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.
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
Just made these tonight with freshly picked blueberries, and they are absolutely delicious. Perfect texture and crumb, and they look just like bakery muffins. I did notice that they have a slight metallic taste, almost like there’s too much baking powder or baking soda? I may try to reduce the baking powder amount just slightly next time I make these, not sure if it was just me, or if they could use just slightly less
Hi EJ,
Thank you for your kind words! You can eliminate the baking soda next time and that should get rid of the metallic taste. For the majority, using both baking powder and baking soda is fine and gives a great lift, but there is the rare occasion it’s too much.
I sell these at my local farmers market. They are a hit! I have fresh blueberries grown at home and they are perfectly sweetened for them. Thanks!!
You’re going to laugh, I know it. I forgot to mix the melted butter with the sugar before adding cold milk and eggs. OOPS. I tried to blend it with the hand mixer, and it clumped and clumped. I tried putting it in the warm oven and I swear at one point it was turning into custard. (I was delighted because it seemed like a small win at that point – it tasted like vanilla ice cream) Finally, I just left it in the oven at the lowest temperature for 20 minutes and…
…it recovered! All liquid and no lumps! Fluke luck.
So, I went on and did the rest of the recipe as jumbo muffins because my frozen berries were so large. Laugh again because that wasn’t necessary. My husband ended up cutting them in half due to the calorie count and we froze the lot. During that time, a piece accidentally fell in my mouth and i could tell they were yummy.
So, great recipe, and for everyone else, please let your milk acclimate to room temp. I feel so duh 😛
Lol, don’t feel duh. We all make mistakes but at least it all worked out:) Enjoy the muffins!
These muffins are fantastic and I’ve made them many times! Just wondering, I’m hosting a brunch and would like to make large bakery style muffins. Do you think I could make these as six Texas muffins and just lower temp while baking? Has anyone tried this? 😀
Yes, you can make these into jumbo muffins. Bake as instructed but for 10-15 minutes longer at the end. Enjoy and happy Saturday!
Thanks so much! 😀
I added a little more butter to the streusel which helped create a more crumble texture
Best Bakery Style Blueberry streusel muffins! Nice crisp, high top. Very soft crumb.
Thank you so much for sharing recipe! I’ve made two batches, the first felt like it was missing something (could have been blueberries). Second batch I added lemon zest and that made blueberry flavor pop!
Thanks again – will definitely make again
You’re very welcome and thank you for your kind words!
These muffins are the best! Very delicious and moist. The strussel topping is perfect and not to sweet or overpowered with cinnamon. Perfection! I used cultivated blueberries and 2% milk and was so pleased. I will try with buttermilk next time because your recipe states that the buttermilk makes it. Thank you for a delicious muffin recipe. 😋
You’re very welcome, Jacci! So glad you liked it and thank you for your kind words!
I almost never leave comments on recipes but these were excellent and foolproof. They didn’t call for anything I could possibly not have on hand like yogurt or buttermilk. Also, I’m a terrible baker but they still turned out beautifully and I will definitely be making them again next time the kids ask for muffins.
Thank you for your lovely comment, Elyse. Much appreciated and I’m so happy to hear that you thought the muffins were excellent!
Absolutely beautiful and delicious. I picked blueberries and couldn’t wait to try this recipe. Bakery worthy
I cut the recipe in half.I wasn’t sure how I would do from scratch.I did think the mixture was a bit thick and added an extra egg.They were excellent!
Thank you for such great muffins.
You’re very welcome, Faye! Enjoy and have a great week:)
These have an awesome flavor and are so moist. This is the only recipe I’ll use for blueberry muffins ever again.
What kind of sugar did you use?
I used granulated white sugar. Thank you for your question. I have updated the recipe to be more specific.
These are the very best blueberry muffins we have made! Thank you
Loved this recipe…not having to get out the mixer was great and easy-peasy!
Best blueberry muffin EVER! I can quit looking now. I found my recipe. Thank you!
You’re very welcome, Patricia! Thank you for the rave review:)
I love this recipe, by far the best blueberry muffin recipe that I’ve ever made! Quick and easy so tender and delicious. In addition to the vanilla I also added a tsp of almond extract. All of your muffins are wonderful, the bakery style chocolate chip are awesome too! Thank you Lily❤️
Aww, you’re very welcome, Elizabeth! Thank you for your kind words and great idea with the almond extract – yum!
So good!! These will be gone soon!
Only sub I made was brown sugar instead of white for the streusel topping (just seemed more streusel-y with brown?), which was very very good. I’ll have to try both next time to compare! Will be making this recipe again and again!
I love the base batter for this muffin recipe, but where I’m from, blueberries are imported and they’re expensive and aren’t very sweet. Some of the fresh blueberries I used for this recipe tasted watery instead of that sweet-sourish blueberry taste you would normally get, which kind of threw the taste of the entire muffin off.
Would this recipe work with dehydrated or dried blueberries instead of fresh ones?
Nothing is more disappointing than tasteless blueberries. That has happened to me as well. Dried blueberries have a very different texture, but you can use them as a last resort. I would recommend frozen blueberries if you have.
I love this recipe! I’ve made it 3 times now this week each time with a different add in… I’ve tried blueberry, strawberry and lastly chocolate chip. It’s a fantastic recipe.
These are delicious! So tender and easy to make…I added the zest of a lemon, most to the batter but a bit to the streusel as I don’t care for cinnamon with blueberries. Will make these often, especially when company’s coming (but mostly for me)! My go-to recipe now.
Thank you for the lovely review and great idea with the lemon zest, Diane. Enjoy the muffins and have a happy Monday!