🫐 Bakery-Style Blueberry Streusel Muffins
Soft, fluffy muffins packed with juicy blueberries and topped with a buttery cinnamon streusel. These muffins rise tall like the ones you see in bakeries and have the perfect balance of sweetness and crumbly topping.
🧁 Yield: 12 large muffins
⏱ Prep Time: 15 minutes
🔥 Bake Time: 20–25 minutes
🧂 Streusel Topping
Ingredients
½ cup (60 g) all-purpose flour
¼ cup (50 g) granulated sugar
¼ cup (55 g) cold unsalted butter, cubed
½ tsp cinnamon (optional)
Instructions
In a small bowl, mix flour and sugar.
Cut in the cold butter using a fork or your fingers until the mixture becomes crumbly.
Stir in cinnamon if using.
Chill in the refrigerator until ready to use.
🧁 Muffin Batter
Dry Ingredients
2½ cups (315 g) all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
Wet Ingredients
½ cup (115 g) unsalted butter, melted and slightly cooled
1 cup (200 g) granulated sugar
2 large eggs
1 cup (240 ml) buttermilk (or milk + 1 tbsp vinegar)
2 tsp vanilla extract
Add-In
1½ cups (225 g) fresh or frozen blueberries
(If using frozen, do not thaw.)
👩🍳 Instructions
Preheat oven to 400°F (200°C). Line a muffin tin with tulip liners or grease well.
In a bowl, whisk together the dry ingredients.
In another bowl, whisk melted butter and sugar until smooth. Add eggs, buttermilk, and vanilla.
Combine wet and dry ingredients gently until just mixed. Do not overmix.
Fold in the blueberries carefully.
Fill muffin cups almost to the top for tall bakery-style muffins.
Sprinkle a generous amount of streusel topping over each muffin.
Bake at 400°F for 5 minutes, then reduce temperature to 350°F (175°C) and bake 15–20 minutes, until golden and a toothpick comes out clean.
Let muffins cool for 10 minutes before removing from the pan.
⭐ Tips for Tall Bakery Muffins
Fill muffin liners very full.
Start baking at high temperature for a quick rise.
Do not overmix the batter.
For even taller muffins, chill the batter 20–30 minutes before baking.
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