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 stumbled upon your recipe today and was intreigued after reading TONS of wonderful reviews! These are absolutely perfect! I shared your recipe on one of my favorite groups- Penzeys Spices Fan Club, as I am obsessed with all their baking and cooking products! I’m sure folks will follow suit and leave yet another thumbs up rfor view after trying the recipe for themselves! Chocolate Chip up next! Thanks so much for sharing!
You’re very welcome Morgan and thank you for sharing my recipe with your club. Enjoy the muffins and have a great week!
So far I have tried your recipes for blueberry-muffins-with-streusel-topping & Chocolate Chips Muffins. All tasted yummy. Thanks for your GREAT effort & wonderful recipes that i can share with my friends who love to bake too.
If I want to make jumbo muffins do I change the Cooke time/temp?
Hi Michelle,
You’ll probably need an additional 5-10 minutes for jumbo muffins, so 5 mins at 425F and about 20-25 mins at 375F. Enjoy the muffins and have a great day!
I ran out of milk, will the recipe still work if I substitute using yogurt?
Hi Michelle,
I would do 1/2 cup yogurt with 1/2 cup water to make 1 cup or else the batter would be too thick. Let me know if you have any further questions. Enjoy:)
Thank you! The muffins are cooling right now and they look and smell amazing, can’t wait to eat them!
I used unsweetened coconut milk and they turned out perfect! THanks for this great recipe!
You’re very welcome Cheri and thank you for your feedback. Enjoy and have a great week!
Truly THE perfect blueberry muffin recipe! I only made 2 changes. First, I used 1 1/2 c AP flour and 1 c cake flour for a finer crumb, and second I added a pinch of nutmeg to the streusel (which I also doubled). Buttermilk really did help make these super moist and flavorful. Thanks for the wonderful recipe!
You’re very welcome Taylor and thank you for your wonderful feedback. Enjoy and have a lovely day!
Can I substitute cut strawberries for blueberries and use oil instead of butter?
Yes you can. Enjoy and have a great weekend:)
Absolutely LOVE this recipe! I have had many muffin recipes go awry, but these turned out beautiful on the first try! I am wondering if you have a calorie estimate per muffin/serving? I am pregnant and trying to count my daily calories and want to be able to add this to my tracker.
Thank you!
You’re very welcome Meghan and thank you for your kind words. It’s about 282 calories/muffin. Congratulations and have a lovely day!
Hello,
I usually don’t rate and comments on the websites but I thought I had to do for this recipe. Seriously so far this is the bast muffin recipe I have ever baked. Now I cant wait to try other recipes from this website.
Thank you for sharing. ^_^ – 5 star
You’re very welcome Mary and thank you for your kind words:) Have a wonderful day!
Found this recipe on Pinterest and made double batch with frozen blueberries. Just adjusted cooking time a bit longer and used a tablespoon of vinegar with milk instead buttermilk. Turned out absolutely beautiful. Have a batch in the oven with mixed berries for coming school week. I have found the holy grail of muffin recipes! This is a keeper!
Aww, thank you for such a rave review Nazia. I’m really happy you liked it so much. Enjoy and have a wonderful week!
Lily, this is by far the best muffin recipe out there! I don’t change anything as they are perfect the way they are. Thanks so much for posting this recipe, I have cravings for these blueberry muffins. I certainly think they are even better with the buttermilk.
You’re very welcome Jen:) Thank you for your kind words and have a great week!
I LOVE these!! I have made them 4 times and now, my teenage daughter brags about them! I am wanting to make them mini muffin size, what would my bake time be? Thank you for your help!
Hi Kimberly,
For mini muffins, just bake them at 375F for about 10 minutes. You’re welcome and have a lovely day:)
Thank you so much for this recipe! I made these for my husband. He loved them and they are so easy he will never have to eat store-bought blueberry muffins again!!
You’re very welcome Jackie and thank you for your kind words:) Enjoy and have a great weekend!
These are the best blueberry muffins! Do you have any substitute suggestions for diabetics? I would like to make it for my grandparents.
Thank you for your kind words Vanessa. I would suggest using Splenda and simply follow its instructions for baking substitution. Enjoy and have a lovely day:)
C
An the muffins be frozen?
