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
Great! If found I get a more “authentic” bakery style muffin if I use a heavyweight muffin pan, double the butter in the streusel topping, and cook them almost 10 minutes longer . I also add lemon zest – because it’s so yummy with blueberries !
Easy and delicious and so big!
Can I put the batter in the fridge overnight, and cook them fresh in the morning? Haven’t made them yet going to soon.
I don’t recommend that because the baking powder and baking soda activates as soon get wet. If you want to save some time, just mix the dry and wet ingredients separately, place the wet ingredients in the fridge until you’re ready to bake in the morning, combine and bake. Oh, I almost forgot the streusel, you can prepare that ahead too, and just break it up in the morning and top.
This is by far the best blueberry muffin recipe I have ever made! The flavors are incredible, as is the texture of the muffins and streusel topping. I ended up using 2 cups of berries as opposed to 1.5 cups and they came out just fine. Had no trouble at all removing them from the tins thanks to the oil spray. Not only do they taste fantastic, but they look beautiful as well.
THIS IS SO GREAT
Forgot the soda…I’m worried.
You should be fine. There’s enough baking powder that you should still get a good rise.
Can you make these jumbo muffins
Yes, just cake them for an extra 10-15 minutes or until a toothpick comes out clean. Enjoy!
Delicious and light texture. I cut sugar by a few Tablespoons and would consider using an additional 1/4 c blueberries next time only because it’s my preference . I slightly mashed my blueberries while leaving some whole. This distributes a little extra blueberry flavour. Also broiled tops until brown about 1 min for extra crunchy muffin tops
Amazing!!!! Loved by everyone
Absolutely the best! So yummy! 😋
These muffins are absolutely delicious. I made them with fresh blueberries and brought them to work. Everyone went crazy for them. I love them.
can i mix buttermilk and whole milk?
Yes, you can. Enjoy!
Do you prefer whole milk or buttermilk? I have both and I wanted to make these today but I wasn’t sure which would be better.
Thank you
Buttermilk is better. Enjoy and have a great day!
These were amazing! The best I have tried, and I have tried many recipes. My husband said they were better than the bakery we have in town. I subbed King Arthur’s gluten-free Measure for Measure flour since I have to eat gluten-free and have Celiac’s disease. They turned out wonderful. This recipe is a keeper and is “the one” I will be going back to again and again!
OK….these are by far the best Blueberry Muffins I have ever made. And I love to bake.
I followed the recipe exactly, but doubled it so I could send home with my grandchildren too.
They look like bakery shop made and love the height and moistness and of course they are delicious. I am so pleased I found your recipe today, and it’s a keeper. Thank you.
You’re very welcome, Colleen! Thank you for your rave review:) Enjoy the muffins and have a wonderful day!
This is my go-to recipe for blueberry muffins! The recipe is fantastic as is, but I love to use it as a template for new varieties.
For example, this is the perfect template for vegan blueberry muffins: swap the butter for Earth Balance, eggs for Ener-G, and buttermilk for 1 tbsp of lemon juice in 1 cup of almond milk. Or, this is a blueprint for blueberry lemon muffins: add the zest of one lemon and 1 tbsp lemon juice to the wet ingredients. Want to emphasize the streusel? Double the recipe, swap white sugar for brown, and add chopped nuts or whole oats. Every alteration I’ve ever made has always been a hit!
One note: These muffins are *unbelievably* fluffy if you follow the recipe as written. While lots of folks love that texture, I find it a bit too delicate. I like to add a tad more flour (~330 g + 1 tbsp to toss the blueberries in before folding) for a slightly hardier muffin.
Forgot to rate them…lol
These were awesome! Thank you. They were really easy to make and my family loved them. My youngest doesn’t eat blueberries, so none in his. He wolfed 2 down lickety split. May try them with chocolate chips. Again Thanks❣
You’re very welcome, Marty! I’m so happy to hear your family loved them and thank you for taking the time to leave me such a lovely comment. xoxo
These are THE BEST blueberry muffins. I have always made just mediocre muffins until now. These make me feel like I could open a bakery with the best blueberry muffins in town. They are super easy to make and are amazing. I will try with strawberries next time with hopes of getting the same results.
I can’t wait to make these with all the blueberries from my yard! I would like to use parchment cupcake liners. If so, can I still fill them almost to the top and get that large muffin top? Or should I make them a little smaller, and adjust the cooking time? Thank you.
For parchment paper liners, I would only fill 3/4 full. It will still rise nicely but you won’t get the same mushroom shape muffin top. And yes, reduce the baking time at the end and you’ll probably get an extra muffin or two.