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.
I don’t know if anyone else has tried, but if anyone asks, this recipe converted to gluten free perfectly. And they are the best gluten free muffins I have EVER had. EVER.
Thank you for your wonderful feedback Sarah. I’m sure my readers will find your comment very helpful:)
I just came across this recipe, read the reviews, and thought I would try them…I am so happy to report that the other reviewers were 100% right! These are quite possibly the best blueberry muffins I have ever made! I wish I could post a picture, because they are beautifully perfect. I live in Colorado at an altitude of 6200 feet, so I had to make a couple of adjustments. Since I have struggled with baking since we moved here, I thought I would share for other high-altitude bakers:
*Decreased both the baking powder and baking soda by 1/2
*Decreased the sugar by 2 TBS
*Added 1 extra egg
*First, I baked them for 7 minutes instead of 5 at 425.When it was time to decrease the oven temperature, I lowered it to 375 instead of 350
*Doubled the streusel (ok…not for high altitude…just because I really like streusel!)
Thank you for this new addition to my recipe files!
Aww, you’re welcome Wendy. Thank you for your kind words and for sharing your high-altitude baking adjustments for this recipe. I really appreciate that and I’m sure my readers will too. Have a great day:)
I just made these and they were amazing!! Fantastic recipe, and I can’t thank you enough, Wendy, for providing your high altitude adjustments. They came out perfectly here at 5,700 ft.
I was wondering if it is supposed to be 1 Tablespoons of Vanilla versus 1 teaspoon. I am making some for some coworkers but I myself am on a Gluten-Free diet, so I can’t taste them. I haven’t used that much vanilla in muffins before and I wasn’t sure if the vanilla taste would be overpowering. Thanks for any clarification. I scrolled through the comments and couldn’t find any questions about this, so maybe it is a Tablespoon.
Hi Lara, it is 1 tablespoon of vanilla extract. Also, I was told from a reader that Bob’s Red Mill 1:1 Gluten-Free flour is a great substitution. I have not tried it for myself, but she said it was perfect (just in case you wanted to try it). Thank you for your question and have a lovely day:)
Lara, I just converted this recipe to gluten free and it was amazing.
I have to use a thermometer to check my oven temp before baking anything because my oven is off about 25 degrees. I worry about having to reduce the temp and it being correct. Can you recommend one temperate to use for the duration of baking? Also, if you use liners do you still fill them full!
Hi Shannon, I have never made this recipe using just one temperature during the whole duration, so I’m not sure how that would work. I suggest just reducing it 50 degrees from your starting point and yes fill the liners to the top! Enjoy and thank you for your question:)
I made these today and they are just the best. I added a bit of cinnamon to the batter as well and the muffins were so tasty. Not overly sweet and so light. Will make again
Thank you for your wonderful feedback Kris – much appreciated. Enjoy and have a good night:)
This recipe was a huge hit! I was wondering if I could switch out the blueberries for strawberries?
Thank you and yes, but I would reduce the milk to 3/4 cup because strawberries are a bit juicier than blueberries. See this recipe for reference http://www.littlesweetbaker.com/2015/09/17/nutella-stuffed-strawberry-muffins/
I used strawberries instead of blueberries on the 2nd batch..which of course I doubled. Lol. I used heavy whipping cream because I was out of milk. I also used margarine, because I was out of butter. FYI! Do not melt the margarine. It will separate and stay liquidy and won’t work right for the streusel topping. Cold margarine worked just fine though. Very tasty ! I added more cinnamon and they are a huge hit!
Great to hear that they were a huge hit Stephanie and thank you for your feedback. Enjoy and have a wonderful day:)
I love these muffins! They always turn out beautifully. I am going to try baking this batter in a bundt pan to make a coffee cake for book club tomorrow night. Hopefully it turns out well.
Thank you for your feedback Barb and the bundt pan should work. I’ve had readers bake it in a loaf pan and it worked out really well. Have fun at your book club tmrw:)
First off I love this recipe. I have been trying to figure out how to get as close as I can to Perkins blue berry muffin, they are so good! So I’m think about trying to make this recipe in jumbo muffin tins to see if they will turn out even more light and moist. Do you have any suggestions on bake time if I’m using a 6 muffin tin instead of 12? Thanks for the help!
