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Bakery Style Blueberry Streusel Muffins: A Perfect Homemade 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 family favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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 or cooking spray.
  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 mixing 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 a generous amount of the streusel topping over each muffin.
  6. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins fluffy. Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar.