This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!
My Favorite Muffin Recipe
Unbelievable! I looked at all my posts again from my first blogging days and saw a very surprising fact for me. Among the 45 recipes that I posted until now, there is no recipe for muffins!
“OMG, is that impossible” I thought to myself! Until a year ago, you could not imagine my kitchen without the smell of muffins. Since my cupcakes mania began with the blog Cupcakes Garden, every time when I got something out my cupcakes pan, the result was always cupcakes, not muffins!
“Hmm, maybe I could try chocolate frosting” I thought to myself one time. Another time it would be a variation with strawberries and white frosting and so on and so on. Little by little my (at one time adored) muffins became the past.
“It’s not fair” I thought to myself a few days ago and decided to make an apology to my dear old muffins. In the time when I made them often, on my repertoire were usually beautiful chocolate muffins, but since my blog is full of chocolate desserts, I decided to play around a little with some other flavors.
Homemade Blueberry Muffins with Cinnamon Crumbs
What do you say about Blueberry Muffins for breakfast tomorrow? I proposed to my husband.
“Hmmm a really good idea. You haven’t made them for years. I could really use a change in my menu” concluded Darko, who always made quick sandwiches while being in a hurry about something for work.
And so, late into the night, after a long, long time, the smell of Blueberry Muffins covered with beautiful streusel crumbs spread through the kitchen! And of course, my husband got up like a zombie, even though he went to sleep a long time before that.
“Hmmm, I’m so thirsty. And something smells here”, Darko was fooling around.
“There is nothing here for you! If you eat this, you will blame me for gaining weight again. Shouldn’t you be asleep”, I was a little rough around the edges.
“Well it’s OK, I guess one piece will not make such a big difference” he concluded while he was munching the sweet crumbs from the muffin.
Of course, you can imagine that the portion of Blueberry Muffins intended for breakfast was visibly smaller in a matter of minutes!
“I can’t wait to get up and try them” my husband was joking while going to bed again.
The only thing that maybe spoiled everything a little are my photos which this time were not on a high level, as was the level of taste of these beautiful Blueberry Muffins.
Craving for more breakfast muffin recipes??? Check these:
Skinny Chocolate Chip Banana Muffins is EASY and HEALTHY BREAKFAST RECIPE for busy mornings!!!
Lemon Poppy Seed Muffins –Simple and easy recipe for bright and sunny breakfast or brunch- moist, lemon infused muffins made with Greek yogurt.
Blueberry Muffins With Streusel Crumb Topping
Prep Time: 20 minutes- Cook Time: 20 minutes
- Total Time: 40 minutes
Yield: 18 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American
Print Recipe
Pin Recipe
Description
This Blueberry Muffins recipe will become your favorite breakfast to make! You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!
Ingredients
For Blueberry Muffins:
- 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 goes in the batter and 1 1/3 cup for topping)
- 1–2 tablespoon flour
For Streusel Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick salted butter-melted
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
- To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be 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 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and reduce the heat at 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
347 comments
[…] Recipe adapted from OMG Chocolate Desserts […]
These are the best Blueberry Muffins!!! They are so moist. Full of blueberries. I made the streusel top. So Good!!!!! I am so glad I found your recipe…and Thank you!!!!
Thanks Carol 🙂
Can you feeeze these muffins?
Hi Tiffanie, you can freeze them.
Very first time making blueberry muffinss. I won’t be looking for any other recipe. These are awesome! Easy recipe to follow.
Thanks Judy!
Hi do I use plain yogurt for the blueberry muffins?
I made these muffins yesterday. Oh my goodness… these were SO good!!! My husband said it’s better than the bakery ; ) The only thing I did not have on hand was the plain yogurt. The batter was thick though. I asked my husband and daughter if it tasted dense or dry and they said No. It was moist to them. Next time I make these, I’ll add in the yogurt.
If I wanted to make this in a 8×8 baking pan, how many minutes in the oven? Thanks!
Can you substitute maple syrup for the sugar?
Preheat the oven to 400, but bake at 375? Is that correct?
Yes, it is correct
I found this recipe on Pinterest and I feel like often the original poster doesn’t get credit (if the pinned recipes are even ever used!). Well, I made these yesterday for a breakfast my fiancé and I hosted and they are SO good! The best blueberry muffins! And my new go-to recipe. Thank you!
Thanks Geeta!
I would love to try these but don’t suppose I could have the ingredients in grams?
The very best recipe for blueberry muffins!!!
I did as rec. says and the batter burst out of the strudel topping. Looks terrible
Made these, but used brown sugar instead of white sugar, sour cream instead of yogurt and baked at 350 for 18 minutes, REALLY good
im making the muffins right now. The streusel topping is not crumbly..very wet. It seems like a half stick of butter would be sufficient. Did anyone else have that problem?
I thought so too. In the oven now…
I did not melt butter and mix it with hands and crumble it, makes better crumble if you do not melt it. Also use a good butter, margarine or cheap butter has too much water in it and doesn’t work the same. I had a great crumble.
I ended up adding more flower and sugar to get the right consistency. Than it was ok!
Yes me too. The topping is very wet not crumbly at all.
The streusel Topping is not to wet once it sits while you prepare your other ingredients. It crumbles perfectly. This is an amazingly delicious recipe!!!
Thanks Sabrina!
I used blueberry yogurt. (It’s what I had) and it was great.
I was also ran out of regular sugar, so for streusel used half granulated and half brown sugar.
Best muffins ever. Love your recipe, Thanks.
Thanks Marla!
Can you use sour cream instead of yogurt?
You can use it. Happy baking!
Omg..these muffins are amazing…I didn’t have plain yogurt..but had blueberry and omg..just amazing..great recipe…have you ever used other fruits? Thanks for sharing!
Such a wonderful recipe! Made these and they were a hit!! Was wondering if the recipe would work for lemon poppy seed muffins too? If so, how much lemon would you recommend?
Hi Stephanie,I think it would work for lemon, too, but I can’t tell you how much because I haven’t tried that way.
What about cranberry orange? I have a ton of frozen strawberries in the freezer.
Greek yogurt or regular. What flavor of yogurt?
