Blueberry Muffins with Streusel Crumb Topping

By Isabella QuinnAug 5, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Jump to recipe

These Blueberry Muffins will be a breakfast hit. They are filled with fresh blueberries and cinnamon for added flavor. These moist muffins also have a crunchy streusel topping made with butter. Blueberry Muffins make a good breakfast or brunch option. Warm muffins and the aroma in your kitchen will be enjoyed by all.

Blueberry Muffins with Streusel Crumb Topping

Instructions

Preheat oven to 400F degrees and line standard muffin pan with paper liners.

To make the crumb topping, whisk together flour, sugar, and cinnamon in a small bowl.

Add melted butter to the bowl and stir with a fork until crumbly, then set aside.

In a large bowl, stir together flour, baking powder, and salt.

In a medium bowl, whisk together eggs and granulated sugar until combined.

Whisk in yogurt, oil, and vanilla extract until mixture is pale and yellow.

Fold wet ingredients into dry ingredients and mix everything together by hand.

In a small bowl, sprinkle 1 cup blueberries with 1-2 tablespoons flour and toss until coated.

Gently fold blueberries into the batter.

Spoon batter into prepared muffin tins, filling about 2/3 of each cup.

Cover the batter with the remaining blueberries.

Generously cover the blueberries with streusel topping.

Place muffins in the oven and reduce the heat to 375F.

Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes in the pan, then remove muffins and cool on a wire rack.

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Breakfast Dinner Bread

Blueberry Muffins with Streusel Crumb Topping

Name: Blueberry Muffins with Streusel Crumb Topping
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18 muffins
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; 1/2 cup canola oil; 1 teaspoon vanilla extract; 2 1/3 cups blueberries (fresh or frozen (thawed), divided (1 cup in batter, 1 1/3 cup for topping)); 1 tablespoon flour (for coating blueberries); 1 cup all-purpose flour (for streusel topping); 2/3 cup granulated sugar (for streusel topping); 1 stick salted butter (melted); 1 teaspoon cinnamon

By Isabella QuinnAug 5, 2026

Prep

20 min

Cook

20 min

Total

40 min

Servings

Jump to recipe

Ingredients

Servings4

•2 cups all-purpose flour
•3 teaspoons baking powder
•½ teaspoon salt
•2 large eggs (or 3 small)
•1 cup granulated sugar
•1 cup yogurt
•½ cup canola oil
•1 teaspoon vanilla extract
•2 ⅓ cups blueberries (fresh or frozen (thawed), divided (1 cup in batter, 1 1/3 cup for topping))
•1 tablespoon flour (for coating blueberries)
•1 cup all-purpose flour (for streusel topping)
•⅔ cup granulated sugar (for streusel topping)
•1 stick salted butter (melted)
•1 teaspoon cinnamon

Instructions

1
Preheat oven to 400F degrees and line standard muffin pan with paper liners.
2
To make the crumb topping, whisk together flour, sugar, and cinnamon in a small bowl.
3
Add melted butter to the bowl and stir with a fork until crumbly, then set aside.
4
In a large bowl, stir together flour, baking powder, and salt.
5
In a medium bowl, whisk together eggs and granulated sugar until combined.
6
Whisk in yogurt, oil, and vanilla extract until mixture is pale and yellow.
7
Fold wet ingredients into dry ingredients and mix everything together by hand.
8
In a small bowl, sprinkle 1 cup blueberries with 1-2 tablespoons flour and toss until coated.
9
Gently fold blueberries into the batter.
10
Spoon batter into prepared muffin tins, filling about 2/3 of each cup.
11
Cover the batter with the remaining blueberries.
12
Generously cover the blueberries with streusel topping.
13
Place muffins in the oven and reduce the heat to 375F.
14
Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
15
Cool for 5 minutes in the pan, then remove muffins and cool on a wire rack.