfect, I double the recipe, and they were a quick breakfast all week long. Reheated in the air fryer, and they were like they just came out of the oven.5 stars

  7. Oh my gosh, SO GOOD! I was happily surprised that they aren’t really sweet, which makes me feel good about having 4 of them in place of dinner last night after baking them! Thanks for the great recipe.5 stars

  8. I made the muffins this evening since I had blueberries and didn’t want them to go to waste. Unfortunately, they did not come out the way your pictures indicate. My problem was more with the topping. The batter made more then the 12 cup muffin pan could hold, and I put more then I should have. The topping didn’t crumble like it should have and I still did put some on top. When baked my cups overflowed a bit. Presentation was a D, but the insides did taste good.

    1. Sorry to hear that, Irene! But I am glad you enjoyed the flavor. If you try again I would make sure not to overfill the baking cups (even if you have to make a bakers dozen to accommodate). As for the topping, you want it softened but not melted yet so you still get the nice crumble. I hope that helps!