Bakery Style Blueberry Streusel Muffins (video)
These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They’re finished with a sweet and crunchy cinnamon streusel on a super high muffin top. With hundreds of rave reviews, these blueberry muffins are guaranteed to be your new favorite! 
I have received a few requests for a blueberry version of my Bakery Style Chocolate Chip Muffins, so here it is: A moist and buttery blueberry muffin that is just as gorgeous and delicious as the ones you find at the fancy bakery shops. 
Why this recipe is so great:
- Super easy to make. This recipe is all made by hand. All you do is mix, bake, and it’s done.
- Moist with a sky-high muffin top. The best part of any muffin is the muffin top. I just love how crispy it is on the outside and soft it is on the inside, so a good muffin needs to have a large muffin top. Being moist is another key to a good muffin because who wants a dry muffin, that just ruins everything.
- Soft and fluffy, but not like a cupcake, so these muffins make for an excellent breakfast or snack.
- Perfect crumb topping. These blueberry muffins are finished with a lovely cinnamon-sugar streusel for crunch and texture which makes the muffin tops even better. Feel free to double the amount of crumb topping if you love streusel.
- A fan favorite with hundreds of rave reviews. Here is what some of my readers have to say:
“Lily! These are the BEST muffins I have ever made! I use a lot of your recipes, but this muffin recipe was indescribable! The buttermilk is key. I made my own milk with vinegar and I sincerely believe these are the best muffins ever to leave this kitchen! Readers have to try this recipe…D-LICIOUS! I cannot wait until you release a book!” – Holly
“This is the best blueberry muffin recipe I have found, big fluffy muffin tops and incredibly crunchy streusel. A+” – Melissa “I’ve made dozens of blueberry muffin recipes, and these are the absolute best, hands down! Better than a bakery muffin.” – Kami
How to make blueberry streusel muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by mixing some sugar, flour, and cinnamon for the crumb topping. Set aside.
- Then toss together the flour, baking powder, baking soda, and salt in a large bowl.
- Next, whisk together the melted butter with the sugar to make a slurry in a separate bowl.
- Add in the milk, eggs, and vanilla. Whisk again.
- Mix the wet ingredients and dry ingredients together. Fold in the blueberries.
- Divide the muffin batter into a standard-size muffin tin. Sprinkle the streusel on top and bake for 20 minutes.
Expert tips:
- First, melt your butter in the microwave before you start gathering the rest of your ingredients, preheat your oven, and prepare your baking pan. This way the butter can cool in the meantime.
- Grease the entire pan including the rim with butter or non-stick cooking spray for easy removal. Because these muffins rise over the rim it’s important to grease the entire pan so it doesn’t stick.
- Use a large rubber spatula to combine the wet and dry ingredients. A rubber spatula is great for stirring and scraping the sides and bottom of the bowl for an evenly combined batter without over-mixing.
- Add the blueberries just before the batter is fully incorporated. This way, everything comes together at the same time and again, you will avoid over-mixing. The less you mix, the softer the texture.
- Fill your muffin pan all the way to the top (see photo 6) and you will see how high these muffins rise over. So what you get is not just any muffin top, but a sky-high muffin top.
FAQ:
- How to melt the butter for this recipe. The best way is to place the butter in a microwave-safe bowl and heat it in the microwave for 30-60 seconds in 15-second increments. Then let it cool while you prepare the rest of your ingredients and baking pan.
- How to store blueberry streusel muffins. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Please note that the streusel will lose its crispiness after a day from all the moisture in the muffin. You can reheat in a toaster oven or conventional oven at 350F for 10 minutes to warm and crisp up the muffins.
- Can I use frozen blueberries? Yes, you can use frozen blueberries. Use them straight out of the freezer, do not thaw. Bake for a few extra minutes. Here’s a great trick for preventing your batter from turning entirely purple from the frozen blueberries: Baking with Frozen Blueberries by Veggie Balance.
- How to freeze blueberry muffins. Once the muffins are completely cooled, wrap securely in foil or saran wrap and place in freezer bags. Label and date, and store in the freezer for up to a month. Let thaw overnight in the fridge or on the counter for an hour. Then reheat in the oven at 350F for 10 minutes to freshen up the muffin and crisp up the edges.
You might also like:
- Bakery Style Chocolate Chip Muffins
- Bakery Style Banana Nut Muffins
- The Best and Easy Blueberry Muffins
- Homemade Blueberry Pie
- Blueberry Banana Bread
The texture of the muffin is delicate, but not as light as a cupcake, therefore it’s hearty enough for breakfast. The taste is rich, moist and fruity. The scent is buttery, with vanilla and just a subtle note of cinnamon. The streusel topping is crunchy and sweet. These are truly the perfect blueberry muffins.
Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
BEST Blueberry Streusel Muffins {Bakery-Style}
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They’re finished with a sweet crunchy cinnamon streusel on a super high muffin top.
