The smell of warm berries and buttery crumbs can turn an ordinary morning into something memorable. This blueberry muffin recipe pairs juicy berries with a cinnamon streusel for a breakfast treat that bakes quickly and travels well.
Blueberry Muffins with Cinnamon Streusel — simple breakfast recipe
These muffins are fluffy, moist, and finished with a crunchy cinnamon crumb. They work for busy mornings, weekend brunches, or a portable snack.
Quick facts
- Prep time: 20 minutes
- Bake time: 18–20 minutes
- Total time: About 40 minutes
- Yield: 18 muffins
What you need: ingredients for blueberry streusel muffins
For the muffins
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (or 3 small)
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- About 2 1/3 cups blueberries, divided (1 cup for batter, 1 1/3 cups for topping)
- 1–2 tablespoons flour (to coat the berries)
For the streusel crumb
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 stick (8 tbsp) salted butter, melted
- 1 teaspoon ground cinnamon
Step-by-step: how to make these blueberry muffins
- Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
- Mix flour, sugar, and cinnamon in a small bowl. Pour in melted butter and fork-stir until crumbly. Set aside.
- In a large bowl combine flour, baking powder, and salt; set aside.
- Whisk eggs and granulated sugar in a medium bowl until blended. Add yogurt, oil, and vanilla until pale and smooth.
- Fold the wet mix into the dry ingredients by hand. Do not overmix.
- Toss 1 cup of the blueberries with 1–2 tablespoons flour to prevent sinking. Gently fold them into the batter.
- Fill muffin cups about two-thirds full. Top with the remaining berries, then pile on the streusel.
- Lower oven to 375°F and bake 18–20 minutes, until a toothpick comes out clean.
- Let muffins sit 5 minutes in the pan, then transfer to a wire rack to cool.
Baking tips for consistent results
- Room-temperature eggs and yogurt help the batter blend evenly.
- Coating berries with flour keeps them suspended in the batter.
- Use frozen berries if fresh are unavailable; thaw and drain before tossing with flour.
- Don’t overmix. A few lumps in the batter yield tender muffins.
- If streusel browns too fast, tent with foil for the last minutes of baking.
Variations and serving ideas to boost flavor
- Lemon twist: Add 1 tablespoon lemon zest and swap plain yogurt for lemon yogurt.
- Cream cheese center: Spoon a dollop of sweetened cream cheese into each cup before baking.
- Mixed berry: Substitute raspberries or blackberries for half the blueberries.
- Whole-grain option: Replace 1/2 cup flour with whole-wheat flour for added texture.
- Serve warm with butter, honey, or a smear of cream cheese.
Nutrition snapshot and oven guide
- Calories per muffin: ~277
- Total fat: ~13 g
- Carbohydrates: ~38 g
- Best pan: Standard 12-cup muffin tin; this recipe makes 18 muffins, so you may need two pans or to bake in batches.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.