Blueberry Muffins with Streusel Crumb Topping
I make these blueberry muffins whenever I want something unfussy, comforting, and just a little showy — the streusel makes them look bakery-worthy with almost no extra effort. They’re tender, tangy from the yogurt, studded with juicy berries, and finished with a crisp crumb that keeps kids and grown-ups coming back for another. If you’re planning a weekend brunch or need a grab-and-go breakfast, these bake up in under 30 minutes of active time and travel well.
If you want a fuller brunch menu, these muffins pair nicely with savory mains like a hearty autumn sausage pasta.
Why you’ll love this dish
These muffins hit a sweet spot: simple pantry ingredients, a moist crumb from yogurt and oil (no creaming required), and a streusel that gives every bite texture. They’re:
- Fast to mix — no stand mixer required.
- Flexible — use frozen berries straight from the freezer.
- Kid- and crowd-friendly — approachable sweetness and a fun crumb topping.
- Great for make-ahead — they freeze beautifully.
“Perfectly balanced — moist inside, crunchy on top. A brunch staple in my house.”
How this recipe comes together
Overview first: you mix dry and wet separately, combine until just blended, fold in berries, toss extra berries with flour to keep them suspended, top with a buttery streusel, and bake. Expect light batter, visible blueberries, and a golden crumbed top. Plan about 10 minutes prep and 18–20 minutes baking.
Key technical notes up front:
- Don’t overmix. A few streaks of flour are fine.
- Tossing the reserved berries with flour prevents sinking.
- Yogurt keeps the muffins tender while the oil keeps them moist for days.
Gather these items
Key ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup yogurt (plain or vanilla)
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 1/3 cups blueberries (fresh or frozen, thawed) – divided (1 cup for the batter, 1 1/3 cup for topping)
- 1–2 tablespoons flour (for tossing the reserved berries)
For the streusel topping
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter, melted
Notes and substitutions inline:
- Use Greek yogurt for a tangier flavor and slightly denser crumb.
- Swap canola oil for light olive oil or melted coconut oil if you prefer.
- If berries are frozen, do not refreeze after thawing — fold them in while still slightly frozen if you want less bleed.
Step-by-step overview
- Preheat oven to 375°F (190°C) and prepare a 12-cup muffin pan with liners or nonstick spray.
- Whisk dry ingredients (flour, baking powder, salt).
- Beat eggs with sugar, then add yogurt, oil, and vanilla until smooth.
- Fold wet into dry until just combined; stir in 1 cup blueberries.
- Toss remaining blueberries with 1–2 tbsp flour and gently fold into the batter.
- Make streusel: combine 1 cup flour and 2/3 cup sugar; stir in melted butter until crumbly.
- Spoon batter into cups (about 2/3 full). Top with streusel.
- Bake 18–20 minutes until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a rack.
Directions to follow
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin or grease it.
- In a large bowl, whisk together 2 cups flour, 3 tsp baking powder, and 1/2 tsp salt.
- In another bowl, beat 2 large eggs with 1 cup sugar until combined. Add 1 cup yogurt, 1/2 cup canola oil, and 1 tsp vanilla; mix until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — don’t overmix. Fold in 1 cup of the blueberries.
- In a small bowl, toss the remaining 1 1/3 cups blueberries with 1–2 tbsp flour. Fold them gently into the batter to prevent sinking.
- For the streusel, mix 1 cup flour and 2/3 cup sugar, then pour in 1 stick (melted) salted butter. Stir until the mixture forms coarse crumbs.
- Divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle the streusel evenly over the tops.
- Bake 18–20 minutes, rotating the pan halfway if your oven runs hot. A toothpick should come out clean or with a few moist crumbs.
- Let the muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve warm for the best streusel crunch. Pair with:
- A smear of salted butter or a thin lemon glaze for brightness.
- Coffee, tea, or a simple latte for brunch.
- Fresh fruit and yogurt for a balanced morning plate.
