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.
Print
BEST 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
These are my absolute favorite muffins!!
I’ve made this recipe 3 times. The first 2 times I didn’t pay attention somewhere in the directions, due to my habitual rushing, and messed up the process somewhere but my batter was right, and they still came out amazing!
This last time, since lately I have made a point to start taking my time, I followed everything to a T. Then my batter came out too thin. And the streusel melted into the batter while baking.
When going over the recipe, I realized I didn’t let the butter for the batter cool after melting, ughhh.
Moral of the story. Doing the butter wrong will mess up a whole recipe lol.
The best blueberry muffins. My favorite recipe!
Any tips on using non wheat flour?
Yes, use a blend like Robin Hood’s gluten-free all-purpose flour mix or Bob’s Red Mill gluten-free 1:1 baking flour.
I have been making these for a few years over and over. I follow the recipe exactly as written. They are delicious and the best recipe for blueberry muffins out there! Thanks for this!
You’re very welcome, Natalie, and thank you for your rave review!
Made these and my family loved them! My mom is having me make them again, they are so good!
best blueberry muffin recipe around! 🙂 i’m vegan so i subbed the eggs for egg replacer and used non-dairy milk/butter and they turned out just as wonderfully!
This is hands down my favorite blueberry muffin recipe. They come out with the prefect amount of moisture and crispiness. I made them again after we had fresh-picked berries and my husband exclaimed that it was the best muffin he’s ever had. We all agreed. Try this recipe, it’s a solid winner.
These muffins are great!
Very easy to follow instructions and a very beautiful muffin was the result! It was just what I was looking for. I did however double the topping because my husband loves sweets! Will make them again!
I’ve never had much success with making blueberry muffins. Any other muffins no problem. I follow the recipe almost exactly except for the sugar I added halfway to have brown. Mine came out good not as sweet as I would have liked but maybe we all have too much sugar in our system. We have a rental Cottage and I always take homemade baked goods when I go these will be a new addition to my lineup of muffins. I may tweak it a little bit next time and leave another review. And by the way I made mini muffins and they made 48. On the other comment is I wish there was a way that we could add a photo to our comments.
I would like to make these using tulip cupcake liners. Should I still fill these to the top? Thank you so much! Excited to make these!
Yes, you can fill to the top using tulip liners. I hope you enjoy the muffins and happy baking!
How are these as mini muffins? I need to bake for a wedding shower and these sound yummy
They are great as mini muffins. Just bake at 375F for 10-15 minutes. Enjoy!
They are wonderful. I used monk fruit sugar substitute instead of sugar. I can NOT, however, figure out how to make my muffins not stick in the pan. Wouylove some help with this.
Grease the pan really well with non-stick cooking spray (I use Pam’s baking spray) or butter, including the rim so the muffin top doesn’t stick. I hope this helps!
Hi Nancy. I’ve had the the same problem for years and it was so frustrating. While shopping a year ago I saw a new type of non-stick muffin pan and bought some. There are some new non-stick materials available that work better. Mine say “CasaWare” on them and I think I bought them at Target. What a difference – the muffins pop right out and making muffins is no longer a struggle!
Made the lemon poppyseed ones (win!) and now keen to give these a go. Would subbing oil for butter work? 3/4 the amount?
Yes, subbing oil for butter would work. But in equal amounts, so 1/2 cup. I hope you like these as much as the lemon poppyseed ones!
The BEST blueberry muffins around. It actually makes 12 LARGE muffins! So fluffy and delicious. Thank you. 5 stars.
You’re very welcome, Nicole, and thank you for your wonderful review! Enjoy!
Needed to use up some already frozen and thawed blueberries. Just drained them thoroughly. Used paper liners and all of them were overflowing with the batter but they cooked great! I was nervous they weren’t done because they weren’t very brown but the time written was spot on. Thank you!
You’re very welcome, Tammy:) Thank you for your kind words and enjoy!
These are the best blueberry muffins that I have ever made. I will never use another recipe again. Bakery quality! The absolute best!!!
If we’re working with frozen blueberries, do you recommend letting them defrost first or can you throw them into the muffin batter frozen?
You can throw them in the batter frozen and bake for a few minutes longer. But I do recommend rinsing them under cold water until the water runs clear to minimize a purple batter. I hope that helps and enjoy!
For me these are hard to make but I had some help and they turned out amazing 🤩. Thank you for sharing these with us. My family loves these so much that we make them a lot. Thanks again for sharing these.
BEST ever! So happy to have found this wonderful recipe!