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Blueberry muffins with sugar cookie streusel

Blueberry Muffins with Sugar Cookie Streusel

Rachel Riesgraf
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.
5 stars
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Dessert
Servings 16 muffins


Sugar cookie streusel

  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking powder
  • 5 tablespoons salted butter room temperature
  • ½ teaspoon vanilla extract

Muffin batter

  • ½ cup salted butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • cup milk whole or 2%
  • cup plain greek yogurt (sour cream also works)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour + 1 tablespoon (scoop & level)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups fresh blueberries
  • ½ 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

  • Mix together the flour, sugar, and baking powder in a small bowl. Add in the butter and vanilla, then use a fork to work the butter into the dry ingredients 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 ⅔ full. Evenly sprinkle the sugar cookie streusel over the batter. Bake at 375 degrees for 20-25 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.


Scoop & level your flour. Use a spoon to scoop the flour into the measuring cup, and use a knife to level it off. Scooping the measuring cup into the flour bag packs the flour into the cup, resulting in too much flour. 
Greek Yogurt. You can also use sour cream in place of plain greek yogurt. 
Blueberry jam. Blueberry jam adds extra blueberry goodness to the muffins. I highly recommend it.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats