Blueberry muffins with a streusel topping on a cooling rack.

Blueberry Streusel Muffins

These easy blueberry streusel muffins make the perfect breakfast on the go or afternoon snack.  The light streusel topping adds that extra little sweetness that makes these a family favorite!

Course Breakfast, Dessert, Snack
Keyword blueberries, blueberry recipes, muffin recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12



  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 1/2 cup 2% milk
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground cardamom {optional}
  • 2 cups fresh or frozen blueberries {unsweetened}

Streusel Topping

  • 1/2 cup brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 cup cold butter, cubed


  1. Grease or line a muffin tin pan. Pre-heat the oven to 375 F.

  2. In a medium bowl, cream butter and sugar.  Add the egg and extracts and beat well. Beat in milk.

  3. In a separate bowl, combine the flour, baking powder, salt, and cardamom. Add to the creamed mixture just until moistened.  Fold in the blueberries.

  4. In a small bowl, combine the brown sugar, flour and cinnamon for the streusel topping.  Cut in the butter until crumbly - you may not need all of it.

  5. Fill each muffin cup approximately 3/4 full with the blueberry mixture. Sprinkle the streusel topping over the batter.

  6. Bake at 375 F for 25-27 minutes of until a toothpick inserted in the center of a muffin comes out clean.  Cool for 5-10 minutes in the pan and then transfer to a wire rack.

Recipe Notes

You can sub in raspberries instead of blueberries if you prefer, but use frozen raspberries. The fresh raspberries tend to be too soft and discolor the batter.