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Bakery Style Streusel Blueberry Muffins: The Ultimate Fluffy Recipe

These bakery-style streusel blueberry muffins are fluffy and perfect, topped with a crunchy cinnamon-sugar streusel. Ideal for breakfast or a sweet treat, they are sure to impress with their delicious flavor and texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 cup brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup unsalted butter, cold and cubed (for streusel)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel topping. Add the cold, cubed butter and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, mix the melted butter, buttermilk, egg, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  6. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a generous amount of the streusel topping over each muffin.
  8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. For taller muffins, fill cups to the top and bake at 350°F for a few minutes longer. Store in an airtight container for up to 3 days or freeze for up to 3 months.