Blueberry Streusel Muffins (Tender, Tall, and Bursting with Berries)
These Blueberry Streusel Muffins are a perfect combination of soft, tender crumb and sweet, crunchy topping. Using the classic “muffin method,” the batter is gently mixed to avoid overworking the gluten, which keeps the muffins light and airy. The streusel adds a delicate, buttery crunch, and starting the bake at a higher temperature gives the muffins their signature domed tops—just like a bakery loaf fresh from the oven. Ideal for breakfast, brunch, or an afternoon snack, these muffins are full of antioxidant-rich blueberries and a subtle touch of cinnamon in the topping.
Prep & Bake Time
Prep: 15 minutes
Bake: 20–25 minutes
Servings: 12 large muffins
Ingredients
Streusel:
½ cup flour
¼ cup brown sugar
½ tsp cinnamon
3 tbsp cold salted butter, cubed
Dry Mix:
2 cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
½ tsp salt
Wet Mix:
½ cup melted butter, cooled
2 large eggs
½ cup whole milk
¼ cup sour cream or Greek yogurt
1 tsp vanilla extract
Fruit:
1½ cups fresh or frozen blueberries (do not thaw if frozen)
Instructions
Prep Oven & Pan: Preheat to 220°C (425°F). Grease a 12-cup muffin tin or line with paper liners.
Make Streusel: Mix flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until coarse crumbs form. Set aside.
Mix Dry & Wet Ingredients: Whisk together flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk melted butter, eggs, milk, sour cream, and vanilla.
Combine Batter: Gently fold wet ingredients into dry, stopping just before the flour disappears. Fold in blueberries carefully to avoid crushing them.
Fill & Top: Scoop batter into muffin cups nearly to the top. Sprinkle streusel generously over each muffin.
Bake: Start at 220°C (425°F) for 5 minutes to encourage doming. Without opening the oven, reduce to 180°C (350°F) and bake another 15–18 minutes until golden and springy.
Cool: Let muffins sit in pan 5 minutes before transferring to a wire rack.
Tips for Success
Toss frozen berries in a teaspoon of flour to prevent bleeding.
Room-temperature eggs and milk help keep the butter incorporated smoothly.
Do not overmix—lumps are okay and help a tender crumb.
Storage
Keep airtight at room temperature for 2 days or freeze for up to 3 months. Reheat in a toaster oven to restore crunch.
These muffins deliver 285 kcal each, with 38g carbs, 13g fat, 4g protein, and 2g fiber. Blueberries provide antioxidants, while sour cream or yogurt adds light protein and helps digestion. Perfect for a homemade, wholesome treat that feels indulgent but nourishing.