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Ultimate Bakery Style Streusel Blueberry Muffins Recipe

These bakery-style streusel blueberry muffins are fluffy, moist, and topped with a crunchy cinnamon-sugar streusel. Perfect for breakfast or as a sweet treat, this recipe is sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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
  • 1/2 cup unsalted butter, melted
  • 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, and salt for the muffins.
  4. In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. 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 for 20-25 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. Buttermilk can be substituted with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.