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Big Blueberry Streusel Muffins

4.84 from 18 community reviews

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The best recipe for jumbo bakery-style blueberry streusel muffins, loaded with berries and brown sugar oat crumble topping.

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 so darn good — and I don’t mind saying so.

Six Blueberry muffins arranged on a board.

This is a blueberry version of  Big Strawberry Rhubarb Buttermilk Streusel Muffins, one of my most 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 ever tried my Healthy Blueberry Oat Muffins, you know how delicious blueberries and oats are combined in a muffin, especially for a quick snack or healthier 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. Plus, nothing beats homemade muffins when you want to make people happy!

Pro tips for homemade 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).
  • 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.

More favorite blueberry recipes:

Big Blueberry Streusel Muffins

Karen Tedesco
The one blueberry muffin recipe you need — big and tender lemon-scented buttermilk cakes loaded with blueberries and topped with brown sugar and oat crumble.  
Print Pin
4.84 from 18 community reviews
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Desserts
Cuisine Baking
Servings 6 muffins


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


  • 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


  • 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 ingredients for the streusel in a bowl until it forms large, moist crumbs. Set aside.
  • 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.
  • Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping.
  • 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.

Karen’s Notes and Tips

  • 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).


Calories: 540kcal | Carbohydrates: 91g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Sodium: 605mg | Potassium: 209mg | Fiber: 3g | Sugar: 42g | Vitamin A: 544IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 3mg

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

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest
Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

4.84 from 18 votes (16 ratings without comment)

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  1. Thank you for sharing this recipe. It truly is the best blueberry muffin I have ever made. Your cranberry crumb cake is next!

  2. Great recipe, love the generous amount of crumb topping! I would suggest adding 1tsp of vanilla to the muffin batter. Or add some slivered almonds to the topping and 1/2 tap of almond extract to the batter. Next time!! Thanks for the great recipe!

  3. I used blueberries, blackberries & raspberries & they turned out fabulous!

  4. 5 stars
    These look great and we are fully in blueberry season out here. I wonder, how about using blackberries instead? XO