This recipe for Amazing Blueberry Muffins with Streusel has been my Saturday morning ritual for years. I discovered this combination during a summer when my backyard blueberry bushes produced an embarrassment of riches; I wanted a way to celebrate the fruit without fuss. The outcome is a muffin that balances a tender, buttery crumb with juicy bursts of blueberry and a crunchy, cinnamon-scented streusel on top. Guests always comment on the streusel first — it gives a homemade bakery feel even when you’re short on time. I remember one rainy morning when I made a double batch and the house filled with warm, sweet aromas. My neighbor stopped by, and by the time she left, there were only crumbs and compliments on the counter. These muffins are forgiving, quick, and produce a consistent texture every time: lightly domed tops, moist interiors, and a streusel that stays crisp for the first day. They’re ideal for weekend breakfasts, potlucks, or when you want to gift a tin of warm baked goods.

Ingredients

• All-purpose flour (2 cups): Use a reliable brand like King Arthur or Gold Medal for consistent protein content. Measure by spooning flour into the cup and leveling with a knife to avoid dense muffins.
• Granulated sugar (3/4 cup): Provides sweetness and helps tenderize the crumb. If you prefer a slightly less sweet muffin, reduce to 2/3 cup.
• Baking powder (2 1/2 teaspoons): This leavens the muffins and helps them dome. Make sure it’s fresh — older baking powder produces flatter tops.
• Salt (1/2 teaspoon): Essential for balancing sweetness and enhancing blueberry flavor.
• Unsalted butter (1/2 cup, cold and cubed): Cold butter is cut into the dry ingredients to create a light, tender texture; use high-quality butter like Plugrá or Kerrygold for richer flavor.
• Milk (1 cup): Whole milk gives the best texture; 2% works fine. If using a non-dairy milk, expect a slightly different crumb.
• Large egg (1): Room temperature for even mixing and better volume.
• Vanilla extract (1 teaspoon): Pure vanilla adds depth; avoid imitation for a cleaner flavor.
• Fresh blueberries (1 1/2 cups): Gently fold ripe, firm berries to avoid color streaking the batter. If using frozen, do not thaw — toss in a tablespoon of flour to prevent sinking.

Streusel

• All-purpose flour (1/2 cup): Helps form the crumbly texture of the topping.
• Granulated sugar (1/4 cup) + Light brown sugar (1/4 cup, packed): The combination gives crispness and caramel notes.
• Ground cinnamon (1/4 teaspoon): Adds warm spice that complements blueberries beautifully.
• Unsalted butter (1/4 cup, cold and cubed): Cut in to create coarse crumbs that bake into a crunchy topping.

Instructions

Preheat and Prepare: Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly with butter or nonstick spray. Preparing the pan and preheating before you mix helps maintain the proper rise and baking time. Make the Streusel: In a medium bowl, whisk together 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, and 1/4 teaspoon cinnamon. Cut in 1/4 cup cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Keep chilled while you make the batter to preserve the topping's texture. Combine Dry Ingredients: In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt until evenly distributed. Whisking aerates the mixture and ensures even leavening. Cut in the Butter for the Batter: Cut 1/2 cup cold, cubed unsalted butter into the dry mix with a pastry blender or two knives until the mixture looks like coarse crumbs. This step gives tenderness to the crumb by coating flour particles with fat and limiting gluten formation. Mix Wet Ingredients: In a separate bowl, whisk 1 cup milk, 1 large room-temperature egg, and 1 teaspoon vanilla extract until smooth. Whisking the egg helps incorporate air for lift. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing; a few streaks of flour are okay. Overworking develops gluten and yields dense muffins. Fold in Blueberries: Gently fold 1 1/2 cups fresh blueberries into the batter using a folding motion to keep the berries intact and the batter airy. If using frozen, fold straight from frozen to minimize color bleeding. Fill Cups and Top: Divide the batter evenly among the 12 prepared cups, filling about two-thirds full. Generously sprinkle the chilled streusel over each muffin so every bite gets a crunchy top. Bake and Cool: Bake at 375°F for 20–25 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled muffins in a single layer in an airtight container at room temperature for up to 24 hours to preserve the streusel crunch. For longer storage, freeze on a tray until solid, then transfer to a resealable freezer bag for up to 3 months. Reheat frozen muffins in a 325°F oven for 8–12 minutes until warm, or microwave for 20–30 seconds for a quick option, though microwaving will soften the topping. Use parchment or breathable paper liners to avoid sogginess when storing.

Ingredient Substitutions

For dairy-free versions, swap the milk for unsweetened almond or oat milk and use vegan butter in both batter and streusel; expect a slightly different crumb and flavor. For a lower-sugar option, reduce granulated sugar in the batter to 1/2 cup and use brown sugar only in the streusel for caramel notes. To make them gluten-free, use a 1-to-1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if your blend lacks it; bake times may vary slightly.

Serving Suggestions

Serve warm with a pat of butter or a thin drizzle of lemon glaze for brightness. These pair beautifully with a cup of coffee or a latte for breakfast, or alongside yogurt and fresh fruit for a light brunch. For a special occasion, present on a tiered server with a few sprigs of fresh mint or lemon zest on top of each muffin to elevate the look.

Cultural Background

Blueberry muffins are a classic element of American baking, rooted in the tradition of incorporating local fruit into quick breads and individual portions. Muffins rose to popularity in the 19th century as portable, single-serving goods. The streusel topping owes its lineage to German and Central European crumb toppings, adopted into American home baking to add texture and sweetness. This recipe blends those traditions: the quick-bake convenience of a muffin with the rustic crunch of a streusel.

Seasonal Adaptations

In summer, use the ripest, juiciest blueberries you can find and consider adding a teaspoon of lemon zest to brighten the flavor. In autumn or winter, swap blueberries for chopped apples or pears and increase the cinnamon to 1/2 teaspoon; add a pinch of nutmeg for warmth. For holiday gatherings, fold in 1/3 cup chopped toasted pecans to the streusel for extra crunch and festive flavor.

Meal Prep Tips

Make a double batch and freeze half of the muffins for quick breakfasts. Portion into single wraps using parchment then foil to prevent freezer burn. If packing for lunches, include a small paper towel to absorb excess moisture and keep the streusel from sticking. For grab-and-go mornings, warm briefly in a toaster oven to revive the topping and soften the crumb.

These blueberry muffins with streusel are a recipe I keep in heavy rotation because they’re fast, flexible, and reliably loved. Whether you’re feeding a crowd or craving a comforting bite, they’re a simple way to make mornings feel a little sweeter. Try them once — I think you’ll find they become a staple in your baking repertoire.