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Bakery-Style Blueberry Streusel Muffins. A delicious vanilla, blueberry muffin topped with a generous amount of buttery streusel.
There’s nothing more classic than a blueberry muffin and it’s been a staple breakfast item in our home since we could remember. We love a good double chocolate chip muffin or lemon poppyseed muffin, but there’s something about a blueberry muffin that hits different.
These muffins are made with a delicious vanilla batter, swirled with fresh, bursting blueberries and topped with a handful of buttery streusel that gets crispy as it bakes. Is your mouth watering yet? LOL — ours is!
Keep scrolling to find important recipe tips and instructions to make the bakery-style blueberry streusel muffins.
Want more muffin recipes? Check out these recipes:
- Bakery-Style Cherry Pecan White Chocolate Muffins
- Espresso Chocolate Chip Muffins
- Bakery-Style Lemon Poppyseed Muffins
Bakery-Style Blueberry Streusel Muffins
Ingredient Snapshot
- Flour
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Brown sugar
- Butter
- Milk
- Sour cream
- Vanilla
- Fresh blueberries tossed in flour
Recipe Snapshot
- Whisk dry ingredients together in large bowl.
- Mix wet ingredients together in medium bowl.
- Add dry mixture to the wet and whisk to combine.
- Fold in blueberries.
- Make streusel.
- Scoop batter in tins, top with streusel and bake.
Muffin Q&A:
What is a bakery-style muffin?
Bakery-style muffins are typically very decadent, top-heavy and topped with streusel or a yummy glaze. They also typically have a denser texture.
A lot of market research for our blog recipes comes from trying out local cafes and bakeries. Over the years, we’ve had a lot of good and bad muffins and we weighed our pros and cons list and created a recipe that checked all the boxes.
After several years, we finally perfected our muffin recipe. It had everything we wanted…with a soft texture, yet a little dense, it has just the right amount of sweetness and can be used to make any flavor your heart desires.
Why do you cover the blueberries in flour?
Covering the blueberries in flour will keep them from sinking to the bottom of the muffins. If you skip this step, your blueberries will not be evenly dispersed and will gravitate toward the bottom as it bakes.
How do you store muffins?
If you do not plan on eating the muffins the same day, they will be good for 3-4 days in an airtight container or ziplock at room temperature.
You can also freeze the muffins. Place them in a single layer in a ziplock bag and freeze for up to 3 months.
How do you reheat frozen muffins?
- Thaw at room temperature: Leave muffins on counter to thaw for 1-2 hours until completely thawed out. Warm them to your liking in the microwave for 10-15 seconds each.
- Oven: Preheat oven to a low temperature, 350ºF. Place on baking sheet and heat for 10-15 minutes until warm.
- Microwave: Unwrap and preheat for 30-60 seconds until warm.
Essential Equipment for this Recipe:
Muffin Pan
Ice Cream Scoop
Bakery-Style Blueberry Streusel Muffins
- Total Time: 40 minutes
Description
A delicious vanilla, blueberry muffin topped with a generous amount of buttery streusel.
Ingredients
Blueberry Muffin Batter
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1/4 cup milk
- 1/2 cup sour cream
- 1 tsp vanilla
- 2 cups fresh blueberries tossed in flour
Brown Sugar Streusel
- 4 tbsp butter
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp salt
Instructions
- In a large bowl, add flour, baking powder, and salt. Whisk the dry mixture until all the ingredients are incorporated. In a small bowl, toss blueberries in 2 tbsp flour until covered.
- In a medium size bowl, mix eggs, sugar, butter, milk, and sour cream together.
- Mix dry ingredients into the wet mixture. Then gently fold in blueberries.
- To make the streusel, combine butter, flour, sugar, brown sugar, and salt.
- Using an ice cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners). Add streusel to the top of each muffin.
- Bake on 350ºF for 20-25 minutes. Remove the muffins from the oven and let them cool for 10 minutes.
- Enjoy with a hot cup of coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Brunch
