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
Delicious, best bakery style streusel blueberry muffin I have made so far, and I have made many!! I used salted butter and only 1/2 tsp salt and they were awesome!!
AMAZING. me and my family loved these muffins. This is the best recipe I’ve used so far. You must try!
Aww, thank you for your rave review, Elise! So happy that you and your family loved the muffins:)
my go to muffin recipe. tastes amazing and everyone loves them.
Turned out great. Raised well and moist. I used evaporated milk.
I always make these muffins to give as gifts or as a thank you. They come out perfect every time and are always a hit. Of course we always make some for ourselves too. 🙂
I made these for a bake sale I was having over the weekend. I used a Texas-sized muffin pan with large parchment paper muffin liners. Baked for about 32 minutes in my oven because they were larger than the standard size. A lady came and bought one and in the next 30 minutes she was back for all the rest saying they were the best blueberry muffins she had ever had! I made more to bring in to work today and the first noise out of my boss was a MMMM and then he said they were the best he had ever eaten! I will definitely be making these many more times. Thank you for sharing your delicious recipe!
You’re very welcome, Holly, and thank you for your kind words! I’m so pleased to hear that everyone like it:)
Perfect muffins every time! I usually make the muffins exactly as written, and have made them several times. I occasionally add flaked toasted almonds to the topping. We like the topping so much I use it on other muffin recipes too! Thanks for a great recipe!!
You’re very welcome JJ and thank you for your wonderful review – much appreciated!
Hello Lily,
For the “milk”, what do you think about using 1/2C Buttermilk & 1/2C Creme Fraiche?
I would just use 1 cup of buttermilk. That’s my fav kind of “milk” to bake with. Enjoy!
Thank You SO MUCH for your great recipes! Your’s are beautiful, as is the photography very inspiring. A picture is worth a thousand words and just seeing these muffins make me get moving. I have the blueberries and the chocolate chips all ready to go and I’m so excited.
Have a great day!
You’re very welcome and thank you for your kind words! xoxo
These are very good! Moist, not too sweet. I will definitely make them again.
I love those blue berry muffins and that’s the only recipe I use! My family just love them 💞
My husband said it was the best blueberry muffins I had ever made.
I made this recipe because of the Streusel topping idea. I love a crunchy sweet top on a muffin. I will say that I don’t think a ‘standard size 12- muffin tin’ is the right pan for the job on this recipe. The muffins totally rise and join each other in the pan & are too full for the pan. I have a larger muffin tin that I will use next time. The recipe produces a yummy, delicately textured muffin. I added a bit of almond flavoring as well as the vanilla & I think I may add chopped roasted pecans in the streusel filling next time to help define the sugary topping.
Great recipe ! I loved that I had everything I need already to go at home and this was so simple to put together and very delicious! You don’t even need added butter they have great texture and flavor . Literally took not even forty five mins with bake time. Thanks so much for this recipe it’s definitely going in a favorites folder !
You’re very welcome and thank you for your lovely comment, Kristin!
The Best blueberry muffins! I am going to make cranberry orange muffins as well as lemon blueberry with the base recipe. It is my go to recipe for sure!
These are the best tasting muffins I’ve ever baked. The best part is that the recipe is easy to follow and doesn’t require special equipment or fancy procedures.
Hi Lily, after reading all comments, I would really love to make those muffins for my son’s birthday at daycare, but will they still be crispy if I make them a night before? Thanks
The night before should be fine. It might lose a tiny bit of crispiness but nothing significant. Enjoy and happy birthday to your son!
Best blueberry muffin recipe I’ve come across in my 50 years of baking!!
Aww, thank you Joanne for such high praise! Means the world to me. xx
I made these muffins yesterday and they are absolutely amazing! I added almond extract along with the vanilla and loved the additional flavor. They rose beautifully and the streusel topping takes this muffin over the top. Definitely one of the best blueberry muffins I’ve made!
They are a big hit for my family! A daughter just called to ask for this recipe. My little grandsons love these muffins and and the 7 yr old asked me yesterday if I’d make these for Christmas morning! : ) Than k you Lily for all the extra tips you include to help us get the best results!
You’re very welcome, Ann! So glad to hear they were such a big hit with the family:)
Hi, can I make this in a cake pan vs muffins and if so, any changes in temperature or ingredients?
Yes, you can make this in a cake pan. No need to change any ingredients. Just bake at 375F. Timing would depend on pan size. Something like a 9×13″ would probably take 30-40 mins. I hope this helps:)