These bakery-style Blueberry Streusel Muffins are so soft complete with plenty of crumble topping. Bursting with fresh OR frozen blueberries, muffins are on the breakfast table any time of the year! If you’re a fan of big, towering muffin tops, this is the recipe you need for life.
I was trying to find a recipe for blueberry muffins and was having trouble finding one with my two favorite attributes: a sweet, crumbly streusel topping, and big tops. You know, the best part! I know I’m not the only one who rips the top off to save it for last.
When you can’t find the perfect muffin, make it yourself! These muffins embody everything that I crave. I hope you love them just as much as I do! They were so pillowy soft and delicious. Don’t fear the overflow on your muffin tin as these goodies bake! That is the secret to big tops.
Ingredients
- Sugar – I used granulated sugar in both the muffins and streusel topping. While I don’t suggest swapping for brown sugar in the muffin batter, you can definitely use brown sugar in the streusel if you want.
- Flour – I used all-purpose flour. If you use cake flour, you’ll need an extra 1/4 cup plus 1 tbsp for this recipe.
- Butter – The muffin batter calls for softened butter while the streusel is best made with cold butter. It just makes the job a little easier to press the streusel together with cold butter, but it will absolutely still work with sofened butter if you left the whole brick out.
- Blueberries – Fresh or frozen. If you use frozen blueberries, don’t thaw them beforehand. They will be way easier to work with straight out of the freezer.
- Baking powder – I prefer baking powder for these muffins. I haven’t tried them with baking soda, so I can’t guarantee how they will turn out if you use it as a substitute.
- Salt – As much or little as you like.
- Vanilla – Extract or paste. I like lots of vanilla extract in my muffins, but you can reduce this amount if you prefer.
- Eggs – I used large eggs for this recipe.
- Milk – Any type of milk, including non-dairy alternatives, will work.
How to make bakery-style blueberry streusel muffins
Streusel
- Mix the flour and granulated sugar together. Add the cubed butter and use your fingers to press it into the mixture until completely combined. It’s done when you can squeeze everything into a “snowball”. Crumble any big clumps apart.
Muffins
- Dry ingredients: Preheat the oven to 400F. Prep a muffin tin with muffin liners or spray with cooking spray. Toss the blueberries with 1 tbsp of the flour to coat each one. Mix the remaining flour in a bowl with the baking powder and salt.
- Wet ingredients: Beat the butter, sugar, and vanilla extract together in a separate bowl until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, then stir in the milk until everything is combined.
- Finish batter: Dump the dry ingredients to the bowl of wet ingredients and beat just until you no longer see flour, then use a spatula to scrape the sides down. Add the blueberries to the batter and carefully fold them in.
- Bake: Scoop the muffin batter into the prepared tin filling each cup almost to the top. Top each muffin generously with streusel. Bake for 15-20 minutes, or until the edges of the muffin tops become golden brown. Let the muffins cool for 20-30 minutes in the tin before enjoying.
FAQ
You can use either! I prefer fresh blueberries in my muffins, but you’ll barely be able to tell the difference between the two. If you use frozen blueberries, don’t thaw them beforehand or you’ll end up with purplish-pink muffins.
Absolutely! Follow the recipe as written minus the streusel- no changes needed. If you have a few extra blueberries lying around, you can dot them over the tops of your muffins before baking.
This is up to personal preference. I like to have big muffin tops on mine, so I filled my cups almost to the top. A little more than 3/4 of the way. You can fill the cups less if you don’t want such big tops. Keep in mind you may end up with a few extra muffins!
I took my muffins out once the edges turned golden brown. To be extra sure they’re baked through, you can insert a toothpick into the center of one of the muffins. If it comes out with some batter stuck to it, they’ll need more time. If the toothpick comes out clean with a few crumbs, they’re all done!
The #1 reason your liners are sticking is that the muffins need to cool a bit longer! If they’re still fresh out of the oven, they will be extra fragile. If they are completely cool and still sticking to the liner, try this:
1. Place the muffin, upside-down, on a plate. Drape a damp paper towel over the muffin.
2. Microwave for 15-30 seconds, then peel the liner away.
Tips for making perfect blueberry muffins
- I’ve mentioned this above, but it’s SO important! Do not thaw your berries if you use frozen. They’ll be way easier to work with straight out of the freezer.
- Don’t skip tossing your blueberries with flour! This little coating will keep the blueberries from grouping together and it will also prevent them from sinking to the bottom of your muffins.
- Mix the batter just until you no longer see any flour. Over-mixing can result in a dense muffin.
- Don’t be afraid to fill the cups almost to the top! They may look like they are overflowing as they bake, but that is how you get a nice and big muffin top.
- It will be very difficult, but let these muffins cool down for at least 20 minutes out of the oven.
How to store muffins
Make sure your muffins have fully cooled down to room temperature before storing. You can keep them on a cake plate with a dome, a large airtight container, or individually wrapped with either plastic wrap or beeswrap.
Blueberry streusel muffins will last 1-2 days at room temperature or about 1 week in the fridge. If you want to freeze your muffins, they will last about 3 months. I suggest wrapping them individually with plastic wrap or beeswrap, then keeping them in an airtight container to avoid freezer burn. Let them thaw at room temperature or microwave at 10-second intervals until soft.
Did you love this recipe? Give these a try:
[ss_social_follow]
Blueberry Streusel Muffins
Ingredients
Streusel
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
- 1/4 cup butter cubed
Muffins
- 2 1/2 cups all-purpose flour
- 2 cups blueberries fresh or frozen*
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs room temperature
- 1 cup milk room temperature
Instructions
Streusel
- Mix the flour and granulated sugar together. Add the cubed butter and use your fingers to press it into the mixture until completely combined. It's done when you can squeeze everything into a "snowball". Crumble any big clumps apart.
Muffins
- Preheat the oven to 400F. Prep a muffin tin with muffin liners or spray with cooking spray. Toss the blueberries with 1 tbsp of the flour to coat each one. Mix the remaining flour in a bowl with the baking powder and salt.
- Beat the butter, sugar, and vanilla extract together in a separate bowl until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, then stir in the milk until everything is combined.
- Dump the dry ingredients to the bowl of wet ingredients and beat just until you no longer see flour, then use a spatula to scrape the sides down. Add the blueberries to the batter and carefully fold them in.
- Scoop the muffin batter into the prepared tin filling each cup almost to the top. Top each muffin generously with streusel. Bake for 15-20 minutes, or until the edges of the muffin tops become golden brown. Let the muffins cool for 20-30 minutes in the tin before enjoying.
So, so good! Really enjoyable to make and they taste absolutely amazing!!
The only problem I encountered was with the bake time. Mine came out very undercooked at 20 minutes. I put them back in for another 5 minutes, but they still could have used more time. But that’s no big issue! Great recipe!
Every oven is so different! I’m glad they baked up for you š