Blueberry streusel muffins with soft, bakery-style crumb, juicy blueberries, and a crisp buttery streusel topping.

These blueberry streusel muffins are made with a moist muffin batter, fresh blueberries, and a classic crumb topping for texture and contrast.

This recipe is tested, reliable, and inspired by bakery-style muffins, with simple ingredients and clear steps for consistent results.

Why you’ll love it

Ingredients Notes

Flour: Cake flour or all-purpose, weighed for accuracy.
Butter and oil: Unsalted butter plus neutral oil for a soft crumb.
Sugar: Granulated sugar for even sweetness.
Eggs: Room temperature.
Buttermilk: Or yogurt, sour cream, or milk.
Leavening: Baking powder and baking soda.
Lemon: Juice and zest to brighten flavor.
Salt and vanilla: For balanced taste.
Streusel topping: Flour, brown sugar, cold butter, almond flour, fleur de sel, cinnamon.

Prepare the streusel by mixing flour, brown sugar, and cold butter until crumbly, then chill.

This recipe is based on my classic lemon muffins batter, with the addition of blueberries.

Mix the butter, oil, sugar, eggs, vanilla, and lemon juice until smooth.

Add the dry ingredients and buttermilk alternately, mixing gently to keep a thick batter.

Toss the blueberries with flour and fold them carefully into the batter.

Fill the liners completely, top with streusel, and add extra blueberries if needed.

Bake for 5 minutes, then lower the oven to 392°F / 200°C and bake until golden.

Cool briefly in the pan, then transfer to a wire rack.

Serve warm or at room temperature for breakfast, brunch, or as a coffee cake-style snack.

Store muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Blueberry chocolate chip muffins: Fold dark or semi-sweet chocolate chips into the batter before baking.
Lemon blueberry streusel muffins: Add extra lemon zest to the batter for a brighter citrus flavor.
Blueberry almond streusel muffins: Replace part of the flour in the streusel with almond flour and add sliced almonds on top.
Blueberry crumble muffins: Use a thicker streusel layer for a more pronounced crumb topping.
Mixed berry streusel muffins: Swap half of the blueberries for raspberries or blackberries.

This muffin base also works perfectly for blueberry chocolate chip muffins by folding chocolate chips into the batter before baking.

Yes, add them straight from the freezer without thawing.

The butter was too soft; keep the topping cold before baking.

Yes, it’s optional and only used to balance sweetness.

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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5 from 2 reviews

A quick and easy recipe to make soft and moist blueberry muffins with a crumb topping (for about 12 large muffins).

Crumble (Streusel)

Place the flour, almond meal, cane sugar, cold butter, salt, and cinnamon in a bowl.
Rub with your fingers until coarse crumbs form, then chill while preparing the muffins.

Blueberry Muffins

Preheat the oven to 425°F / 220°C and line a muffin pan with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, whisk the butter, oil, sugar, eggs, vanilla, and lemon juice until smooth.
Add the dry ingredients and buttermilk alternately, mixing gently to keep a thick batter with a few lumps.
Toss the blueberries with 1 tablespoon flour, then fold them gently into the batter.
Fill the liners completely, top with extra blueberries if desired, and add the streusel.

Baking

Bake for 5 minutes at 425°F / 220°C, then lower to 392°F / 200°C and bake 18–20 minutes, until golden.
Check doneness with a toothpick; it should come out clean.
Cool briefly in the pan, then transfer to a wire rack to cool completely.