-Aaron
Hi Aaron,
For jumbo size muffins, the initial bake temp and time is the same, 425F for 5 mins, then extend the 375F bake time to about 25 mins. Also, if you want a lighter cake-like texture, try using cake flour instead of all-purpose. Thank you for your question and enjoy:)
I haven’t made this yet but I am going to. I want to do a double batch, would I just double all ingredients? Only reason I ask is because I read that you can’t double baking soda and baking powder that there is a certain way.
Hi Vickey, I recommend you make the recipe twice for a double batch. The reason is that it would be difficult to gently stir such a large volume of batter if you were to double all the ingredients.
I have made these a few times now. I really like the crunchy topping like those at the bakery stores. Last night I made two recipes for this morning’s church fundraising event. I used fresh berries on the first batch and frozen berries on the other one. A friend has taken one home. She reheat the muffin in toaster oven before serving. She said it tastes just like Panera Bread’s 🙂
I like you use melted butter in the recipe; it makes it so easy to work with the other ingredients. One thing, however, if I mix in the frozen blueberries too early they bleed into the light color batter and makes my muffins blue! For that reason I will mix in the berries at the end; and my muffins still come out beautifully!
Hi Carisa, thank you for your wonderful feedback and great tip about the frozen berries. Enjoy and have a lovely week:)
I wanted to know if using salted butter would change anything???? Wanted to make them tonight and only have salted butter in the house. Thanks.
Hi Michele,
Using salted butter would not change anything. Just omit the 1/2 tsp of salt in the recipe. Thank you form your question and enjoy:)
Oh My Goodness! I made a triple batch of these this morning and my house has never smelled better! I didn’t have enough blueberries so also added some raspberries and they’re gorgeous and delicious! This is certainly going in my recipe box, thank you so much for sharing!
You’re welcome Shelby. I’m glad you enjoyed them so much and thank you for your kind words:)
Just made the muffins and they are out of this world amazing! Very easy to make and they are beautiful to look at also! Thank you!
You’re welcome Susan and thank you for your lovely feedback.
Second time I’ve made these love that the recipe is simple! Husband adores these & a do I!
Thank you for your kind words and have a great day:)
Hi Lily !
Thanks a lot for the recipe it really looks gooood !
The only prob is that I m trying to do my best to convert the americain mesures (with cups) into a french ones (with gr & ml) but I m not sure of it cause when I search on the internet I got a lot of different answers :/ could you please convert the measure for me ? :S sorry for bothering you !
Thanks again !
Hi Salma,
Take a look at my Bakery Style Chocolate Chip Muffins. The recipe is basically the same and I have included the measurements in grams and milliliters there. Thank you for your question and I hope that helps.
http://littlesweetbaker.com/2014/10/03/bakery-style-chocolate-chip-muffins-2/
PERFECT ! Thank you sooo much Lily 😀 !!!!
Hi Lily, thanks for this recipe. My muffins turned out really pretty, but the leavening, maybe the 1 tablespoon of baking powder seemed to make my muffins taste a little bitter and have a strange aftertaste. Is it just me, or has anyone else had this problem? Should I decrease the baking powder next time or eliminate the baking soda? I really do love the look of these muffins.
Hi Kathy,
Eliminate the baking soda next time and just go with 1 tbsp of baking powder. The results can be effected by the brand and/or how fresh your leavening agent is. Thank you for your question and have a great day.
Can we also use frozen berries?
Yes, you can use frozen berries. Enjoy and have a great weekend:)
So… if a person accidentally combined the sugar with the rest of the dry ingredients, will the muffins still be normal muffins? I was too excited to eat them, and hastily threw all the dry ingredients in a bowl!
Hey Erin, it should still work, just make sure the rest of your ingredients are at room temperature because of the melted butter. Enjoy:)
I have been disppointed by online recipes so many times before I want to make sure I get these right! Will they come out the same without baking soda and using 1% milk?
Hi Jasmine, yes the recipe will still work using 1% milk and without baking soda. Thank you for your question and let me know what you think:)
Wow! This is my new favorite blueberry muffin recipe!
I prepared the recipe exactly as written, and the results were phenomenal.
Thank you so very much for sharing this wonderful recipe!
Hi Amy,
Great to hear and thank you for your king words:)
Oh, my……these are beautiful and SO good! Yum. Had planned to give most of them to our neighbors but I’m afraid they won’t get as many as originally thought! This recipe is a keeper for sure! Thank you!