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drizzling vanilla glaze on top of blueberry streusel muffin

The Best Blueberry Streusel Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Heather | Browned Butter Blondie
  • Prep Time: 10
  • Cook Time: 20-22
  • Total Time: 32 min
  • Yield: 12 muffins 1x


The best blueberry muffins you’ll ever have! These muffins are soft and fluffy, bursting with fresh, juicy blueberries and topped with a scrumptious brown sugar streusel. Serve warm fresh from the oven. Don’t forget the glaze!



For Muffins

2 cups plus 2 tablespoons (270 g) cake flour, spooned and leveled

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs. room temperature

1 cup minus 1 tablespoon (188 g)  granulated sugar

3/4 cup (175 g) full fat greek yogurt (or sour cream)

1/2 cup (113 g) unsalted butter, melted and slightly cooled

2 teaspoons vanilla extract

2 cups fresh blueberries (if using frozen, use straight from the freezer before thawing)

For Streusel Topping

1 cup (125 g)  all-purpose flour, spooned and leveled

2/3 cup (135 g) light brown sugar, packed

1/2 teaspoon cinnamon

1/2 cup (113 g) unsalted butter, melted

For Vanilla Glaze

1 cup (130 g) confectioners sugar, sifted

45 tablespoons whole milk

1 tablespoon greek yogurt

1/2 teaspoon vanilla extract


For Streusel Topping

To make the streusel, combine the flour, brown sugar and cinnamon. Whisk together. Add the melted butter and stir with a fork until mixture is crumbly but not dry. Set aside.

For Muffins

Preheat oven to 400 degrees. Grease a 12 cup muffin pan with nonstick cooking spray or line with paper muffin liners. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a separate bowl, whisk the eggs and sugar until incorporated. Add the greek yogurt, melted butter and vanilla. Stir to combine well.

Add the wet ingredients to the dry ingredients and stir gently with a rubber spatula until barely combined. Stir in the blueberries, being careful not to over mix the batter.

Use a large ice cream or cookie scoop to divide the batter evenly between the 12 muffin cups, filling 3/4 full.

Top with a generous amount of brown sugar streusel, pressing the streusel down gently onto each muffin.

Bake for 5-6 minutes at 400 degrees and then lower the oven temperature to 350 degrees. Bake for an additional 15-16 minutes for until a toothpick inserted into the center comes out clean or with a few crumbs remaining. Do not over bake.

Cool muffins in the pan on a wire rack for 10 minutes before carefully removing the muffins from the pan. Let muffins cool before adding the glaze.

For Vanilla Glaze

Combine the confectioners sugar, milk, greek yogurt and vanilla in a medium bowl and whisk until smooth. If mixture is too thin, add more confectioners sugar. If too thick, add more milk. Once mixture is at desired consistency, drizzle over the tops of the cooled muffins.



Muffins may be frozen tightly wrapped for up to 3 months.

If using frozen blueberries, do not defrost and mix them into the batter at the last minute before baking.

Store muffins tightly covered at room temperature for up to 3 days. Reheat in the oven or microwave before serving.