Chocolate Chip Blueberry Streusel Muffins

soft chocolate chip blueberry streusel muffins with salted butter

yield: 15 muffins

  • Author: Kayla Howey




  • ¼ cup brown sugar
  • ½ cup all-purpose flour
  • 4 tbsp butter, cubed
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt


  • 1 stick butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp kosher salt
  • 2 tsp baking powder
  • ½ cup heavy cream
  • 2 cups blueberries
  • 1 cup semi-sweet chocolate chips
  • softened butter and flaky sea salt, for serving



In a mixing bowl, combine the brown sugar, flour, butter, ground cinnamon, and salt. Use your hands to crumble the mixture together, until it resembles crumbs.


Preheat the oven to 375F. Combine the butter and sugar in the bowl of a stand mixer. Using a paddle attachment, cream the mixture until it’s smooth and fluffy. Mix in the eggs one at a time. Add the vanilla extract and mix until incorporated.

In a separate mixing bowl, whisk the flour, salt, and baking powder together. Alternate adding the dry ingredients and the heavy cream to the mixer, in 3 batches each. Scrape down the sides of the bowl as needed. Once everything is fully incorporated, fold in the blueberries and chocolate chips.

Line 2 muffin tins with muffin liners (this recipe will make about 15 muffins). Scoop the batter into each cup, evenly distributing the batter. Sprinkle the streusel on top of the batter. Bake the muffins for about 28-30 minutes until cooked through. Serve warm with a slather of butter and a pinch of flaky sea salt.