These bakery style blueberry streusel muffins are soft, moist, and bursting with juicy blueberries in every bite. With their tall domed tops and buttery crumb topping, they look and taste just like something from your favorite bakery. Perfect for breakfast, brunch, or an afternoon treat, they deliver comforting flavor with a beautiful presentation.
Why You’ll Love This Recipe
Texture: These muffins bake up incredibly moist with a tender crumb and a perfectly crunchy streusel topping that adds a delightful contrast.
Taste: Sweet, juicy blueberries pair beautifully with rich vanilla and buttery flavors, creating a balanced and satisfying treat.
Ease: The step-by-step method is beginner-friendly, yet the results look impressive and bakery-worthy.
Tall Domes: Resting the batter helps create thick, lofty muffin tops with a professional finish.
Versatile: They’re ideal for breakfast, brunch gatherings, lunchboxes, or dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Muffins
2 1/2 cups sifted all-purpose flour, plus 2 tablespoons for coating blueberries
1 tablespoon baking powder
1 teaspoon baking soda
1 cup white granulated sugar
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup full-fat sour cream
2 teaspoons vanilla extract
1/4 cup safflower oil (or sunflower, vegetable, or canola oil)
1/4 cup unsalted butter, melted
3/4 cup whole milk, room temperature
1 1/2 cups fresh blueberries
2 tablespoons raw sugar or coarse sanding sugar for topping
Streusel Topping
1/4 cup white granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 teaspoons unsalted butter, melted
Directions
Add the fresh blueberries to a medium bowl and sprinkle with 2 tablespoons of flour. Toss gently to coat and set aside.
In a large mixing bowl, combine the sifted flour, baking powder, and baking soda. Add the sugar and salt, then whisk thoroughly to evenly distribute the ingredients.
In a separate medium bowl, whisk together the eggs, sour cream, vanilla extract, oil, melted butter, and milk until smooth and fully combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk just until combined. Do not overmix; the batter should remain slightly lumpy.
Fold the coated blueberries into the batter carefully using a rubber spatula, leaving behind any excess flour in the bowl.
Cover the bowl with plastic wrap and allow the batter to rest at room temperature for 45 minutes. This helps produce taller muffin tops.
Preheat the oven to 425°F (220°C) and position the rack in the center. Line a standard 12-cup muffin pan with paper liners, filling every other well to promote even airflow and higher domes.
Scoop the batter into each liner, filling all the way to the top and slightly mounding in the center.
In a small bowl, combine the streusel topping ingredients until crumbly. Generously sprinkle over each muffin.
Add a few extra blueberries on top and sprinkle with raw sugar.
Bake at 425°F for 7 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 12 to 14 minutes, or until the tops feel firm and a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for several minutes before transferring to a wire rack to cool completely.
Frozen Blueberries: Substitute frozen blueberries without thawing. Toss them in flour just as you would fresh berries.
Lemon Blueberry: Add 1 tablespoon lemon zest to the batter for a bright citrus note.
Crumb Lovers: Double the streusel topping for an extra thick, crunchy layer.
Whole Wheat Blend: Replace 1/2 cup of all-purpose flour with whole wheat flour for a heartier texture.
Mini Muffins: Use a mini muffin pan and reduce baking time to about 10–12 minutes total.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep refrigerated for up to 5 days. Allow to come to room temperature before serving.
Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight at room temperature.
Reheating: Warm in the microwave for 10–15 seconds to restore softness. For a slightly crisp top, reheat in a 300°F oven for about 5–7 minutes.
FAQs
How do I get tall bakery-style muffin tops?
Resting the batter for at least 45 minutes thickens it and helps create tall domes. Starting at a high oven temperature also encourages rapid rise.
Can I use frozen blueberries?
Yes. Use them straight from the freezer and toss in flour before folding into the batter.
Why should I coat the blueberries in flour?
Coating prevents the berries from sinking to the bottom during baking.
Can I make the batter ahead of time?
Yes. You can refrigerate the batter overnight. Allow it to sit at room temperature for about 20 minutes before baking.
What if I do not have sour cream?
You can substitute plain full-fat yogurt in equal amounts.
Why are my muffins dense?
Overmixing the batter can develop too much gluten, resulting in dense muffins. Mix just until combined.
Can I reduce the sugar?
You can reduce the sugar by 2 to 3 tablespoons, though the texture and sweetness may slightly change.
How do I know when the muffins are done?
The tops should feel firm and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I double this recipe?
Yes. Simply double all ingredients and bake in batches to ensure proper airflow and even baking.
What makes the streusel crunchy?
The combination of sugar, flour, and melted butter forms small crumbs that crisp up beautifully during baking.
Conclusion
These bakery style blueberry streusel muffins combine tender, moist crumb with sweet bursts of blueberry and a buttery, crunchy topping. With simple ingredients and a few helpful techniques, you can create tall, beautiful muffins that rival any bakery display. Whether enjoyed fresh from the oven or saved for later, they are guaranteed to become a favorite in your kitchen.
Bakery Style Blueberry Streusel Muffins are tall, soft, and moist muffins packed with juicy blueberries and topped with a buttery cinnamon streusel for a perfectly balanced sweet and crunchy finish.
Ingredients
Muffins:
2 1/2 cups sifted all-purpose flour, plus 2 tablespoons for coating blueberries
1 tablespoon baking powder
1 teaspoon baking soda
1 cup white granulated sugar
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup full-fat sour cream
2 teaspoons vanilla extract
1/4 cup safflower oil (or sunflower, vegetable, or canola oil)
1/4 cup unsalted butter, melted
3/4 cup whole milk, room temperature
1 1/2 cups fresh blueberries
2 tablespoons raw sugar or coarse sanding sugar (for topping)
Streusel Topping:
1/4 cup white granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 teaspoons unsalted butter, melted
Instructions
Toss blueberries with 2 tablespoons flour and set aside.
In a large bowl, whisk together sifted flour, baking powder, baking soda, sugar, and salt.
In a separate bowl, whisk eggs, sour cream, vanilla, oil, melted butter, and milk until smooth.
Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
Fold in coated blueberries carefully, leaving excess flour behind.
Cover batter and rest at room temperature for 45 minutes.
Preheat oven to 425°F (220°C). Line a 12-cup muffin pan, filling every other well.
Fill liners to the top, slightly mounding batter.
Mix streusel ingredients until crumbly and sprinkle generously over muffins. Add extra blueberries and raw sugar on top.
Bake at 425°F for 7 minutes, then reduce temperature to 350°F (175°C) without opening the door and bake 12–14 minutes more until tops are firm and a toothpick comes out clean.
Cool in pan briefly, then transfer to a wire rack.
Notes
Resting the batter helps create tall bakery-style domes.
Do not overmix to keep muffins tender.
Use frozen blueberries straight from freezer if substituting.
Start baking at high temperature for better rise.
Store in airtight container up to 3 days at room temperature.
