These Blueberry Streusel Muffins are 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!



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Blueberry Streusel Muffins

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 12 1x
  • Category: Breakfast


These Blueberry Streusel Muffins are bursting with fresh blueberries and topped with an irresistible sugar streusel.




  • 3 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour


  • 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 350°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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. I’ m wondering if1 tablespoon of baking powder could be too much? I’m worried it may be bitter?

    1. Hi Sara! One tablespoon of baking powder is correct. They rise beautifully and don’t have a bitter taste. I hope you get to try them soon. Enjoy!

  2. I tried to make this with dairy-free substitutions for my daughter and the first attempt didn’t yield an awesome muffin. So it goes. I would like to try it with real butter and milk because they look delicious!

  3. Just ate the first one out of muffin pan. Yum, yum! These are really good. I would double the streusel topping because I got 14 out of the recipe and the streusel is really good. I just happen to have fresh sweet blueberries so this was a given. Your recipes are great and I appreciate good direction.

  4. I just made these for my neighbor who snowblowed our sidewalk, driveway, and alley before we even got out of bed! It was a last minute decision so I was short on blueberries, but I decided to fold in some candied pecans as well and they are a dream! I also used one cup of cake flour in place of one of the cups of AP flour and hoo boy! The lightness is just perfect! Thank you so much for this recipe!

  5. These muffins are perfect! My family requests them often and I’ve even heard “this is the best muffin I’ve ever had!” I made them today for my dad who just had surgery and after I started making them I realized that the only milk that I had was unsweetened almond milk so I used it and they still came out perfect! I also used frozen blueberries and tossed them in a bit of flour first as suggested above. Perfect for a crisp fall morning!

  6. Hi,

    First time here and a beginner baker. Is it okay to use frozen blueberries?
    Can’t wait to try these 🤤

    1. Hi Sheena! Absolutely, I just recommend tossing them with a little flour before folding them into the batter while still frozen. Hope this helps. Enjoy!

  7. Hey, I just found this recipe and was hoping to try it. I was just wondering if I could use buttermilk in place of milk? Do you think they’d still turn out well that way?

    1. Hi Whitney! Absolutely! Buttermilk is a great substitute and would add a nice buttery richness and moisture to the muffins. Enjoy!

  8. 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!

  9. 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.

    1. 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.

  10. 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!

    1. Hi Deah! Thanks so much for your sweet words! Congrats on your second blessing! Enjoy all the yummy recipes you’re making! 🙂

    2. I just made these today and they are every bit as delicious as the pictures look. They were quick and easy to mix up. Warm or cool, they are scrumptious!

  11. These blueberry muffins look GORGEOUS, and there’s something so delightful about a muffin that has a streusel topping. Absolutely cannot wait to make these at my house!

      1. Hi Karla! Yes! I use strawberries in this recipe a lot. Raspberries work great, just be gentle stirring them in. Enjoy!

  12. Those burst blueberries look to die for. I can only imagine how yummy these are warm right out of the oven. Pinned! 🙂