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Extra moist Blueberry Streusel Muffins with big, buttery streusel crumbs on top and lots of juicy berries throughout. Perfect to make ahead for busy mornings!
Just Extra Good Blueberry Streusel Muffins
It’s no secret that my kids end up eating cereal for breakfast most weekdays. Let’s be real – we homeschool, which means they’re here for every single meal, and mama can’t cook elaborate breakfasts every day.
But here’s my secret weapon: these blueberry streusel muffins. I make a batch on Sunday, and suddenly we have a special breakfast ready to grab all week long. No more guilt about the Cinnamon Toast Crunch, and the kids think I tried.
These muffins are extra soft and buttery thanks to a little sour cream in the batter, and that crumbly streusel topping makes them feel like a weekend treat even on a rushed Tuesday morning.
If you also love streusel (and I’m sure you do), you’ll want to try out my banana coffee cake! It’s another breakfast favorite and it’s got a streusel topping just like these muffins. These apple streusel muffins would be another excellent choice.
3 Reasons You’ll Love This Recipe
- Perfect for meal prep – Make them on the weekend and you’ve got easy breakfast sorted for the entire week. You can even make a double batch to freeze.
- Bakery-style results at home – The sour cream keeps them incredibly moist, and the streusel topping gives you those big, buttery chunks you love from coffee shop muffins.
- Family-friendly and customizable – Kids love picking off the streusel bits, and you can easily swap in different berries or add lemon zest for variety.
Swaps & Tips
No buttermilk? Add 1 tablespoon of lemon juice to regular milk and let it sit for 5 minutes.
Frozen blueberries work too – Don’t thaw them first, just toss with a little flour to prevent sinking.
Want different flavors? Try raspberries, blackberries, or add lemon zest to the batter for blueberry lemon muffins. You could even swap the berries for chocolate chips.
Baking tip: Start at 425°F for 5 minutes to get a good rise, then drop to 350°F to finish baking without over-browning.
Make them mini: Use a mini muffin tin and reduce baking time to 12-15 minutes total.
Helpful Tools:
Muffin Tin – I’m using a standard sized muffin tin with 12 cups to prepare these blueberry muffins. If you’ve only got a mini muffin tin you could make 24 of them with the same amount of ingredients.
Paper Liners – These are going to make removing the muffins a lot simpler and mess free. If you don’t have liners you could try making a liner out of parchment paper. Place a square of parchment paper over the muffin well and press it down with a small glass or cup to shape it.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
How To:
Add melted butter, brown sugar, white sugar, cinnamon, and flour to a mixing bowl.
Stir all of those together to form the streusel topping.
Beat together the butter and sugars in a bowl, add in the eggs and buttermilk and then stir in the dry ingredients. Don’t overmix!
Scoop the batter into your muffin tin, top with streusel, and bake for about 25 minutes.
Pro Tip: I like to use a large cookie scoop to scoop my muffin batter into the tin. This ensures the muffins are all the same size and will bake evenly.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Storage & Make-Ahead Tips
- Counter storage: Keep covered for up to 3 days at room temperature
- Refrigerator: Store for up to 1 week in an airtight container
- Freezing: Wrap individually and freeze for up to 3 months
- Reheating: Microwave for 10-15 seconds
These freeze beautifully, so I often make a double batch and stash half in the freezer for those mornings when even grabbing cereal feels like too much work.
If you love make-ahead breakfast ideas, check out my blueberry breakfast cake – it’s like cake for breakfast and also perfect for meal prep!
More Berry Recipes:
- Banana Blueberry Muffins: Packed with good stuff.
- Blackberry Cobbler: One of my favorites every summer.
- Blueberry Breakfast Cake: Cake for breakfast is always a win!
- Raspberry Lemonade: Just like Cheesecake Factory!
- Keto Blueberry Cobbler: Worry free for low carb diets!
- Blueberry Bread: It’s like a giant muffin in bread form.
- Blueberry Donuts: Baked instead of fried!
Blueberry Streusel Muffins
Ingredients
Streusel Topping
- 1 1/4 cup flour
- 6 tablespoons butter melted
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon cinnamon
- pinch salt
Blueberry Muffins
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
Streusel Topping
- Add all of the streusel ingredients to a mixing bowl and stir well to combine.
- Set aside to dry out as you prepare the muffins.
Blueberry Muffins
- Preheat oven to 425 degrees. Line a muffin tin with paper liners.
- Add the butter, brown sugar, and sugar to a mixing bowl and beat on medium speed until light and fluffy.
- Beat in the eggs until well incorporated.
- Stir in the sour cream, buttermilk, and vanilla until combined.
- Add the flour, baking soda, baking powder, and salt to the bowl and stir by hand until the flour has just disappeared into the batter. Do not overmix or your muffins will be tough.
- Gently fold the blueberries into the batter with a rubber spatula.
- Fill the muffin tins 2/3 full (a large cookie scoop works perfectly for this) and top with the streusel.
- Sprinkle the streusel over the muffin tops generously. For large chunks of streusel, compact the topping with your hand before sprinkling over the muffins. For a finer streusel topping, break the streusel up before sprinkling.
- Bake at 425 degrees for 5 minutes and then reduce the heat to 350 and finish baking for 20 minutes or until the tops spring back when lightly pressed and a toothpick insered in the center comes out clean.
- Cool for 10 minutes in the muffin tin before removing to the counter to cool completely.
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