Bakery Style Streusel Blueberry Muffins – Fluffy & Irresistible

There’s nothing quite like the aroma of freshly baked blueberry muffins filling your kitchen. These bakery-style streusel blueberry muffins are tall, fluffy, 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 impress. Follow this guide to create the perfect batch every time!

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 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.

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; a few lumps are okay.

6. Fold in Blueberries

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

7. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a generous amount of the streusel topping 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 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, but if they’re out of season, you can use frozen blueberries. Just don’t thaw them before adding to the batter.
• Don’t Overmix: Overmixing the batter can lead to 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 those beautiful tall tops.
• Add a Touch of Lemon: For a bright flavor, add 1 teaspoon of lemon zest to the batter.

FAQ

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just toss them in a little flour before folding them into the batter to prevent them from sinking.

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?

Absolutely! These muffins taste great the next day. You can also prepare the batter the night before and bake them in the morning.

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

If you’re looking for more breakfast ideas, our Easy 30 Minute Bakery Blueberry Muffins are a quick and delicious option.

Bakery Style Streusel Blueberry Muffins – Fluffy & Irresistible

These bakery-style streusel blueberry muffins are tall, fluffy, and topped with a crunchy cinnamon sugar streusel. Perfect for breakfast or a sweet treat, they are sure to impress.

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 cold unsalted butter, 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. Be careful not to overmix; a few lumps are okay.
6. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a generous amount of the streusel topping 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 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. For a bright flavor, add 1 teaspoon of lemon zest to the batter.