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!
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 😆)
❤️ What you'll love about these blueberry streusel muffins
- Quick - From mixing to eating is around 30 minutes. You'll be devouring these muffins in no time!
- Protein enriched - Greek yogurt has double the protein of buttermilk and 4 times the protein of sour cream! Your breakfast muffins are out here improving lives folks!
- Easy - Besides making the super simple streusel, this is a one bowl yogurt muffin situation!
- Fluffy - My basic buttermilk muffins are made with one egg, and they are so fluffy, but the addition of another egg to this recipe raises the streusel roof 🙌
- Delicious - With cinnamon streusel topping a fluffy muffin, filled with plump, juicy blueberries, this is a truly delicious and decadent breakfast treat!
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.
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.
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.
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 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
- 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.
- 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.
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.
Bakery Style Blueberry Streusel Muffins
- 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
- 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
- 2 large eggs room temperature
- 1 cup (250 g) Greek yogurt room temperature
- ½ cup (113 g) unsalted butter melted and cooled (one stick)
- 1 teaspoon vanilla extract or paste
- 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.
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.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.