Yes you can freeze the muffins. Just thaw and reheat for a few minutes in the oven or toaster oven to crisp up the top. Enjoy and have a great weekend:)
THESE ARE ABSOLUTELY THE BEST and now a favorite of my husband! I make them in the large “Texas” style muffin cups and they are fabulous and truly look and taste like they came from an upscale bakery! Thank you for sharing your recipe(s).
ps…Do you have any Bran muffin recipes you can share?
Aww, you’re very welcome and thank you so much for your kind words Kathy. My apologies for the late reply, just came back from holidays. I don’t have a bran muffin recipe myself, but here is one that looks really good, and it’s nice and easy. I would go with the molasses version on the bottom for more flavor. https://www.allbran.ca/en_CA/recipes/our-best-bran-muffins-recipe.html
Hi,
Thank you for the recipe. Love it, the muffins taste so good also love the idea of cinnamon streusel, as I don’t like too sweet, I may either reduce the amount of sugar or add a little more of flour for the streusel. Also, I used leftover buttermilk, wonder is it the reason make it so moist!
However, I have a question about taking out the muffin from the tray, do you leave your muffins in the tray and take them out until they are cooled down? Some of my muffins stick to the side of the tray (I did butter the tray) and I noticed the one sticks to the side has blueberry on the side, thinking that’s the reason make the muffin stick to the tray and I just couldn’t take muffin out perfectly. Any advice please. Thanks.
You’re very welcome Helen. Buttermilk does help make the muffins moist. My advice for easy removal is to butter or spray with non-stick cooking/baking spray generously, even along the rim, and that should do the trick. Thank you for your questions and kind words. Enjoy and have a lovely weekend:)
LOVED this blueberry muffin recipe! It’s the best one Ive ever made! Do you have some tips for converting the recipe to be a mini-muffin recipe?? I’d love to put mini muffins in the kids lunch boxes and would love some help with how best to convert and still get the same great results.
Also to any other readers – I wanted to bake these fresh in the morning but I am too busy to mix them from scratch before work so I made the batter and froze them and then I can pop what I need in the oven to bake up fresh and it worked out great!! So any busy working moms might like that tip!
Thanks for the GREAT recipe! I’m going to try your chocolate chip and cherry muffins next!
You’re very welcome Rachel and thank you for the wonderful tip! For mini muffins, just bake at 375F for 10-12 minutes. Enjoy and have a lovely day:)
Thanks so much for this and your chocolate chip muffin recipe. I found the chocolate chip one on pinterest and loved it so much I converted it to be able to keep a large batch of the dry mix on hand to be quickly mixed with wet ingredients to have muffins in a matter of minutes. We have 9 children and hot muffins for breakfast is their favorite thing. You have made my mornings easier and greatly pleased our taste buds ?. Thanks so much ! Knew you must be a fellow Canadian after the Tim Horton references ?
You’re very welcome Joy. I’m really happy that you and your 9 kids enjoy them so much. Thank you for your kind words and have a lovely day fellow Canadian:)
The very best blueberry muffin recipe on rhe planet. Absolutely fabulous. Thanks so much for sharing!
Aww, you’re welcome and thank you for your kind words Sherylanne. I’m glad you enjoyed them so much:)
Can I use frozen blueberries instead of fresh?
Hi Anita,
You can use frozen blueberries, but you will probably need to extend the baking time by a few minutes. Enjoy:)
Made these as almost as written, but had to add slightly more buttermilk because it was a bit too thick.. I also used half sour cream and half vanilla greek yogurt. Delicious! This recipe now has a home in my recipe book. Thanks for sharing this!
You’re welcome Sheryl. I’m glad you enjoyed it:) Have a wonderful day!
Okay i have never left a comment before but these were the BEST blueberry muffins i have ever made! Thank you so much! You should of seen the look on my kids faces when they took their first bite! Spot on! I have been looking for a recipe like this since i was a kid. i am now 38 lol. I have never enjoyed a homemade blueberry muffin until now! This will be our family’s go to recipe from now on! Thanks again!!
You’re very welcome Theresa and thank you for your wonderful feedback!
i loved these but my husband said they werent sweet enough! have u gotten that comment before ? im like these are muffins not cupcakes!
delicious and came out beautiful 😀
Thank you for your feedback Nancy and no one has commented that these muffins weren’t sweet enough before. Though sweetness is a matter of personal preference, so you can add a little more sugar for your husband next time:)