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A top-down view of blueberry streusel muffins in a baking tin, showing the crumb topping before baking.

Blueberry Streusel Muffins: The Ultimate Bakery-Style Recipe

Whip up the best Blueberry Streusel Muffins with this easy recipe! These muffins are incredibly moist, loaded with juicy blueberries, and topped with a perfect buttery crumb topping. A bakery-style treat you can make at home!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar packed
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp salted butter cold and cubed
For the Muffins
  • 2 cups all-purpose flour plus 1 tbsp for tossing blueberries
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups blueberries fresh or frozen

Equipment

  • 1 12-cup muffin tin
  • 3 Mixing Bowls
  • 1 Whisk and Spatula

Instructions
 

  1. Make the Streusel: In a medium bowl, whisk together 1/2 cup flour, brown sugar, 2 tbsp granulated sugar, and cinnamon. Cut in the cold, cubed butter with your fingertips until coarse crumbs form. Refrigerate until needed.
  2. Prepare for Baking: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups of flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt.
  4. Mix Wet Ingredients: In a separate bowl, whisk the eggs, then add buttermilk, oil, and vanilla extract. Whisk until just combined.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients and fold with a spatula until just moistened. Do not overmix; the batter should be lumpy.
  6. Add Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the coated blueberries into the batter.
  7. Assemble Muffins: Divide the batter evenly among the 12 muffin cups. Sprinkle the refrigerated streusel generously over the top of each muffin.
  8. Bake: Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and buttermilk.
Tossing blueberries in flour helps prevent them from sinking to the bottom.
Do not overmix the batter for a tender, fluffy crumb.
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