Everyone knows that the top of the muffin is always the best part. You’re going to love this easy recipe for soft and tender blueberry streusel muffin tops bursting with juicy berries and blueberry jam in every bite and topped with a crunchy sugar streusel. 

There’s not a lot of sugar in the batter, so the muffin tops are not overly sweet, so they are perfect for breakfast, brunch or a healthy snack.

What you Need to Make Blueberry Muffin Tops

• Unsalted butter
• Granulated and brown sugar
• Egg
• Vanilla extract 
• All-purpose flour
• Cornstarch 
• Baking powder
• Baking soda
• Salt
• Blueberries
• Blueberry jam

How to Make Blueberry Muffin Tops

1. Cream the butter and sugar together.
2. Add in the egg and the vanilla.
3. Mix in the dry ingredients just until the flour mixture disappears.
4. Fold in the blueberries.
5. Drop a few spoons full of blueberry jam on the dough. 
6. Scoop out the dough, onto a baking sheet, 
7. Top with streusel and bake

These muffin tops are like fluffy cookies. They were so good and didn’t last very long. 

Print Pin

Blueberry Streusel Muffin Tops

Course Breakfast, Dessert

Ingredients

For the Dough

• ½ cup butter, at room temperature
• ⅓ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tbsp cornstarch
• ¼ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup fresh or frozen blueberries
• 1 ½ tbsp blueberry jam

For the Streusel

• 3 tbsp butter softened
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• ⅓ cup flour
• pinch salt
• pinch cinnamon

Instructions

Make the Streusel Topping

• Using a fork, combine all the ingredients together in a small bowl into a crumbly mixture. Set aside.

Make the Dough

• Preheat the oven to 350℉. Line a baking sheet with parchement paper and set aside.
• Cream butter, granulated sugar and brown sugar together until light and creamy. Add the egg, vanilla extract and mix until smooth.
• Mix in flour, corn starch, baking powder, baking soda and salt.
• Fold in the blueberries (don’t over mix).
• Drop small dollops of jam onto the dough and swirl with a skewer to make streaks of jam in the dough.
• Scoop out 8 equally sized dough balls (using an ice cream scoop) onto the baking sheet, and top with the streusel.
• Bake for 13-14 minutes and allow to cool on the baking sheet for 15-20 minutes.