Blueberry muffins are a breakfast classic, but when you add a buttery cinnamon streusel topping, you’ve got something truly irresistible.

To elevate the flavor even further, we’ve added a touch of our Amoretti® Vanilla Bean Paste. Made with premium Madagascar vanilla beans and filled with real vanilla specks, it brings a warm, rich depth that makes these muffins taste just like they came from a bakery.

With just the right balance of sweetness and tartness, they’re perfect for a lazy weekend morning, brunch gatherings, or as an afternoon snack with coffee. Plus, these muffins are incredibly easy to make—no complicated steps, just a simple batter and a streusel topping that’s sure to hit the spot.

This recipe was adapted from Broma Bakery’s Blueberry Streusel Muffins—one of our all-time favorites for soft, bakery-style muffins with a crisp, crumbly topping.

To take these muffins from good to bakery-quality, we used Amoretti® Vanilla Bean Paste—a premium ingredient that makes a noticeable difference. Unlike standard vanilla extracts, this paste is made with the entire Madagascar vanilla bean and features visible vanilla specks that add a gourmet touch.

It’s cold-pressed to preserve the delicate, nuanced flavor of the beans, resulting in a rich, aromatic vanilla that infuses the batter with warmth and complexity. Just a spoonful brings depth and balance to the sweetness of the muffins, enhancing both the blueberries and the cinnamon streusel topping.

Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work just as well in these muffins. If using frozen blueberries, don’t thaw them before adding them to the batter to prevent them from bleeding into the muffins. Coat in a tablespoon of flour to help avoid this issue.

Can I make the streusel topping ahead of time?
Yes, you can! Prepare the streusel topping ahead of time and store it in the fridge until you're ready to use it. Just sprinkle it on top of the batter right before baking.

Can I substitute greek yogurt for sour cream?
If you don’t have greek yogurt on hand, you can substitute with sour cream for a similar texture and flavor.

How do I prevent the blueberries from sinking to the bottom?
To prevent blueberries from sinking, toss them in a little flour before adding them to the batter. This helps them stay suspended throughout the muffins as they bake.

Can I use a different fruit for this recipe?
Absolutely! This muffin base works well with other berries, such as raspberries, blackberries, or strawberries. Just keep the fruit roughly chopped to suit your preference.

Blueberry Cinnamon Streusel Muffins

Ingredients

For the Blueberry Muffins

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons Amoretti® Vanilla Bean Paste
• ⅛ teaspoon Amoretti® Natural Almond Extract (optional)
• ¼ cup + 2 tablespoons plain Greek yogurt
• ¼ cup + 2 tablespoons buttermilk
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 2 cups + 1 tablespoon all-purpose flour
• ¼ teaspoon cinnamon powder
• 2 cups of blueberries, fresh or frozen
  

For the Streusel

• ¼ cup (half a stick) unsalted butter, melted
• ⅓ cup granulated sugar
• ⅔ cup all-purpose flour
• ¼ tsp ground cinnamon
  

Directions

1. Preheat your oven to 425°F. Line and Lightly grease 12-16 standard muffin cups. Set aside.
2. In a small bowl, combine the butter, sugar, flour, and cinnamon together. Use a fork to blend everything together until the mixture resembles wet sand. Set aside.
3. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, mixing in between each addition. Stir in the Greek yogurt, buttermilk, and Amoretti® Vanilla Bean Paste, and Almond extract, if you plan to use it.
4. Then, add the flour, baking powder, and salt to the bowl. Gently fold until the batter is just starting to come together.
5. In a separate small bowl, toss the blueberries with 1 tablespoon of flour, then fold them into the batter. The batter will be thick which is exactly what we want.
6. Scoop the batter into your prepared muffin tins, filling each ¾ of the way full. A large cookie scoop will suffice (1-2 oz).
7. Top each muffin generously with about 2 tablespoons of streusel. Gently press into the batter so the streusel sticks.
8. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and bake for another 15 minutes, or until the muffins are golden brown and spring back when gently pressed.
9. Remove from the oven and let cool for at least 15 minutes before enjoying.