Use Greek yogurt, plain or vanilla
If making lemon maybe zest of one lemon and use lemon yogurt? Lemon juice in place of van extract?? Lemon extract can be a little alcohol tasting.
Delicious! Every bite had blueberries. I am diabetic so I used Splenda, egg beaters and margarine. Exxcllent!
Thanks Kristine 🙂
I’ve made these 3 times just since finding this recipe. They are so good and moist. I made no changes and they are perfect every time. I’ve used frozen berries and fresh. Equally good either way.
I made this recipe today. It’s delicious, moist and beautiful! My husband and my daughter likes it very much. I used vegetable oil and greek yogurt. Love this recipe!?
Thanks Jedi 🙂
This recipe made really great muffins. I didn’t have yogurt or sour cream so I substituted Ricotta Cheese and the muffins had great texture and flavor. I cut the butter into the streusel mixture as suggested by other reviewers and yum! I will definitely make these again. Thanks for a great Sunday brunch muffin!
Made 6 big muffins so cut streusel in half. Making streusel ahead is definitely the ticket, mine was perfect. Had less blueberries than I thought so didn’t get to put on top, but very tasty muffin!
How long did you bake these?
Hello! I made your blueberry muffins and yummo, they have become my family’s favourite. The only thing I did differently was making the batter without the berries. I wud add them after the batter was poured into the tins. The crumble on top is the clincher it totally makes the muffin! Thank you !
Hi Jimin, I’m glad that you like the muffins 🙂
Hi Vera, first time here. These muffins are calling me! my knees go weak with streusel topping, and these pictures are killing me 🙂
Thanks Nisa 🙂
YUM!! I will be making these tomorrow.
Just made these since I had some fresh blueberries to use up. They were Amazing. Buttery, crunchy goodness. I didn’t have enough yogurt so I added sour cream to make a cup. The result was a soft textured muffin with a buttery crunchy topping. The flavor is good and the fresh berries make it fantastic. After trying many blueberry muffin recipes and not liking the dense texture this is the one for me. Love it, Thanks!
Hi JoEllen, Im really glad you like them 🙂
I am planning on making these but just realized I don’t know what kind of yogurt to use. Plain ? Vanilla?
Hi Cheryl, use plain yogurt.
These were delicious! Thanks for sharing!
Thanks Sandie 🙂
Made these the other day….Speechless! This is my now go to recipe for muffins! They stayed SO MOIST for days! The froze well too! This is amazing! 5 stars all the way!
Thanks Layla 🙂
Can you use plain Greek yogurt?
Hi Brittany, I didn’t try it but I think it will work well too.
These are by far the best blueberry muffins I’ve ever had. My friend made them for the fourth of July and I got the recipe on the spot. I made them the next day and had someone drive 30 minutes to my house just to get more. Since the fourth I’ve made them 6 more times and they just get better and better!!! THANK YOU!!
@Connie – The streusel crumbles more when it’s dry, so try leaving it to sit a bit longer. You can also put it in the fridge so it hardens a bit then break it up with your fork.
My only changes: use greek yogurt, put blueberries in the batter instead of on top.
I used plain fat free Greek yogurt and my husband says “ it’s delicious “!!!! Thanks Vera! Now I will have ti make them all the time! ??
Thanks Eva 🙂
OMG. Made these tonight and had to keep the kids from sneaking extras! Wonderful recipe. This one’s a keeper for sure!
Thanks Libby 🙂
Brittany, I used plain Greek yogurt and the muffins are delicious!
I just had to write and thank you! These blueberry muffins are amazing!! The only thing I did different from the recipe was slip the sugar in half for the streusel..1/3 c granulated Sugar and 1/3 c brown sugar and add some sliced almonds.
They are so good I’m not sure there will be any left for breakfast!
Hi Kathy,I’m really glad that you like them
These are in my oven now! The batter was good enough to lick the spoon! Subbed sour cream for yogurt just because that’s what I had on hand.
why type of yogurt do you use?
Hi Loni, I use plain yogurt
Made these today, and they are very good, best that I’ve ever made
Hi Tina, thanks for stoping by. I’m glad you like the muffins.
Made these last night. I used 3/4c Greek yogurt with honey and 1/4c buttermilk since I didn’t have a whole cup of yogurt. I mixed in a few berries with the batter and added most of them on top of the batter. I got 10 beautiful jumbo muffins. The strussel topping was perfect and they baked up so nice! What a great recipe! This ones a keeper!
Thanks Amanda 🙂
These muffins are SO delicious! I added a little brown sugar to the crumb topping but other than that, stuck to the recipe. These must be the best blueberry muffins I have ever had and the only recipe I need to keep. Thank you for sharing!
Good recipe- I used Greek yogurt & added pecans (I had a lot of extra topping – I’ll save it for next batch)
I don’t have any yogurt but have sour cream. Can I substitute for the yogurt? Seen others did but only for a little portion of the yogurt.
Hi Emily, use sour cream if you don’t have yogurt.
I am making these tomorrow and was wondering what is the best way to freeze these? Thanks!
Hi Meredith, I’m sorry but I have not tried freezing them, so I can’t help you with that.
These are delicious!! My daughter asked for muffins for breakfast. I made these and I will definitely be making them again!!! I only have a mini muffin tin and it made 48 mini muffins in case anyone else was wondering. Also, cooking them for about 12 minutes for mini muffins seemed just right 🙂 5 stars for sure!!
I used greek yougurt. I also used an artificial sweetner (stevia) in the batter mix. I made 8 large muffins and several mini muffins. What a success! Everyone at worked loved them. Best of all they were nice and moist. I will definitely be using this recipe again.
Could you use something else besides yogurt?
Hi Pam, some people let me know that they used sour cream but I suggest that you use yogurt.
Hi..I followed this recipe to the T….,.but for some reason they did not rise..Even the streusel did not crumble. It was all stuck together…They did taste good though.
Where did I go wrong? I live in Puerto Rico could it be humitity?
Hi Carmen,
I’m really sorry about that, I don’t know what went wrong if you followed the recipe, maybe it’s because some of the ingredients you used
Can I use dried blueberries?
