Blueberry Streusel Muffins

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simple blueberry streusel muffins full of sweet, juicy blueberries and a crisp, buttery streusel topping

yield: 12 muffins



Streusel Topping

  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • ¼ lb salted butter, cubed
  • ¼ tsp kosher salt

Blueberry Muffins

  • ¼ lb salted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • ½ cup heavy cream
  • 1 lb fresh blueberries
  • softened butter, for serving


  1. Preheat the oven to 375°F.
  2. For the streusel topping, add the flour, brown sugar, cubed butter, and salt to a mixing bowl. Toss to combine. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Let sit in the refrigerator.
  3. For the blueberry muffins, combine the butter and sugar in the bowl of a stand mixer. Use a paddle attachment to cream them together until smooth, about 3 minutes, scraping down the bowl as needed. Mix in 1 egg at a time. Add the vanilla extract.
  4. In a separate mixing bowl, add the flour, baking powder, and salt. Whisk to combine. Alternate adding the dry ingredients and the heavy cream to the mixer in 3 additions each. Fold in the blueberries.
  5. Line a 12-cup muffin pan with tall liners. Evenly distribute the batter into the pan, approximately ¼ cup per muffin. Mound the streusel over top each one. Place a few extra blueberries onto the streusel.
  6. Bake for 38-40 minutes, or until golden and cooked through. Let cool for 5-10 minutes in the pan. Serve warm or at room temperature with a slather of softened butter.