They’re also surprisingly good next to lighter mains — try them alongside baked cilantro-lime salmon with avocado salsa if you’re planning a mixed brunch/dinner menu.
How to store & freeze
- Room temperature: Keep muffins in an airtight container for up to 2 days. Place a paper towel in the container to absorb moisture and preserve the streusel.
- Refrigerator: Store up to 5 days. Bring back to room temp or warm gently before serving.
- Freezing: Wrap muffins individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or microwave for 20–30 seconds from frozen.
- Food safety note: If muffins contain fresh fruit and have been left at room temperature more than 2 hours in warm conditions, refrigerate promptly.
Pro chef tips
- Cold vs. room-temperature eggs: Room-temperature eggs incorporate more easily, but cold eggs work if you mix a little longer.
- Prevent soggy bottoms: Use liners and avoid overfilling cups. Let muffins rest in the pan 4–5 minutes before moving to a rack.
- Streusel texture: Melted butter binds quickly; mix just until crumbly. For chunkier streusel, chill briefly before topping.
- Even baking: If your oven has hot spots, rotate the pan once halfway through baking. Use an oven thermometer to check accuracy.
- Blueberry bleed: If you don’t want blue streaks, use frozen berries and fold them in last while still partially frozen.
Creative twists
- Lemon-Blueberry: Add 1 tbsp lemon zest to the batter and 1 tsp lemon juice to the streusel for brightness.
- Oat streusel: Replace 1/3 cup flour in the streusel with rolled oats for chewiness.
- Gluten-free: Substitute 1:1 gluten-free flour blend and reduce baking powder by 1/2 tsp if your blend already contains leavening.
- Swap fruit: Use raspberries, chopped strawberries, or mixed berries. Toss these with flour too.
- Vegan: Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), use coconut yogurt, and swap butter for melted vegan butter.
Common questions
Q: Can I use frozen blueberries?
A: Yes — use them frozen or partially thawed. Toss with flour and fold in gently to minimize color bleed. Frozen berries can help prevent the batter from turning purple.
Q: Can I reduce sugar?
A: You can reduce the sugar by up to 25% without drastically affecting texture, but the streusel will be less sweet. If you reduce sugar, consider a light glaze for added balance.
Q: Why did my blueberries sink?
A: Either the batter was too thin or the berries weren’t floured. Tossing the reserved berries with 1–2 tbsp flour helps suspend them. Slightly thicker batter also holds fruit up better.
Q: How do I re-crisp the streusel after storing?
A: Warm muffins for 5–7 minutes at 300°F (150°C) to restore crunch. Watch carefully so the muffins don’t dry out.
Q: Can I halve the recipe?
A: Yes. Use half the ingredients and one 6-cup muffin tin; baking time should be similar but start checking at 16 minutes.
Conclusion
These blueberry muffins with streusel crumb topping are a simple, dependable bake that lifts everyday breakfasts and special brunches alike. For a similar crumb-topped approach and more technique notes, I also like the take in Blueberry Muffins with Crumb Topping – Fifteen Spatulas. If you want another streusel-style variation and inspiration for different crumb ratios, see Blueberry Muffins with Streusel Crumb Topping | Cinnamon Crumb ….
Enjoy baking — and don’t skip the streusel.
Blueberry Muffins with Streusel Topping
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with liners or grease it.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the eggs with sugar until combined. Mix in the yogurt, canola oil, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in 1 cup of blueberries.
- In a small bowl, toss the remaining 1 1/3 cups blueberries with 1–2 tablespoons of flour and gently fold them into the batter.
- For the streusel, mix 1 cup of flour and 2/3 cup of sugar, then stir in the melted butter until the mixture forms coarse crumbs.
- Divide the muffin batter among the cups, filling each about two-thirds full, and sprinkle the streusel evenly over the tops.
- Bake for 18–20 minutes, rotating the pan halfway through baking if necessary. A toothpick should come out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
