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+ servings
blueberry muffin with a bite out of it

Blueberry Streusel Muffins

These tender Blueberry Streusel Muffins are bursting with berries and are topped with a thick layer of golden brown streusel!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course bread, Breakfast
Servings 18 muffins


  • muffin tin


Streusel Topping

  • 1 cup flour
  • cup sugar
  • ½ cup butter melted
  • ½ teaspoon cinnamon

Muffin Batter

  • 2 cups + 1 tablespoon flour divided
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 1 cup vanilla yogurt
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • 2 ⅓ 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 ⅔ of each cup.
  • Cover the batter with the remaining 1 ⅓ 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.
Keyword muffins
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