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stack of blueberry muffins on a small plate

Blueberry Streusel Muffins

Krista Stechman
Delicious tender muffins packed with tons of blueberry sauce, crunchy streusel in the middle and soft streusel on top
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast, snack
Cuisine american
Servings 10 people
Calories 387 kcal


  • oven


Blueberry Vanilla Sauce

  • 2 pints blueberries
  • ½ lemon juiced
  • 3 tbsp sugar
  • ½ tsp vanilla extract


  • 4 tbsp butter softened
  • cup brown sugar
  • cup all purpose flour

Wet ingredients

  • ½ cup butter melted
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • ½ cup buttermilk
  • cup sour cream

Dry ingredients

  • 2.25 cups all purpose flour
  • 1 tbsp baking powder
  • ¾ tsp kosher salt

Additional topping

  • 1.5 tsp demerara sugar optional


Make the Blueberry Vanilla Sauce

  • Add the blueberries, lemon, sugar and vanilla to a medium sized sauce pot. Cook over medium heat until blueberries begin to boil. Turn down to a simmer, stirring and smashing occasionally for 10 minutes
  • Remove from heat and set aside to cool

Streusel and Streusel Crunch

  • Preheat the oven to 350°F
  • Add room temp butter, sugar and flour to a medium mixing bowl, smash together and mix with a fork or your hands until fully combined. Set half aside
  • Spread the other half evenly on a parchment paper lined baking sheet and bake for 7-10 minutes until streusel is a light - medium brown color. Set aside to cool

Mix the wet ingredients

  • Preheat the oven to 425° and grease 10 muffin liners
  • Melt butter and let cool in a medium sized bowl. Add the sugar and stir until combined
  • Add the eggs, vanilla, buttermilk and sour cream. Stir until fully combined

Mix the dry ingredients

  • In another medium bowl, whisk the flour, baking powder and salt

Combine wet and dry ingredients

  • Add the dry ingredients into the wet and fold together just until mixed. DO NOT OVER MIX

Layering the muffins

  • Scoop the muffin batter into the greased muffin liners. About ⅓ full in each liner
  • Sprinkle the crunchy streusel over the top of all the muffins evenly
  • Add a layer of blueberry vanilla sauce over the top of the crunchy streusel
  • Top off the muffins with the rest of the batter. I like to fill mine to the top to help get a bigger muffin top
  • Top the muffins with the uncooked streusel and demerara sugar
  • Bake the muffins at 425°F for 5 minutes. Turn the oven down to 350°F and bake for an additional 15-20 minutes. Insert a toothpick to check doneness, the toothpick should come out clean or with only a few crumbs. Be sure not to overbake. Enjoy the muffins warm or cool!


Calories: 387kcalCarbohydrates: 83gProtein: 7gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 40mgSodium: 358mgPotassium: 205mgFiber: 3gSugar: 50gVitamin A: 197IUVitamin C: 12mgCalcium: 144mgIron: 2mg
Keyword blueberries, blueberry muffin, blueberry streusel muffin, breakfast, muffins, streusel, weekend brunch
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