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Blueberry Streusel Muffin

Blueberry Streusel Muffins made better at home than at the bakery! Soft & flavorful blueberry muffins perfectly baked with a buttery crumble on top.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: bread, Breakfast, Muffins
Cuisine: American
Keyword: Bakery Style Blueberry Muffins
Servings: 12 muffins
Calories: 248kcal


  • 1 1/2 cups flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1 pinch salt
  • 1 lemon zest
  • 2 eggs
  • 2/3 cup sugar
  • 2/3 cup heavy cream
  • 1/3 cup vegetable oil
  • 1 1/3 cups blueberries

Crumble Topping

  • 2 tablespoons butter cold
  • 2 tablespoons flour
  • 2 tablespoons powdered sugar


  • Preheat oven to 375°F. Spray a muffin pan with non-stick spray or line with cupcake liners.
  • Whisk the eggs and sugar. Add in the lemon zest, heavy cream and vegetable oil. Continue to whisk until smooth.
  • Add the flour, baking powder, vanilla, cornstarch and salt.
  • Lastly, fold in the blueberries. Let the batter sit at least 10 minutes before baking. (This helps the muffins to have that nice & high, rounded top!) This is a great time to make the crumble!
  • Prepare the crumble topping by combining cold butter, flour and powdered sugar. Mix with a fork until mixture is uniformly crumbly.
  • Scoop batter to fill each muffin cup about 2/3 full.
  • Spoon crumble on top of each muffin, making sure it's completely covered.
  • Bake muffins for 15-20 minutes at 375 °F. Let cool in pan for 5-7 minutes. Transfer to a cooling rack. Enjoy!


Calories: 248kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 36mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg