Ultimate Bakery Style Blueberry Streusel Muffins Recipe

There’s nothing quite like the aroma of freshly baked muffins filling your kitchen. These bakery-style blueberry streusel muffins are tall, moist, and topped with a buttery crumb that makes them irresistible. Whether you’re looking for a delightful breakfast treat or a sweet snack, this recipe will deliver perfect results every time.

If you love blueberry muffins, you might also enjoy our easy blueberry muffins with crumble topping or our irresistible blueberry muffins with crumble top.

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
• 1/3 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
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cubed

Step-by-Step Instructions

1. Preheat the Oven

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

2. Prepare the Streusel Topping

In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes 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, mix 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 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 for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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 Heat for Tall Muffins: Starting the muffins in a hot oven helps them rise quickly, creating that bakery-style tall top.
• Add a Lemon Zest: For a bright flavor, add a teaspoon of lemon zest to the batter.

FAQ

Can I use frozen blueberries?

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

How do I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.

Can I make these muffins ahead of time?

Yes, you can prepare the batter and streusel topping the night before. Store them separately in the refrigerator and bake in the morning.

For more delicious muffin recipes, check out our ultimate bakery-style blueberry muffins or our deluxe blueberry cream cheese muffins.

Ultimate Bakery Style Blueberry Streusel Muffins Recipe

These bakery-style blueberry streusel muffins are tall, moist, and topped with a buttery crumb, making them perfect for breakfast or a sweet snack. The recipe ensures delicious results every time with fresh or frozen blueberries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 250

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
• 1/3 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)
• 1/2 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.
2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes 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.
4. In another bowl, mix 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 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 for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins light and fluffy. For added flavor, consider adding lemon zest to the batter.