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.
I was wondering I would like to make these muffins in a 6ct jumbo muffin pan. How do I change the temp & time? Also for the topping I didn’t know if it was a typo is it just the 1 Table spoon of flour? Thank you for your help have a great day
To covert this recipe into 6 jumbo muffins, bake at 425F for 5 minutes, then 375F for 20-25 minutes or until a toothpick inserted into the center comes out clean. And yes, 1 tablespoon of flour is correct for the streusel topping. I hope that helps and I hope you enjoy the muffins!
Should the dough be really thick?
Hmm…it shouldn’t be overly thick. Did the muffins taste okay? That’s the important part:)
I LOVE these muffins!! My go to recipe for sure! I was wondering tho, what would the baking time/temp be for making them mini muffins? Thanks for the great recipe!
You’re very welcome and thank you for the rave review! For mini muffins, bake at the lower temperature for 10-12 minutes.
The muffins were excellent, I definitely would make them again!!
I highly recommend this recipe. My family enjoyed them.
Thanks for sharing your recipe, I really appreciate it.
I will be checking out some of your other recipes.
You’re very welcome, Darlene! Thank you for kind words and I hope you enjoy my other recipes just as much:)
Excellent! I have been looking for a good blueberry muffin recipe for a LONG time! This one fits the bill! Only reason I didn’t give 5 stars was likely due to baker error. The tops were flat. Not sure why. We all decided this recipe was a keeper for sure! Will be trying adaptations in the future (I have a dairy free child). Best review My husband asked if he could have another one.
I only used 3/4 c sugar for the muffins and 1/8 c sugar for the streusel and they were still delicious! This will be going in my recipe book. 😀
Thank you for the feedback! I’m glad you thought they were delicious:)
I’ve used your recipe so many times. We have food allergies, so I use coconut oil for butter, soy/coconut/almond milk with 1 table spoon vinegar for buttermilk. Always come out delicious! Thank you for your recipe!!
You’re very welcome, Betsy! Thank you for your kind words and great substitution tips.
Thank you, thank you for such a delicious recipe!!!
I made a double batch and it made nearly 3 dozen. I added the zest and juice of one lemon to the wet mixture. Also used a frozen berry mix (raspberries, blueberries, blackberries), rolling the frozen berries in a few tablespoons of flour (to minimize the “bleeding”) before folding in at the end. In addition to the streusel, I sprinkled on a bit of turbinado sugar. My family LOVED these. All were eaten in 2 days. This recipe is a keeper!!!!!
*** My 3 year old granddaughter finished hers in just a few minutes. When I asked if she wanted a bite of mine, she said, “Yes!! But I want the right bite,” which turned out to be that perfect bite with half of the soft side and half of the crunchy top. I’d say she’s figured some things out in this world….. 🙂
Hi Jen,
You’re so very welcome and thank you for such a lovely comment! Great addition with the lemon zest and tip about mixing the frozen berries with flour to prevent bleeding. Your granddaughter is a smart cookie because that is the perfect bite!
Ooops!! I forgot to rate this recipe…. If I could give it 10 stars, I would. This one is really THAT good!!! 🙂
Awwm thanks again, Jen!
I have been looking for a blueberry muffin recipe for a very very long time, and THIS IS IT. They look amazing and they taste even better!!!
I can’t thank you enough!!!!!!!
Aww, you’re so welcome, Silvia! I’m thrilled you liked the muffins that much and thank you for such kind words!
These are excellent. I get rave reviews whenever I make them. I use a gluten free flour, vegan “butter”, coconut cream, and flax eggs because of family and friends’ food allergies, but I use straight substitution. Thank you for an amazing recipe that I can easily adapt.
You’re very welcome, Julie! Thank you for your rave review and for sharing your substitutions:)
Can use other fruit in place of blueberries, ie strawberries?
Yes, you can use strawberries instead of blueberries. I hope you enjoy the muffins!
I made this recipe with almond milk instead of regular milk to account for a lactose allergy. They still turned out great.
I have made these several times and love this recipe. I always double the struesel topping. Tonight I made this recipe into a cake 8×8 with some natter left over for a few muffins. Turned out great!
Best Blueberry Muffins I’ve ever made! They were light and absolutely delicious!
This is ALWAYS my go-to blueberry muffin recipe! It is so easy and always delicious! Thank you!
You’re welcome, Krysten! And thank you for your kind review:)
This Blueberry Muffin recipe is a huge
hit with our family! Better than ones from
our local bakery! Tried & true! We LOVE the
Streusel topping so much, I double it to give
it that special something extra!
Thank you for this amazing recipe!
💜
You’re very welcome, Michelle! Thank you for such a lovely comment. I’m thrilled that you and your family enjoy the muffins so much! xoxo
When I make these the first time, I knew I was through looking for a better blueberry muffin recipe. I love the high rise and crunchy topping.
Thank you for your kind words, Myrna! I’m glad you love the muffins so much:)
This is the third time I’ve made these – my kids love them! I made a little extra strudel for the tops.
Thank you for your kind words, Pam! I’m so happy you and the kids love them:)
These are wonderful, moist, easy to make muffins. Great recipe and great instructions. Thanks, they were perfect.
You’re very welcome and I’m glad you enjoyed them, Marsha. Thank you for your kind review!
Thank you Lily for lovely recipe! They came out just beautiful and so delicious.
I’m so glad you like them. Thank you for your lovely comment!