These blueberry muffins are soft, moist, and full of juicy blueberries, topped with a buttery cinnamon-brown sugar streusel that adds the perfect crunch. I love how the batter is thick and rich, giving each muffin a beautiful rise and tender texture. The secret to the tall, bakery-style muffin tops lies in starting the bake at a higher temperature and then lowering it—something I always do for that perfect dome. Whether I use fresh or frozen blueberries, the result is always a flavorful and satisfying treat that’s easy to make at home.

Why I’ll Love This Recipe

I love how these muffins turn out every time—lightly crisped on the outside, soft and fluffy inside, with sweet bursts of blueberry in every bite. The streusel topping brings a delightful texture and extra flavor, and the combination of sour cream and butter in the batter makes them incredibly tender and rich. It’s a simple recipe with amazing results that works perfectly for breakfast, brunch, or even dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Streusel Topping

• ½ Cup (100 grams) packed light or dark brown sugar

• ½ Cup (67 grams) chopped walnuts or pecans

• 1 Teaspoon ground cinnamon

For The Muffins

• 1 ¾ Cups (219 grams) all-purpose flour, spooned and leveled

• 1 Teaspoon baking soda

• 1 Teaspoon baking powder

• ½ Teaspoon salt

• ½ Cup (113 grams) unsalted butter, softened to room temperature

• ½ Cup (100 grams) granulated sugar

• ¼ Cup (50 grams) packed light or dark brown sugar

• 2 Large eggs, at room temperature

• ½ Cup (120 grams) sour cream or plain/vanilla yogurt, at room temperature

• 2 Teaspoons pure vanilla extract

• ¼ Cup (60 milliliters) milk, at room temperature

• 1 ½ Cups (210 grams) fresh or frozen blueberries

Directions

1. Preheat the oven to 425°F (218°C). Line a 12-count muffin pan with paper liners or spray with nonstick spray and set aside.

2. In a small bowl, make the streusel topping by mixing together the brown sugar, chopped walnuts or pecans, and cinnamon. Set aside.

3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. This forms the dry mixture.

4. In another large bowl, using a hand or stand mixer, beat the softened butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 to 3 minutes.

5. Add the eggs one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract until fully combined.

6. On low speed, alternately add the dry ingredients and milk to the wet ingredients, mixing just until combined. The batter will be thick and creamy.

7. Gently fold in the blueberries using a spatula or wooden spoon, being careful not to overmix.

8. Spoon the batter evenly into each muffin cup, filling them to the top. Sprinkle the streusel topping over each muffin, pressing it down lightly so it sticks.

9. Bake the muffins for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings And Timing

• Yield: 12 standard muffins

• Prep Time: 15 minutes

• Bake Time: 23 to 25 minutes (5 minutes at 425°F, plus 18 to 20 minutes at 350°F)

• Total Time: Approximately 45 minutes

Variations

• I replace the walnuts with pecans, oats, or leave them out entirely for a nut-free streusel.

• I use plain or vanilla yogurt in place of sour cream with great results.

• I substitute ¾ cup of buttermilk for both the sour cream and milk when I want to simplify.

• I use frozen blueberries when fresh aren’t available, adding them straight to the batter without thawing.

• I skip the streusel and sprinkle coarse sugar on top for a simpler, crunchy finish.

• I make mini muffins by baking them at 350°F for 12 to 14 minutes, or jumbo muffins using the same temperature trick but baking for 22 to 25 minutes after the initial 5 minutes at 425°F.

Storage/Reheating

• I store these muffins at room temperature for up to 3 days, keeping them covered or in an airtight container.

• For longer storage, I refrigerate them for up to 1 week.

• To freeze, I place completely cooled muffins in a sealed container or freezer bag and store for up to 3 months.

• To reheat, I thaw them at room temperature or in the fridge, then warm them in the microwave for about 20 seconds or in the oven at 300°F (149°C) for 6 to 10 minutes.

FAQs

Can I Use Frozen Blueberries Instead Of Fresh?

Yes, I often use frozen blueberries. I don’t thaw them before mixing into the batter to avoid extra moisture.

What Can I Use Instead Of Sour Cream?

I replace sour cream with plain or vanilla yogurt in equal amounts. It keeps the muffins moist with just a slight difference in flavor.

Why Do I Bake At Two Different Temperatures?

The initial high temperature helps the muffins rise quickly and form tall, domed tops. Reducing the temperature after 5 minutes ensures the inside cooks through without overbaking the tops.

How Do I Prevent The Blueberries From Sinking?

The batter is thick enough to support the berries, but when I want to be extra cautious, I toss the blueberries in a tablespoon of flour before folding them into the batter.

How Can I Make This Recipe Nut-Free?

To make these nut-free, I leave out the walnuts in the topping or swap them with oats or seeds. The streusel still comes out delicious without nuts.

Conclusion

These blueberry muffins are a staple in my kitchen because they’re simple, satisfying, and full of flavor. I love how the crunchy streusel pairs with the soft, fluffy interior and how easily the recipe comes together. Whether I’m making them for breakfast guests or just to enjoy with a cup of coffee, they never disappoint. With a few basic ingredients and a simple baking trick, I get perfect, bakery-style muffins every time.