This easy Blueberry Streusel Muffins Recipe makes deliciously moist, light and juicy blueberry muffins with a sensational crumbly streusel topping. A yummy start to the day!
I took a serious break from baked breakfast foods, and I must admit, I missed it so much! I’m a strong muffin lover. Particularly blueberry muffins. They make me weak in the knees when done right.
I love a blueberry muffin fresh out of the oven primed and ready to be slathered in a rich European butter. Sometimes I switch up with these Orange Blueberry Muffins. Seriously my muffin game is not to be messed with.
Why You Will Love This Recipe
- These muffins are absolutely sensational!! Truly a recipe that makes to die for blueberry muffins!!
- Balanced flavor! They aren’t overly sweet like a cupcake because they really let the blueberries shine.
- The streusel on top is the BEST part! It adds the perfect flavorful crunch to the tenderest of muffins. While adding a sweet note too, kinda like the frosting on top of a cupcake.
- Blueberry crumb muffins are the perfect way to start your morning!
- Easy to make! Only 15 minutes of active time!
Making homemade blueberry streusel muffins requires a handful of simple ingredients. Here are the highlights of what you need. The full list and quantities are in the recipe card.
- Eggs: Use large eggs for the best results and make sure they are at room temperature before making your muffins.
- Sugar: Granulated sugar gently sweetens the muffins while brown sugar is used to make the streusel topping.
- Oil: I am using canola oil but you can use another neutral flavored oil for baking your muffins.
- Sour cream: Adding sour cream makes these the best blueberry muffins with rich flavor and a tender crumb.
- Milk: You can use any type of milk but I typically use whole milk for baking for the added fat it provides.
- Flavoring: We’re using a combination of lemon and vanilla extract. The vanilla gives the muffins more depth of flavor while the brightness of lemon blends with and compliments the juicy blueberries perfectly.
- Flour: This recipe uses a combination of all-purpose flour for the muffins to give them moist, soft, and tender texture. While whole wheat flour is used for the crumb topping.
- Blueberries: I prefer using fresh blueberries in this recipe.
- Butter: I prefer using unsalted butter to make the topping.
How to Make Blueberry Muffins
All you need is 15 minutes to mix these up and get them in the oven. It’s that easy! Here’s step by step how to make the perfect blueberry streusel muffins but be sure to check the recipe card before you begin making them.
- Whisk the eggs, sugar, oil, sour cream, milk, vanilla and lemon extracts together in a large bowl until everything is well combined.
- Sift together the flour, baking soda and salt into the bowl of wet ingredients.
PRO TIP: Whisk just until combined but do not over mix (you don’t want tough muffins, do you?).
- Add the blueberries and gently fold them into the batter.
- Scoop the batter into lined muffin cups.
- Make the crumble topping. Cut the cold butter into the brown sugar and wheat flour until it resembles crumbs
PRO TIP: This can be done with a fork, pastry cutter, or even with your hands.
- Sprinkle the crumb topping mixture over each unbaked muffin.
- Bake the muffins in the oven.
PRO TIP: Start checking the oven around 17 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes.
- Let them cool in the pan for ten minutes before removing them to a wire rack to finish cooling.
How to Store Muffins
Leftovers: Store in an airtight container at room temperature for up to three days.
Make ahead: I recommend making blueberry streusel muffins fresh or the day you plan to serve. I find that after the first day the crumb topping loses its crispness. They only take a few minutes to mix up and you can have fresh baked muffins in under an hour so if possible don’t make them ahead of time.
Reheat: If you want to enjoy leftover muffins slightly warm, pop them in the microwave for a few seconds to heat up.
Can you freeze blueberry streusel muffins?
Yes! Let them cool completely. Then double wrap them in plastic wrap and foil or place them in a ziploc bag or container. This prevents them more to any weird freezer flavors. Thaw them out on the counter before serving. Reheat them wrapped in foil in a 325 degrees F oven for 5-10 minutes.
How to Serve with Blueberry Muffins
These muffins are easy enough for lazy Saturday mornings but also perfect for a Mother’s Day Brunch!
Serve freshly baked and slightly warm for breakfasts or brunches. They also taste great served at room temperature!
Serve them up with butter, jam, honey, or any other muffin spreads or toppings you love!
- Don’t over mix the batter! This is the most important tip I can give for tender muffins. Too much mixing leads to tough muffins.
- Watch while baking. Baking times are simply a recommendation and everyone’s oven might bake a little bit differently. I suggest checking them about two-thirds of the way through the cooking time so they don’t end up overcooked.
- Make sure batter is evenly distributed in the pan. This means all the muffins will bake in the same amount of time. I find a trigger ice cream scoop is the easiest utensil for this task but you can also use a measuring cup and spatula.
- If not using muffin liners, be sure to grease your pan very well so they don’t stick.
Yes! Add them to the batter while still frozen and extend the cooking time by 2-3 minutes. The only drawback to baking with frozen blueberries is that they often turn the batter purple or blue. Not thawing the berries will reduce that!
Yes, you can! They will require less cooking time! I suggest 10-12 minutes to start and then check them.
It’s a little tricky since the streusel topping hides the muffins a bit. You can test for doneness by touching the tops and gently pressing down. If they feel firm they are likely done. Another method is to insert a toothpick into one of the center muffins. If it comes out clean the muffins are done.
More Quick Bread Recipes for Breakfast
- Zucchini Bread
- Apple Fritter Bread
- Strawberry Shortcake Cinnamon Rolls
- Easy Banana Bread
- And for more amazing blueberry recipes, check out Blueberry Orange Bundt Cake, Blueberry Lemon Layer Cake, Blueberry Lemon Biscuits, Blueberry Pancakes, Perfect Blueberry Glazed Donuts and Blueberry Waffles!
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Easy Blueberry Streusel Muffins Recipe
For the Muffin Batter:
- 2 large eggs room temperature
- ⅔ cup granulated sugar
- ⅔ cup canola oil
- ½ cup sour cream room temperature
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 ¾ cups White Lily all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups fresh blueberries
- ½ cup White Lily all-purpose wheat flour
- ½ cup light brown sugar
- 4 tablespoons cold unsalted butter
Mix the Muffins
- Preheat oven to 350 degrees. Grease muffin pan or add muffin liners to pan.
- In a large bowl, whisk together eggs, sugar, oil, sour cream, milk, vanilla and lemon extracts until well combined.
- Sift together flour, baking soda and salt and add to the wet ingredients and whisk until combined but do not over mix (you don’t want tough muffins, do you?).
- Carefully fold in blueberries. Using a trigger ice cream scooper, scoop batter into muffin cups.
How to Make Crumble Topping
- Cut the cold butter into the sugar and flour until it resembles crumbs (this can be done with a fork or even with your hands). Sprinkle this mixture over the muffins.
- Bake 23-25 minutes. Start checking the oven around 17 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes.
- Let the muffins cool in the pan for 10 minutes and then release from pan and cool on a wire rack. Enjoy!!
This post was originally published in March 2017. It has been updated with new content and images.