Perfect Blueberry Streusel Muffins

June 24, 2015
11 Ratings
Photo by Posie Harwood
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 9 muffins
Author Notes

A summertime classic, these muffins are studded with extra berries and topped with a brown sugar streusel.

Adapted from Domino Sugar. —Posie (Harwood) Brien

What You'll Need
  • For the muffins:
  • 1 3/4 cups (210g) flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons lemon powder (optional; you can add 1 teaspoon of lemon zest in its place, if you'd like)
  • 1 egg
  • 1/2 cup (106g) dark brown sugar
  • 1/2 cup (113g) plain yogurt
  • 1/4 cup (50g) vegetable oil
  • 1/4 cup (56g) milk
  • 1 1/2 cups fresh or frozen blueberries
  • For the streusel:
  • 1/4 teaspoon cinnamon
  • 1/4 cup (30g) flour
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons melted butter
  1. Preheat the oven to 400° F.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and lemon powder (if using). In a separate large bowl, mix together the egg, brown sugar, yogurt, and vegetable oil.
  3. Add the dry ingredients and the milk (alternating) to the wet ingredients, mixing to combine with each addition.
  4. Fold in the blueberries with a gentle hand.
  5. Make the streusel: Combine the cinnamon, flour, and brown sugar in a small bowl. Add the melted butter and mix to form clumps.
  6. Spoon the batter into muffin cups or a greased muffin pan. Top with the streusel. (In terms of ratios, my perfect blueberry muffin follows the rule of three: one-third berries, one-third batter, and one-third streusel topping. )
  7. Bake for about 20 minutes (start checking at 15 minutes) and remove when muffins are golden brown and the berries are bubbling with juice. Let cool.

See what other Food52ers are saying.

  • Ko
  • june collignon
    june collignon
  • Melissa Mello
    Melissa Mello
  • Kim Brittain
    Kim Brittain
  • Barbara Bolls-Guillory
    Barbara Bolls-Guillory

35 Reviews

Jessica July 17, 2022
Incredibly bland. I made a mini batch to taste then added vanilla bean paste, 1/4 cup sugar, 1/2 tsp of salt because I'm not afraid of flavor. It's a recipe I wouldn't use again.
Marlene September 2, 2021
This was terrible! The mix was so thick I could hardly work it and I am a seasoned cook.
Something is wrong with the measurements. I do not understand all the good reviews.
Naomi D. November 1, 2020
This is a go to recipe for my family. It’s the birthday treat my kids ask to share with their class every year. On days when I want to pretend they’re healthy, I throw in some ground flax and/or sub a little whole wheat. We live in the northwest so frequently sub huckleberries for blueberries.
Kelly F. May 14, 2020
So disappointed in this recipe. Batter was VERY think, and the end product had zero flavor. I think it definitely needs sugar. I wish I would have read the reviews before making this. Feel like I wasted a bunch of ingredients.
jessfood February 19, 2019
I read the reviews before making this recipe and decided to google all the weights for the ingredients. This made, I think, a huge difference in the thickness of the batter. It wasn't nearly as thick as some of the other reviewers experienced. Would it be possible for this recipe to be adjusted to include weights?
Posie (. February 19, 2019
Yes, updated with weights!
Jane February 19, 2019
Good idea-wish I had thought of that before making. And kudos to Posie for such a quick response to your request!
Scarlett L. January 13, 2018
Perfect? Community Pick? This recipe qualifies for neither. The dough is so thick that I would have had an easier time stirring blueberries into Play-Doh. I would highly recommend this recipe be retested. While clearly others had success with this, there are better blueberry muffin recipes out there. A shame and a waste of time and beautiful berries.
Ko December 28, 2017
This recipe is fantastic! I’ve made it a few times now and my little tribe gobbles them up! This last go around I used Lemon Noosa yogurt in the batter and a splash of maple flavoring in the strussel topping. It took the recipe to a 10++. Like other people have said, I would double the strussel section of the recipe. Happy Baking!
june C. September 18, 2017
I have made these muffins several times. this week used almond meal instead of flour, lebne instead of regular yogurt and this time i squeezed out all the liquid from the frozen berries... The end result was great, a little crumbly and it too a little longer to bake at a lower temp..Yummy
Jane July 30, 2017
These were tasty, but the dough was VERY stiff, almost like cookie dough, not a muffin batter. Is that the way it is supposed to be?
I also agree with doubling the streusel-it was good. Esp since this recipe made 18 reg size muffins for me.
june C. September 21, 2016
Use the freshest ingredients, grated lemon peel and fresh blueberries (frozen berries just dont work for the recipe) not sure about the yogurt, maybe apple sauce?
Melissa M. September 24, 2016
Thank you for the tipz
Melissa M. September 15, 2016
Is there a substitute for yogurt that can be used. I cannot have yogurt. Thanks, I'd really love to try this recipe, it sounds so delicious.
Melissa M. September 15, 2016
Is there a substitute for yogurt that can be used. I cannot have yogurt. Thanks, I'd really love to try this recipe, it sounds so delicious.
Kim B. June 1, 2016
I just pulled these out of the oven and tried one. The batter isn't overly-impressive, but I had to use dried lemon peel that I partially ground in the spice grinder. I only had one teaspoon worth and I doubled the recipe. Note to self: next time use fresh lemon peel. Also, as usual the berries sunk to the bottom and left the bottom of the muffin gooey. Next time I'll toss the berries in flour to prevent this issue. These are not overly-impressive and aren't really sweet either. But the recipe is easy and I like the addition of yogurt (I used Greek) for protein. Maybe I'll try blueberry Greek yogurt next time to add a little sweetness. Or possibly just vanilla...there are a lot of possibilities to improve this recipe so it's a keeper until something better comes around.
Barbara B. April 20, 2016
This is a great recipe! It is moist, full of berries, and not too sweet. I subbed 50% of the flour for whole wheat, and used lemon zest (which I doubled) instead of the lemon powder. I preferred it better without the streusel too. I've also used just raspberries or a medley of berries--anyway you go, the muffins are simply delicious!
Aaron T. October 23, 2015
Do you think that using demerara sugar would make the recipe just as good while making it more environmentally friendly and sustainable?
june C. August 18, 2015
Yes you can prep the batter but I would not add the fresh blueberries until you are ready to bake.
june C. August 16, 2015
These blueberry muffins are just delicious, you may want to double the recipe for the topping. Love it!
AAK August 13, 2015
Can I prep the batter the day before and bake off in the morning?
Posie (. August 14, 2015
Ideally you should prep the wet ingredients and dry ingredients separately the night before and mix just before baking. The reason is that the baking powder will start reacting as soon as it hits the wet ingredients and you don't want it to do its thing until baking time. But if you DID mix it all, storing it in the fridge should help slow the baking powder down enough that it would probably be fine. I wouldn't do it any further in advance than one night though. Hope that helps!
Thassia K. July 30, 2015
They were soo good! Used a bit more blueberries and I used hazlenutoil which made them even better!!!!
KellyBcooks July 29, 2015
This recipe was great! Used lemon zest and half whole wheat flour and it turned out great! They were compared to fresh bakery or coffee shop muffins. Loved the streusel topping too.