Ultimate Bakery Style Streusel Blueberry Muffins Recipe

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, these muffins are sure to become a family favorite.

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 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 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 unsalted butter, cold and 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.

2. Make the Streusel Topping

In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel topping. 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, salt, and cinnamon.

4. Combine the Wet Ingredients

In another bowl, mix the melted butter, buttermilk, 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. Fold in the blueberries.

6. 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.

7. Bake

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

8. Cool and Serve

Allow the muffins to cool in the tin 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.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• 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 instead of fresh?

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 make these muffins extra fluffy?

To ensure fluffy muffins, avoid overmixing the batter and make sure your baking powder and baking soda are fresh.

Can I make these muffins ahead of time?

Absolutely! These muffins can be made ahead and stored in an airtight container. They also freeze well for up to 3 months.

For more delicious muffin recipes, check out our Best Blueberry Muffin Recipe or explore our Ultimate Guide to Moist Fluffy Bakery Blueberry Muffins.

If you’re looking for more breakfast ideas, our Easy Blueberry Muffins With Crumble Topping are another fantastic option.

Ultimate Bakery Style Streusel Blueberry Muffins Recipe

These bakery-style streusel blueberry muffins are fluffy, moist, and topped with a crunchy cinnamon-sugar streusel. Perfect for breakfast or a sweet treat, they are 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: 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 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 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 (for streusel)
• 1/4 cup unsalted butter, cold and cubed (for streusel)

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 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, salt, and cinnamon.
4. In another bowl, mix the melted butter, buttermilk, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin 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. Avoid overmixing the batter to keep muffins fluffy. Buttermilk can be substituted with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.