Blueberry Streusel Muffins

Bakery Style

Blueberry Streusel Muffins

These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They’re finished with a sweet crunchy cinnamon streusel on a super high muffin top.


Muffin Batter

2 1/2 Cups all-purpose flour
1 Tbsp baking powder
t tsp baking soda
1/2 tsp salt
1/2 Cup unsalted butter melted and cooled
1 Cup sugar
2 eggs
1 Cup milk (any kind, whole or buttermilk is best)
1 1/2 Cups fresh blueberries

Streusel Topping

1/4 Cup sugar
1/8 tsp cinnamon
2 tsp unsalted butter melted


  1. Preheat oven to 425F. Spray or line a 12 cup muffin baking pan.
  2. To prepare the streusel; mix together the sugar, flour and cinnamon in a small bowl. Stir in the butter, and set aside.
  3. In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
  4. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
  5. Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
  6. Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Recipe Type

Food Groups

Total Time
35 min
Prep Time
15 min
Inactive Time
Cook Time
20 min
12 Muffins
Lily Ernst