Ultimate Guide to Bakery Style Streusel Blueberry Muffins

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These bakery-style streusel blueberry muffins are fluffy, moist, and topped with a crunchy cinnamon sugar streusel that makes them irresistible. Whether you’re enjoying them for breakfast or as a sweet treat, this recipe is sure to become a family favorite.

If you love blueberry muffins, you might also enjoy our Easy Moist Lemon Blueberry Muffins or our Best Blueberry Muffin Recipe for more delicious variations.

Ingredients

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cubed

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.

2. Make the Streusel Topping

In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

3. Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

4. Combine the Wet Ingredients

In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined.

5. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

6. Fold in the Blueberries

Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.

7. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.

8. Bake

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Cool and Serve

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best for this recipe, but you can also use frozen blueberries. If using frozen, do not thaw them before adding to the batter.
• Do Not Overmix: Overmixing the batter can result in dense muffins. Stir just until the ingredients are combined.
• High Top Muffins: For taller muffins, fill the muffin cups to the top and bake at a slightly higher temperature (400°F) for the first 5 minutes, then reduce to 375°F.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent the color from bleeding.

How do I make the muffins extra fluffy?

Ensure your baking powder and baking soda are fresh. Also, avoid overmixing the batter to keep the muffins light and fluffy.

Can I make these muffins ahead of time?

Absolutely! These muffins taste great the next day. Store them in an airtight container or freeze them for longer storage.

For more delicious muffin recipes, check out our Irresistibly Fluffy Blueberry Muffins with Crumble Topping or our Easy Blueberry Muffins with Crumble Topping.

Ultimate Guide to Bakery Style Streusel Blueberry Muffins

These bakery-style streusel blueberry muffins are fluffy, moist, and topped with a crunchy cinnamon sugar streusel. Perfect for breakfast or as a sweet treat, this recipe is sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup all-purpose flour (for streusel)
• 1/4 cup granulated sugar (for streusel)
• 1/4 cup brown sugar (for streusel)
• 1 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cubed

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel topping. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt for the muffins.
4. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
6. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results. Do not overmix the batter to keep muffins light and fluffy. For taller muffins, fill the muffin cups to the top and bake at 400°F for the first 5 minutes, then reduce to 375°F. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.