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.
Absolutely delicious! My family fell in love with these at the first bite. Moist, sweet, and crunchy on the top, these muffins are the best I’ve ever made and I’m thirteen!
Wow Hiba, that’s wonderful to hear, thank you for your lovely comment:)
These muffins are incredible! I followed the recipe exactly and they turned out perfect. My family loves them! Thank you!
You’re welcome Julia. I’m glad you enjoyed them as much as we do:)
Greatest muffin recipe I have ever tried…it is a keeper
Thank you for your feedback Bess, enjoy:)
I agree! These muffins are fantastic! They are also the prettiest muffins I have ever made. BTW – I used gluten free flour and they were amazing. Thanks so much for sharing the recipe.
You’re welcome Jennifer and thank you for your lovely feedback. Have a wonderful day:)
Just a quick question…if I plan on using frozen blueberries should they be defrosted first? Looking forward to trying out this recipe!
Hi Lindsay, just keep the blueberries frozen and fold them into the batter as instructed. You might have to extend the bake time by a few minutes because of the frozen berries. Enjoy:)
Oh my goodness! Huge success! Did need a few extra minutes because of frozen berries but these are outstanding! Great recipe!!
Yeah! Great to hear Lindsey. Thanks for letting me know:)
Just made your muffins and they are hot out of the oven 😉 They are delicious with just the right amount
of sweetness.The topping is a nice touch of texture and taste as well as adding to the visual appeal of the
muffin.As a side note, I used freshly picked blueberries and free-range eggs which was nice to have available.
Thank you for your recipes and I will return for sure !
You’re welcome Melissa, I’m glad you enjoyed them:)
I made these muffins this morning and they looked gorgeous! They were so pretty -nice and plump and tall, not flat topped like some recipes I’ve tried. But they turned out dry and I had to wash mine down with hot chocolate. I baked them at the temperature and times in the instructions. I know ovens vary – do you think they were over baked? Is there something I could do to make them moister?
Hello, carefully measure all your ingredients and perhaps, try sifting your flour before measuring. Also, check your muffins after 10 minutes at the 375F, then every 2 minutes thereafter to avoid over baking. I hope that helps:)
I’ve made these fabulous muffins twice this week already. They didn’t look as pretty s yours but they taste wonderful. The recipe is very easy to follow. Thanks for sharing the recipe.
You’re welcome Staci and thank you for your feedback. Have a great weekend:)
Just made these. Followed recipe exactly, and they were exactly as described. Delicious and best muffins I have made. This will now be my go to blueberry muffin recipe. The whole family loved them. Thank you for sharing the recipe.
You’re welcome Patty and thank you for your lovely comment:)
Just looked on Pinterest for an easy blueberry muffin recipe. They just came out of the oven and kudos to you for the best muffin recipe ever. Discarding the multitude in my book. Can’t wait to try the cheesecake. Looking forward to more recipes in my Inbox
Hi Deborah, thank you for your lovely comment and for subscribing, much appreciated:)
Wow!! After trying (and failing) various recipes found online, I came upon this one and I’m no expert baker but these muffins came out absolutely perfect on the first time! its literally as if everything that went wrong in my other muffins came out perfect in these. This will definitely be my go to recipe forever! Thank you!
Awesome! You’re welcome Desiree and thank you for your lovely comment. Enjoy:)
I was just asking to clearify….2 TBS of baking powder and 2 TBS of vanilla extract??? This seems higher than usual.
Hi Shelly, it’s just 1 TBSP of baking powder and 1 TBSP of vanilla extract, enjoy:)
Made these last night. This recipe is a keeper. Beautiful muffin with great flavor! Thank you for posting.
You’re welcome Dawn and thank you for your lovely feedback:)
So I made 2 batches of these AMAZING Muffins! First batch I made 6 Muffins because I like BIG Muffins! Man oh man they are BIG (cooked an extra 5 mins)! Second batch I took it back to 12 Muffins and they were next to perfect. It is very hard to find a perfect recipe for a Muffin but I think you have it here! Thx for posting it.
Hi Peter, I’m glad you liked them so much. Thank you for your lovely comment:)
I was wondering if you can bake these in a Wolfgang Puck muffin, cupcake ,pie maker ?
Hi Barb, I am not familiar with Wolfgang Puck’s bakeware, but I don’t see why not, so give it a try and let me know how you like the muffins:)
So I was baking with my two little boys and with the topping I added 2 Tbls of butter instead of tsps and it still turned out yummy but I can’t wait to bake them again the right way next week!!! Thank you!!! I love how big they turned out!!
You’re welcome Charlotte and thank you for your lovely comment. Have a great weekend:)
Can I use this exact recipe for blueberry bread? Just put it in a loaf pan? I like blueberry bread…
Hi Deidre, yes you can use this recipe to make blueberry bread. I’ve haven’t tried it for myself, but I have read that any muffin recipe can be converted into a quick bread recipe and vice versa, you just have to adjust the bake time, so I recommend 375F for about 45 minutes. Thank you for your questions and let me know how it turns out:)
Hello! I just made 3 dozen of these for my school and love the way they turned out. Just wanted to note in step 2 it doesn’t say to add baking soda and I’m sure everyone knew but my baby brain almost missed it! Also I was wondering if I would need to tweak this at all if I made it whole wheat? I find my muffins are always so dry when I make them whole wheat.
Oops and I had 1 more question, I need these in 3 days…. Do you recommend freezing them or its okay to just package them up? Thank you!
Hi Stephanie, thanks for catching that typo. That’s my mommy brain:) I have not tried this recipe with ww flour, but I did have a reader Rachel, mention below that she made the recipe with coconut oil and a bit of ww flour and it turned out great. Perhaps, just start with half ap flour and half ww. Since you are not using the muffins until 3 days, I would refrigerate them to keep them fresh. But note that the streusel will lose its crispy texture. Thank you for your comment and enjoy the rest of your weekend:)
As I made these the receipe called for 1 tbsp (which in my world is tablespoon) of baking powder and I thought it was a little much. Did you mean 1 tsp (teaspoon) because mine came out a little drier than I wanted
Hi Susan, I’m sorry to hear the muffins came out dry, but 1 tablespoon of baking powder is correct.
These are sooo good. I modify a bit with healthy ingredients, such as coconut oil and a bit of whole wheat and oatmeal. It has become my go to recipe! Today I will be using rhubarb as it is in season and I have a TON!! So excited.
Hi Rachel, so glad to hear that it has become your go-to recipe and I love the idea of using rhubarb in the muffins – yum! Thank you for your lovely comment:)
i made these today as mini muffins for church and they were PHENOMENAL! I used half whole milk and half buttermilk and the folks just went on and on about how great they were. Thank you!
Awesome! I’m glad they were such a big hit. Thank you for your lovely comment Anita:)
These look amazing! Can I make the batter ahead and freeze it? Thanks!
Hi Kristin, I don’t recommend freezing the batter. You can bake the muffins without the streusel topping and freeze them for up to 3 months. I hope that helps and thank you for your question:)
I have never commented on a recipe before…i bake for my boss and after making these i had to try one..okay two…my first thought was “damn these are the best blueberry muffins ive ever had!!” My boss eats one..says the same exact thing!! That was yesterday and now i am home making my own batch! The topping adds a perfect crunch but i tweeeked it and added brown sugar!! Yummmmy thanks so much!!!
via https://www.pinterest.com/pin/195273333819935254
You’re welcome Christina, I’m glad you liked them so much:)