This bakery-style Blueberry Streusel Muffins recipe is loaded with fresh blueberries and sour cream for extra moist muffins. They’re the perfect start to any morning!
If you love easy muffin recipes, then you’ve got to try my Morning Glory Muffins and my French Toast Muffin Cups!
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Blueberry Streusel Muffins
This is the best blueberry muffins recipe I have ever made. They’re super moist, loaded with fresh blueberries, and topped with a crunchy cinnamon streusel.
What’s even better is that these muffins are easy to make (without a mixer!) and only take 30 minutes to prepare from start to finish!
The secret ingredient to make these muffins super moist and tender is sour cream. I tested these muffins with buttermilk and greek yogurt, and I found that sour cream gives the muffins the best consistency. They’re super moist on the inside with a slight crunch on the outside. Muffin perfection!
blueberry muffin ingredients
This homemade blueberry muffins recipe makes a total of 14 muffins. I bake my muffins in two batches using a 12 cup muffin pan. However, you could make mini muffins if you wanted to use a smaller muffin tin.
I used only brown sugar in the muffins and the streusel. Substituting brown sugar versus white sugar gives the muffins an extra crunch on the outside and a moist center. The other muffin ingredients include: all-purpose flour, salt, baking powder, pure vanilla extract, vegetable oil, an egg (at room temperature), and fresh or frozen blueberries.
For the streusel topping, you’ll need: unsalted butter (melted), the brown sugar, all-purpose flour, and cinnamon. That’s it!
how to make blueberry muffins
- Preheat your oven to 400 degrees. While that’s preheating, whisk together your dry ingredients (flour, brown sugar, salt and baking powder) in a large bowl until combined.
- Then, in a medium bowl, combine the the wet ingredients (sour cream, vanilla, vegetable oil, and the egg).
- Add egg mixture to dry ingredients, and fold gently. (Do not over mix! That will result in a dense, not fluffy muffin.) Then, gently fold in blueberries.
- Scoop batter into a muffin pan lined with baking cups. Fill almost all the way up, about three-quarters of the way (leaving room for them to rise).
- Next, quickly make the streusel by combining the softened butter, brown sugar, flour, and cinnamon to a small bowl until its texture is like wet sand.
- Sprinkle each muffin with some streusel.
- Place the prepared muffins in the preheated oven, and bake for 20 minutes or until muffins are set. (Test for doneness by sticking a toothpick or knife in the center and make sure it comes out clean.)
- Serve with a pad of butter or as-is, and enjoy!
Tips for Success
- Do not over-mix the batter! This will create a tough muffin.
- Always allow the muffins to cool for 5-10 minutes in the pan before taking them out to cool completely on a wire rack.
- Gently fold in your blueberries so they don’t burst. You can also toss them in a little flour to keep them from sinking t the bottom of the muffin while baking.
- Take these homemade blueberry muffins up a notch by drizzling them with a powdered sugar glaze (just water or milk and confectioners sugar) once they’ve cooled.
Storage and Freezing Instructions
- Store these homemade blueberry muffins in an airtight container or plastic bag at room temperature for up to 5 days (or in the fridge for even longer).
- Freeze these blueberry streusel muffins in an airtight, freezer-safe container for up to 1 month. Allow to thaw in the fridge before enjoying again, or eat cold from the freezer, or toast up in the oven.
More Muffin Recipes To Try
- Healthy Banana Chocolate Chip Oatmeal Muffins
- The BEST Zucchini Muffins
- Flourless Peanut Butter Banana Muffins
- Pumpkin Chocolate Chip Muffins
- Easy Chocolate Chip Muffins
- Flourless Morning Glory Muffins
- Double Chocolate Chip Muffins
products i used
Blueberry Streusel Muffins
Ingredients
Blueberry Streusel Muffins
- 2 cups all purpose flour
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 1/4 cup sour cream
- 2 tsp vanilla extract
- 1/4 cup vegetable oil
- 1 large egg
- 1 1/2 cups blueberries
Streusel topping
- 3 tbsp butter, melted
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
Instructions
Blueberry Streusel Muffins
- Preheat oven to 400 degrees. Add flour, brown sugar, salt and baking powder to a large bowl.
- In a medium bowl add sour cream, vanilla, vegetable oil and egg. Whisk to combine.
- Add egg mixture to dry ingredients and fold gently until combined. Fold in blueberries. Do not over mix.
