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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.