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Blueberry Muffins with Streusal Topping

Blueberry Muffins with Streusel Topping

Fluffy, buttery & ultra moist blueberry muffins with streusel topping. Bursting with blueberries, these muffins taste like blueberry coffee cake!
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 muffins
Calories 276kcal


For the Streusel

  • 2 tablespoons melted butter
  • 2 tablespoons flour
  • ¼ cup granulated sugar
  • 1 tablespoon brown sugar
  • ¼ teaspoon cinnamon

For the Muffins

  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt , to taste
  • ½ cup unsulted butter , softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tablespoon vanilla
  • 2 large eggs , room temperature
  • ½ cup sour cream , room temperature
  • ½ cup buttermilk , room temperature
  • 2 cups blueberries plus more for sprinklinkg on top


  • Preheat your oven to 425F degrees and grease or line two 12-cavity muffin pans.
  • In a small bowl, toss together the streusel ingredients. Set aside. Then in a separate medium bowl, whisk together the flour, baking powder, baking soda and salt in a medium bowl.
  • In a large bowl using a hand-held or stand mixer, beat together the butter and sugar on medium speed until creamy - about 1 minute. Then add in the eggs and vanilla and continue beating until combined for about 30 seconds. Turn off your mixer, scrape down the sides of your bowl, and fold in the sour cream and milk with a large rubber spatula.
  • Very carefully, fold in the flour mixture until almost combined. Then slowly fold in the blueberries. The batter will be very thick with some lumps remaining.
  • Using a ⅓ dry measuring cup, scoup & pour batter into muffin tins filling each cavity to the very top. You should get about 14-16 muffins. Place a few blueberries on the top of each muffin & sprinkle with streusel topping.
  • Bake in the oven for 5 minutes on 425F degrees, then turn down your oven to 375F and cook for an additional 11-14 minutes until tops are slightly browned and a toothpick comes out clean.


Muffins are best if eaten the day of, but can be kept in an airtight container at room temperature for 3 days or in the fridge for up to 5.


Calories: 276kcal