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!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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 😆)
Jump to:
Simply the best! I mean, as much as I love all the muffins recipes, I am a true muffin top girl at heart. My Blueberry Muffin Tops are made for your inner child who picks off the tops and leaves the bottoms for your mom or dad (or husband, just sayin')
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.
Only have milk on hand and still want blueberry muffins? Try my Easy Pancake Mix 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 (make sure to use a fork, not a spatula), 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.
Step 9: Bake at 425°F for 5 minutes and then, without opening the oven, turn the temperature down to 350°F and bake for another 20 to 22 minutes, or until a skewer or toothpick inserted into the center muffin comes out clean.
Cool in the pan for 5 minutes, then move to a wire rack to cool for another 10 minutes before eating. I mean, you could eat them hot from the oven, but then you'd make that dog panting sound and the muffin would crumble, but follow your heart.
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.
Expert tips
- To get the correct texture for your streusel make sure to use a fork and not a spatula. A spatula will smear the ingredients together, wall a fork will give it a crumbly texture.
- Fold your blueberries into the batter only until the last of the dry ingredients is mixed in. Over-mixing can lead to burst blueberries and dense muffins.
- Use a large scoop to portion out your batter. It's a no-mess way of portioning your muffins and all of your them will be the same size, baking more evenly.
- If you have time, let the finished scooped and streuseled muffins rest for 10 minutes. This will allow the leavening agents to give their initial push to rise.
- When baking, the muffin is going to try and push up and out of the streusel topping in spots. Let the muffin do what a muffin does. They always do.
Recipe FAQ's
Store leftover muffins in a covered container, such as a cake stand or plastic storage container, for up to 3 days.
Storing muffins in the refrigerator will allow them to last up to 5 days, but I find that the streusel topping gets too hard for my liking and the muffins tend to dry out more quickly.
Yes. Freeze cooled muffins individually wrapped in plastic and then stored in a zip top bag, or other airtight container, for up to a month. Allow to thaw at room temperature.
Did you try this recipe?
Please consider leaving a comment with a ⭐️ rating below and tell me all about it! It helps me to continue to improve my content and lets others know what you think!
I appreciate it so much!
-Cynthia
📖 Recipe
Bakery Style Blueberry Streusel Muffins
Recommended Equipment
Ingredients
Streusel Topping
- ⅔ cup (80 g) all-purpose flour
- ½ cup (110 g) brown sugar
- 6 tablespoons (84 g) unsalted butter melted
- ½ teaspoon ground cinnamon
- Pinch of salt
Dry Ingredients
- 2 ¼ cups (270 g) all purpose flour
- ¾ cup (150 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (300 g) fresh or frozen blueberries
Wet Ingredients
- 2 large eggs room temperature
- 1 cup (250 g) Greek yogurt room temperature
- ½ cup (113 g) unsalted butter melted and cooled
- 1 teaspoon vanilla extract or paste
Instructions
- In a medium bowl, combine brown sugar, all purpose flour, cinnamon, and a tiny pinch of salt. Pour melted butter in and mix with a fork until it is all combined and the texture of crumbly, wet sand. Set aside.
- Preheat oven to 425° Use a jumbo muffin pan, place tulip liners in each cup of a standard size cupcake pan, or use squares of parchment paper to make your own jumbo liners (see post for details)
- Place greek yogurt into large bowl. Whisk in egg, vanilla, and melted butter. Sprinkle flour, sugar, baking powder, baking soda, and kosher salt over top of the wet ingredients and use a rubber spatula to mix until just combined. Don't over mix. Just bring together until all the dry ingredients disappear. A few lumps are okay.
- Gently fold in your blueberries. If using frozen, do not defrost before adding.
- Using a large scoop or measuring cup, place ⅓ cup of batter into each muffin cup (or, if you'd rather eyeball it, fill each cup ¾ full.)
- Sprinkle top of each muffin with lots of streusel, about 3 tablespoons each, completely covering them. Press down a bit to encourage it to stick to the batter.
- Bake at 425° for 5 minutes. After 5 minutes, without opening the oven door, turn the oven down to 350°. Bake for another 20 to 22 minutes, or until a clean skewer inserted into the center muffin comes out with few or no crumbs attached.
