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These tender Blueberry Streusel Muffins are bursting with berries and are topped with a thick layer of golden brown streusel!

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blueberry muffin with crumb topping and a bite out of it

Are you more of a blueberry muffin WITH or WITHOUT crumb topping type of person? To me, its really more about the texture of the muffin more than what’s on top, but I do LOVE a good streusel muffin! And if it says “streusel,” it better be loaded with streusel!!

Well, my sister introduced me to these muffins several months ago (a recipe from our aunt) and I can’t stop making them!! The moist muffins are jam-packed with blueberries in the batter and on top. I love making them for the family on the weekends and having a tub of them in the freezer for company.

pan of six blueberry streusel muffins

How to Make Blueberry Streusel Muffins

Muffins that have a crumb topping take more time to prepare than muffins without (as you have to mix up the streusel). BUT, it’s sooooo worth it if you’re the streusel-lovin’ type, like me!

First, you’ll want to mix up the streusel, so it’s ready when we need it. I do this first, so the batter doesn’t have to sit long before going into a hot oven. You can go ahead and set the crumb topping aside for now.

clear bowl of crumb topping being made with a fork in it

Next you’ll combine the dry ingredients in one bowl, the wet ingredients in another bowl and the blueberries (& a little flour) in another bowl. Once they’re all mixed up, you’ll pour the wet ingredients into the dry ingredients and give it a stir.

pouring wet ingredients into the dry

Once you’ve got them combined, it’s time to add some of the blueberries. It’s very important to fold these in gently, or else the berries’ color will bleed throughout the batter.

adding flour-dusted blueberries to blueberry muffin batter

Now you’ll scoop the batter into greased or lined muffin tins, filling each about 2/3 full of batter. Then, you’ll top with more blueberries and finally divide the streusel topping between all of the muffins. (It will seem like a lot of streusel, but use it all, pressing it into the batter if need be.)

blueberry muffins ready to go into the oven

And now, it’s time to BAKE!! These will bake for at least 18 minutes. When they’re done, they’ll be a nice golden brown color on top and will not have any raw batter in the center. Let them cool for 5 minutes before removing them to the wire cooling rack.

hand holding a blueberry muffin with a bite out of it

Should I thaw frozen berries before adding them to the batter?

No need to!!!! For these muffins, you can mix them with flour and add them frozen. You may have to add 4-5 more minutes to the baking time.

Why do blueberries sink to the bottom of my muffins?

This often happens when you forget to coat the blueberries in flour before mixing them into the batter. Be sure to coat them in flour and that should help significantly.

blueberry streusel muffin with a bite out of it and more muffins in the background.

Other muffin recipes you might like…

Pumpkin Muffins

Applesauce Muffins

Peach Muffins

Banana Crumb Muffins

Homemade Blueberry Muffins (no streusel topping!)


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blueberry muffin with a bite out of it
5 from 2 votes

Blueberry Streusel Muffins

Author: Kelsey
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
18 muffins
These tender Blueberry Streusel Muffins are bursting with berries and are topped with a thick layer of golden brown streusel!


  • muffin tin


Streusel Topping

  • 1 cup flour
  • 2/3 cup sugar
  • 1/2 cup butter melted
  • 1/2 teaspoon cinnamon

Muffin Batter

  • 2 cups + 1 tablespoon flour divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 1 cup vanilla yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 1/3 cups blueberries fresh or frozen


  • Preheat oven to 375°F and line a muffin pan with paper liners; set aside.
  • First, you'll make the crumb topping: in a small bowl, add the flour, sugar, melted butter and cinnamon. Stir with a fork until crumbly and set aside.
  • In a large bowl, stir together 2 cups flour, baking powder and salt; set aside.
  • In another bowl, whisk together the eggs, sugar, yogurt, oil and vanilla.
  • Add the wet ingredients into the dry ingredients and stir until just combined.
  • In a small bowl, sprinkle remaining tablespoon of flour over one cup of blueberries; stir to coat.
  • Fold these blueberries gently into the batter.
  • Scoop batter into the prepared muffin tins, filling about 2/3 of each cup.
  • Cover the batter with the remaining 1 1/3 cups of blueberries and then cover with streusel topping (you will have to press the struesel into the batter a bit – it seems like a lot of topping, but use it all, dividing it evenly between the muffins).
  • Bake for 18-20 minutes or until light golden brown on top.
  • Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.


Calories: 278.62kcal | Carbohydrates: 39.34g | Protein: 3.62g | Fat: 12.29g | Saturated Fat: 4.37g | Polyunsaturated Fat: 2.96g | Monounsaturated Fat: 4.35g | Cholesterol: 32.61mg | Sodium: 163.14mg | Potassium: 75.7mg | Fiber: 1.06g | Sugar: 22.34g | Vitamin A: 201.47IU | Vitamin C: 1.97mg | Calcium: 77.36mg | Iron: 0.5mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. 5 stars
    These are truly the best blueberry muffins! The yogurt makes them extra moist and of course the streusel topping is a game changer! I had blueberry yogurt on hand and it was a really good substitute!

  2. Sarah Krukow says:

    5 stars
    I made these tonight and DELICIOUS!

  3. So so yummy! I am wondering if it would work to use this batter as a cake recipe?

    1. Good question!!! If you give it a try, let me know how it turns out!

  4. Wow!!!
    You were right I was skeptical about filling the muffins to the very top and pressing in the streusel, but in checking on them, they weren’t even half done yet and they’ve risen almost double and the streusel honestly, I could’ve put a little more. I should’ve listened and used it all darn it! I will next time! But thank you so much loved everything about these muffins!!

    1. The streusel is the best part! haha! Glad you enjoyed these!! ~Kelsey