Fluffy, golden, and bursting with jammy blueberries… these Blueberry Streusel Muffins are everything you want in a bakery-style treat and then some. Oh, and did I mention the cinnamon-sugar streusel on top? Yeah, we’re definitely not skipping that.
These are the muffins you make on a slow Sunday morning with your coffee in hand. They’re soft, tender, and just sweet enough—with a sky-high dome that makes them look ultra fancy (spoiler alert: they’re actually super easy to make). Whether you're baking for brunch, a cozy breakfast, or just because you're craving something sweet and buttery, this is your go-to recipe.
why you'll love them!
- Bakery vibes at home – These muffins bake up tall, fluffy, and golden—like they came straight from your favorite café.
- Streusel on everything – That buttery, cinnamon-sugar crumb on top? It’s elite.
- No mixer required – Just a couple bowls, a whisk, and a spoon.
- Perfectly moist and fluffy – Thanks to Greek yogurt and melted butter.
- Freezer-friendly! – Make a batch, freeze the extras, and warm one up whenever the craving hits.
Blueberry Streusel Muffins Ingredients
- Flour – All-purpose is your bestie here. Nothing fancy required—just your everyday pantry staple for that fluffy, cakey muffin texture.
- Butter – We’re melting it for max moisture and richness. It gives these muffins a buttery base that pairs perfectly with the sweet blueberries and crumbly streusel.
- Sugars – A mix of granulated sugar and brown sugar brings just the right balance of sweetness and depth. Brown sugar adds a little warmth and softness to the muffin crumb.
- Eggs – These bring structure and help the muffins rise into those beautifully domed tops.
- Greek Yogurt – Adds moisture and a slight tang that keeps the muffins soft and balanced—not too sweet, not too dense. You could totally sub sour cream if that’s what you have on hand.
- Milk – A splash of milk lightens the batter and helps everything mix together smoothly. Use whatever milk you’ve got—dairy or non-dairy both work.
- Vanilla Extract – A little splash goes a long way in boosting the flavor.
- Blueberries – Fresh or frozen, both are great! Toss them with a little flour before folding them into the batter to keep them from sinking to the bottom.
- For the Streusel: You’ll need a combo of brown sugar, granulated sugar, flour, cinnamon, and melted butter to create that irresistible crumbly topping. It adds a bakery-style crunch that takes these muffins to the next level.
Tips, Tricks, and Substitutions
- Don't overmix the batter! A few lumps are totally fine. Overmixing = tough muffins.
- Frozen blueberries? No problem. Just don’t thaw them—fold 'em in straight from the freezer.
- No Greek yogurt? You can swap in sour cream or even plain regular yogurt in a pinch.
- Want bigger domes? Let your batter rest in the muffin tin for 10–15 minutes before baking. It helps give you that high rise.
- Crunchy top goals? Sprinkle a little extra coarse sugar on top of the streusel before baking.
FAQs
How long do these muffins last?
They’re best fresh, but you can store them in an airtight container at room temp for 2–3 days, or in the fridge for up to 5.
Can I freeze blueberry streusel muffins?
Yes! Freeze them once fully cooled. Just wrap individually and pop into a freezer-safe bag. To reheat, microwave for 20–30 seconds or warm in the oven at 300ºF for about 10 minutes.
Can I use frozen blueberries?
Absolutely! Just toss them in a bit of flour before folding them into the batter and don’t thaw them before baking.
What can I use instead of Greek yogurt?
Sour cream is a perfect 1:1 swap. Regular yogurt works too—just aim for whole milk if possible for the richest flavor.
If you make these Blueberry Streusel Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.Enter your text here...
Blueberry Streusel Muffins
Ingredients
For the Streusel
- 1/3 cup light brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 cup all purpose flour
- 3 tbsp unsalted butter, melted
For the Muffins
- 2 cups all purpose flour
- 1/2 cup unsalted butter, melted ad slightly chipped
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup plain Greek yogurt
- 1/4 cup milk
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries tossed with 1 tsp of flour
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a small bowl, mix together the sugars, cinnamon, and flour. Stir in melted butter until the mixture resembles damp sand. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs, Greek yogurt, milk, and vanilla extract, and whisk until fully combined.
- Add the dry ingredients to the wet and gently mix until just combined. Don’t overmix! Fold in the floured blueberries.
- Divide batter evenly between 10–12 muffin cups, filling each almost to the top (this gives you the dome!). Generously sprinkle each with streusel.
- Bake for 20–22 minutes, or until the tops are golden and a toothpick comes out with a few moist crumbs.
No Comments