Bakery Style Blueberry Streusel Muffins
These blueberry streusel 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!
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.
- 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.
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.
Recipe FAQs:
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.
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.
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.
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.
If you’ve tried this Blueberry Streusel Muffin Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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.
Perfection in baking muffins, and everyone loves this recipe. I love cinnamon so I use more in the topping, and use a bit more blueberries, but this recipe does not need to be fussed with.
Very light, fluffy & raised well.
Hi Lily
I am wanting to try your blueberry muffins and would like to use the bakery papers do you think that would be an issue?
Hi Mary, not at all. Feel free to use paper liners if you wish. Enjoy the muffins!
Hi! I don’t know if you’ll have time to get back to me on this but thought I’d give it a try. I looked through the first 10-15 comments and didn’t see my question. I want to make mini muffins. What would the times be? I know you say high heat and then turn down so I can’t wrap my head around trying to figure it out! Thanks! If you see this and can find the time I need to make them tonight 😁
Hi Lorrie, for mini muffins – just bake at 375F for 10-12 minutes or until a toothpick comes out clean. Enjoy!
Thanks so much!!
This recipe is the best! I do not know exactly what makes this better than the others, however no other can compare. Birthdays, holidays, no apparent reason , all are good times to make these.
Best blueberry muffins I’ve ever made!
I’ve been searching my whole life for this recipe! I bet I have a dozen blueberry muffin recipes in my files and now I can throw them all out because….
this is THE ONE! Thank you!
Aww you’re very welcome and thank you for the rave review!
Can you 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.
I’ve made these many times and had them come out well, but the last few times my tops spread out instead of rising and my streusel is melting. Do you think it’s a high altitude thing (I’m in Denver)? I’ve never had to adjust this recipe for altitude before but I can’t figure out what’s going wrong.
Hi Katie, high-altitude does effect baking but it’s strange that the recipe worked as is before and now it isn’t. Has anything changed? Is the batter thinner than before?
I don’t think the batter is thinner. But what texture am I looking for? The tops spread right away when I’m watching them bake.
The batter should be thick. You can use the video as a visual reference. That might help.
can I use vegetable oil instead butter ? same amount ?
Yes you can use vegetable oil and yes same amount. Enjoy!
made it yesterday, using vegetable oil, awesome recipe !! thanks for sharing it
spent year trying to find a simple, but good one… years looking for a star*bucks similar muffin … I think this is pretty close
These muffins came out perfect and tasted great!
They turned out great. I was nervous with the batter being so thick but they baked just right and I used frozen blueberries. Microwave the butter at 50% power in increments and there is no splattering.
Wow. Best ones I have ever made. Getting rid of all other recipes. Topping is crisp without being overbearing. Crumb is soft but hearty. Perfect amount of blueberries!!! Thanks for the recipe. I used up. Buttermilk I had as well which was great.
So glad you liked it and thank you for the rave review!
Can i use cupcake papers
Yes, you can. Enjoy the blueberry muffins!
I made this twice, 1st time with 2% milk, next time with buttermilk. The consistency of the batter was quite different, I was worried!! Wonderful recipe and a huge hit with those I shared with, thank you for sharing your craft.
You’re very welcome and thank you for your kind words!
Great muffins and easy to make 👍
I made this recipe and it was amazing. Everyone loved the blueberry muffins. The were perfect.
Thank you for this delicious recipe! I used Bob’s Red Mill 1 to 1 Gluten free flour, grassfed butter, unsweetened coconut milk, organic vanilla and organic cinnamon, sprinkled frozen plump blueberries with sugar before adding to the batter and greased the (6 muffin) muffin tins including the edges and then placed the muffin/cupcake liners in. This made 12 beautiful muffins. Thank you, again.
You’re very welcome, Margarete! so glad you’re happy with the recipe:)
Can this be converted into 6 jumbo muffins? And if so do you have the variation for this? Thank you.
Yes, bake at 425F for 5 min then 375F for abut 25 min. Enjoy!
Delicious I made them and I fell in love with them