Hi Judy, I didn’t try to make them with dried blueberries but I think you can use them. It’s likely to be less juicy than with fresh or thawed blueberries but I believe they will still be delicious. Let me know if you try.
happy baking 🙂
Do you think blueberry yogurt would work? I bought a large multi-flavored pack of yogurt and my kids have eaten all of the strawberry and peach and are sticking their noses up at the blueberry. They love blueberry muffins though so I thought I’d try to incorporate the blueberry yogurt into the muffins. Thoughts?
Hi Candice, you could try it. Let me know how it works 🙂
I just made these and actually used whole wheat flour because it was all I had and I’m impatient lol. They came out delicious and smelled amazing baking in the oven. The topping definitely makes it 🙂 I also had to make a few other adjustments but they are sooooo good 🙂
P.S. The blueberry yogurt was a success!! The only change I made was to decrease the berries I put on top to about 1/3 cup. There was already so much berry goodness going on that I just put a few on top of each for looks. These muffins are amazing!! Thank you so much!
Thanks Candice 🙂
When you used blueberry yogurt , did the muffins turn blue ?
Thanks
These look amazing! One problem though.. I do not have any yogurt or sour cream 🙁 is there anything else I could try and use?
Hi Marissa,you can use about 2/3 cup milk but, it might turns out dense or dry, because yogurt makes them realy moist and soft.
What flavor of yogurt do you use? Vanilla? Plain?
Hi Judy, I use plain yogurt.
I had blackberries, used instead of blueberries. Also used mixed berry greek yogurt instead of vanilla. Perfect. Tender, flavorful. Thanks for recipe ?
I used lemon yogurt and a bit of lemon zest-AWESOME!
I love Pinterest, but I always read through the comments to make sure people have actually MADE the recipes I am trying! Thank goodness I do- the raving is spot on!! I actually only had blueberry and strawberry flavored greek yogurts and had to mix the two to make a cups worth and the muffins still tasted AMAZING!! my crumble wasn’t too crumbly but I think that is because I used too much butter (damn the south in me). Super moist. Super delicious. I only had a cup of blueberries to use and each bite was still full of yumminess! THANK YOU!!!!!!
Thanks Kaley 🙂
You have hit it out of the park with this one.
The BEST!!!!!!!!!!!!!!!!!!!!
This is my absolute Favorite Blueberry Muffins recipe. I Did substitute sour cream for the yogurt. They are so moist, packed full of blueberries, and the crumb topping…out of this world delish! Thank you so much for sharing! Yours is the only recipe I use now!
Thanks Jerusha 🙂
[…] recipe is this Blueberry Muffins with Streusel Crumb Topping from Oh My God Chocolate Desserts and, yeah, oh my god. They’re […]
I have everything except canoila oil, can I sub vegetable oil?
Hi Brianna, you can use vegetable oil.
I made these for my family’s Easter party yesterday (doubled the recipe) and they were a HUGE hit! Thanks for the great recipe–I’ll definitely be making them again.
I am making these to take to work in the morning. My kids can’t wait to try them for breakfast! They smell amazing in the oven and the batter was delicious! Thanks for sharing the recipe!
Thanks Erin 🙂
Hands down, the best BB muffin recipe I’ve tried. My family thought I bought them from a bakery!
Just made these and they are wonderful! My mom said it was the best blueberry muffin she’s ever had!
Made these late last night when I had a case of sleepiness. My teen boys loved these! It was a nice surprise for them before school.
I did add 3 eggs instead of 2 due to thickness of batter. It seemed too thick so the extra egg was perfect. I did not add many berries on top. My muffin pans were too small for all the topping so broke out large ones. Just a note you will only get like 7-8 muffins if using texas size muffin pans. Will make these again! And by the way this was my first time baking home made muffins….winner recipe.
[…] https://omgchocolatedesserts.com/blueberry-muffins-streusel-crumb/ […]
Best blueberry muffin hands down… They are also pretty to look at… Thank you for this awesome recipe…
Can I substitute canola oil for any other oil????
I think it would be OK.
Can I substitute canola oil for another oil?
I followed the directions and my streusel topping is not crumbing!….what’s wrong?
I’m sorry Connie, I don’t know what went wrong.
I had the same problem with the streusel. I also forgot to turn the oven down it didn’t seem to make a difference. The muffin itself was perfect. They tasted great but the look left something to be desired.
I made these last night for my husband men’s group at Church. The streusel was not crumbling so I had more flour a little at a time until it was. I believe you could cut the butter amount and you wouldn’t need to add flour. I did put a little more sugar in it just because of the added flour.
The men loved the muffins and my husband saw some of them just picking the crumble eating it.
I would say you should start with a 1/2 stick of melted butter in the flour then add more as needed for the crumble texture.
Just wanted to let you know that I made this the other night and they were amazing. I still have some blueberries left so I am making them again. To those who said the crumb top wasn’t crumbly, mine wasn’t really either. What I did was sort of sprinkle the topping as best I could. They still came out amazing! So yummy! Thanks
Shonee
http://www.hawthorneandmain.com
Made these tonight and they were delicious! No problems here, even with my 2 yr. old helping. They came out super moist and I love the flavor added by the streusel topping! Thank you so much for sharing this recipe! Just the muffin recipe I was looking for.
Thanks Jan 🙂
Wow! The best muffins I have ever made. They were simple and absolutely delicious! They were light and fluffy and the streusel on top gave them the perfect amount of sweetness. I did substitute brown sugar for half of the granulated sugar in the topping but made the muffins per your recipe. I made them for a few of my friends and when I said they could have seconds they jumped out of their seats and ran for more! Just wanted to share how wonderful they are with you! Thank you!
Thanks Rebecca 🙂
Fantastic. i used a thick & creamy organic vanilla yoghurt instead of plain and left out the Vanilla extract which I find can overpower the other flavours.
This is the first time I have ever left a comment on anything that I’ve found on Pinterest. After making these delicious muffins, I felt compelled to rave about them to anyone that will listen! These are the best muffins I’ve ever made. I had to substitute the yogurt with low fat sour cream because I was out of yogurt. Thank you for this amazing recipe!
