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Blueberry Streusel Muffins

Published online: Mar 12, 2024 Dining Jessica Hallam
Viewed 755 time(s)

Sweet, crumbly and packed with sweet blueberries, these muffins are one of my favorites. I’m not a huge fan of the texture of cooked fruit so I add extra flavor by using blueberry jam or preserves. These are always a hit for Sunday morning breakfast. 


2 ½ c. all purpose flour

½ tsp. salt

½ tsp. baking soda

2 tsp. baking powder

2 eggs, room temperature

½ c. brown sugar

½ c. sugar

1c. buttermilk

½ c. butter, melted

1 tbsp. vanilla

1c. blueberries, frozen or fresh

¼ c. blueberry jam/preserves 

Streusel Topping

¼ c. butter melted

1/3c. sugar

½ c. flour

½ tsp. ground cinnamon


  1. Preheat oven to 375 degrees

  2. In a large bowl mix together flour, salt, soda and powder. In another bowl combine eggs, sugars, milk, butter and vanilla. 

  3. Pour liquid ingredients over dry ingredients, and fold ingredients together until just combined. Add in blueberries and jam. 

  4. For the topping, melt butter in a bowl. Add the rest of the ingredients and stir until combined into small clumps. Spoon 1 tbsp. of topping onto each muffin. Distribute anything left over. 

  5. Bake muffins for 17-18 minutes, or until a toothpick comes out clean.

Recipe should yield 20-24 muffins


  1. Any berries or jam can be substituted.

  2. Muffins can be frozen for up to 2 months.


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