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.
These are so delicious! I baked them tonight with fresh blueberries and my hubby demolished them!
Hi Brittney,
Thank you for your kind words. Enjoy and have a lovely day:)
I love blueberry muffins with FRESH blueberries! This looks so yummy!
LOVE this recipie. I use to have a favorite box mix, but they haven’t tasted the same since they switched to all whole-wheat. However, this recipie has filled the muffin-shaped hole in my heart and the crumble topping is fantastic!
Lol, I love your way with words Lexie. Thank you for your feedback and have a wonderful day:)
I’ve been trying a lot of different muffin recipes the past few weeks and this one is the very best! They are big and high as promised and have a wonderful light texture, what all my others have been lacking. I added oats to the struesel and used whole wheat flour and they were still perfect! I also added some lemon zest which gave it a nice flavor. This is now my go to recipe and I plan to try lots of other combos tho blueberries are always my favorite.
THANK YOU!!!
You’re welcome Marianne and thank you for your lovely feedback. Enjoy:)
This muffin recipe is fantastic! I shared it today on my blog 🙂
http://www.foodtasticmom.com/2016/01/27/the-best-blueberry-muffins/
Wonderful, I’m glad you liked them and nice to meet you:)
I tried these and was slightly skeptical at first because the tops kind of spread out instead of rising up like the pictures (not sure what I messed up!) but the taste was great and my mother-in-law said they were the best blueberry muffins she had ever eaten. I always freeze my muffins for later, and these froze just fine. Anytime the muffin has a streusel topping I’ll put it in the toaster oven on broil after warming it up to regain the crunchiness.
Thank you for your feedback Macie, and for your wonderful tip about the streusel. Have a lovely day:)
I love this recipe but I’m trying to adjust it to be more diabetic friendly for my roommate. He likes to use Stevia as his go to sugar substitute, which is supposed to be a cup for cup substitute, meaning you use the same amount of Stevia as you would sugar. So I tried it and I found that the texture of the muffins was great but the flavor was lacking. They just turned out very plain. Do you have any suggestions? Should I try to use the brown sugar variety of Stevia? I don’t cook often, so I’m clueless.
Hi Erin, I don’t know much about what sugar substitutes are suitable for diabetics. If the brown sugar version of Stevia is more flavorful, then I would say yes, give that a try. Perhaps also consider coconut sugar or honey if those are suitable.
Always wanted to make my own blueberry muffins just like the ones from bakery. Just tried making these and they turned out perfect! The streusel is divine and I want to put them into any muffin I make!
Awesome to hear Matthew! Thank you for your lovely feedback:)
Hi! Excited to try this! What is your recommendation for frozen blueberries? To thaw or not to thaw?
Do not thaw the blueberries, just fold them in frozen. Thank you for your question Kat, enjoy:)
These are the best muffins! Any recipes for apple muffins or could I use chopped up apple in this recipe? Have tons of apples from apple picking and was wanting to make some muffins as yummy as these!!
Oh, and I want to give this recipe 5 stars.
Thanks Casey, much appreciated and have a great day:)
Hi Casey,
Thank you for your lovely comment. You can use this recipe to make apple muffins. Just sub the blueberries for finely chopped apples. You can also change the vanilla to 2 tsp and add 1/2 tsp to 1 tsp of cinnamon for an apple cinnamon flavor. I also just recently went apple picking and posted an Apple Crisp recipe which is a great way to use up a ton of apples. Enjoy:)
Thank you so much! Also, how would these freeze? Ever tried it?
I have never tried freezing these muffins. I imagine they would freeze okay except the streusel would lose its texture. Here’s a link on how to freeze muffins. http://www.momables.com/how-to-freeze-muffins/
Loved this recipe. We are vegetarians and prepared without eggs but with linseeds and the outcome was great. And little tips through comments made it look cool and nice. Thanks much for sharing this great recipe.
You’re welcome Deepti and thank you for letting me know about the linseeds as an egg substitute. Have a great day:)
Hi Lily! Thank you so much for the recipe, they came out really good! I have a question though, they did deflate a bit when they came out, is it because I baked them for too long? Is there any way they can keep their tall dome?
Hi Jessica, from my personal experience, I find that when baked good deflate or sink after they come out of the oven, it is usually because it has been undercooked, so try extending the bake time for 2 minutes and hopefully that helps. Thank you for your question:)
Hi Lily!
I love these muffins, they are so yummy! However, I was hoping you might be able to help me out! I have made this recipe 3 times now, and have followed every instruction to the T (I think). When my muffins comes out, they do not rise like your picture, instead they spread out all over the pan. Any suggestions on what I am doing wrong?
