Blueberry Streusel Muffins

These Blueberry Streusel Muffins are made with blueberry Greek yogurt, making them incredibly moist, soft, and full of flavor.

Topped with a buttery, golden streusel, these muffins deliver the perfect contrast of textures. The sweet crunch on top paired with the fluffy, flavorful center makes them feel extra special, whether you’re serving them for brunch, sharing with friends, or enjoying a cozy moment at home.

The rich, creamy yogurt not only enhances the flavor but also adds a subtle tang that perfectly balances the sweetness. It keeps the muffins soft for days, making them ideal for make-ahead breakfasts, lunchbox treats, or an afternoon snack with coffee or tea.

I love muffins… wait, let me correct that. I love moist muffins. I don’t want one that crumbles the second I peel back the liner, and I definitely don’t want one that tastes bland and forgettable. A muffin should be soft and packed with flavor in every bite.

Back in 2013, I started a little baking adventure to create the perfect blueberry muffin. I wanted one that stayed moist, didn’t crumble, and allowed the blueberries to truly shine. After lots of testing, I found that adding blueberry Greek yogurt and a touch of sour cream was the secret to making it all come together.

These blueberry streusel muffins that are incredibly moist, bursting with blueberries, and have you going back for seconds.

how to make streusel blueberry muffins

Preheat your oven to 400°F (200°C). Grease 30 muffin cups or line them with paper liners. Parchment paper wraps work especially well if you plan to gift these muffins.

In a large bowl, beat the eggs until smooth. Gradually add the sugar, beating as you go, then slowly pour in the oil while continuing to mix. Stir in the vanilla until fully combined.

In a separate bowl, whisk together the flour, salt, cinnamon, and baking soda.

In a small bowl, mix the sour cream and Greek yogurt until smooth and creamy.

Add the dry ingredients to the egg mixture, alternating with the sour cream and yogurt mixture, stirring gently after each addition until just combined. Be careful not to overmix. Gently fold in the blueberries, then scoop the batter evenly into the prepared muffin cups.

To make the streusel, combine the brown sugar, yellow cake mix, cinnamon, flour, and chilled butter in a bowl. Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. Sprinkle generously over the tops of the muffins.

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before serving.

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