Thanks Meredith, i’m glad you like them 🙂
Just made these and they were delicious! I followed the recipe to the T and they turned out perfect. The reason I prefer not to buy blueberry muffins from the store is because I always find them too dense and oily. These were just right.
One reason many of you might be finding the streusel too wet is because you’re not making it in the beginning. Make the streusel before you do anything else and set it aside so the melted butter has time to solidify in your mixture. When you’ve made your batter and are ready to top it with the streusel, the streusel should have had enough time to cool. At this point you can run a fork through it to make it crumbly and proceed to top your muffins with it.
These were very tasty. Thank you for posting the recipe. I will be making them again for my family.
Thanks Raman, I ‘m glad you like my recipe:)
I followed this recipe to the T. The muffins taste like something I could have made out of a box and they didn’t brown.
What is the serving size and calorie content?
Just made these today. I made about 15 muffins but I followed everything to a tee and they looked and tasted amazing. Great recipe will for sure continue to use this in my future. And they made the house smell so nice!
What kind of yogurt?
Hi Parker, you can use regular or plain Greek yogurt.
So happy I found this recipe have made these a few times and not only does my family love them but my hubby’s coworkers. I did blueberry yogurt and I did let the streusal sit out it hardens it. This is definitely a family keeper for us! Thanks☺
Thanks Tamara,I’m so happy you like my recipe 🙂
Omg is right! This is going to be my go to recipe for blueberry muffins for sure….I only had 3/4 cup of sour cream and no yogurt and they still came out moist and delicious…..I only used 1 cup of fresh blueberries in the batter but will use two next time….I wanted enough room on top for the scrumptious Strusel…..Thank you so much for this winner of a recipe…..
Thanks;)
Omg is right…..absolutely scrumptious. Didn’t have yogurt, had 3/4 cup of sour cream and it still worked. Put the blueberries directly in the batter. Wanted as much Strusel as possible on top. And my Strusel was not too wet. I used a pinching motion after incorporating the butter and it was crumbly enough. I don’t know why I only put in one cup of blueberries but next time will maybe use one and a half or two. Thank you for this winner of a a recipe.
I found this recipe on Pinterest awhile ago and it’s my go-to blueberry muffin recipe. I’ve made these muffins many times and they’re a huge hit every time! They’re my favorite blueberry muffin I’ve had and will continue to use this recipe for years because there’s no reason to go looking for a different recipe. I love how moist they turn out and they’re packed with blueberries. The crunchy streusel topping is just wonderful. Thank you for sharing your recipe with the world! It’s truly a delicious one!
Thanks Lacey 🙂
These muffins were amazing. There was never enough blueberries in blueberry muffins before. Love these.
Thanks Lina 🙂
Hi Vera! I recently made these muffins and they were a huge hit with my three boys! I have tried so many blueberry muffin recipes, but these are by far the best ones that I have ever baked. This is my go-to recipe now. Thanks for sharing this recipe!!
Thanks Rosa, I’m so happy you and your boys like these muffins.
Sooo good!! Have now made them twice in two weeks, and we can hardly get ourselves to share them.. 🙂 the best!! Thanks so much for this recipe!
Thanks,I’m glad you like these muffins 🙂
Do you think you could make this into a blueberry bread or loaf?
I can’t even get to the recipe because of the daggone pop ups. So irritating
Awesome muffins! Thank you for sharing the recipe.
Thanks Aneta 🙂
I just made these this morning for my family and they couldn’t stop raving about them. I used greek yogurt, they made the muffins so moist and the greek yogurt gave them a little tartness. I’ll be making these again.
Thanks Michelle 🙂
I was wondering if this recipe can be mixed the night before, left in a bowl and then baked in the muffin tins the next morning?
Hi Tiffany, you can make the crumb topping, cover, and place in the fridge. I’m not sure about the muffin mixture.
I just made these and am so impressed. I used a Silk almond milk yogurt alternative and the batter was very thick. Then when the 20 minutes were up they were still raw. I was so nervous I messed up especially after all the dishes, but ten minutes later and they were perfect! Literally the best thing I’ve ever made. So moist and sweet, but not overly sugary. They’re the perfect blueberry muffin with crumb cake on top! Rave reviews from my family & they’re super picky!
Thanks Samantha, I’m really happy your family like these muffins 🙂
My topping was too wet. It was like a dough, not a crumble. The muffins have fallen in the middle.
These blueberry muffins did not live up to the hype 🙁 sorry…
I took them out of the oven, let them cool for 5 mins and then tried a bite and it was SO dry…
Your cooking instructions were also quite confusing. For example you had the oven set to 400 degrees, then you lowered it to 375 after it was preheated? Don’t really understand the relevance of this..
Heidi this is to cause a quick rise of the muffin and then lowering it bakes it at a lower temp so the outside does not baker faster than the inside.
I am going to try and make these tonight but was also wondering if you could use strawberries instead of the blueberries. My kids are picking one likes strawberries an the other like blueberries. Do you think that would work?
Hi Alexandria, you can use strawberries.
The recipe doesn’t say how many muffins it makes? I’m assuming 24??
Hi Lisa, this recipe makes about 18 muffins.
[…] – Blueberry Muffins with Streusel Crumb Topping (from OMG Chocolate Desserts). I told you blueberry muffins were my favourite, didn’t I. Plus – crumble topping. […]
Made these this morning, perfection!
Thank you for sharing!
Hi. How long will these keep? Thanks!
Hi Alison, these will keep for 5-6 days in the fridge. Freeze for longer storage.
Is three a substitution for the yogurt?
Hi Holly, you can use sour cream or buttermilk, but I prefer yogurt it makes the muffins moist and won’t taste when baked.
Amazing muffins I had just gone picking fresh raspberries and blackberries this morning so I used the raspberries instead of blueberries, they are delicious!!! made jumbo and had to sub sour cream that’s what I had.
Thanks Lori 😉
Made these muffins and love them. Wondering if I can freeze them?
Hi Trish,I think it will work 🙂
These muffins were amazing! As a muffin lover, and a person who is constantly baking, I would 10/10 recommend these.
