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 recipeโฆD-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 “Iโve 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 panย 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?ย 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.
BEST Blueberry Streusel Muffins {Bakery-Style}
Ingredients
muffin batter:
- 2 & 1/2 (315g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) milk of choice, (whole or buttermilk is best)
- 1 tbsp vanilla extract
- 1 & 1/2 cups (230g) blueberries
streusel topping:
- 1/4 cup (50g) granulated sugar
- 1 tbsp all-purpose flour
- 1/8 tsp ground cinnamon
- 2 tsp 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.1/4 cup (50g) granulated sugar, 1 tbsp all-purpose flour, 1/8 tsp ground cinnamon, 2 tsp unsalted butter
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.2 & 1/2 (315g) all-purpose flour, 1 tbsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla. Mix again.1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar, 2 large eggs, 1 cup (240ml) milk of choice, 1 tbsp vanilla extract
- 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.1 & 1/2 cups (230g) blueberries
- 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.
I cut the recipe in half exactly and these still turned out to be the BEST Blueberry muffins I have ever had. Soft and not dried out like some recipes tend to be. And not like a cupcake. I can’t wait to share them with my husband when he gets home… if there are any left by then!!! Thank you for sharing such a delicious recipe!!
You’re very welcome and I hope your husband enjoys them too!
I m first made this in 2020 during the pandemic. I would take them two boys and their families! they loved loved loved them!! I have been sharing ever since with my family and friends! I highly recommend you make them as well, your family will love you for them!
Impressed by all of the wonderful remarks. Is it possible to make mini muffins and what would be the correct baking time?
Thank you and yes, bake at 375F for about 10-12 minutes. Enjoy!
The best! I have made these several times. Never disappoints!
Great recipe! I added it to my favorites for future bakes. My half a batch with strawberries and a little sugar on top. My daughter is raving 9/10.ย
I was wondering if these are the same muffins I made before that had honey in them. Do you still have that recipeย
Hey Teresa, this is a newer and much better recipe but I still do have the other one on the site: https://www.littlesweetbaker.com/blueberry-buttermilk-muffins/
This is by far the best blueberry muffin I have made in years. ย Looks like it is from a bakery and the taste is spot on.
Ahhh, delicious muffins! They looked so beautiful and bakery worthy. So moist and flavorful and that streusel topping is *chef’s kiss*! I am going to use it many many times. Thank you for this great recipe!
You’re very welcome and thank you for your kind words, Lima!
I followed the recipe exactly except when I was supposed to turn the oven down to 375, I accidentally set it at 350โฆ (22 minutes, instead of 15)โฆ Iโm not sure if this made a difference but these muffins were super super moist and soft!! Sooooooo good!!!
Followed the recipe exactly and it is now my families favorite! I added raspberries with the blueberries….fantastic
So easy and the best! I have been making these for a couple of years now. Every one loves them. Thank you for a wonderful recipe.
You’re very welcome, Floyd! Thrilled to hear that:)
Wonderful recipe! ย Recipe is ย well written and easy to follow. I have made this several times and they are usually gone within 1-2 days. ย Everything should be so easy! Thanks for sharing.ย
You’re very welcome, Lisa, and thank you for your kind words. Much appreciated!
Overall great recipe! Great muffin batter, but for some reason the streusel topping sunk through the batter and created holes in each muffin. Not sure why.ย
Huh, that’s never happened to me before. My guess is that the consistency of the streusel was off. Perhaps not enough flour or the butter was too hot. Was it dry or more like a paste?
These are so simple and delicious………..never any left over …..ever! I’ve made these several times and always a hit………..If you love blueberries and streusel,you’ll love these. Thank you for offering this recipe and for taking the time to post it on the net.
You’re very welcome and thank you for your kind words, Dale. Much appreciated!
I notice there is quite a bit of baking powder & some baking soda in the recipe. Can you educate me as to why there is more here than in other recipes?
I used a large amount of both to achieve a huge bakery-style muffin top on the muffins. If you are not comfortable using that much leavening, you can omit the baking soda if you wish.
Hello I just made these muffins this morning. Certainly the BEST ย muffin I have found ! ย ย Sooo light and fluffy ย I will definitely be keeping this recipe !!!!
Could these be made into jumbo muffins?
Yes, just bake them for an extra 10 minutes or so at the end. Enjoy!
These blueberry muffins were definitely worth making and Iโm adding the recipe to my favourites. I brought them to a girlfriendโs ย brunch and they were gone in seconds. Excellent ๐๐ป
The chocolate chip ones are awesome! And am now going to try these!
I was looking to make the batter ahead of time, and then bake them 3 days later – do you recommend that? Just trying to save myself some time in the morning LOL
Thank you! For this recipe, I would only make the batter one day in advance at most. I worry about how the blueberries and eggs would do sitting in the fridge for 3 days. So prepare the night before and bake the next day. It will still save you time in the morning.
Best blueberry muffins ever!! Iโve tried several recipes that just were not what I was looking for. Iโm so glad I stumbled on your recipe because itโs fantastic and so easy to make.ย
Thank you, Marika! I’m so happy to hear that. Enjoy!