Fluffy, buttery and ultra-moist blueberry muffins with a cinnamon streusel topping. Bursting with fresh blueberries, this easy recipe will become your go-to muffin.
Blueberry muffins are the perfect summer breakfast. There’s nothing like waking to the smell of muffins baking, pouring a big cup of coffee and biting into a warm, blueberry-studded muffin.
Why I love muffins:
- They’re delicious.
- You can enjoy a mini cake for breakfast.
- Endless flavor possibilities.
- My mum used to make them when we were kids.
- Even our dog adored them (once she ate six off the counter — not the proudest moment!).
These muffins are one of my favorites: buttery, tender, super moist, packed with blueberries and finished with a crunchy streusel. The batter comes together in about 10–15 minutes, so you’ll be smelling fresh muffins before you’ve finished your coffee.
There are a few technique tips that make a big difference. Creaming the butter and sugars gives these muffins a light, airy crumb — different from the dense texture of many store-bought muffins. Eggs, buttermilk and sour cream keep the muffins moist without greasy heaviness. If you don’t have buttermilk, whole or 2% milk will work; skim milk won’t give as much richness.
The batter will be very thick — that’s intentional. A stiffer batter holds the blueberries and creates tall, domed tops. Take care not to overmix: a few small lumps are fine. Overmixing develops gluten and results in tough muffins.
Assembly and baking tips: fill each muffin cavity to the very top for bakery-style domes. Because the batter is thick, you don’t need to worry about overflow. Add a few extra blueberries on top for appearance, and finish with a generous sprinkle of streusel (or pile it on — cinnamon-sugar is always welcome). For the best rise and a nicely browned top, start the muffins in a hot oven at 425°F (220°C) for 5 minutes, then lower the temperature to 375°F (190°C) and bake for another 11–15 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. Don’t forget to reduce the oven temperature after the first five minutes to avoid over-browning.
Ready? Go bake a batch of these irresistible blueberry muffins!
For variety, try other blueberry bakes you enjoy at home.
Blueberry Muffins with Streusel Topping
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Ingredients
For the Streusel
- 2 tablespoons melted butter
- 2 tablespoons flour
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
For the Muffins
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup buttermilk, room temperature
- 2 cups blueberries, plus extra for topping
Instructions
- Preheat the oven to 425°F (220°C). Grease or line two 12-cavity muffin pans.
- Make the streusel: in a small bowl combine melted butter, flour, granulated sugar, brown sugar and cinnamon. Set aside. In another bowl whisk together flour, baking powder, baking soda and salt.
- In a large bowl, beat the butter and sugars with a hand or stand mixer on medium speed until creamy (about 1 minute). Add the eggs and vanilla, beat until combined (about 30 seconds). Scrape the bowl and fold in sour cream and buttermilk with a rubber spatula.
- Carefully fold in the dry ingredients until almost incorporated, then gently fold in the blueberries. The batter should be thick with some small lumps remaining.
- Using a 1/3-cup measure, fill each muffin cavity to the top (you’ll get about 14–16 muffins). Add a few extra blueberries to the tops and sprinkle with streusel.
- Bake at 425°F for 5 minutes, then reduce the oven to 375°F and continue baking for 11–14 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool briefly before serving.
Notes
Nutrition
Ps. Does your puppy love muffins too?