Thank you,
Maggie
Hi Maggie, try reducing the milk to 3/4 cup to thicken the batter and this should prevent it from spreading all over the pan. I hope that helps and thank you for your feedback:)
I reduced the milk and it came out perfect! Thank you so much for the recommendation!
You’re welcome! I’m glad to hear:)
Oh, thank you SO much Maggie for asking this question and Lily for the great answer! I have been making these muffins (and calling them my Moby Muffins after Moby Dick the great white whale because of my quest for the Perfectly Risen Muffin Top) for a few weeks now. Every single batch has been delicious, moist with a beautiful crumb and no tunnelling but I just cannot get that gorgeous peak and rise like the ones you have in the picture. They all do some varying level of, as I call it, “gloobing” out around the top of the pan. There is a silver lining to the “gloobing” though; my husband pointed out that it makes that part of the muffin JUST like a cookie. I highly recommend, by the way, 1 cup dried cherries with 1/2 cup mini chocolate chips as an additive instead of blueberries; I did those for a Valentine’s Day treat and those didn’t even last two hours.
Thank you for your wonderful feedback and I love the idea of dried cherries and chocolate as in add-in. I’ll have to try that next time:)
These are amazing! They will be dry if u overbake them. They are moist and fluffy and delicious. The streusel topping is amazing. I accidently melted 2 tbsp of butter so I added more sugar and flour accordingly! Awesome muffins. I made them with browned butter once- fabulous! Thanks so much! Thinking of subbing blueberries with chopped strawberries- think that will work?
Yes, subbing the blueberries for strawberries would work and sounds delicious, so does the browned butter, I have to try that next time. Thank you for your comment and have a wonderful day:)
I just tried this recipe tonight and they are amazing! Best blueberry muffins I ever had! Thanks for sharing your recipe!
You’re welcome Melissa! I’m glad you enjoyed them and thank you for your feedback:)
Delicious! I followed the recipe and everything came out perfect, just like your pictures. Thanks for sharing. I can’t wait to try more of your recipes.
Great to hear Marcela and thank you for your lovely comment:)
They look perfect, Lily! I’ve been trying many blueberry muffins recipes but still haven’t got the one to suit perfectly to my taste, I should try yours. 🙂
Please do, you’re gonna love it! it’s one of my most popular recipe.
Hello Lily,
I baked yesterday these wonderful little blueberry muffins!
I just wanted to say thank you for this awesome recipe, they are really tasty and just perfect for a little birthday party for children or perfect for a tea or coffee time. I am from Germany so I had to translate the recipe for me but that went perfectly and so I got 34 little muffins which I shared with my friends. Everyone said that they are great!
I really love this recipe and next time I will try them with apples and cinnamon!
Hi Jacqueline, you’re welcome and thank you for your kind words. I love your idea of apples and cinnamon, I’m going to try that too:)
I consider myself an accomplished home cook, but I seldom bake (the weights and measures intimate me). When I’m in the mood to whip up something sweet, I tend to lean toward the simpler cookie and muffin recipes. Today, I wanted blueberry muffins so I Googled “the best blueberry muffins recipe” . There were quite a few but I was drawn to yours. I had everything in fridge and pantry except the berries, but made quick run to market…blueberries on sale, yay! This was by far thee most beautiful muffin recipe I have ever tried and I’ve been in th he kitchen for over 30 years. The muffins were moist and lovely. I followed the recipe entirely, making one minor tweak:. used 1/2 cup sour cream and 1/2 milk. I wanted that ever so slight tang that the buttermilk would have provided.
I cannot wait to share these with coworkers and more importantly, I’m looking forward to trying more of your recipes and hopefully lose my fear of baking!
I have one question: any tips or tricks for removing muffins from the pan without destroying? Thank you!
Hi Linda, thank you so much for your kind words! I use Pam non-stick baking spray with flour and it works beautifully every time:)
I made these muffins this morning and they are some of the best I have ever had! I really love the light fluffy texture of these muffins because sometimes they can be dense and heavy. I added a small handful of Sugar in the Raw to the streusel topping. It gave a great additional sweet crunch to contrast with the soft cake inside. My berries sunk a bit so I think next time I’ll put aside a tablespoon of flour to toss them in before adding them to the batter. I will definitely be making these again. This recipe will be a great base for other fruits, or my kids favorite- chocolate chip.
Hi Kim, thank you for your great feedback and nice to meet another fellow wp blogger:)