Bakery Style Blueberry Streusel Muffins – Tall, Moist, and Fluffy

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 golden crumb topping that makes them irresistible. Perfect for breakfast or a sweet treat any time of day, this recipe will make you feel like you’ve brought the bakery home.

If you love muffins, you might also enjoy our Bakery Style Blueberry Muffins Recipe for another delicious variation.

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 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.

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, 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. 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 comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

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, giving them 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 the night before and refrigerate it. Bake the muffins in the morning for fresh, warm muffins.

For more delicious breakfast ideas, check out our Ultimate Chewy Oatmeal Cookies Recipe or our Quick Fresh Strawberry Cucumber Salad for a refreshing side.

Bakery Style Blueberry Streusel Muffins – Tall, Moist, and Fluffy

These bakery-style blueberry streusel muffins are tall, moist, and topped with a golden crumb topping, perfect for breakfast or a sweet treat any time of day. The recipe brings the aroma and taste of a bakery right into your home.

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 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 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, 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. 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 comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins fluffy. For a bright flavor, add a teaspoon of lemon zest to the batter.