Fluffy, tender, and moist bakery-style blueberry muffins that are bursting with lots of fresh blueberries and swirled with blueberry jam. These delicious muffins are topped with an easy sugar cookie streusel that makes these the best blueberry muffins! Serve warm, fresh out of the oven, with a smear of butter for a quick and delicious breakfast or snack.
Blueberries are my favorite berry. So it’s no wonder that blueberry muffins are the first muffin recipe on my blog. I wanted to create a recipe that was easy, bursting with lots of blueberry goodness, and super moist. Mission accomplished.
What really takes these blueberry muffins to the next level is the sugar cookie streusel that gets sprinkled on the top. Who agrees that the best muffins have a streusel top? I definitely do! Streusel adds so much extra flavor to muffins, and it’s super easy to make. That’s a win-win. But, I didn’t want to make just the average streusel; I wanted one that would set these blueberry muffins apart from other blueberry muffin recipes. So, I created a sugar cookie streusel that actually tastes like a sugar cookie! You will NOT be disappointed.
When I was growing up, I loved to make blueberry muffins from a box because, let’s face it, they were easy to make and pretty dang good. But, as I became more interested in baking, I realized that homemade muffins are just as easy to make, and they taste better and are better for you. With homemade muffins you know exactly what ingredients are in them (and none of the ingredients you can’t pronounce that are in box muffins).
Who’s with me? Have I convinced you yet? These Blueberry Muffins with Sugar Cookie Streusel are a must make! So, let’s get to baking!
Blueberry Muffin Ingredients.
Sugar cookie streusel. This is key. This streusel actually takes like a sugar cookie, and it makes these muffins the best! The trick is to use softened butter, instead of cold or melted butter, to perfectly hold the streusel together while baking. Also very necessary, using granulated sugar instead of brown sugar. The granulated sugar gives it the true sugar cookie taste. Lastly, the baking powder helps to puff up the streusel slightly, making it look pretty.
Now, let’s talk about the muffin batter.
Butter. Salted and softened to create a tender crumb and keep the muffins moist! I know some people prefer to use unsalted butter when baking, but I like to use salted butter for a couple reasons. First, the salt in the butter helps balance out the sugar. Second, I simply always have salted butter on hand because I like it better. But, if you prefer, you can use unsalted butter.
Sugar. I think one cup of granulated sugar adds the perfect level of sweetness. I am not a fan of overly sweet desserts.
Eggs. Two eggs creates perfectly fluffy and light muffins.
Milk. I prefer to use whole or 2% milk because of the extra fat, adding moisture and flavor. This isn’t a diet food. You won’t find those recipes here.
Greek yogurt. This is a must. Not only does greek yogurt make the muffins super moist, but it also helps to make the muffins tender and adds the perfect tang. The acidity in the greek yogurt also helps the muffins rise, giving them big, bakery-style tops. If you don’t have plain greek yogurt, you can use sour cream instead.
Vanilla. Because you just can’t bake without it. But, honestly if you don’t have any on hand, it won’t be the end of the world. The muffins will still be tasty.
All-purpose flour. Just regular all-purpose flour is all you need for these perfect blueberry muffins.
Baking powder. To give the muffins the perfect amount of rise and beautiful domed tops.
Salt. Salt is sugar’s best friend when it comes to baking. Without it your muffins will lack flavor.
Blueberries. I recommend using fresh blueberries, as they hold together better in the muffins, but you can also use frozen blueberries. The recipe calls for tossing the blueberries with 1 tablespoon of flour before folding them into the batter. This helps to prevent the blueberries from sinking to the bottom of the muffins. This step is especially important if you’re using frozen blueberries.
Blueberry jam. To add extra blueberry goodness, I swirled blueberry jam into the muffins. This ingredient isn’t required, but it adds flavor and pretty blueberry swirls. I was able to find blueberry jam at my local grocery store next to the other jams and jellies.
Tips & Tricks.
Toss blueberries in flour. This step isn’t required, but it will help to prevent your blueberries from sinking to the bottom of the muffins. This is especially key though if you’re using frozen blueberries.
Use greek yogurt. The acidity is greek yogurt gives the muffins a tender, fluffy, and moist texture and a slightly tangy, delicious flavor. This ingredient is KEY. You can also use sour cream.
Do not overmix the batter. Over mixing the batter will result in dry, dense muffins. When mixing in the flour, mix it until just combined; it’s okay if flour lumps remain, as you will mix the batter more while folding in the blueberries and blueberry jam.
Sugar cookie streusel. This is an easy and crucial step. Do not skip the streusel. It adds so much flavor to the muffins, and the streusel tastes just like a sugar cookie. It’s so delicious, and makes this the BEST blueberry muffin recipe.
How to Store Muffins.
These blueberry muffins are best devoured fresh out of the oven with a big smear of butter (I prefer salted). But, if you have leftover muffins, store at room-temperature in an air-tight container for 2 days, or in the refrigerator for 3-5 days.
More of my favorite baked goods.
Blueberry Muffins with Sugar Cookie Streusel
Sugar cookie streusel
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon baking powder
- 5 tablespoons salted butter room temperature (softened)
- 1/2 teaspoon vanilla extract
- 1/2 cup salted butter room temperature (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup milk whole or 2%
- 1/3 cup plain greek yogurt (sour cream also works)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour + 1 tablespoon (scoop & level)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1/2 cup blueberry jam (optional but recommended)
- Preheat oven to 375 degrees F. Line 12-16 muffin tins with paper liners or grease with nonstick cooking oil spray.
Make the sugar cookie streusel
- To make the sugar cookie streusel, mix together flour, sugar, and baking powder in a small bowl. Add in butter and vanilla, and mix until combined and crumbly. Set aside.
Make the muffin batter
- In a large bowl, whisk together softened butter and sugar for about 1 minute, or until smooth. Whisk in eggs, milk, greek yogurt, and vanilla until combined.
- In a medium-sized bowl, whisk together the 2 cups of flour, baking powder, and salt. Fold the flour mixture into the wet ingredients until just combined (do not over mix.)
- In a small bowl, toss the blueberries with the additional tablespoon of flour. Gently fold the blueberries and blueberry jam into the batter just until combined and the blueberry jam looks swirled.
- Spoon batter into the prepared muffin tins until each tin is 2/3 full. Evenly sprinkle the sugar cookie streusel over the batter. Bake at 375 degrees for 25-30 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool on the counter for 10 minutes before removing from the muffin tins.