Blueberry Muffins with Cornmeal Streusel

Adding sweet cornmeal streusel to the top of blueberry muffins gives an earthy but tasty crunch for a unique breakfast ready in 30 minutes.

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If you’re looking for the best blueberry muffins recipe with a sweet twist, these homemade blueberry muffins with a crunchy cornmeal streusel are just what you need. Made with simple ingredients like fresh blueberries, all-purpose flour, and brown sugar, this is the perfect blueberry muffin to enjoy with your morning cup of coffee. Whether it’s your first time baking muffins or you’re a seasoned pro, this easy blueberry muffin recipe delivers a tender crumb and bakery-worthy flavor every time.

The warm blueberry muffin straight from the oven is truly the best part—especially with that golden, crumbly crumb topping. With a mix of wet ingredients like sour cream, vegetable oil, and vanilla extract, combined with dry ingredients in a large bowl, these muffins come together easily. For best results, make sure your ingredients are at room temperature, and prepare your muffin tin with muffin liners or a touch of cooking spray. This great recipe works just as well with frozen blueberries or extra blueberries for an extra burst of fruity flavor.

You can use paper liners, a muffin pan, or even bake mini muffins. Store leftovers in an airtight container or plastic wrap, or freeze them in a freezer bag for later. No matter how you serve them, these bakery-style blueberry muffins will impress anyone. Don’t forget to scroll down to the recipe card for detailed steps and notes for the best muffin tops and moist, fluffy results. Happy baking!

Blueberry Muffins Step by Step

Ingredients

Muffins

• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cups flour
• 1/3 cup yellow cornmeal
• 2/3 cup sugar
• 5 tbsp butter, melted
• 1 cup buttermilk
• 1 egg
• 1 egg yolk
• 1 1/2 tsp vanilla extract
• 1 cup frozen blueberries

Streusel Topping

• 1/4 cup sugar
• 3 tbsp butter, melted
• 1/3 cup flour
• 2 tbsp yellow cornmeal

Preparation

Muffins

Preheat the oven to 425F and grease a 12-cup muffin pan.

In a large mixing bowl, whisk together the baking powder, salt, flour, and cornmeal.

In a medium mixing bowl, whisk together the buttermilk, egg, egg yolk, vanilla, and sugar until well combined.

Slowly pour the liquid mixture into the flour mixture and whisk until just combined.

Fold in the melted butter and blueberries.

Fill each muffin cup about 3/4 of the way full.

Streusel

In a small mixing bowl, stir the sugar, butter, flour, and cornmeal until it is crumbly.

Gently top each muffin with about 1-2 tbsp of the cornmeal streusel.

Bake the blueberry muffins for about 18-20 minutes, until the streusel is browned and a toothpick inserted in the center comes out clean.

Blueberry Muffins with Cornmeal Streusel Leftovers

Storage: To store any leftover blueberry muffins, first let them cool completely on a wire rack to preserve their moist texture and tender muffin crumb. Once cooled, cover them tightly with plastic wrap or transfer them to an airtight container. You can keep them at room temperature for up to 2 days, making them perfect for a quick grab-and-go breakfast or snack. For longer freshness, place them in the refrigerator, where they’ll last up to 4 days.

Freezing: If you want to save them even longer, you can freeze them in a freezer bag—just reheat in the microwave for that fresh, warm blueberry muffin feel anytime.

Recipe

Blueberry Muffins with Cornmeal Streusel

Adding sweet cornmeal streusel to the top of blueberry muffins gives an earthy but tasty crunch for a unique breakfast ready in 30 minutes.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Course:

Breakfast

Cuisine:

American

Diet

Vegetarian

Keyword:

blueberry

|

blueberry muffins

|

cornmeal

|

muffins

|

streusel

Dietary Needs:

Nut-Free

Servings: 12 muffins

5 from 14 votes

Ingredients

Muffins

• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cups flour
• 1/3 cup yellow cornmeal
• 2/3 cup sugar
• 5 tbsp butter (melted)
• 1 cup buttermilk
• 1 egg
• 1 egg yolk
• 1 1/2 tsp vanilla extract
• 1 cup frozen blueberries

Streusel Topping

• 1/4 cup sugar
• 3 tbsp butter (melted)
• 1/3 cup flour
• 2 tbsp yellow cornmeal

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Whisk – Wire
• Muffin/Cupcake Pan

Instructions

Muffins

• Preheat the oven to 425F and grease a 12-cup muffin pan
• In a large mixing bowl, whisk together the baking powder, salt, flour, and cornmeal
• In a medium mixing bowl, whisk together the buttermilk, egg, egg yolk, vanilla, and sugar until well combined
• Slowly pour the liquid mixture into the flour mixture and whisk until just combined
• Fold in the melted butter and blueberries
• Fill each muffin cup about 3/4 of the way full

Streusel

• In a small mixing bowl, stir the sugar, butter, flour, and cornmeal until it is crumbly
• Gently top each muffin with about 1-2 tbsp of the cornmeal streusel
• Bake the blueberry muffins for about 18-20 minutes, until the streusel is browned and a toothpick inserted in the center comes out clean

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Nutrition Facts

Blueberry Muffins with Cornmeal Streusel

Amount Per Serving (1 muffin)

Calories 244 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g30%

Trans Fat 1g

Cholesterol 52mg17%

Sodium 192mg8%

Potassium 135mg4%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 18g20%

Protein 4g8%

Vitamin A 314IU6%

Vitamin C 1mg1%

Calcium 55mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Blueberry Muffins with Cornmeal Streusel FAQs

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