Bakery Style Streusel Blueberry Muffins – Fluffy & Crunchy Perfection

Indulge in the ultimate bakery-style streusel blueberry muffins that are fluffy, moist, and topped with a crunchy cinnamon-sugar streusel. These muffins are perfect for breakfast, brunch, or a delightful dessert. Follow this easy recipe to create muffins that rival your favorite bakery!

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
• 2 large eggs
• 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. Add the cold cubed butter and mix with a fork or your fingers 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, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.

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. Fold in the blueberries.

6. Fill the Muffin Tin

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

7. Bake

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Expert Tips

• Use Fresh Blueberries: Fresh blueberries work best, 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.
• Buttermilk Substitute: 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.
• Streusel Topping: For extra crunch, add a handful of chopped nuts like walnuts or pecans to the streusel topping.

FAQ

Can I use frozen blueberries?

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 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?

Yes! You can prepare the batter and streusel topping the night before and store them separately in the refrigerator. Bake the muffins in the morning for fresh, warm treats.

For more delicious muffin recipes, check out our Ultimate Guide to Moist Fluffy Bakery Blueberry Muffins or try our Easy Blueberry Muffins with Crumble Topping.

Bakery Style Streusel Blueberry Muffins – Fluffy & Crunchy Perfection

Indulge in the ultimate bakery-style streusel blueberry muffins that are fluffy, moist, and topped with a crunchy cinnamon-sugar streusel. These muffins are perfect for breakfast, brunch, or a delightful dessert.

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
• 2 large eggs
• 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. Add the cold cubed butter and mix with a fork or your fingers 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, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. 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 in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Use fresh blueberries for best results. Do not overmix the batter to avoid dense muffins. Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar. For extra crunch, add chopped nuts to the streusel topping.