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.
Hi there would this taste just as good without the struesel mixture on top? I like the idea of the bakery style high muffin tops!
yes, the muffins will still taste good without the streusel. Thank you for your question and enjoy:)
They are even better without the streusel. I make them all the time (Thank you so much for the best muffin recipe i have ever found!) but I leave off the streusel and instead sprinkle sugar over the top of them before baking. I probably use about a teaspoon of sugar. I have a friend that uses a full tablespoon of sugar over each but I find that to be too much. she also uses this same muffin recipe. I will never even try another because after years of trying to find a good recipe I just couldn’t find one that I loved until I found this one!
Aww, thank you Whitney. What an endorsement! I’m glad you love them so much. Enjoy and have a wonderful day:)
I made these muffins to bring to my office for the first Friday of my internship! I doubled the recipe and it made 12 regular sized muffins and 52 mini muffins. I followed the recipe exactly and everyone loved them!!!
Aww, wonderful to hear Caroline:) Thank you for your feedback and all the best with your internship!
I have made these 3-4 times now and changed the recipe to use vanilla greek yogurt instead of buttermilk. They are more flavorful and maybe a bit more fluffy with the yogurt.
Thank you for your feedback Cooking Gram. Enjoy and have a lovely weekend:)
I just finished making these and ate one while it was still a wee bit warm..delicious!
Thank you for your feedback Barbara. Enjoy and have a lovely day:)
Love these! I usually don’t comment on blogs, but I wanted to say thanks for an awesome recipe. I made 6 large ones in my bigger muffin pan and topped them with a slice of butter. Even my picky 8 year old ate 1/2 of one, which was all I could manage too. I plan to make these for my fellow teachers for back to school!
You’re welcome and thank you for taking the time to leave me such a lovely comment. Enjoy and have a wonderful day:)
I made these tonight and the whole house loved them! The best blueberry muffins I have ever made! Thanks for the recipe!
You’re very welcome! I’m glad you and your family enjoyed them so much. Thank you for your feedback and have a wonderful day:)
Can I add Lemmon zest. Or lemon juice to these I love lemon
Hi Rhonda,
Yes you can add lemon zest and lemon juice to this recipe and make it into a blueberry lemon muffin. Just reduce the milk by the same volume of lemon juice you add, and perhaps omit the cinnamon. Enjoy and have a lovely week:)
My strudel mix baked off the muffins into the sides of the muffin cups. Did I fill them too full? I filled the mix almost to the top leaving a little room for the strudel mixture. It wasn’t overflowing on the sides when I placed it in the oven.
Hi Ally, just lightly press the streusel topping onto the muffin batter next time and that should help it stick while baking. Thank you for your feedback and have a lovely day:)
hi, can i substitute milk with yogurt?
If that’s all you have, I suggest 1/2 cup of yogurt diluted with 1/2 cup of water to get it to a similar consistency as milk.
I meant muffin liners. Like cupcake liners.
Yes, you can use paper liners with this recipe. Enjoy:)
These are great! Nice height, great flavour, cakey texture… I froze my berries first so they wouldn’t bleed. Next time I will double the topping.
Thank you for your feedback Brittanne. I’m glad you enjoyed them:) Have a lovely day!
Hi there…I LOVED your chocolate chip and am going to try the banana nu ones too…wondering if you have a recipe or any instructions for me for a oat bran blueberry muffin, it was my favorite in store muffin but they no longer carry it 🙁
Hi Annette, thank you for your kind words. I don’t have my own oat bran blueberry muffin recipe, but here is one that looks good:
http://chocolateandzucchini.com/recipes/cookies-small-cakes/blueberry-oat-bran-muffins-recipe/
I hope it is similar to the store-bought ones you like:)
Could I use oat four in place of regular flour? If so, would the ratio be 1:1? Thanks.
Hi Michelle,
I have not tried this recipe with oat flour, but I would recommend trying 1 cup oat flour with 1&1/2 cup regular flour or half and half at the most. Enjoy and let me know how it turns out for you:)
Perfect muffin recipe! I even had good results going gluten free and trivia sweetener!
I modified this recipe with Trvia blend sweetener, egg substitute and added lemon zest and a few dried cherries. My muffins were wonderful! The sweetness was just right and fresh blueberries and tartness of cherries are the perfect balance. I am going to try this as a base to my other muffin flavors. Room temperature ingredients tested against cool, definitely better with room temp.
Thank you for your wonderful feedback! I love the addition of lemon zest and dried cranberries:)
I just made these- doubled the recipe and got more than 30 muffins! I added the zest from one lemon and the juice from a half of a lemon- delicious!
Yum! Thank you for your feedback:)
These are amazing! I made them a few months back as thank you gifts for a couple of co-workers who helped me out and they raved about them! So, when my little girl picked blueberries and asked to make muffins I knew right where to go. Thank you so much!
Aww, your little girl sounds like such a sweetie! You’re welcome and thank you for your kind words. Enjoy:)
Is there any way to put cream cheese filling in these?
