Blueberry Streusel Muffins

It’s hard to beat a fresh-baked blueberry muffin that’s bursting with fresh blueberries and topped with an irresistible sugar streusel.

Blueberry Streusel Muffins

The best part of waking up…is a fresh-baked blueberry struesel muffin with your cup. Am I right?! Mmmm…mmmm!

Blueberry Streusel Muffins

Oh man, do I love muffins and I have to say, I knocked it out of the ballpark with these blueberry streusel muffins. They’re perfectly sweet, bursting with fresh blueberries and topped with the most amazing struesel, which makes the muffin top that much more loveable!

Blueberry Streusel Muffins

Muffins are one of my favorite things to bake in the morning for breakfast because they’re so quick to get into the oven and they make the house smell so delicious. There’s just something so delightful about opening the oven to perfectly risen muffins ready to enjoy.

These muffins taste great for several days, but what a treat it always is to enjoy one fresh out of the oven with a simple spread of butter that melts into the tiny air pockets within its tender sweet texture. Oh my yummm!

Blueberry Streusel Muffins

These muffins are simple and scrumptious. They’re so great to bake on a busy weekday or a leisure weekend morning. I love taking them to brunch potlucks and especially to friends who have just had babies, lost loved ones, are under the weather, or just to say I love them!




Blueberry Streusel Muffins
Prep time
Cook time
Total time
It's hard to beat a fresh-baked blueberry muffin that's bursting with fresh blueberries and topped with an irresistible sugar streusel.
Recipe type: Breakfast
Serves: 12
  • Struesel:
  • 3 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup all-purpose flour
  • Muffins:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • 2 cups fresh blueberries, divided
  1. Preheat oven to 350Β°F. Spray a 12-cup muffin pan with non-stick cooking spray or line with muffin liners.
  2. Streusel: In a small bowl, microwave the butter until just melted and then stir in the granulated sugar, brown sugar and flour with a fork until a crumbly mixture forms. Set aside.
  3. Muffins: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In a large microwave-safe bowl, microwave 6 tablespoons butter until just melted. Whisk in the sugar and then the eggs and vanilla. Alternate adding the flour mixture and the milk to the butter/sugar mixture, beginning and ending with the flour mixture, until just combined. Fold in 1-3/4 cups of the blueberries.
  5. Divide batter evenly among prepared muffin cups, filling each one completely full. Press remaining blueberries gently onto the top of the batter, evenly among them. Sprinkle the struesel evenly among the top of the muffin batter as well, almost covering each one completely in streusel.
  6. Bake for 30-35 minutes or until muffin tops are golden and streusel is crisp. Let muffins rest in pan for 5 minutes before transferring to a wire rack to cool or enjoying right away.
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  1. Deah

    I am so pumped about these muffins! I met you a couple of years ago at a FCS conference in Ada, OK and it is a blessing that I stumbled across an old notebook with your info in it. I just wanted to thank you for your blog! We just had our second baby and I have struggled to find the motivation and inspiration in the kitchen the past few months! But half of the meals I planned for this week have come from your site! Your instructions are so clear and concise, and the recipes are not too overwhelming to take on with 2 little ones! My family (especially my husband haha) is very excited about what is cooking this week!

    • MaeganMaegan

      Hi Deah! Thanks so much for your sweet words! Congrats on your second blessing! Enjoy all the yummy recipes you’re making! πŸ™‚

  2. Marcia

    I just made your blueberry muffins. I followed your recipe exactly and the dough overflowed and made a mess. Do you think 1 tablespoon of baking powder could be too much? Would this make the dough expand so much? I made a second batch with half the amount of baking powder and didn’t fill the cups to the top with dough. They came out much better.

    • MaeganMaegan

      Hi Marcia! I’m sorry to hear that. I bake these muffins all the time and I’ve never had that issue. Did all of the muffins overflow or just some of them? Just curious if some were filled more than others.

  3. AmyL

    Obsessed with this recipe. Such a crowd pleaser! I made them as mini muffins this morning to take to a shower and they were a hit!

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