Bakery Style Blueberry Streusel Muffins – Fluffy & Moist Recipe

There’s nothing quite like the aroma of freshly baked muffins filling your kitchen. These bakery-style blueberry streusel muffins are the perfect blend of fluffy, moist texture and a crunchy crumb topping that will make your mornings extra special. Whether you’re enjoying them for breakfast or as a sweet treat, these muffins are sure to impress.

If you love baking, you might also enjoy our Bakery Style Fluffy Blueberry Streusel Muffins with Crunchy Crumb Topping or our Ultimate Best Oatmeal Cookies Recipe for more delicious treats.

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
• 1/3 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.

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. Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

4. Combine the Wet Ingredients

In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.

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 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.
• 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.
• 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 the muffins extra fluffy?

To ensure fluffy muffins, avoid overmixing the batter and make sure your baking powder and baking soda are fresh.

Can I make these muffins ahead of time?

Absolutely! These muffins can be made ahead and stored in an airtight container. They also freeze well for up to 3 months.

For more delicious breakfast ideas, check out our Easy Summer Cucumber Strawberry Salad or our Ultimate Cheesy Chicken Potato Broccoli Casserole for a hearty meal.

Bakery Style Blueberry Streusel Muffins – Fluffy & Moist Recipe

These bakery-style blueberry streusel muffins are a perfect blend of fluffy, moist texture and a crunchy crumb topping. Ideal for breakfast or as a sweet treat, they are sure to impress.

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
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup all-purpose flour (for streusel topping)
• 1/4 cup granulated sugar (for streusel topping)
• 1/4 cup brown sugar (for streusel topping)
• 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.
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, vegetable oil, egg, and vanilla extract until well combined.
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. Avoid overmixing the batter to ensure fluffy muffins. 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.