Hi Courtney,
Just fill the muffin tin halfway, add about a teaspoon of whatever cream cheese filling you want, then cover with more batter, streusel and bake as instructed. Hope that helps. Enjoy!
These are amazing!!! I screwed up on tbe topping by using 4 tbls on butter instead of the 2. My eyes played a trick on me. It just made a crispy sugar topping. But the muffin itself is so very good. I used whole buttermilk in mine. Definitely going to be my go to recipe. Thank you!
You’re welcome Amanda. I’m glad you liked them so much. Thank you for your kind words and enjoy:)
Hi there, something went wrong when I tried to make these and I’m not sure what it was. I’m pretty certain it was me and not the recipe after reading all of the rave reviews LOL. I followed the directions and measurements. The only things that were slightly different were that used 1% milk (all I had) and I added extra blueberries (just a small handful). (I used frozen blueberries that I had picked fresh during the season and when I added the cup and a half as instruction it just looked like it wasn’t enough. I figured it might be because my blueberries were quite large and therefore they filled up the cup and a half too quickly.) I also had trouble with the streusel being wet and it was tricky to evenly disperse it over the muffins. As the last 15 minutes was up, my muffins looked flat and the ones in the middle were very undercooked and they were all melting into each other. I gave it another few minutes at a time to see what would happen and after about 10 minutes I pulled them out because the outer ones were getting too brown. I took a pic but not sure how to attach. They are still cooling and I’m definitely still going to try to taste them but I’m not quite sure how to get them out because they are all melted together. Sorry for the long comment but I as wondering if you had any insight as to why my muffins didn’t turn out like yours (and everyone else’s!). 🙂
Hi Colleen,
Any kind of milk works with this recipe. I’m suspecting it was the frozen blueberries, perhaps the amount because you added more and that would have added extra moisture to the batter while it was baking. It could also be that your berries where home frozen instead of flash frozen like the commercial store-bought kind and maybe had an effect on it. I suggest trying this recipe with fresh blueberries and see how you like it. As for the streusel, add a little more flour if it seems too wet, and that should help. Feel free to email me back if you have any further questions and if you would like to send me the picture, my email is lily@littlesweetbaker.com. Thanks and have a good evening:)
Thanks for the reply! I agree that the amount of blueberries most likely threw off the balance and affected the muffins’ ability to rise properly. When I dug into them (literally) the cups were overloaded with blueberries. Whoops! The good news is that I dug out a few muffins after they cooled and even though they were in bits and pieces, they were still the best tasting blueberry muffins I’ve ever had and my little girls and I devoured every crumb off the plate. The even better news is that even though it was obvious that I couldn’t salvage the rest as “muffins”, I dug out every last chunk in the muffin pan and used them (along with some regular bread) to make a baked blueberry (muffin) French toast. It’s soaking in the custard now and I haven’t baked it yet but I cannot wait! I know it’s going to be delicious.
Oh wow, what a great idea! mixing the muffin bits with some regular bread and turning it into muffin/French toast bake – love it:)
Hi Lily, can you please let me know what precautions I need to take if I want to use commercial frozen blueberries?
1) Will there be any change in the baking temperature?
2) How do I minimize bleeding of blueberries?
3) Can I substitute butter with vegetable oil?
Hi Gautami,
There’s no change in temperature. It will probably take a few extra minutes to bake at 375F. Keep the berries frozen and fold them in quickly, but they still will bleed a little no matter what. Yes you can substitute the butter for oil, same amount 1/2 cup (125ml). I hope that helps:)
Lovely recipe. Turned out to be great! My husband really enjoyed these muffins.
Thank you and I’m glad you and your husband enjoyed them:)
Made these last weekend, and they were delicious! Out of blueberries this weekend, so going to try your recipe for chocolate chip muffins, I’m sure they’ll be equally delicious!
Great to hear Kathie! Thank you for your kind words and enjoy the chocolate chip muffins:)
Regarding the streusel- is the butter suppose to be melted as stated in the recipe. Mine wasn’t crumbly at all and think that it was an error and should be not melted.
Yes, it should be melted. If it turns out more like wet sand, that’s fine, it will still work. Thank you for double checking. Enjoy and have a lovely day:)
JUST tried these muffins and although I haven’t tasted them yet, they look AMAZING. Always have had trouble with muffins as they never would rise enough despite the baking powder. These are awesome! Thanks for sharing!
You’re welcome Alanna. Enjoy and have a lovely day:)
I just made these muffins. They smell amazing, so can’t wait to try them. Although they don’t look pretty. Every one of them has an indented hole on the top. Has this happened to anyone else?
Hi Jennifer, did the indent happen after you took the muffins out of the oven or while it was baking? Did you use frozen blueberries? Send me a picture if you can to lily@littlesweetbaker.com and I’ll try to troubleshoot it for you.
I don’t see where to leave a new comment. I’m out of baking soda. Do I increase the baking powder?
Yes, by the same amount.