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.
Just made these wonderful muffins! I like all the pictures & steps listed. Great recipe.
Thank you for your feedback and kind words. Have a great day, Mary!
What adjustments would you recommend I take in order to make jumbo muffins?
For jumbo muffins, bake at 425F for 5 minutes, then 375F for 20-25 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
With blueberries on sale lately I have been trying a couple of different muffin recipes. Came across your recipe and compared it to other recipes that I have been saving. Made them yesterday and did not substitute anything. Just added some lemon zest. (only because I had a couple of nice ones laying on the counter) They were the best that I have ever made.
My blueberry muffin recipe search is done. Your recipe has been added to my Go To Recipes and is the only one that I will be making from now on.
Aww, thank you so much for your kind words! You made my day:) I’m so happy to hear that you enjoyed the recipe that much.
I’ve commented before, but I have to say again that this has become my go-to muffin recipe. I use it as a base and replace the fruit with whatever I have on hand and they always turn out great. Today I used up some forgotten cherries. I reduced the sugar a bit (3/4 cup), subbed coffee cream for the milk, and added just a touch of almond extract. They are quite tasty if I do say so myself.
Thank you again for your kind words and love the cherry and almond extract combination!
I make this recipe all the time for my grandkids. It’s their favorite and the best blueberry muffins out there. Nothing else compares. I would say it’s even better than bakery style. Thank you and love your chocolate chip muffins too!
You’re very welcome, Berta! Thank you for your kind words. So happy you and your grandkids love the muffins:)
I make variations of these almost every week. Today I doubled the recipe and made half blueberry coconut and half banana chocolate chip. Other favorites are blueberry lemon curd, lemon curd and poppy seed, chocolate chip, and banana walnut. My family loves them. My friends love them. My neighbors love them! We use almond milk and I put in about half the sugar if I’m using something sweet, like chocolate or banana.
Hi Lana,
Thank you for your lovely feedback and for sharing your wonderful variations. Love the blueberry and lemon curd idea. Going to try that next!
I have an I phone that I was reading off of , had all the ingredients out ! Lolo the professional I am !! I forgot the butter !!!
Oh no! So what happened?
Great recipe every one adores these!
Wonderful! Thank you for your kind review:)
Made these last night for Mother’s Day! My daughter, who won’t normally eat blueberry muffins said they were great. Her boyfriend who loves blueberries loved them. Especially the fresh taste of the blueberries. Sent a picture to my girlfriend in the UK of the ones I made. They looked so good, she requested the recipe. Will definitely be making again.
Hi Jessica,
Thank you for your lovely review. I’m so glad everyone enjoyed the muffins and happy Mother’s Day!
these came out perfect i made double streusel because my boyfriend loves it i never put enough on lol. i’ll be making these for my mom for mother’s day thank you so much:)
You’re very welcome, Sara, and thank you for your kind words. Happy Mother’s Day to your mom and I hope she enjoys the muffins!
How do you put the topping on? Just brush butter and then drop some on? They sound delicious!
You just sprinkle it on top of the muffins before baking. You can view the video to see how I did it. Thank you for your question, and I hope you enjoy the muffins!
I come back to this recipe over and over! It is delicious! Every year I pick fresh blueberry at a local orchard. This is something that has to be made with my picking. Thank you for sharing!
****I like to use softened butter for my topping rather than melted
You’re very welcome, Marissa! Thank you for such a lovely comment. I really appreciate it. xoxo
These muffins compete with my mom’s recipe even when using skim milk!
Thanks, that means a lot! Moms are tough to beat, lol.
Can the dough be kept in the fridge overnight?
No, but you can bake it the night before to be enjoyed in the morning.
Made these for the kids this morning. 1/2 batch with chocolate chips (omit topping) & half with blueberries, we all loved both!
Thank you for your lovely feedback, Brandi! I’m glad everyone loved them:)
Would I be able to sub milk for coconut milk? Have you tried at all? These look delish!!
Yes, you can substitute it for refrigerated coconut milk (the ones that come in a carton, like Silk brand) not the kind that comes in a can, that would be too rich. I hope that helps and I hope you enjoy the muffins!
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!
Oh my goodness! Thank you for your rave review, Holly (I’m blushing). I greatly appreciate it!
This is the best blueberry muffin recipe I have found, big fluffy muffin tops and incredibly crunchy streusel. A+
Thank you for your kind words, Melissa! I’m glad you enjoyed them:)
I’ve made dozens of blueberry muffin recipes, and these are the absolute best, hands down! Better than a bakery muffin. I subbed june berries for the blueberries, which worked great!
Thank you for your rave review, Kami! Much appreciated:)
A real keeper, made them several times and fabulous each time. Thanks so much.