Blueberry Almond Streusel Muffins

These big bakery-style blueberry almond streusel muffins will be the star of your brunch! Supremely moist inside, loaded with juicy blueberries and topped with a buttery almond topping.

Introducing my biggest weakness in muffin form. Just a big old HUGE blueberry muffin with heaps of almond streusel baked on top and absolutely a cup of coffee’s best friend.

This pretty much my go-to blueberry muffin for good reason which is it’s preeeeetty hard to get any easier than this in the world of homemade baked goods.

I’m talking quick batter that comes together in minutes and homemade blueberry muffins staring ya in the face only 40 minutes later.

Which is both a blessing and a problem because you’re about to join my club of craving these literally every day.

These Blueberry Muffins Feature…

• A soft and moist interior
• Juicy blueberries and a buttery almond streusel topping
• Ready in minutes with only a handful of ingredients

Making the Quesadillas

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Almond extract
• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Buttermilk
• Blueberries
• Brown sugar
• Almonds

Quick Bread Instructions

You can easily convert this recipe to quick bread following the instructions below.

Scrape the batter into a greased or parchment paper-lined 9×5 loaf pan, top with streusel, and bake at 350F 55-60 minutes until a toothpick comes out clean. Allow bread to cool completely before slicing.

Tips for Perfect Blueberry Muffins

1. Cream softened butter with sugar – this builds the fat base to the muffin batter.
2. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
3. Bring butter, eggs, and buttermilk to room temperature – this will help these ingredients mix more cohesively into the batter.
4. Toss blueberries with flour – this will keep the blueberries from sinking to the bottom of muffins.
5. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
6. Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
7. Bake muffins at 425F 5 minutes then reduce heat to 350F – this short blast of heat at the beginning helps the muffins rise nice and tall.

Recipe Variations

Try these ideas for a different twist on these muffins.

• Use a different fruit – try raspberries, blackberries, diced strawberries, or peaches in place of the blueberries.
• Add nuts to batter – fold 1/2 cup toasted sliced almonds into the batter.
• Try another nut – replace the almonds with walnuts or pecans.
• Top muffins with a glaze – drizzle cooled muffins with a powdered sugar or cream cheese glaze.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, reheat individual muffins 15-30 seconds in microwave for serving.

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins at room temperature and store up to 4 days.

I think you’ll quickly find that this recipe will work its way firmly into your breakfast rotation! Hard to beat that buttery soft interior just bursting with juicy berries and all that crunchy streusel on top, ya know?

I’m off to enjoy my third of the day now.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other muffin favorites next!

• Coffee Cake Muffins
• Double Chocolate Muffins
• Blueberry Cream Cheese Muffins

This post was updated with new recipe adjustments and photos on 5/6/26.