Thanks so much Jeff 🙂
Hi, I can’t wait to try these I made blueberry muffins a year or two ago that were amazing I can’t remember the recipe I used, I hope this is it. I don’t have quite that many blueberries will it still work? Also I only have unsalted butter do I need to cut the sugar or add any salt? Thank you!
Hi Estera, just add 1/4 tsp salt in streusel mixture. It’s OK if you don’t use that many blueberries, just be careful, they might be baked in less time.
Made these today with blueberries picked from the farm last weekend! Absolutely delicious!
Thanks Amie 🙂
I made these last night and they are amazing! Think I could sub grated carrots for the blueberries for another variation? They are so good!
Hi Jackie, sorry I haven´tried this recipe with grated carrots but I have carrot cake muffins here on my blog https://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/
Wow, these are amazing. I froze all but 3 hoping to make them last. My husband took them all out within a day. Do you think I could use different ingredients for variety? Carrots in some, or..?
Hi Jackie, sorry I haven´tried this recipe with grated carrots but I have carrot cake muffins here on my blog https://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/
You can substitute blueberries with raspberries, strawberries, peaches…
I used bobs red mill 1 to 1 baking flour and sour cream instead of the yogurt and they were very good , no one knew they were gluten free. Streusel topping came out great. I baking about five minutes longer,cause of it being gluten free.Turned out great!
I used bobs red mill 1 to 1 baking flour and sour cream instead of the yogurt and they were very good , no one knew they were gluten free. Streusel topping came out great. I baking about five minutes longer,cause of it being gluten free.Turned out great!
I used bobs red mill 1 to 1 baking flour and sour cream instead of the yogurt and they were very good , no one knew they were gluten free. Streusel topping came out great. I baking about five minutes longer,cause of it being gluten free.Turned out great!
Thanks Carol!
So my husband who is the pickiest eater you will ever meet (and who is a self proclaimed blueberry hater) loved these muffins! He usually does everything in his power to avoid anything that has even a slight blueberry flavor, but he actually enjoys eating these and will eat them willingly! Thanks!
Thanks Thea! I’m so happy to hear that 🙂
I have a convection oven- does that change the baking temperature and baking time?
Hi Taylor, it changes the baking time, and also you might need to reduce the temperature.
Hi. I just made these and they are to die for. Do you have any idea what the nutritional value is. My husband takes insulin and counts carbs? Rosa J.
Just made these. delicious. Would you happen to know how many carbs or muffin. Husband’s takes insulin.
Thanks Rosa. I’m sorry I don’t have the info about the carbs.
an okay recipe. Not a total fail but not as thrilling as everyone said.
it would be helpful to know what a stick of butter actually is in measurement is Tbsp or cup
. In Canada, we don’t have a lot of butter in sticks. Luckily I had some from a States visit, but that was frustrating a bit.
And the streusel was way too wet. I ended up adding more and more flour to make it useable.
I had to add a lot of extra baking time too.
I’m a baker of 30+ years, so I do know what I am doing .
Were they good? reasonably so.
Will I make them again? maybe, but with a different streusel recipe.
Hello! This recipe looks gorgeous! I want to make this! Could you please help me with making the crumble? How many grams of butter is 1 stick? Not sure if that makes a difference since I live in The Netherlands. Thank you in advance!
Hi Sylvia 1 stick of butter is 115 grams.
Thanks a lot!
[…] From: OMGChocolateDesserts.com […]
These muffins turned out fantastic! I needed them to be vegan because of my milk allergy and because my daughter is actually a vegan. I usually just find a vegan recipe but this time I decided to find a good standard recipe and veganise it myself. I used canned coconut cream instead of the yogurt, a powdered egg replacer, that I made myself, for the eggs, melted coconut oil instead of the canola, coconut oil for my daughters streusel, and ghee for mine. I did not melt either of the fats for the streusel. I also added lemon extract cause we like the lemon blueberry combination. I was very pleased with everything about them! Next time I will try flax eggs instead of the powdered egg. Thank you for a great springboard recipe!
[…] From: OMGChocolateDesserts […]
I can’t even count how many times I have made this recipe! Everyone loves these muffins! I always use blueberry yogurt to give them a fruitier taste ? Thanks for the recipe!
Thanks Alicia :-). I’m so happy to hear that!
[…] Blueberry Muffins with Streusel Crumb […]
[…] If you like it, too, especially if you are fun of blueberries, then you must go and check my Blueberry Muffins with Streusel Crumbs and Lemon Blueberry […]
I like blueberry muffins, but have never found a recipe that I was excited about trying until now. Made these yesterday. They are 5 stars in my book. This morning I put one in microwave for 15 seconds and it was like right out of the oven yummy. So glad I found this recipe.
Thanks Dianne 🙂
I am not a fan of blueberries in general, but these are really good.
Thanks Michelle
The outcome of the crumble topping was better than any I have tried. I loved it just like the recipe stated.
These were the best blueberry muffins I’ve ever made! I was making a variety of things for bookclub, and these were a hit! I added all ingredients exactly, but ended up using less of the streusel topping on each muffin, as I was worried it might make them too sweet. The fresh blueberries on top of the batter with the streusel make such a huge difference and bake beautifully. I have tried a lot of blueberry muffin recipes in my lifetime , but feel this one is perfect!!
I followed the recipe to a T but substituted vegetable oil instead of canola. The muffins didn’t rise in the middle and turned brown on the outside. It didn’t have much flavor and the texture was rubbery. I don’t know what could’ve gone wrong. It looked beautiful with the crumb topping but it tasted rubbery and not light fluffy texture with oozing blueberries as the picture suggests. Sorry, still searching for the best blueberry muffin recipe.
What a wonderful recipe. Used Greek yogurt first time. Only had blueberry next time time. Will always use blueberry.
So glad it is blueberry season because I cannot stop baking these. Sorry the last post had issues with texture because they are fluffy and perfect. You should try again.
I used Bob Red Mill’s Gluten Free All Purpose Flour, Chia Eggs (1 tbsp chia+2.5 tbsp water=1 egg), Daiya yogurt and Earth Balance Margarine to make these Gluten free and Vegan for my allergies and worked fantastically! 🙂
Can you use mulberries or blackberries?
