The very Best Blueberry Streusel Muffins recipe you’ll ever make! It’s the ultimate in easy breakfast recipes with buttery streusel crumbles. Delicious!
Our family has a serious love for blueberries. We no sooner see ripe berries on the bush & before I know it, the kids have picked it clean.
I think I have only gathered enough berries at any given time to make maybe one batch of jam. They go quickly around here because everyone is just nuts for them.
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I love using them in smoothies, in homemade granola cereal & on top of yogurt. But one of my favorite things to do is add them to baked goodies.
These are the very Best Blueberry Streusel Muffins in my recipe box. I have been making them for a long as I can remember. This recipe will definitely continue to be passed down to the kids & through the generations.
Blueberry Streusel Muffins
My favorite part of these muffins is the streusel. I love love love streusel.
The buttery crumbles are just so good & paired with the tartness of the blueberries – it’s absolute heaven for breakfast. The kids sure love it when I whip these up on a Friday afternoon.
They know that breakfast over the weekend is going to be extra special. Of course, the hubs is always trying to get in there to snag a few right out of the oven. I can’t blame him, they are absolutely scrumptious.
blueberry muffins with streusel topping
I used my Straight Muffin Tray from Demarle at Home & baked on the Perforated Baking Sheet.
No cooking spray or liners needed. They just pop right out effortlessly. But you can also use a regular silicone baking mold for muffins.
Streusel Topping for Muffins
Here are some commonly asked questions
What is the best way to store leftover blueberry muffins?
Place the leftover muffins in an airtight container and keep at room temperature for up to 4 days. You can also refrigerate them if you live in a warmer climate where they might not last as long at room temperature.
Can blueberry muffins be frozen?
Yes, I do it often. Place the room-temperature muffins in an airtight container or ziptop bag and freeze for up to 3 months. For best results, wrap each muffin individually with plastic wrap and then place them in an airtight container before freezing. Thaw in the refrigerator overnight prior to serving again.
HOW DO YOU MAKE BLUEBERRY STREUSEL MUFFINS?
Blueberry Drizzle
- Combine the blueberries, sugar and water in a small saucepan & heat over medium until boiling- stirring often.
- Continue cooking until reduced by half.
- Allow to cool to room temperature.
Streusel
- Combine the flour, sugar, butter and cinnamon in a small bowl & whisk together with a fork until combined & crumbly & mixture resembles wet sand. Set aside.
Muffins
- Preheat the oven to 400 degrees
- In a large mixing bowl, whisk together the eggs & sugar until combined.
- Whisk in the yogurt, oil & vanilla extract.
- Fold in the flour, baking powder & salt.
- In a small bowl – combine 1½ cups blueberries & 1 tbsp flour & toss to coat.
- Fold the flour-coated blueberries into the batter.
- Spoon the batter into the muffin pan, filling each well about ⅔ full. (lined or sprayed with cooking spray if not using the flexipan)
- Add a small spoonful of the blueberry drizzle over the top of each well full of batter.
- Sprinkle with the remaining fresh blueberries.
- Top with the streusel – sprinkling generously with the topping.
- Place in the oven & then REDUCE HEAT TO 375 degrees.
- Bake 18-22 minutes or until the toothpick test is clean.
- Cool for 5 minutes in the pan before transferring to a wire rack to continue cooling – or serve warm.
Blueberry Streusel Muffin Recipe
Don’t they just look amazing? I can tell you – you’ll want to make a double batch!
How to Create Tall Muffin Tops
If you notice here in the recipe, it calls for preheating the oven to a higher temp and then reducing it once the muffins have been place in the oven.
This initial blast of higher heat encourages the batter to really lift higher and then the remainder of the baking happens at a lower temp, slowing things down so the inside can bake nice and fluffy.
Can I use regular yogurt instead of Greek yogurt?
