Bakery Style Blueberry Streusel Muffins – The Ultimate Fluffy Recipe

There’s nothing quite like the aroma of freshly baked muffins filling your kitchen. These bakery-style blueberry streusel muffins are the perfect treat to start your day or enjoy as an afternoon snack. With their fluffy texture, juicy blueberries, and a crunchy streusel topping, these muffins are sure to become a favorite in your household.

If you love blueberry muffins, you might also enjoy our Irresistible Blueberry Crumble Muffins or our Ultimate Guide to Moist Fluffy Bakery Blueberry Muffins 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
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold 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 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 18-20 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 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.
• High Dome Muffins: For tall, bakery-style muffins, fill the muffin cups almost to the top and bake at a slightly higher temperature initially (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 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 the streusel topping extra crunchy?

For an extra crunchy topping, add a tablespoon of chopped nuts like walnuts or almonds to the streusel mixture.

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 Bakery Style Streusel Blueberry Muffins or our Easy 30 Minute Bakery Blueberry Muffins.

Bakery Style Blueberry Streusel Muffins – The Ultimate Fluffy Recipe

These bakery-style blueberry streusel muffins are perfect for breakfast or an afternoon snack, featuring a fluffy texture, juicy blueberries, and a crunchy streusel topping. They are easy to make and sure to become a household 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)
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold 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 for the streusel topping. 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 for the muffins.
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 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 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. 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, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins fluffy. For tall muffins, fill cups almost to the top and bake at 400°F for the first 5 minutes, then reduce to 375°F. Store in an airtight container for up to 3 days or freeze for up to 3 months.