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.
PrintBEST 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.
Hi Lily,
I’m looking forward to making this amazing recipe but with my old muffin tins, I usually use paper liners. What do you think? Would this work?
Yes, you can use paper liners with this recipe. Just grease the rims because the muffins rise over and it will be easier to remove. Enjoy!
Thank you for this lovely recipe! Easy enough to make on a Saturday morning, and my two sons said there were delicious.
Thank you, Kristin, for your lovely review. I’m thrilled you and your boys enjoyed the muffins!
These muffins are fantastic. They are huge and very filling. I would recommend this recipe.
Thank you for your kind words, Lori! I’m glad you enjoyed the muffins:)
Made with fresh wild blueberries. So amazing!!!!!
They came out delicious and looks like I bought them at a bakery. My family loved them.
I went huckleberry picking today and was looking for a recipe to use them in and found this one. Just swapped out huckleberries for blueberries and they were AMAZING. thank you for the recipe
You’re very welcome, Melina! I’m glad you enjoyed the muffins so much and thank you for your kind words.
I love blue berry muffins, but I have a small problem. Every time I make them the blue berries tend to sink to the bottom of the cup cake is there a way of preventing that from happening? Or is that just a normal thing?
Hi Vanessa,
Depending on the recipe, sometimes tossing the blueberries in some flour will help. As for this recipe, the batter is thick enough to hold the blueberries in place, so just follow the recipe as is.
Question about the strudel topping. If you mix melted butter in with sugar flour and cinnamon how do you spread it on the muffins? I spooned it on but they don’t look like your picture. They are still baking and smell wonderful.
Hi Erin,
I use my hands and just sprinkle the streusel on top. I hope that helps and enjoy the muffins!
I made these early this morning. When I mixed the strudel topping I realized that I had added 2 tablespoons of melted butter and not the specified 2 teaspoons. This resulted in a loose-paste like consistency. I fixed it and ended up making a double batch of the muffins, as I didn’t want to waste the extra topping.
Hi Lily,
I’m struggling with these muffins, they don’t rise, they peak a little then spread and all the blueberries sink the sink to the bottom making them soggy.
I’m in the uk, I am using Plain flour. Any help you can offer would be great.
Thanks
Sounds like the batter was too thin. What was the consistency of the batter and did you use fresh or frozen blueberries?
Hello Lily,
Thanks for getting back to me. The batter did seem quite thin, I have tried them about 4 times, twice with fresh and twice with frozen, exact same result.
Thanks
Puzzling, the batter shouldn’t be thin. Try reducing the milk to 3/4 cups next time and that should help thicken up the batter.
What can I use instead of milk? I’d love to try since I have a ton of blueberries.
You can use almond, rice or soy milk if you have a dairy allergy. If you can’t consume milk of any kind, then just use water. However, please note that the muffins won’t be as moist using water. I hope that helps and please feel free to reply back if you have any further questions.
Used fruit from the yard, gooseberries and blueberries. They are not done baking yet but they look so pretty in parchment cups!
Thanks and you’re so lucky you have delicious berries in your own backyard! Let me know how you like the muffins when they are done:)
I made these when company came in, using frozen berries. Perfect! They’re beautiful and taste amazing. Thanks!
Thank you for this great recipe. I had a hard time getting out of the tins despite buttering them well. Any recommendations? Also, any recommendations on how to make gluten free?
Hi Jo Ann,
I recommend using Pam non-stick baking spray. It’s what I use and it works every time and for everything (quick bread, bundt cakes, etc) As for making it gluten-free, I highly recommend Bob’s Red Mill gluten-free 1:1 baking flour. You use it like you would AP flour and there are no other changes you need to make to the recipe. I hope that helps and please feel free to reply back if you have any other questions.
Thank you so much for this information. I will definitely try this next time. These are DELICIOUS muffins. Definitely a keeper.
I’ve tried this recipe now twice today alone and the muffins are sinking, spreading, and burning? Any ideas on what I did wrong or how to prevent it from happening again??
Hi Meg,
It sounds like your batter is too thin. This could be due to not enough flour, too much liquid or your butter was still warm when you started mixing everything together. Also, check the freshness of your leaving agents just in case. Please feel free to reply back if you have any other questions or can recall anything else that might be useful to help me problem solve this. Thank you kindly.
Hello again, I figured out that it was my error – I used the wrong ingredient 🙈. Thanks for your help, and I look forward to trying the recipe again!
I’m glad the mystery is solved and I’m sure it’s going to turn out well when you try it again!
These muffins are delicious! I like those huge mile high muffins with the soft interior. These delivered. Cant wait to make them again with other fruits, etc
Thank you for your kind review, Theresa! I’m happy to hear that the muffins were delicious:)
I smiled at my oven multiple times because these made my house smell SOOOOO amazing.😍 They tasted pretty darn good, too! Hubby was pleasantly surprised when he got home today 😊
That makes me so happy to hear! I’m glad you and your husband enjoyed the muffins and thank you for your lovely review.
This recipe turned out great! I just made them for my father for Father’s Day and he loved them! Thank you so much for sharing. Just a note for anyone who is considering or needs confirmation, DO NOT try substituting the sugar for a substitute one. At least not for the crumble on top. I tried and it was all wrong. I tried again using sugar and ta-da! it worked perfectly. One more note, I noticed the muffins started to get a little more brown around the edges so i put some foil over while they finished baking, problem solved! Hope that helps someone but either way this recipe was great!
You’re very welcome Erica and thank you for your wonderful feedback!
Never need another muffin recipe. Best muffin ever!!!
Thank you for your kind words, Carol! I’m glad you enjoyed them so much:)
These were so good. My family is always asking me to make these again. Do you have any suggestions for making them into bread?
Glad to hear you and your family enjoyed the muffins so much. To convert this recipe to a loaf, bake at 350F for 45-60 minutes or until a toothpick inserted into the center comes out clean. Loosely cover with foil if the streusel starts to brown too quickly. I hope that helps and thank you for your review!
I am looking forward to trying this delicious recipe. I was wondering if it would be okay to use muffin liners in the pan?
Yes, you can use muffin liners in the pan. I hope you enjoy!