Hi Jamie, you can use what ever you like.
Family love them
[…] Blueberry Muffins With Streusel Crumb Topping […]
I made these muffins and they were so good!! I used toasted coconut vanilla greek yogurt instead of the plain yogurt and added two tablespoons each of lemon zest and juice to the batter. They came out super moist and yielded 22 muffins. I can’t wait to make these again!!
Excellent! Worth the effort! Exceptional flavor. Moist on the inside and a sweet crisp on the top. Given the thumbs up by my son the Blueberry Muffin Expert Taste Tester.
Great easy recipe. They turned out great. I used vanilla yogurt and omitted the vanilla, and used olive oil. I think next time I will reduce the sugar in the batter and cut the topping in half. I had a lot left over topping but the recipe yielded 18 muffins. I used a stone muffin pan so I added 10 minutes to the cooking time. Turned out perfect. Maybe using the vanilla yogurt at really upped the sweetness. No one complained but it made them pretty seeet like a dessert, thanks for the recipe, this will be a go to since it calls for items I usually have. Perfect for summer!
Thanks Jenn 🙂 !
Subbed in sour cream for yogurt, and man oh man. These are so amazing. Got 15lbs of freshly picked blueberries. Measuring some out and freezing for baking later. THIS RECIPE IS PERMASTASH
THANKS Maeghen :-)!!!
[…] try new recipes, and the really good ones quickly become my kitchen default. Such was the case with Blueberry Muffins With Streusel Crumb Topping which, for one reason or another, simply blew my husband away. Maybe it was because he can have […]
I made this recipe and the muffins look beautiful and very appetizing. The flavor however, was nothing special.
Made these this morning. Lots of blueberries. Might add lemon zest to the batter next time for a little more flavor.
Looks interesting. Will try it out. Can I use plums/peaches/ cherries instead?
Thanks Rekha 🙂 You can use other fruit.
Great recipe and very easy to follow… the crumble was a bit big but if you just mix it a little extra or use your fork or hands to crumble it up better it works perfect and tastes great.. I will be making these often!
Thanks Zandra :-)!
[…] Source […]
I am eating one that is scalding hot because I could not wait to try these muffins! :). They are delicious and blueberries in every bite is the best.
Your recipe is EXACT! I had maybe 2T of batter left. Next time I’ll definitely go even more generous with the crumble; I had a bit left but thought I was putting a lot on each muffin.
Thanks Jennifer 🙂
Hola soy Argentina y hice esta receta, me encanto, no solo a mi, a mis amigos y familia. Ellos nunca habian probado una receta tan rica, solo que en vez de cupcakes hice en forma de budin, porque no tenia las cápsulas de cupcakes. Gracias! Es una deliciosa receta
Can frozen blueberries be used?
Made these muffins today and unfortunately over filled my cups so it did not go well. Lesson learned! Also can I use the mixer rather than whisking the wet ingredients?
So, so very deliciously moist with a bounty of big blueberry bursts and has the satisfying balance of tart and sweet goodness! Simply the perfect blueberry muffin! Yummy!
I have made the Muffins twice this weekend and given almost all of them away. They are out of this world delicious, I could sell these at my restaurant if I could get them out of my house without all being gobbled down. My grandson wants chocolate chip and I just saw the recipe for a banana chocolate chip which is next on my agenda.
Thanks Mark 🙂
Hi, I am confused about the temperature instructions. Do I bake the muffins at 400 degrees for a certain amount of time or just preheat the oven to 400 and immediately lower it to 375 once I put the muffins in?
Reduce the heat when put the muffin in the oven.
Happy baking!
Thanks for this recipe! ?The batter was delicious! Perhaps a bit less fruit added for my taste next time I bake…appreciate your time in posting! ,
[…] need to add the blueberries – The Pretty Bee Honey Bran – Cookie + Kate Streusel Topped – OMG Chocolate Desserts (don’t let the title fool […]
I’ve never taken the time to comment on any recipes I’ve found on pinterest but these muffins were just too good and I wanted to say thanks for sharing! I only had vanilla Greek yogurt and was shy a full cup so I added a few scoops of sour cream in order to get a full cup. Worked out just fine. Phew! My family and I loved these and will definitely be making them many more times. Thank you!
Thanks so much Amy 🙂 !!!
[…] From: Omg Chocolate Desserts […]
[…] keeper! It is perfect if you searching for delicious,refreshing and easy breakfast idea!! From: Omg Chocolate Desserts 60. BAKERY STYLE CHOCOLATE CHIP MUFFINS A crispy, sky-high muffin top, full of […]
I just made these for a Christmas brunch and all I. An think is “oh my gosh!” They are amazing. Taste, texture, everything!
Thanks Sarah: I’m so happy to hear that! Merry Christmas!!!
I was looking for a way to add a sugary crumb topping to boxed muffins, (I’m not a regular baker at all) and after searching and reading many recipes….this was incredible!! A lot of recipes never have you melt the butter and then the crumbles disappear during baking. This was exactly what I was looking for. I did use 1/3 cup coarse sugar and 1/3 cup brown sugar and omitted the cinnamon. It turned out better than my local bakery.
Thank You
Thanks Rachelle!
What substitute can I use for canola oil? Can’t seem to get hold of it
Hi Jameela, use any vegetable oil.
[…] Source […]
I just made this but made some “healthyish” substitutions. I used 1/2 whole wheat flour, coconut oil, 1/2 cup of honey instead of sugar and they turned out soooooooo good. I was worried because the batter was very dry, but they came out so nice and moist.
I’ve never been over the moon about the blueberry muffin recipe I was using from the Pillsbury Cookbook. People at work raved about them, but these people are used to eating baked goods out of cardboard boxes. I have higher standards, so I decided to give your recipe a try. The only substitution I made was vegetable oil for canola. They came out AMAZING! Met my high expectations. This will be my new muffin recipe! Thanks!
Thanks Holly!