- Scoop batter into a muffin pan lined with baking cups. Fill almost all the way up. Sprinkle each muffin generously with streusel.
- Place in the oven and bake for 20 minutes or until muffins are set. Stick a toothpick or knife in the center and make sure it comes out clean.
Streusel topping
- Add butter, brown sugar, flour and cinnamon to a small bowl. Mix together until the streusel forms a crumb like texture similar to wet sand.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
melinda
I was not really fond of this recipe. I followed the instructions just the way they were and the muffins didn’t come out that great. I use a lot of recipes from the internet and I will not be using this one again. It had to be one of the worst blueberry muffin recipes I have tried.
Kelley
Hi Melinda,
Thank you so much for trying this recipe. I am so sorry it did not come out the way you liked. I have personally made this recipe numerous times and it has come out great for me each time. I have also had readers comment that they loved the recipe. Not sure why they didn’t turn out for you.
Thanks again for trying!
Kelley
Krista
I tried this recipe today and it was delicious easy to follow directions. I am so happy I came across this recipe thank you!
Kelley
Thank you Krista!! I am so glad you enjoyed them!
Jessica
These were fantastic! I added the zest of 1 lemon because I love the combination of lemon and blueberries. I also added 1/2cup of white sugar to the batter based on some of the comments that these were mildly sweet (I like sweet) and they turned out great. This recipe is a keeper. Thanks for sharing!
Kelley
So glad you enjoyed them Jessica!! Thank you!
Barbara
nice texture , moist but not sweet at all for my taste they were even tart.. the fresh blueberries definitely require more sugar. disappointed. I should have read all the reviews first.
Kelley
Hi Barbara,
I am sorry you didn’t care for these. I will look into adjusting the amount of sweetness.
Thank you,
Kelley
s
These should be labeled the Ultimate Blueberry Muffin. How could anyone not like these. I made them and my husband took some to work and I am getting text from co workers saying how wonderful and yummy and that they are the best muffins they ever tasted. So glad I found this recipe. I just printed out a couple copies to hand out.
Thank you so much
Kelley
I am so glad you enjoyed them!! Thank you so much!
DKD
Hi Kelley, Have you ever tried baking the batter as a loaf rather than muffins? If not, do you think the batter will work as a loaf?
Kelley
Hi!
I have not tried baking this one as a loaf. It don’t see why it would not work as a loaf. I would bake at a lower oven temp maybe 350 and cook for 40 minutes and test to see if it’s done.
Thanks & Enjoy!
Kelley
Carol
Your recipe looked yummy. I have it in oven now.
One thing–the batter does not seem moist enough–it’s
more like a biscuit batter/hard to just fold in the blueberries.
So I added about 1/2 c. of milk.
Looking forward to enjoying the muffins.
Lynn
Note: the batter is thick almost like cookie dough, but it comes out moist and delicious!!! Terrific recipe!
Lynn
OK everyone, these ARE the perfect muffins! I’ve now made a few different batches for different occasions, including Christmas morning, so let me fill you in.
Q: Can you refrigerate it?
A: Unfortunately I’m going to say NO, this is not a make ahead thing. I refrigerated half of a batch for 24 hours, and they came out very different than the ones from the same batch I made right away. The refrigerated ones were doughy, almost chewy, and honestly I couldn’t eat them, so I don’t recommend refrigerating the dough.
Q: Can you do minimuffins?
A: Yes! Bake time at 400 is about 10-12 minutes instead of 20 minutes. Use a toothpick to test center.
Q: Should you add extra sugar? Several reviewers mentioned that
A: I’m a lover of sweets, so I tested this recipe as is, and then with an extra .25 cups of sugar. The extra sugar is just not needed. The muffins do t need to be sugary sweet because the topping is. Think cheesecake—sweet but not overly sweet, and a topping takes it the rest of the way.
Q: Some said it’s too much streusel, is it?
A: Nope! It’s exactly enough to cover each muffin in a layer of streusel. Now if you are just looking for a decorative streusel topping, sure cut it in half. But if you want to enjoy your streusel as much as the muffin itself, this recipe is perfect.
Q: does the don’t need extra liquid if it comes out looking thick?
A: No!!! Don’t do that. The door will look almost like squishy cookie dough. This is what makes the muffins very solid but extremely moist.
Kimberley
I make these muffins often and they are absolutely delicious!