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 made these yesterday and they are so delicious! Regarding removal, I used cupcake liners and that did prevent sticking. I filled the cups to the top as you advised and came out with 12 big muffins. I also divided the 1/4 cup sugar into half white and half light brown sugar. I used frozen blueberries which I mixed in at the very end and your recommendation on baking a few extra minutes if using frozen blueberries was spot on- my muffins were not fully cooked after the 15 minutes at the lower temperature when I checked and required some extra time. I’ve tried blueberry streusel muffin recipes before but found I had to mix and match muffin and streusel topping recipes to get them just right but no more – this is my new go-to all-in-one blueberry streusel muffin recipe! Thank you so much, Lily!
You’re very welcome, Sophia! Thank you so much for your wonderful review – much appreciated! Stay safe and happy baking:)
Just made these this morning for Mother’s Day! Delicious and just like what you’d get in a bakery! So fluffy and moist with a delectable crunchy streusel topping. I baked them in tall parchment cups, so no worries about sticking to the muffin pan! Brought some to my mother, but it was hard to share them! Thank you for a “keeper” recipe!!!
These really are THE BEST blueberry muffins! I followed the recipe precisely and got 12 beautiful, delicious muffins. Thank you!
You’re very welcome, Linda! Thank you for your lovely review. Stay safe and happy baking!
I don’t have baking powder can I use extra baking soda? If so how much ?
You can use an extra 3/4 tsp of baking soda mixed with 1 1/2 tsp of cream of tartar. If you don’t have cream of tartar, make sure you use store-bought or homemade buttermilk so there is an acid. I hope that helps and please feel free to reply back if you have any further questions.
Hi Lily,
Would it be possible to half this recipe?
Thank you!
Yes, you can half this recipe. Enjoy and stay safe!
Very Delious! BUT, I had a hard time getting the muffins out of the tin. The tops broke off and the body was too soft.
Hi Mary,
Sorry to hear that you had a hard time getting the muffins out of the pan. Perhaps grease the pan (including the rim) more generously so the muffins don’t stick. Stay safe and happy Sunday!
I don’t have butter (I need to go to the shops but don’t want to haha) could I substitute vegetable oil?
Thanks
Yes, you can substitute with vegetable oil. Enjoy and happy Sunday!
These came out perfectly!!!!! My new favourite muffin! Thank you 🙂
Would this recipe work as a cake?
Yes, this recipe would work as a cake. Stay safe and happy baking!
Hi! Loved this recipe! I followed all the instructions exactly and the muffins turned out as light, fluffy, and tasty as promised. I agree with one poster – this made 16 muffins for me and they still puffed up really high (I thought maybe I had put too little batter in each cup, but no). I will definitely make this again.
I’m not sure what the technical difference in cake and muffins are but I would consider these are more like a cake but DELICIOUS!!!! super easy as well. I only had 2% milk and they turned out perfect. Will definitely be making again. They also make 16-20 muffins easy and the first 12 I made I felt like I filled them high too..
Everytime I’ve made this recipe it makes at least 16 not 12 and even then it’s too much batter and they over flow. Also the most frustrating thing is the streusel ALWAYS sinks into the muffins within a few minutes in the oven. Wish I could have success with this. What’s happening?!
Hi Aubrey,
Sounds like your batter is a bit thin causing the streusel to sink into the muffin while baking. I notice when my batter is on the thinner side, it doesn’t rise up and/or as high but instead overflows to the sides. A couple of things could cause this like too much liquid, not enough flour, butter too warm. Easiest fix: reduce your milk to 3/4 cup. I hope that helps. Stay safe and happy baking!
This recipe was the best! Better was fluffy and moist. Streusel was crisp. Thanks for sharing it, it’s a keeper.😊
I made these this morning, and they are amazing! Super straight forward recipe to follow, I will definitely be making these again!
Thank you!
These were quick and easy to make, although even though I took them out of the oven before the 15 minutes was up, they were slightly overdone for my likely. Perhaps my oven runs hot so next time, I will try lowering the oven temperature a bit. I also think that I will reduce the amount of sugar because together with the streusel, they are quite sweet.
You can reduce the oven temp a bit or take the muffins out even sooner to prevent them from overbaking. Stay safe and happy baking!
I absolutely LOVE this recipe. I posted pictures of the muffins that I baked on my instagram and I ended up sharing the recipe with four of my friends. I shared it with my daughter’s day home teacher said that it was the best muffin she has ever tried and asked for the recipe. The streusel was amazing! Crispy, buttery and sweet ! The muffin was easy to make yet so soft and airy. Thank you so much for sharing the recipe to the world. You are an amazing patissier 🙂
Aww, thank you so much for your sweet words, Lana – you made my day! Stay safe and happy baking:)
These are by far the best muffins I’ve not only made, but had! Super light and fluffy but still flavorful. Only using this recipe from now on 🙂
Hi, I want to make these muffins and was wondering if I could use salted butter for both the batter and streusel instead of unsalted butter?
Yes, you can use salted butter for both. Just skip the salt in the recipe. I hope you enjoy the muffins and stay well!
I’m not a baker, but had success with these!
So delish with our frozen wild blueberries and huckleberries!
I have made this recipe numerous times. I was able to adapt it to high altitude by adding 4 TBS flour, decreasing the sugar by 1 TBS, and adding 2 TBS water.
…and we LOVE them! These are the epitome of classic bakery style muffins! Thank you so much for the delicious recipe!
You’re very welcome and thank you for sharing how to adapt this recipe to high altitude – much appreciated! Take care:)
Awesome recipe! Adding this recipe to my collection. It was the comfort food we needed this morning after a week of being at home.
Thank you and I’m so glad the muffins made you happy! Hang in there, I know it’s tough, but hopefully the circumstances will improve over the next couple of week and things will go back to normal soon. Hugs:)
I did make these blueberry muffins and yes they are that good, I wrote the recipe down but can’t find it,so I came back to see if it was still available so I can get it again and will place the recipe where I should of in the first place.Will be making my second batch of these muffins in a short bit,some for my family and some to share with my neighbors down at the farm.Thank you for the great recipe,and I honestly am not a muffins kind of person,but I sure did like these.
Aww, thank you for your kind words, Kathy! You’re welcome and I’m so glad that you like these muffins:)