Blueberry streusel muffins are soft, moist buttermilk muffins packed with fresh blueberries and topped with a sweet crumb topping. Ready in less than 30 minutes, they’re an easy breakfast, brunch, or snack recipe that makes the most of blueberry season.
Blueberry muffins are one of my favorite ways to use fresh blueberries, and these blueberry streusel muffins are a fancier take on the classic. The buttermilk keeps the muffins soft and tender, while the streusel topping adds just the right amount of sweetness and texture.
Because they come together quickly, they’re perfect for busy mornings, weekend brunches, or afternoon snacks. They’re an easy homemade treat that feels a little special without requiring much work.
Ingredient notes and substitutions
- Salted butter: I use salted butter in this recipe. If using unsalted butter, add a pinch of salt to the streusel topping and increase the salt in the muffins to 3/4 teaspoon.
- Buttermilk: If you don’t have buttermilk, you can use this recipe to make homemade buttermilk substitute.
- Blueberries: I like to use fresh blueberries when they’re in season. You can also use frozen blueberries, but don’t thaw before use as they will mush and turn your batter grey.
How to make blueberry streusel muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Whisk the flour and sugars together in a medium bowl.
Step 2: Stir in the melted butter until it forms pea-sized pieces of streusel. Set streusel mixture aside.
Step 3: Preheat the oven to 400ºF. Grease or line a 12-cup muffin tin. Set aside.
Step 4: In a large mixing bowl, beat the butter, lemon zest and sugar until well-combined.
Step 5: Add the egg and vanilla and mix until well-combined, scraping down the sides as needed.
Step 6: In a separate small bowl, toss the blueberries with ¼ cup of flour until the blueberries are coated.
Step 7: Add the remaining dry ingredients (1 ¾ cups flour, baking powder, and salt) to the batter. Stir in just until mostly combined.
Step 8: Add the buttermilk, and stir until the batter is combined. The batter will be thick. Don’t overmix.
Step 9: Carefully fold in the blueberries.
Step 10: Divide the batter among the prepared muffin tin cups.
Step 11: Sprinkle the streusel over the tops of the muffin batter, gently pressing in as needed. Bake for 5 minutes.
Step 12: Without opening the oven, reduce the baking temperature to 350F. Continue baking for about 8-13 minutes, or until a toothpick inserted in the center of a muffin comes out clean (it may have blueberry on it, and that’s ok).
Step 13: Let muffins cool in the pan for 5 minutes before removing.
Recipe Tips!
- Don’t overmix the batter: Stir just until combined to keep the muffins tender.
- Fold in the blueberries gently: This helps prevent the berries from breaking apart.
- Use fresh blueberries when available: Fresh berries give the best texture and flavor.
- Fill muffin cups evenly: Even filling helps the muffins bake consistently.
- Check for doneness early: Muffins can go from perfect to overbaked quickly.
Storage
Store any leftover in an airtight container at room temperature. The muffins will keep for up to 3 days when properly stored.
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Blueberry Streusel Muffins
Equipment
Ingredients
Streusel
- 1 ¼ cups sifted all-purpose flour
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- 6 tablespoons salted butter melted and slightly cooled
Muffins
- ½ cup butter at room temperature
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 cups sifted all-purpose flour divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- ½ cup buttermilk at room temperature
Instructions
- Preheat the oven to 400ºF. Grease or line a 12-cup muffin tin with paper liners. Set aside.
- Whisk the flour and sugars together in a medium bowl.1 ¼ cups sifted all-purpose flour, ½ cup light brown sugar, ⅓ cup granulated sugar
- Stir in the melted butter until it forms pea-sized pieces of streusel. Set aside.6 tablespoons salted butter
- In a large mixing bowl, beat the butter, lemon zest and sugar until well-combined.½ cup butter, 1 tablespoon lemon zest, 1 cup granulated sugar
- Add the egg and vanilla and mix until well-combined, scraping down the sides as needed.1 large egg, 1 teaspoon vanilla extract
- In a separate small bowl, toss the blueberries with ¼ cup of flour until the blueberries are coated.2 cups fresh blueberries
- Add the remaining 1 ¾ cups flour, baking powder, and salt to the batter. Stir in just until mostly combined.2 teaspoons baking powder, ½ teaspoon salt
- Add the buttermilk, and stir until the batter is combined. Don’t overmix.½ cup buttermilk
- Carefully fold in the blueberries. The batter will be thick.
- Divide the batter among the prepared muffin tin cups.
- Sprinkle the streusel over the muffins, gently pressing in as needed.
- Bake for 5 minutes.
- Without opening the oven, reduce the baking temperature to 350F.
- Continue baking for about 8-13 minutes, or until a toothpick inserted in the center of a muffin comes out clean (it may have blueberry on it, and that’s ok).
- Let muffins cool in the pan for 5 minutes before removing.
Nutrition
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