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+ servings
Streusel spread out over a muffin pan.

Blueberry Streusel Muffins

These moist blueberry muffins are topped off with big chunks of streusel for the perfect breakfast treat.
Course Breakfast
Cuisine American
Keyword easy breakfast recipes, easy muffin recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 361kcal


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

  • 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.


Serving: 1muffin | Calories: 361kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 334mg | Potassium: 130mg | Fiber: 1g | Sugar: 24g | Vitamin A: 530IU | Vitamin C: 1.9mg | Calcium: 58mg | Iron: 1.8mg