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.
OMG! These blueberry muffins turned out beautiful and delicious. Thank you for this recipe Lily! I can’t wait to try more of your recipes!
You’re very welcome Donna and thank you for your kind words:) I hope you enjoy the rest of my recipes and have a lovely day!
Best muffin I’ve ever made. My wanted the recipe. I added some finely chopped walnuts to the topping. Delish!
I have made these quite a few times and they come out perfect every time. It is normally a treat for my Sunday School class. Generally I double the batch and by the time we leave church they are polished off or we have a handful left. I get 15 muffins per recipe and usually double the streusel topping because you can’t have enough of it!! I have been asked for the recipe at least 4 or 5 times. What do other people say about these muffins?
“The best blueberry muffins I have ever had.”
“Amazing”
“World class.”
Hi Jennifer,
Thank you kindly for your rave review! I’m glad you enjoy the muffins so much:)
My friend baked these yesterday and shared some with me. When I tried it, I honestly believed she bought them from a bakery but when she told me she baked them herself, I asked her for the recipe since and went home to make a batch right away. They are amazing, BEST blueberry muffins EVER!!!
Thank you for the rave review Faith! I’m glad you liked the muffins so much:)
Ive made this recipe several times, and they come out perfect every time. Thank you! Has anyone tried this recipe, using different berries? I ran out of blueberries, and all I have are blackberries….
Hi Kristen,
You’re very welcome, and thank you for your kind review. Fresh blackberries would be a delicious substitution. Enjoy and have a lovely day!
I have always tried to find a good blueberry muffin recipe, but all the ones I have tried never seem to be sweet enough and they never rise high enough.
These turned out perfectly and everyone loved them and I will definitely make these again and also try your other recipes as well.
Great recipe!!
Thank you for your rave review, Jennifer! I’m happy everyone loved them. Enjoy and have a great week!
Hi! I made your chocolate chip muffins and they were incredible. Now, going to try these. Should I reduce the buttermilk by 1/4 cup in this recipe as I did in the chocolate chip muffin recipe to get that “rise in the muffin top”. Just curious. Thanks so much
Hi Sandy,
If reducing the milk worked well for you with the chocolate chip muffins, I would do the same with the blueberry muffins. Enjoy!
I love your chocolate chip & blueberry muffin recipes! These are fabulous. I noticed you seem to have a “base” muffin mix… do you think this would work if I made poppyseed muffins instead of adding blueberries? And add lemon or almond extracts? Thanks for the best muffins ever!!!!!!
You’re very welcome, and yes you can use this recipe for lemon poppyseed muffins. Simply replace 1/4 cup of milk with lemon juice, reduce vanilla to 1 tsp, add 2 tsp lemon zest and 2 tbsp poppy seeds. Enjoy and have a great day!
Made these yesterday with some fresh blueberries we picked and they were incredible!! Thank you so much for this delicious recipe, my whole family loved them!!
You’re very welcome, Nicole! I’m happy to hear that your whole family loved them, and thank you for your kind words:)
Perfection!
Hello!
Just tried the recipe with healthier substitutions
I used whole wheat flour instead of white flour (I used 2 1/4 cup)
Melted coconut oil instead of butter
And coconut sugar
It tured out to be great!
Thank you
You’re welcome, and thank you for your healthier substitutions. Have a great weekend!
I made these muffins today and boy, are they good! Mine turned out HUGE – I might add a tad less baking powder next time. Or not! I didn’t have enough vanilla so I used some lemon extract. I thought the lemon flavor would be good but it didn’t come through. No matter….these are awesome! First time I’ve made blueberry muffins from scratch. Who needs box mixes when you have recipes like this? Thank you!! (It wouldn’t let me leave Stars, but I give it 5 stars!) ⭐️⭐️⭐️⭐️⭐️
You’re very welcome, Marlene! Thank you for your kind words. I’m glad you enjoyed them so much. Have a great week!
Could I make these as mini muffins? I’m going to event where I went to try these and the chocolate chip muffins as minis.
Hi Erin,
Yes you can make them into mini muffins. Just bake at 375F for 10-12 minutes. Same for the chocolate chip muffins. Enjoy the muffins and have a great time at the event!
