This recipe makes a batch of jumbo bakery-style blueberry streusel muffins, loaded with berries and topped with a brown sugar and oat crumble.

A crumb-topped blueberry muffin on a piece of parchment paper.

It’s not often that I go around yelling that something or other is the “best!” thing in the world, mostly because I know from experience that hype can be hugely disappointing.

But these blueberry muffins, made with a buttermilk batter and topped with streusel, are seriously good — and I don’t mind saying so.

Six Blueberry muffins arranged on a board.

This is a blueberry version of my big strawberry rhubarb streusel muffins, one of my popular baking recipes.

A halved blueberry muffin showing the berries inside.

Those muffins are generously oversized, moist-textured muffins with just the right balance of sweetness, berries and buttery brown sugar topping.

These blueberry muffin beauties are not too sweet, with a hint of lemon and pleasing wholesome touch of oats on top.

If you’ve baked my one bowl flueberry oat muffins, you know how delicious blueberries and oats are combined in a muffin, especially for a quick snack or wholesome breakfast option.

Blueberry muffin batter in a muffin pan with parchment paper liners.

We all know that muffins exist to basically give us permission to eat cake for breakfast.

But here’s the thing — a muffin fully loaded with blueberries has more to offer than most desserts. And nothing beats homemade muffins when you want to make people happy!

Pro tips for blueberry streusel muffins:

  • This is an easy blueberry muffin recipe you don’t have to fuss over. Mix the dry ingredients in a large bowl, then stir in the wet ingredients just until blended — there’s no need to beat the batter like crazy (or you’ll end up with tough muffins).
  • Use a jumbo muffin tin  to make large bakery-style muffins that are perfect for sharing. But if you don’t have that size pan, this recipe will also make a dozen standard muffins (check the baking time at about 20 minutes).
4.85 from 20 ratings

Big Blueberry Streusel Muffins

Karen Tedesco
The one blueberry muffin recipe you need — oversized, tender buttermilk muffins loaded with blueberries and topped with brown sugar and oat crumble.  
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Yield: 6 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
 

Crumble Topping:

  • 5 tablespoons unsalted butter, melted
  • ¾ cup (90 g) all-purpose flour
  • ½ cup (125 g) light brown sugar
  • ¼ cup (20 g) rolled oats, regular or quick
  • ¼ teaspoon fine sea salt

Muffins:

  • 2 cups (280 g) all-purpose flour
  • ½ cup (120 g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • Grated zest of 1 lemon
  • 1 egg, lightly beaten
  • ¼ cup (60 ml) neutral vegetable oil, such as canola
  • 2 tablespoons unsalted butter, melted
  • 1 cup (250 ml) buttermilk
  • 2 ¼ cups (400 g) blueberries, fresh or frozen

Equipment

Instructions
 

  1. Preheat oven to 400 (200 C) degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.

Mix the streusel

  1. Put the butter, flour, brown sugar, oats and salt in a bowl until it forms large, moist crumbs. Set aside.

Mix and bake the muffins

  1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
  2. Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping.
  3. Bake 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.

Notes

  • You can use fresh or frozen blueberries (no need to thaw).
  • Instead of 6 jumbo-size muffins, this recipe will also make a dozen standard muffins (check the baking time at about 20 minutes).
  • I like to use these tulip-shaped parchment paper liners to line my pan — they look pretty for serving, but also help keep the muffins in good shape. However, any liner will work. Just be sure to oil the pan well on the inside and on top so the muffins don’t stick.

Nutrition per serving

Calories: 540kcal Carbohydrates: 91g Protein: 9g Fat: 16g Sodium: 605mg Fiber: 3g Sugar: 42g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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