[…] I made a regular batch of blueberry muffins for my husband for father’s day using this recipe found at the “Oh My Goodness Chocolate Desserts” blog. I then modified the recipe […]
I don’t know where to start , the juiciness of the blueberries, the moist crumb, you can’t go wrong with this recipe. Only suggestion is to allow for an extra five mins for the muffin to be done.
Will never use any other recipe for bb muffins. They are distinct. Scrumptious. Moist. Holds consistency. Subbed whole wheat flour for all-purpose. I ALWAYS have to make 2 batches. I run out after day one day in my family of 5. 🤦🏼♀️ But it’s worth the effort. Followed recipe exactly besides the subbing. THESE ARE PERFECT! 👌
I’ve made these and LOVE them, but now I’m not seeing the recipe here now. Maybe the link is broken?
Turned out beautifully!
Thank You!
Are these mini?
[…] might also like these Amazing Blueberry Muffins from OMG Chocolate […]
Una amiga me invito a tomar cafe con estos muffins
guuuua me encantaron, pronto hare la receta yo
para saber si me quedan igualitos.
Wow! The absolute best muffin I’ve ever tasted. I served these muffins at a brunch two weeks ago and everyone raved about them. I had one left over so froze it and had it yesterday – – it was just as yummy.
How did you defrost?
[…] Get Recipe […]
These look delicious, and I can’t wait to make them! What kind of yogurt do you recommend — vanilla or plain? fat free, low, fat, full fat? Greek or regular? Thanks!
Hi Bethany,I prefer full-fat greek yogurt, plain or vanilla.
Love this recipe! My grandson said they tasted like the came from heaven! I did not have any plain yogurt so substituted sour cream and they were amazing!
[…] a matter of fact I’ve already shared blueberry muffins recipe a few years ago. That was my Blueberry Muffins with Streusel Crumbs. I’ve got so many good reviews from my readers then.They said it was the best homemade blueberry […]
[…] soft and bursting with juicy blueberry flavor. Since it’s blueberry season you should try these Blueberry Muffins with Streusel Crumb Topping, […]
[…] fruit. Surely, some of you will ask the question: what kind of chocolate blog is this anyway? First blueberry muffins, then fruit salad, and then just a few days ago, Strawberry Chimichange […]
This muffin recipe is solid gold. Just did a test batch and they are perfection! Great texture, great flavor, super moist.
Amazing! I’ve tried a few blueberry muffin recipes, but couldn’t find “the one.” Well I have now! This recipe is so good!!! Moist, flavorful and delicious! You will really enjoy this one.
When i mixed the set ingredients with the dry, the batter was very dry and nearly dough-like. Is it suppose to be a bit doughy?
Hi Beatrice, it suppose to be thick but not dry.
I just make these for a friend and she called me and told me they were soooo yummy!!!! That it only took her and her husband two day to eat all 18 muffins. The recipe did not say what kind of yogurt to use and I only had Greek vanilla and used that. I’ll be making these again. Thx Patty Favier
Thanks Patty!
Can anyone tell me the cooking time if you are to do Texas muffins instead of standard. Thanks
My mom and I went blueberry picking this morning. I found this recipe and doubled it. Made 2 batches of muffins and 2 mini loaves of bread. Delicious results!!!
I made the recipe exactly as written and we all loved them! My husband —my biggest critic when I cook— raved about these. I love how moist and tangy they are.
One thing I might alter next time is to halve the streusel recipe. I had a ton left over. (That may have just been me and my pan).
Again, I loved this recipe and I’ll be making these again.
This recipe was awful. Completely dry and measurements are totally off . A huge waste of time and money.
Yum
The best recipe I have used for blueberry muffins can you use strawberries ?
Hi Robin, you can use strawberries.
Regarding the blueberry muffins, can you use a pan instead of making muffins and if so what size would I use
Hi Jerry, I did not try it, but I think it should work. Maybe 9 inches square pan…
Thank you so much for this amazing recipe! These muffins are delicious! I made them using frozen (thawed) blueberries and I’m kicking myself because it doesn’t give the blueberry punch that fresh blueberries do! Nonetheless, this recipe is wonderful !
Hello! I was wondering if Its possible to make this recipe dairy free, I want to make them so badly but I can’t do any dairy now dairy. Any recommendations?
I used vegan butter and soy yogurt and they turned out amazing!
I made these last night because we had a lot of fresh blueberries and I didn’t want them to go bad. OMG! So delicious! I didn’t have a full cup of yogurt so I did 1/2 yogurt and 1/2 sour cream but they still came out incredibly yummy. Great part of my kids breakfast this morning and we still have more for tomorrow. Thanks for the easy to follow recipe.
I made the crumble first and let it sit till the end. It’s pretty wet. But they’re fantastic!
These are by far the best blueberry muffins I’ve tasted. One pointer is the recipe states to be generous with the streusel; take this to heart. I thought I was putting too much but the cupcakes had empty spots. I will definitely layer it on next time.
First time making muffins from scratch, and this recipe set a high bar for all future muffin attempts! My house smells amazing thanks to that cinnamon blueberry combo. Ended up using non-dairy coconut yogurt bc that’s all I had, and they turned out perfectly.
Also, I noticed a few of folks said they had trouble with the streusel so I wanted to share a trick I learned from an old cookie recipe. Use 1 stick (1/2 cup) of butter, melted but not hot. Don’t let it melt enough to go transparent, and let it cool a bit before mixing it in so it won’t melt the sugar. The mixture should hold together well and won’t be runny that way!
Thank you for a great moist blueberry muffin recipe. This is going to be my go to recipe.
Wow! Now typically I find fault with recipes from the internet but these were recommended on reddit and looked good there so I tried them myself. Magnificent! Might be the best recipe I’ve come across in general!
Wow!!! I used gluten free flour instead and this was amazing. The best blueberry muffin I’ve ever had. Family loved it. And it’s not extremely sweet like others. The best!
These blueberry muffins are *so* good. My search for the perfect blueberry muffin has ended 🙂 love them. Thanks!
Thanks Alyssa!
