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.
Kathy
These look delicious, amazing and beautiful. 🙂
Kelley
Thanks Kathy!
Mira
I love how crunchy and delicious these are! The perfect blueberry streusel muffins!
Kelley
Thanks Mira!
Joanne
I actually think these would give most bakeries a run for their money!
Kelley
Thanks Joanne!
Dannii
I bet these muffins are so moist. Blueberry muffins are definitely my favourite kind of muffin. These would be yummy on Christmas morning.
Natalie
Well these muffins look just about perfect! I love that you did a streusel topping too. Streusel is always better. Pinned!
Kelley
Thanks Natalie!
Karen
Ohhh I love blueberry, these muffins are totally calling my name! They look super delicious!
Barbara Burns
I just baked these muffins and they are absolutely delicious, the flavor is very nice, not too sweet, and I really love the texture. This recipe will certainty go into my favorite recipes.
Kelley
Thank you so much Barbara. I am so glad you enjoyed them!
Eve
These were really delicious–probably the best muffins I’ve ever had. I loved that they were lightly sweet but not cake-like. I didn’t feel guilty about eating them for breakfast. 🙂
I ran out of sour cream and used Greek yogurt for the last 1/2 cup I needed. That seemed to work just fine. I made the recipe while looking at my mobile phone and was too lazy to scroll down to the directions. The recipe was actually very forgiving, but it might have been easier to stir if I had mixed the dry and wet ingredients separately as the recipe directs, and then folded the wet ingredients into the dry.
I had a ton of streusel topping left over, so I might suggest halfing the streusel recipe to those who are light with the streusel sprinkling. I added some oats on a few muffins, and that was a nice touch.
Thank you so much for the recipe. I’m looking forward to using it again. I’m proud to have your muffin photos pinned to my Pinterest wall.
Kelley
Thank you for your feedback Eve! I’m so glad you enjoyed them!
Katrina
Just made these now. Substituted plain yogurt for sour cream as I didn’t have it. Really nice texture and crunch, could be a bit sweeter for me but otherwise good!
Heather
I made these this morning with fresh blueberries from the local farmers market and they came out awesome! My family and I love them. Delicious! I wouldn’t change a thing!
Kelley
So glad you liked them Heather!