- Cool in pan for 5 minutes, then remove to a wire rack to cool for at least another 10 minutes. If you eat them sooner, they might fall apart, but sometimes we all fall apart and we're amazing too.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Notes
To get the correct texture for your streusel make sure to use a fork and not a spatula. A spatula will smear the ingredients together, wall a fork will give it a crumbly texture. Note on Greek yogurt:
When it comes to the liquid I use in muffins, I sometimes make adjustments based on what I have in the fridge at the moment. You can use an equal amount of plain yogurt or sour cream in place of the Greek yogurt, if that’s what you have on hand. Don't need a dozen muffins?
This recipe is easily divided in half for 6 muffins. To make standard size Blueberry Streusel Muffins:
Using a standard sized muffin pan, either spray the wells or use cupcake liners. Scoop or measure about ¼ cup of batter into each well and top with 2 tablespoons of streusel topping. Bake at 425°F for 5 minutes. Without opening the oven door, turn temp down to 350°F and bake for another 15 to 18 minutes, or until a skewer inserted into a center muffin comes back clean. This recipe should give you 12 to 14 jumbo muffins. Storage:
Store leftover muffins in a covered container, such as a cake stand or plastic storage container, for up to 3 days.
These muffins are so good! I’v been dying to try one of Cynthia’s recipes and this was perfect for a sunny Sunday! I was craving raspberries so used frozen mixed berries instead of blueberries and the recipe was still perfect, no adjustment needed. I loved the streusel and will absolutely be making these again.
Hi, I had a problem with the streusel. The texture was not at all like sand, it was rather mushy. It tasted fine, but was not crumbly like you expect streusel to be.
What did I do wrong?
It could be a couple of things: it may be that you didn't have enough flour. Did you weigh your ingredients? It could also be that you didn't use a fork to mix together your streusel. If you used a spatula or a spoon you won't get the right crumbly texture. Alternatively, you could just used softened butter to make your streusel. It will be lighter in texture, so it is more likely that the batter will rise up over some of the streusel, which isn't the end of the world. Let me know if those tips help.
I melted the butter first in a glass bowl in the microwave, and then dumped the flour and sugar on top of it, and mixed with a fork. I had the right amount of ingredients, but did it in a different order. Would that make a difference?
The order in which you add the ingredients makes a huge difference because when you drizzle the melted butter over the dry streusel ingredients, it hydrates them unevenly, creating little buttery clumps. When the dry ingredients are added on top of the butter instead, the flour and sugar will absorb the butter too quickly and turn the mixture pasty instead of crumbly no matter what you do. Now you can see why I test my recipes so many times - so that I can show you exactly what works every time. Hope this helps. (p.s. If it ever looks pasty, sprinkle in a tiny bit more flour, one teaspoon at a time, and fluff it with a fork until it looks crumbly again.)
Thank you! I learned something important! Thank you for taking the time to interact with us, it’s very helpful!
Amazing! So creative to turn some of it into a loaf!
These muffins were yummy. I did a half recipe because it's just me. The streusel topping was delicious. Next time I may double it. I was concerned because the batter was denser than I expected, but it turned out okay with lots of juicy blueberries. Good recipe.
Thank you!
These blueberry muffins were amazing. I have tried many different blueberry muffin recipes over the years and these were by far the best. I made exactly as the recipe called for. I followed all the tips and even made the tulip liners as suggested. Everyone who tried them agreed they were delicious.
Thank you so much! I'm glad everyone enjoyed them!
Moist AND delicious. Made them for my kids and grandkids and they ate them up before I could even take a photo!
They look marvelous. I want to be clear with your recioe in that it makes 12 jumbo muffins , right?
Thanks you
Meidda
Like it says on the recipe card it makes 10 jumbo muffins. You could fill them a little bit less and make 12 muffins and just add more streusel to each one!
*Speaking through a mouthful* OMG these are incredible. I’m forever disappointed with blueberry muffins recipes as they always turn out to be too dry or cake-like… These are neither of those things. They’re soft, delicious and packed with blueberries (I’m sure they’ll taste even better once I actually let them cool down) but, most importantly, quick & easy to make. Cynthia’s recipes never disappoint.
I can’t tell you how thrilled I am that you love them!