Omg I just made these for the first time and they’re amazing! I followed the recipe exactly except I made 11 jumbo muffins instead of standard size because I was using huge chandler variety blueberries that I picked here in Washington over the summer and they are just too big for a small muffin! Lol only had to bake 13 minutes longer, a total of 33 minutes. I also used Noosa honey yogurt for the yogurt. YUM! Thank you for an awesome recipe!
These muffins are the best. My husband and son think I am a grand baker when I make these. Today I didn’t have any yogurt, so I substituted a half cup of applesauce 2 tablespoons of heavy whipping cream and that seemed to work out fine as they are delicious. This recipe always makes more than 18, more like 24. Also, I live in Colorado and I do need to bake the max time listed.
The only muffin recipe you will ever need. I always double my muffin recipes to get a double batch of yummy ?. And I only had 2 eggs. So I used 2 eggs and 1/2 cup of applesauce and this recipe was just as wonderful if not better than the last time I used this muffin recipe.
Can sour cream be substituted for yogurt? I only have fat free/sugar free yogurt!
These were the very best muffins that I’ve ever had. So good, in fact, my retired, bed loving husband decided not to go back to sleep because he didn’t want to chance missing them! Lol
The only changes that I made were vegetable oil instead of canola, no blueberries on top (I forgot this step)and used 1/3 brown sugar for the streusal topping instead of all white sugar. These were tremendous. Thank you!
Your recipe says 1 stick of butter, but sticks come in different sizes. Can you say how much butter?
Why do you set the oven to 400, then reduce to 375?
It’s 1/2 cup of butter.
I made these this morning.
This recipe is a keeper!
Fairly easy to do and very tasty.
I was a little concerned about the topping after reading some of the comments. I found that stirring a little of the melted butter in at a time worked well. I also made sure to prepare it at the beginning. At first it was a bit wet, but by the time I got to the step of adding it, it was perfect.
I will definitely be making these again.
I love these blueberry muffins. However, could I use chocolate chips instead of blueberries?
I made these for our Mother’s Day Brunch this year and my family LOVED these! I had to slightly modifty the ingredients (my family has a habit of eating my ingredients before I can bake them). So I used vanilla yogurt instead of vanilla and yogurt (someone must have had a pretty disappointing breakfast with my plain yogurt 😉 and I used one 8oz package of blueberries and put them all into the batter. It was really easy and I’m totally making them again. (the site doesn’t want to let me leave a rating, but I’d give this all the stars!)
Wondering if it’s possible to somehow incorporate protein powder to up the overall protein in the muffins. Any suggestions??
OMG. My 10 year old granddaughter (I helped) made these today and my goodness do they ever look scrumptious but smell heavenly. We haven’t tasted them yet but can’t wait. I do want to say I do not understand how so many people commented that their streusel was too wet. Mine was perfect. Crumbled perfectly and looks yummy.
These were every good but I would skip the streusel topping the next time. That way they are “grab and go” vs needing a plate to catch the streusel bits that fall off. I made 12 muffins that rose nicely on the top. Would def make again.
My muffins didn’t rise, they spread on the top and were flat.
These are amazing! So delicious. I can’t wait to make them again!
Thanks Alexandra!
This blueberry muffin recipe is really the best !
I have substituted sour cream , and cream cheese for the yogurt in a pinch and still just as good !! My only advice …use the big muffin tins because otherwise you will be eating 2 or 3 of the small ones ! They are that good !
Thank you so much Stephanie!
I love everything about these blueberry muffins!! The best I have ever tasted! Do they need to be refrigerated or are they able to be left on the counter for a few days, ( if they last that long😋 ) ??
Thanks Debbie!
Fantastic. I’ve made this recipe several different times. It is my “go-to” blueberry muffin recipe. 👍 I have changed the all-purpose flour to whole wheat and I do add MORE BUTTER for the streusel topping. I live in high elevation in South America. So, the added richness of the butter & the crumbly baked wheat flour here make an EXCELLENT combo. Thanks for sharing. 🙏 (Only wish I could take a pic for u to see.) 😉📸
These muffins are amazing! The batter had such a light and fluffy consistency, making for a wonderful texture after baking. I whipped the eggs and sugar together, then added the baking soda, salt, and liquids before folding in the flour. The batter had risen so much that I ended up making 22 instead of 18 muffins. I also added a bit of glaze, just because. My husband and daughter polished off several of the muffins before they’d even cooled enough to store.
Soo good ! Light and fluffy!! I did use sour cream in place of the yogurt and used softened butter and mixed in with the topping ingredients. Definitely will make again!
Thanks Kim!
We have tried out your latest recipes , my kids enjoyed it well and also we had an amazing time with our family , it’s because of you thank you once again
very fluffy & delicious recipes we have tried it with our families & Colleagues, Your recipes made the time more special
These were good, but the yogurt was a bit overpowering for me. Could I substitute rice milk in place of the yogurt?
Is the nutritional information available somewhere?
Can you use self rising flour rather plain flour?
Absolutely delicious! I didn’t have yogurt, substituted sour cream. I’ve made these twice this week.
Excellent reciepe! My husband and grandkids all loved the blueberry muffins. I will back these regularly and always have them on hand! Thanks
Thanks, Lori!
These were amazing! I made the streusel and mixed the dry ingredients the night before to help me get a jump on the morning. I softened the streusel in the microwave before putting it on the muffins. I will make this over and over.
Thanks so much, Lin!
Can I substitute sour cream for the yogurt? I have everything but the yogurt lol
Just great! I’ve made them 2x already. Shared with a friend whose husband just passed. She loved them 2. I made mine in a silicone pan and they popped right out. Be sure not to melt the butter. Just room temp is fine. I used a pastry cutter to mix the topping. Easy!
Family LOVES these! Used sour cream instead of yogurt because it was what we had.
First, shame on me for not reading how many muffins this recipe made, I made 12. Which overloaded the pan and took much longer to make. Like I said, shame on me.
Second, these are delicous. The crumb is so delicate (from the yoghurt?) and not too sweet. My only complaint is, I felt the recipe needed a bit more salt for the amount of muffins. One half teaspoon was too little, so I ended up sprinkling coarse sea salt on top. Next time (and there will be a next time, I’ll make this again), I would up the salt to 1 full teaspoon.
very amazing for this article