Bakery Style Blueberry Streusel Muffins

You've just found the BEST Bakery Style Blueberry Streusel Muffins! Full of plump, juicy blueberries, and topped with an irresistible brown sugar streusel, this recipe comes together all in one bowl!

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When I worked at the bakery, I probably made more blueberry muffins than you will ever see in your lifetime... every week. Many, many dozens on Monday to Friday, and hundreds more just on Saturday and Sunday. And (shhh) they were not my favorite 😬 That's why I needed to get these Bakery Style Blueberry Streusel Muffins out into the universe.

Don't get me wrong, the ones I made every day tasted good, but the bakery's recipe was purposely written for their muffins to have flat, sugar cracked tops that spread out, so that all the muffin tops were like one big sheet of cake that you had to cut through to get to the muffins underneath. I. Don't. Know. Why. Not my circus, not my muffins.

So, that being said, I wanted to create a recipe for the exact opposite blueberry muffin. Big, jumbo sized, high rising, fluffy muffins, with tons of plump and juicy blueberries, that are topped with the most delicious brown sugar streusel. I would gladly eat only these muffins forever and ever, amen.

(p.s. i also wanted to create a one bowl blueberry muffin recipe, and these are technically one bowl, if you make the streusel the day before, put it in a zip top bag, wash the bowl, and use it again the next day to make the muffins. my circus, my muffins 😆)

Ingredients

Here is an image of all the simple ingredients needed for this recipe, that you probably already have in your kitchen, including the 2 sticks of butter that I had to photoshop in there because I forgot them when I took the picture and I wasn't going to start all over again, sorry not sorry.

See recipe card below for exact quantities.

Substitutions

I know how it is. You pulled up a recipe for blueberry streusel muffins and you don't have, or can't eat, one of the ingredients. Let's make this work:

• Greek Yogurt - if you don't have greek yogurt, you can substitute with an equal amount of sour cream, plain yogurt, or buttermilk.
• Cinnamon - Cinnamon allergies are rare, but they do occur. If you are allergic, or just don't enjoy the flavor, you can leave it out, or substitute with ¼ teaspoon of cardamom.
• Gluten - Although I haven't tried it in this recipe, I have substituted the all-purpose flour with gluten free flour in my buttermilk muffins with great success.
• Blueberries - You can use frozen blueberries from the freezer section of your mega market, but don't defrost them before mixing. Place them into the batter fully frozen. Or, you know what, completely flip the script and add blackberries because blackberry muffins are simply out of this world too!

Variations

Listen, you came here for a hit of jumbo blueberry streusel muffins, but maybe you want to change things up. You're crazy like that.

• Chocolate - Add your choice of white or dark chocolate (chopped or chips are fine) for an even more complex Blueberry Muffin experience.
• Brown butter - If you're making a muffin with melted butter, it's not too much more work to use brown butter, and the payoff is HUGE. To do this, melt your butter over medium-low heat. As it melts, continuously swirl the pan to keep the butter moving. It will sputter and splatter as the water burns off. When it smells nutty and you see brown bits forming under the foam, it's done. Pour into a bowl to stop it cooking.
• Other Berries - You can add another berry, like raspberries, blackberries, or a combo of all three if you like.

Lining your muffin pan

Making Blueberry Muffins requires only a couple of steps, and it all starts with lining your muffin pan. If you don't have a jumbo muffin pan, you can use a standard sized one and add liners that allow you to make jumbo bakery sized blueberry muffins! Here's how:

1. Cover each well of your pan with a 6 inch square of parchment paper that you can cut yourself. Use a spice jar, tomato paste can, or anything similarly sized, to press it into place. It may want to pop up, but adding the muffin batter will hold it down.

2. Line the muffin pan with a jumbo tulip parchment liners, named that way because these pre-folded liners resemble a tulip. These liners allow you to make jumbo sized muffins using a standard muffin pan. Handy!

This is the brand of tulip liners I prefer, but similar suitable liners can be found in hobby stores and online. Okay, now that you've lined your muffin pan, let's make some Blueberry Streusel Muffins.

Instructions

Thanks to all my years in the bakery, I've streamlined the process for making these delicious blueberry streusel muffins. You can even make your muffin streusel topping up to 3 days ahead, refrigerate or freeze it, and let it come to room temperature overnight!

Step 1: Start by melting 1 stick plus 6 tablespoons of unsalted butter (14 tablespoons or the total amount for the whole recipe). Mix flour, brown sugar, cinnamon, and kosher salt in a medium bowl.

Step 2: Pour 6 tablespoons of melted butter into these dry ingredients and set the remainder aside. Using a fork, mix the butter into the flour and sugar until it is the texture of clumpy wet sand.

Step 3: In a large bowl (the only other bowl we'll need), whisk together your yogurt, eggs, and vanilla.

Step 4: Continue whisking while adding the remainder of your melted (and cooled) butter.

Step 5: Evenly sprinkle each of the dry ingredients over the top of your whisked wet ingredients. Use a spatula or spoon to mix the ingredients on the surface and then fold it all together, stopping when it is mostly mixed, but there are still dry pockets of flour visible.

Step 6: Fold in your blueberries just until all the flour is mixed in and the blueberries are evenly distributed. If using frozen blueberries, do not thaw them first or they will leave streaks that will look gray when baked. Still delicious, but gray.

Step 7: Use a jumbo muffin pan or place liners in a standard muffin pan. Spray the inside of the liners with nonstick spray. Scoop or portion about ⅓ cup of batter into each liner.

Step 8: Top each muffin with about 3 tablespoons of streusel. Pat the streusel down just a bit to adhere to the muffin batter.

Regular sized muffins

If you don't have a jumbo muffin pan or large parchment muffin liners, you can make these as regular sized muffins.

• Line each hole in your muffin pan with standard muffin liners.
• Use a medium scoop, or a measuring cup, to place ¼ cup of batter in each liner.
• Top each muffin with 2 tablespoons of crumb topping.
• Bake at 425°F for 5 minutes, then reduce the heat to 350°F and bake for another 15 to 18 minutes.

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