Blueberry Muffin with Streusel Topping

OMG, these blueberry streusel muffins are out of this world, if I say so myself! 😉

These muffins are so soft, moist and delicious and you will not be able to stop at one. I had reduced the sugar quite a bit, so you don’t have to feel guilty…. ha ha!

So, what is streusel topping? It’s basically a crumbly topping which is easily made using sugar and cinnamon and you can add chopped nuts as well. It’s baked on top of cakes, muffins or pies.

This recipe is from Sally’s Baking Addiction and you can you read more about it on her website –


Streusel Topping

  • Light or dark brown sugar – 70g
  • Walnuts – chopped, 70g
  • Ground cinnamon – 1 tsp


  • All-purpose flour – 220g
  • Baking soda – 1 tsp
  • Baking powder – 1 tsp
  • Salt – 1/2 tsp
  • Unsalted butter – 115g (room temperature)
  • Granulated sugar – 60 g
  • Light or dark brown sugar – 50g
  • Eggs – 2 large (room temperature)
  • Sour cream or plain yogurt – 1/2 cup (120 g)
  • Vanilla extract – 2 tsp
  • Milk – 1/4 cup (60 ml)
  • Fresh or frozen blueberries – 250 g


  • Preheat oven to 218 degrees C. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins.
  • Mix all of the streusel ingredients together. Set aside.
  • Whisk the flour, baking soda, baking powder and salt together in a large bowl.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachement, beat the butter, granulated sugar and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well afer each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
  • Spoon the batter into liners, filling them all the way to the top. Top each with streusel, gently pressing it down onto the surface so it sticks. Bake for 5 mins at 218 then keeping the muffins in the oven reduce the oven temperature to 177. Bake for an additional 18-20 mins or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 mins in the muffin pan then transfer to a wire rack to continue cooling.
  • Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

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