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A stack of blueberry streusel muffins.

The Best Blueberry Streusel Muffins with Jam Filling

Heather Smoke
Soft and fluffy buttermilk blueberry streusel muffins, filled with blueberry jam, and topped with buttery crumb topping.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 muffins


  • Standard Muffin Pan with 12 Cups



  • 2 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tbsp corn starch
  • 4 tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • tsp nutmeg or cinnamon, optional
  • ½ cup whole buttermilk
  • ½ cup whole sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • ½ cup unsalted butter, melted
  • 6 oz fresh blueberries (about 1 1/3 cups)
  • ½ cup blueberry jam


  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tbsp unsalted butter, melted



  • Preheat the oven to 400 F, and line a muffin pan with 12 paper liners. Lightly spray the liners and the top of the pan with non-stick baking spray.
  • In a large bowl, whisk together the flour, sugar, corn starch, baking powder, salt and nutmeg.
  • In a liquid measuring cup, use a fork to whisk together the buttermilk, sour cream, eggs, vanilla extract and almond extract. Whisk in the melted butter.
  • Add the wet ingredients to the dry, and whisk together with a fork, just until combined, but some floury bits remain.
  • Switch to a spatula, and briefly fold in the blueberries. The batter will be very thick.
  • Use a cupcake/ice cream scoop to scoop 2/3 of the batter into the muffin cups. Top the batter with a heaping teaspoon of blueberry jam, then divide the rest of the batter over the jam.
    The cups will be very full, with the batter mounded over the top of the cups.


  • In a small bowl, combine the flour, sugar, salt and melted butter until crumbly.
  • Sprinkle the crumbs over the batter, pressing them slightly into the batter.


  • Bake the muffins on the center oven rack at 400F for 8 minutes.
  • Without opening the oven door, reduce the oven temperature to 350, and bake for 12-14 minutes, until the tops of the muffins spring back when lightly touched.
  • Cool the muffins in the pan for several minutes, then carefully lift them out to cool on a cooling rack to cool for 10-15 minutes.
  • Serve the muffins warm, with softened butter.


  • Leftovers will keep well for up to 3 days in an airtight container (cool completely first), or wrapped in plastic and frozen.
  • If you like, you can omit the step of adding the blueberry jam inside the batter, and simply serve jam along with the warm muffins.
  • To reheat the muffins, warm them for 45 seconds at 50% power in the microwave.
  • For a big, fluffy muffin top with golden brown crunchy edges, omit the streusel and sprinkle the batter with several tablespoons of coarse Turbinado sugar instead.  Bake the muffins at 425F for 8 minutes, then at 375 for 10-12 minutes, until baked through.
Keyword Blueberry, Coffee Cake, High Altitude, Muffins
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