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 muffins were delicious!
Made these today, they are delicious! Just wondering if you ever froze them before and if so how have they turned out?
Hi Veronica,
I have not ever froze them before, but I have had readers freeze them with success. Just thaw the night before and reheat in the oven or toaster oven for a few minutes to crisp the top. Thank you for your kind review and have a great day!
Hi lily, can I use oil instead of butter at all? Thanks.
Yes, you can use any kind of vegetable oil (like canola) or avocado oil works too.
Lily thank you so much for such a prompt reply! I made these today along with the chocolate chip ones and they were really lovely. Love your recipes, specially the fact that you state the measures in grams! I’m a fan!
The BEST! And beautiful when they came out of the oven.
Aww, thank you, Char! I’m glad you are happy with the results:)
Made this today during snowstorm. Easy and delicious!! Thanks so much for the recipe.
You’re very welcome and thank you for the kind review!
Made this recipe tonight. I cut out the strudel and cut the sugar 1/2 cup plus 2 tablespoons of sugar due to my doc wants me to cut down on sugar. I baked on 425 for 5 minutes and only 10 minutes on 375. I have to say this is a beautiful delicious muffin with lots of blueberries. This is a keeper. Thank you for sharing this recipe
You’re very welcome, Howard! I’m glad you enjoyed them:) Thank you for your kind words and have a great day!
Made these tonight and they are delicious! I will be making these again soon. This will be my go to recipe for muffins.
Thanks for sharing.
You’re very welcome, Joy! Thank you for your kind words:)
Great recipe! Makes 12 large muffins. I think I would reduce the vanilla to 1 1/2 tsp. They only needed am additional 13 minutes at the 375 degrees in my oven.
Thank you for your kind words and feedback, Heather. Enjoy and have a great week!
I’ve made these four times (about to make batch #5) and they are the best blueberry muffins! I’ve tried many recipes, and these are my favorites. I do make 1.5 times the topping recipe for a little extra sweetness. Thanks for the great recipe!
You’re very welcome Kim, and thank you for your wonderful feedback – much appreciated!
Hi, I’m wanting to make these but have a question first. I’ve read numerous comments on different sites that state the only flavor comes from the topping. Do these muffins have a lot of flavor inside as well?
In this recipe the muffins give the main flavor. It tastes like a vanilla cake with blueberries. The streusel just adds a sugary crunch to the muffin tops. Let me know if you have any other questions, and I hope you give it a try:)
My friends loved this recipe for Brunch! It turned out excellent! One even had 3!!!!
thanks for a wonderful recipe. Perfection.
Thank you again for the rave review, Ramona! Much appreciated:)
Hi, are these both flavorful inside as well as with the crumb topping?
I made these for a girls brunch and they turned out fantastic!!! Thank you for a fabulous recipe!
You’re very welcome, Ramona! I’m glad you and the girls enjoyed them:)
Thank you again!
You’re welcome:) xoxo
These look delicious and I love your chocolate chip recipe! Could you use this recipe for cranberry orange struesel?
Hi Holly,
If you are looking for a cranberry orange muffin recipe, I have a great one for you https://www.littlesweetbaker.com/cranberry-orange-muffins/ and just use the streusel from this recipe to top. Enjoy, I promise you’ll gonna love it!
What is the acid for the baking soda in the recipe. That’s a lot of base without an acid for reaction. I could understand if your recipe insisted on buttermilk or yogurt, but it gives you the option of musty plain milk. I’m curious because these things puzzle me when working out recipes. Thanks. Wes
Hey Wes,
Blueberries have natural fruit acid in them. I hope that answers your question!
So that’s also the reason that the amount of blueberries is also important. Thank you.
What about using a ice cream scoop to scoop the muffin in muffin baking pan?
Yes, you can use a muffin scoop. I will probably take about 1.5 scoops to divide the whole batter to make 12 muffins.
I made these this morning to take to a church breakfast. I made them as mini-muffins (recipe gave 36 of the mini-size) I did not preheat at the higher temp but kept the oven at 375 degrees and baked for 14 minutes, the length of time determined by incremental toothpick testing. They were perfect. I should also note that I used unthawed frozen blueberries and that might have been at play in determining time needed. I received countless compliments and all 36 were devoured, one by me, in the name of necessary testing, of course. I found it to be moist, tender with just the perfect bit of sweet crispness from the streusel topping. This will be my go-to blueberry muffin recipe from now on. Thank you so much for sharing it with us.
You’re very welcome, Kate! I’m glad everyone enjoyed them so much. Thank you for your kind words and 5-star rating!
I just made these vegan version. Used unsweetened vanilla almond milk, vegan butter, bobs red milk vegan egg replacer and powdered stevia type sugar. They came out absolutely amazing. And huge. I love it
I’m so glad to hear Brenda! Thank you for your kind words and great tips on how you made them vegan.
I have made your blueberry streusel muffins at least six times. I shared muffins with my contractor who said he never liked fruit muffins before! They ate super delicious, thank you for sharing! I plan to make the chocolate chip next. I used organic blueberries and cake flour. Really yummy. They don’t last long!
Thank you kindly Cindy for your rave review! I’m glad you enjoyed the muffins so much. Have a great week!
How the blueberry muffins stay fresh?
The muffins are best eaten the day they are made. You can store them in an airtight container for 2-3 days at room temperature or in the fridge for up to 5 days. I hope that helps and feel free to email me back if you have any other questions.
Leave cinnamon out of the muffins?
You can, if cinnamon is not your thing. Enjoy and feel free to email me back if you have any other questions.