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 the perfect way to start your day or enjoy as a sweet treat any time. 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 Ultimate Blueberry Muffin Recipe or our Easy Moist Lemon Blueberry Muffins for a citrusy twist.

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 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 or cooking spray.

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. Prepare the Muffin Batter

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

4. Fold in Blueberries

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

5. Fill the Muffin Tin

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.

6. Bake

Bake in the preheated oven for 18-20 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.
• Make Ahead: You can prepare the muffin batter the night before and store it in the refrigerator. Bake the muffins in the morning for a fresh breakfast.
• 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 substitute the buttermilk?

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.

For more delicious muffin recipes, check out our Deluxe Blueberry Cream Cheese Muffins or our To Die For Blueberry Muffins with Crumble Topping.

Ultimate Bakery Style Blueberry Streusel Muffins Recipe

These bakery-style blueberry streusel muffins are perfect for starting your day or enjoying as a sweet treat. With a fluffy texture, juicy blueberries, and a crunchy streusel topping, they are 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: 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
• 1/4 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 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 or cooking spray.
2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. 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. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
6. Bake in the preheated oven for 18-20 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. Avoid overmixing the batter to keep muffins fluffy. Muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.