PS Lily, everything you’ve presented on your site is absolutely amazing. Thank you so much. I look forward to doing you proud. 🤗 I’m going to try your Magic Cake tomorrow… ‘What the?!’ sums it up. Some sort of baking voodoo I’m sure of it.
You’re very welcome and enjoy the magic cake!
Can you clarify about mini muffins? Do
You mean to first bake at 425 for five min as recipe states, and then drop down to 375 for 10-12 min? Or ONLY bake at 375 for 10-12? I did the later and these mini’s are taking forever to bake. (Worth the wait tho!)
Hey Becca,
You did the right thing baking at 375F for 10-12 minutes. I hope you enjoyed the muffins!
I doubled the recipe and used my jumbo muffin pan to get 12 really large muffins. Also used frozen blueberries. These were absolutely amazing! Super easy to make and supremely delicious! I finally found my go to blueberry muffin recipe!
Hi Julie,
Thank you for your lovely feed back and kind words. Enjoy and have a wonderful day!
can i use blueberry filling for this one?
No, I only recommend using fresh or frozen blueberries. Enjoy and let me know if you have any other questions.
Can I use the frozen blueberries straight from my freezer? Or should I let them sit out for a bit before incorporating them into the batter?
Straight from the freezer is best. Enjoy and let me know if you have any other questions.
WHAT TEMP AND HOW LONG FOR THE JUMBO MUFFINS?
Hey Dennise,
I would suggest to bake at 425F for 5 min, then 375F for 20-25 min. I hope that helps!
Hi I was wondering if I would be able to freeze the muffins after they are cooled and defrost them in the microwave so my son can have a blueberry muffin before school 🙂
Hi Amanda,
Yes you can freeze these muffins. I would defrost them in the fridge overnight, then warm up in the microwave, or even better a toaster oven if you have. Enjoy the muffins and have a lovely day!
I made this for the first time today and they came out perfect, best muffins I’ve ever made. I greased the pan liberally with olive oil and they even came out of the pan without muffin cups.
I cut the sugar by 1/8 cup in the batter and used completely thawed and drained frozen blueberries.
15 mins at 375 was plenty and my muffins were done perfectly.
Thanks!
You’re very welcome, Elaine. I’m glad you enjoyed them so much and thank you for your feedback. Have a great weekend!
These are amazing!! I made these vegan by substituting the eggs for replacer and made “buttermilk” with 1C of almond milk + 1 TBS of apple cider vinegar.
LOL I only had a 1/2C of frozen blueberries so I added a cup of fresh raspberries. They turned out delicious and moist and fluffy!!!
Thanks for a great recipe. I’m adding this to my favorites 🤘
You’re welcome Elizabeth and thank you for your tip on making them vegan. Enjoy and have a great day!
I just made these and I clearly went wrong somewhere. After re reviewing the recipe I realized I accidentally did 2Tablespoons of butter in the strussel instead of teaspoons AND I messed up the cooking instructions. I just did 15 minutes on 425… All that being said, they look ridiculous but still taste delicious. I’m sure if I did everything right they would look as good as they taste!
Hi Allee,
That’s okay, we all make mistakes. At least you realized what you did incorrectly. Next time you’ll make perfectly beautiful and delicious muffins. Thanks for the feedback and have a great evening!
Does it really call for a tablespoon of baking powder? Mine did not taste too good.
Sorry to hear that. You’re probably tasting the baking soda. Next time, just omit the baking soda and just use 1 tablespoon of baking powder.
Can I substitute sour cream for the milk?
Hi Beth,
Substituting all of the milk with sour cream would make the batter too thick, so I would go with 1/2 cup sour cream and 1/2 cup water. I hope you enjoy the muffins and have a great week!
Can you use frozen blueberries and how much. And do i need to defrost them
Hi Rachel,
Yes you can use frozen blueberries, same amount (1&1/2 cups). Do not defrost. Fold them in quickly to prevent too much streaking in the batter and bake for a few extra minutes. I hope that helps and feel free to email me back if you have any further questions. Enjoy!