Blueberry Streusel Muffins

These BLUEBERRY STREUSEL MUFFINS are a family favorite in our house! The simple crumb topping is irresistible and the muffins are so soft and light with juicy blueberries throughout. 

Blueberry Streusel Muffins - super fluffy and moist blueberry muffins with the most perfect streusel! #muffins #breakfast #blueberries

It’s no secret that my kids end up eating cereal for breakfast most days.

Let’s be real – we homeschool, which means that they’re here for every. single. meal. Mama can’t cook all three meals every day of the week.

Besides, a little Cinnamon Toast Crunch never hurt anybody. ๐Ÿ˜‰ 

Every now and then I like to surprise them with something a little more involved than cereal and these homemade blueberry muffins always make them smile. 

My blueberry muffins with sour cream are extra soft, buttery, and moist. You’re going to love them and they’re really easy too! 

blueberry muffins with streusel in muffin tin.

How to make streusel topping for muffins: 

We’re going to start our blueberry streusel muffins by making the streusel topping.

You’ll need melted butter, brown sugar, white sugar, cinnamon, and flour. Just stir all of those together until you have a thick mixture.

Set that aside to dry out a bit as you make the blueberry muffin batter. 

How to make homemade blueberry muffins with sour cream: 

The muffin batter consists of all the usual suspects: flour, leavening agents, salt, butter, sugar, eggs, vanilla, buttermilk, and blueberries. 

We’re adding in a bit of sour cream to keep these muffins as moist as possible. They’re going to be so amazing!

Whisk together the flour, baking soda, baking powder, and salt and set that side.

moist muffin batter with blueberries.

Add the softened butter, brown sugar, and white sugar to a bowl and beat with a mixer. Beat in the eggs, vanilla, and buttermilk.

Stir the dry ingredients into the wet ingredients until the flour has just disappeared. Don’t overmix!

Fold in the blueberries with a rubber spatula.

muffin batter in cookie scoop.

I like to use a large cookie scoop (affiliate link) to scoop my muffin batter into the tin. This ensures the muffins are all the same size and will bake evenly. 

Now, grab your streusel topping and sprinkle it right over the top of the muffins. If you press the streusel together in your hands you’ll have bigger chunks. If you don’t press it together, you’ll have a finer crumb. Whichever you prefer is fine, but I always go for the big chunks! They’re so fun to pick off and munch on every time I walk by the kitchen. ๐Ÿ˜‰ 

These muffins go into a 425 degree for 5 minutes to help them rise and then you’ll drop the temperature down to finish them off.

Don’t they look just divine? 

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!

Blueberry Bread: It’s like a giant muffin in bread form.

Blueberry Donuts: Baked instead of fried!


Blueberry Streusel Muffins

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipes, easy muffin recipes
Calories: 361 kcal

These moist blueberry muffins are topped off with big chunks of streusel for the perfect breakfast treat.


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 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


Streusel Topping
  1. Add all of the streusel ingredients to a mixing bowl and stir well to combine.

  2. Set aside to dry out as you prepare the muffins.

Blueberry Muffins
  1. Preheat oven to 425 degrees. Line a muffin tin with paper liners.

  2. Add the butter, brown sugar, and sugar to a mixing bowl and beat on medium speed until light and fluffy.

  3. Beat in the eggs until well incorporated.

  4. Stir in the sour cream, buttermilk, and vanilla until combined.

  5. 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.

  6. Gently fold the blueberries into the batter with a rubber spatula.

  7. Fill the muffin tins 2/3 full (a large cookie scoop works perfectly for this) and top with the streusel.

  8. 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.

  9. 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.

  10. Cool for 10 minutes in the muffin tin before removing to the counter to cool completely.

Nutrition Facts
Blueberry Streusel Muffins
Amount Per Serving (1 muffin)
Calories 361 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 68mg23%
Sodium 334mg15%
Potassium 130mg4%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 530IU11%
Vitamin C 1.9mg2%
Calcium 58mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.