If you’ve read my socials, you would have figured out that I am developing an array of blueberry recipes! No surprise then, that this Blueberry Streusel Muffin is a the latest instalment of blueberry recipe series.

These Blueberry Streusel Muffins are soft, moist and fluffy and topped with a cruncy caramelized streusel!

Approximately 4 years back when I first started sharing my recipes, my original Blueberry Muffin recipe was really well-received.

However, what makes these Blueberry Streusel Muffins different goes beyond the crunch: the base is less sweet. Understandably, a base that is too-sweet could crowd out the natural sweetness of the blueberries. As such, in this revision, I thought to offer these Blueberry Streusel Muffins which has a less sweet base but some of the sugar is transferred to the top!

Additionally and for those who don’t know, a streusel is a topping made of butter, flour and sugar. However, I took the liberty to add a touch of cinnamon to mine (and a little goes a long way)!

Furthermore I am also glad that these Blueberry Streusel Muffins are easy to assemble and come together in no time. As such, these makes the perfect go-to snack or a stressfree baking session to unwind.

Nonetheless, you can also consider topping it off with Cinnamon Sugar as shown in the picture!

With that, presenting to you the recipe for these crunchy yet soft Blueberry Streusel Muffins!

Blueberry Streusel Recipe
by Javier Tan August-08-2021

These Blueberry Streusel Muffins are soft, fluffy and crunchy with that caramelized streusel! Easy to make, they are a quick, delish snack!

Ingredients (For Muffins)

  • 1/2 Cup or 115g of Unsalted Butter, Melted and Cooled
  • 1/2 Cup or 100g of White Sugar
  • 1 and 1/2 Cup or 190g of All-Purpose Flour / Plain Flour
  • 2 Large Eggs, approx 55g each incl. shell
  • 1 Teaspoon or 5ml of Vanilla Essence
  • 1 and 1/2 Teaspoons or 6g of Baking Powder
  • 1/4 Teaspoon or 1.4g of Table Salt
  • 1/2 Cup or 120ml of Milk, Room Temperature
  • 1 Cup or 200g of Blueberries

Ingredients (For Streusel, or omit butter and flour and mix sugar and cinnamon to make Cinnamon Sugar Topping)

  • 2 Tablespoons or 30g of Butter, Cubed
  • 1/4 Cup or 50g of Brown or White Sugar
  • 3 Tablespoons or 40g of Plain Flour
  • 1 Teaspoon or 3g of Cinnamon Powder


  1. Pre-heat your oven to 180 degrees C or 350F and line your muffin tin with paper liners.
  2. In a large mixing bowl, mix together the butter and sugar until well incorporated (approx. 2 minutes).
  3. Subsequently, whisk in the egg, salt and vanilla until it is of a single consistency.
  4. Then, mix in the milk.
  5. Using a separate bowl, mix together the remaining dry ingredients (flour, blueberries and baking powder). Do make sure the blueberries are well-coated with dry ingredients so that it won’t sink during the baking process.
  6. Fold in the dry ingredients and blueberries until a single consistency is achieved.
  7. Meanwhile for the streusel, cut the cold butter into the sugar and cinnamon powder pea-sized crumbs is formed (or rub between your finger tips).
  8. Then, distribute the batter evenly to approx. 12 muffin cups (2/3 full). Following which, top it with the streusel.
  9. Bake for about 21 – 24 minutes or until golden brown.
  10. Finally, let it cool for about 20 minutes before serving (with cinnamon sugar if omitting streusel)!


  • Prep time: 3
  • Cook time: 2
  • Total time: 0
  • Yield: 12 Mouthwatering Blueberry Streusel Muffins!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temperature for up to 5 days for a week. Optimally, eat it within 4 days!
  3. Do note that for the streusel, it can get chewy after baking. Consider re-heating and possibly with extra granola on the top!
  4. Feel free to ask if you require clarifications!
  5. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan