Bakery Style Blueberry Streusel Muffins
These blueberry streusel 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!
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.
- 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.
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.
Recipe FAQs:
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.
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.
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.
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.
If you’ve tried this Blueberry Streusel Muffin Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
BEST Blueberry Streusel Muffins {Bakery-Style}
Ingredients
muffin batter:
- 2 & 1/2 (315g) all-purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) milk of choice, (whole or buttermilk is best)
- 1 Tbsp vanilla extract
- 1 & 1/2 cups (230g) blueberries
streusel topping:
- 1/4 cup (50g) granulated sugar
- 1 Tbsp all-purpose flour
- 1/8 tsp ground cinnamon
- 2 tsp 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.1/4 cup (50g) granulated sugar, 1 Tbsp all-purpose flour, 1/8 tsp ground cinnamon, 2 tsp unsalted butter
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.2 & 1/2 (315g) all-purpose flour, 1 Tbsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla. Mix again.1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar, 2 large eggs, 1 cup (240ml) milk of choice, 1 Tbsp vanilla extract
- 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.1 & 1/2 cups (230g) blueberries
- 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.
Planning to make these muffins for a brunch on Sunday! Have you ever tried them as mini muffins? If so, any recommendations for adjusting the baking time? Thank you!
For mini muffins, bake at 375F for about 10 minutes. Enjoy!
Just made these muffins today and they came out absolutely fantastic! I live high in the Rocky Mountains at an elevation of 9000′ so I had to make some minor adjustments for the altitude. I added a little bit of flour, tablespoon or two, and when baking at this altitude you have to be cautious of your leavening so I decreased the baking powder just a tiny bit. I also used buttermilk and they came out perfect. Will definitely make these again.
Thank you for your kind words and for sharing your tips for high altitude!
This is my first time making homemade muffins but I have been baking a lot lately. I made sure to weigh and measure all ingredients so I’m confused why my muffins taste a bit salty. I believe I added the correct amount of baking powder and soda- that’s the only thing I can think. They are edible but some bites are a little off. I wonder if anyone else has had the same problem! Ill try again soon
Hmm…that’s unusual. Did you mix all the dry ingredients separately before combining with the wet ingredients?
Great, great recipe. I only had 2% milk on hand but next time I’m trying buttermilk. I bet the tang is wonderful in these. I added a few pinches of brown sugar to the streusel topping mix and it was delicious.
Instead of muffins, I wonder if I could make it into a coffee cake?
You can, but I also have a blueberry coffee cake recipe if you’d like:
https://www.littlesweetbaker.com/blueberry-coffee-cake/
Enjoy!
Most delicious blueberry muffins I have ever made. I put turbinado sugar on the top instead of the streusel this time and added extra blueberries. I make this recipe a lot . My favorite!
These muffins rose a lot and turned out great!
Great recipe, this has become a family favorite. I substitute the “milk” or “buttermilk” with 50% water 50% sourdough discard or until it the mixture looks like milk. It does slightly reduce moisture content but the muffins never last long enough to hit the 3 day mark where they are less moist. Absolutely love them, thank you for the awesome recipe!
You’re very welcome and thank you for the tip using sourdough discard. Enjoy the muffins:)
Turned out amazing
These blueberry streusel muffins turned out beautifully. I followed your excellent recipe exactly and they not only taste & look wonderful but also perfumed my house. I made these to try them out and we ate two. They were so good that I followed your directions for storing in a large tin so I could serve them to our house guests. We are going to have them this morning for breakfast. Many of your other recipes sound like things I would love to make. My lucky house guests and I thank you so much for sharing your wonderful talent.
Sara Swenson
Aww, you’re very welcome, Sara, and thank you for your lovely comment.
These muffins are the best! They come out perfectly shaped and golden on top. Fluffy and juicy when you bite into them.
Made these for the first time today – wow!! I made them a little smaller so I could make 14 (2 each for my family of 7!). The house smells amazing, and they are so tall and beautiful! Despite my forgetting the milk until I was mixing the wet and dry ingredients. 🤦🏼♀️ I have a feeling this will be in regular rotation here, especially during blueberry season!
These are the best blueberry muffins I have ever made! Excellent recipe!
We love thes muffins but lately they’ve been getting sink holes in the middle and it’s only a few of them. Any helpful ideas?
Hey Michelle, that’s puzzling especially when it’s only a few of them. Are you doing anything different? Fresh vs frozen blueberries. Lower fat milk. Baking powder and baking soda still fresh?
Can I make the batter in advance the day before I bake? How long does the batter last in the fridge?
You can try, but I can’t guarantee the results as I have never tested it myself. However, in theory because there is baking powder you should be able to store it in the fridge for 24 hrs. It might not rise as high due to the baking soda though.
These are the best! I have made them more times than I can remember. I make two dozen at a time and keep them in the freezer for breakfasts. Thank you for sharing!
You’re very welcome and thank you for your kind words, Diane!