Ingredients
muffin batter:
- 2 & 1/2 cups (315g) all-purpose flour
- 1 tbsp (13g) baking powder
- 1 tsp (5g) baking soda
- 1/2 tsp (2g) salt
- 1/2 cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (250ml) milk (any kind, whole or buttermilk is best)
- 1 tbsp (15ml) vanilla extract
- 1 & 1/2 cups (230g) blueberries
streusel topping:
- 1/4 cup (50g) granulated sugar
- 1 tbsp (8g) all-purpose flour
- 1/8 tsp ground cinnamon
- 2 tsp (10ml) unsalted butter, melted
Instructions
- Preheat the oven to 425F. Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray.
- To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter, and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla. Mix again.
- Add the wet ingredients to the dry ingredients and gently stir using a rubber spatula until almost combined. Fold in the blueberries until just combined.
- Divide the batter into the 12 muffin cups, filling all the way to the top. Sprinkle with the streusel.
- Bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in pan on the countertop for 10 minutes. Carefully remove and transfer to wire rack.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Please note that the streusel will lose its crispiness after a day from all the moisture in the muffin. You can reheat in a toaster oven or conventional oven at 350F for 10 minutes to warm and freshen up the muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 291
- Sugar: 24 g
- Sodium: 228.6 mg
- Fat: 9.9 g
- Carbohydrates: 46.8 g
- Protein: 4.7 g
- Cholesterol: 54.7 mg
Well-received by my family. Would make again, for sure. Thanks for thr great recipe.
You’re very welcome and thank you for your kind words, Gray!
I’m a great cook but not much of a baker. These were easy and delicious. My mother stopped by and I have her one for the road. She called 5 minutes later to rave about them (in a good way). So, being a cook I’m looking forward to experimenting with these as a base with things like strawberry cream cheese and other things!
NEVER FAILS! I have made this recipe dozens of times. I have doubled it, used yogurt, buttermilk, and canned milk. I have added cherries, berries, and citrus peel, added different extracts, walnuts, flaked almonds and pecans. They always turn out delicious! Thanks so much for this great recipe!
You’re very welcome and thank you for your rave review, Jody!
I’ve made these in the past and love the recipe. I am getting ready to make these with muffin liners. I know they spread a good bit. Any successful experiences with muffin liners? Thanks!
Hey Haley, thank you for your kind words. Tip: grease the rim of the muffin pan even when using liners to help with easy removal of the muffins. Enjoy!
I use muffin liners! Spray the pan and the liners and all will be good!
Can you substitute oil instead of melted butter
Yes, you can. Enjoy!
Best muffins ever! We hand pick wild blueberries and are very particular about how we cook them. This recipe has been a huge hit! Great for breakfast or afternoon tea.
Best blueberry muffins I ever made……and the baking times were spot on, no rechecking every minute! Thank you for this great recipe…..now I need to check out more from you!
Thank you and I hope you like my other recipes just as much!
I love this recipe and have made it numerous times. My husband can’t live without these.
Hey Lily! I just made this recipe right now and while they taste delicious, they spread like crazy 🙁 So much so that some of them cracked. Any idea what would have made them spread? Any help is appreciated!
Sounds like the batter was a bit thin. Cut the milk back to 3/4 cup and that should help.
10/10! Perfect and easy recipe!
Can this recipe be doubled and achieve the same results?
Yes:)
Do these freeze well? If so how would you defrost?
Yes, please see the FAQ section above for instructions.
These turned out perfectly!! Followed the recipe and directions, step-by-step. Used frozen blueberries, and added 3 extra minutes at the end. Will become my go-to muffin recipe! Thank you for all the helpful information.
You’re very welcome and so glad you liked it!
Dear Lily,
Why is it when I print out your recipes, the print is so light that I can hardly read it? I must handcopy the recipe. This doesn’t happen on other sites when I print out recipes. I really want to make the lemon and blueberry cupcakes, but getting ingredients and instructions from my printout is almost impossible.
Diane
Thank you for bringing that to my attention. I’ll have my web developer take a look and fix. Is it the lemon blueberry muffins you are looking for? I don’t have a cupcake version.
I made these for coworkers as it was the owner of my company’s birthday. They turned out great! Everybody loved them. I also used a very high-qualify butter. The streusel topping was awesome everyone raved about that part! Thanks for the great recipe. Can you also put a link to the muffin tin that you used? If you have it?
Thank you and yes, this is the exact pan I used for this recipe: https://a.co/d/7wTaCTX
Hi Lily!
What changes need to be made if we want to use the 6 compartment muffin tins?
Hey Cat,
Do you mean half the recipe or a jumbo muffin pan?
This recipe is the best bakery style blueberry muffin recipe I have ever made. It’s easy to make and the muffins turn out perfect every time. This is my go to for a blueberry muffin. Try it and you won’t be disappointed.