For this recipe you an use plain, low-fat, non-fat or vanilla Greek yogurt and even sour cream if you need to. But unfortunately, regular yogurt doesn’t have the right consistency for this recipe and it is not recommended.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Ingredients for Blueberry Streusel Muffins
Blueberry Drizzle
- blueberries
- granulated sugar
- water
Streusel
- all-purpose flour
- granulated sugar
- butter -melted
- cinnamon
Muffin mix
- all-purpose flour
- baking powder
- table salt
- eggs
- granulated sugar
- plain non-fat Greek yogurt
- canola oil
- pure vanilla extract
- fresh blueberries – divided
Can these muffins be made in different sizes?
You bet – this recipe is super versatile to fit all your needs.
To make these into jumbo muffins – preheat to 425°F, then reduce to 350°F for 22-25 minutes for a total of 27-30. Makes about 6.
To make these into mini muffins – 350°F for 12-14 minutes. Makes about 36-40.
MAKING THE BEST BLUEBERRY STREUSEL MUFFINS
If you love this Easy Blueberry Muffin recipe, you’re going to love these other blueberry recipes too. Please click each link below to find the easy, printable recipe!
Best Blueberry Streusel Muffins
Ingredients
Blueberry Drizzle
- ¼ cup blueberries
- ¼ tsp granulated sugar
- 1½ tsp water
Streusel
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- ½ cup butter -melted 1 stick
- 1 tsp cinnamon
Muffin mix
- 2 large eggs – or 3 medium
- 1 cup granulated sugar
- 1 cup plain non-fat Greek yogurt
- ½ cup canola oil
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp table salt
- 2 cups fresh blueberries – divided
- 1 tbsp all-purpose flour
Instructions
Blueberry Drizzle
- Combine the blueberries, sugar and water in a small saucepan & heat over medium until boiling- stirring often.
- Continue cooking until reduced by half.
- Allow to cool to room temperature.
Streusel
- Combine the flour, sugar, butter and cinnamon in a small bowl & whisk together with a fork until combined & crumbly & mixture resembles wet sand. Set aside.
Muffins
- Preheat oven to 400 degrees
- In a large mixing bowl, whisk together the eggs & sugar until combined.
- Whisk in the yogurt, oil & vanilla extract.
- Fold in the flour, baking powder & salt.
- In a small bowl – combine 1½ cups blueberries & 1 tbsp flour & toss to coat.
- Fold the flour-coated blueberries into the batter.
- Spoon the batter into the muffin pan, filling each well about ⅔ full. (lined or sprayed with cooking spray if not using the flexipan)
- Add a small spoonful of the blueberry drizzle over the top of each well full of batter.
- Sprinkle with the remaining fresh blueberries.
- Top with the streusel – sprinkling generously with the topping.
- Place in the oven & then REDUCE HEAT TO 375 degrees.
- Bake 18-22 minutes or until toothpick test is clean.
- Cool for 5 minutes in the pan before transferring to a wire rack to continue cooling – or serve warm.
Tamar says
Oo! Yu cannot go wrong with a streusel topping!
Carol says
The muffins look so yummy!
Jess says
These look so yummy!
Thanks for joining Cooking and Crafting with J & J!
Brooke says
VERY yummy. I made with whole wheat flour. Didn’t have plain Greek yogurt, so I used nonfat sweetened vanilla Greek yogurt, cut the sugar down to 1/4c and nixed the vanilla extract. Turned out great!!
Angella says
Hi, thanks for sharing the recipe. Can I use frozen blueberries/ frozen cranberries instead? Should I thaw them first?
Gina Kleinworth says
Yes – you can with the blueberries & I would definitely recommend thawing & patting them dry before using them to prevent any excess moisture being added to the batter.
I have not tried it with cranberries. They are a bit tougher, so they may not be as soft with this baking time. I would also think the sugar would need to increase to offset the tartness of the cranberry. But I don’t know how that would turn out. I’ll have to test it. If you give it a try, I’d love to know the results.