These homemade Bakery Style Blueberry Muffins are tall, fluffy, studded with juicy blueberries, and topped with a sweet, crumbly streusel. They look like a fancy bakery muffin but they’re made with simple ingredients and come together quickly. You’re going to love these muffins and they’re such an easy way to make mornings special!

Blueberry Streusel Muffins Worthy of a Bakery

I worked on these homemade blueberry muffins longer than I’d like to admit. However, I’m happy to report that after many tests I’ve finally perfected the recipe! Tall and fluffy, these muffins offer the perfect balance of rich, sweet flavors and look like they belong in a case at a bakery.

You can enjoy them for breakfasts, snacks, or dessert on their own or topped with butter or jam. One taste, and you’ll never go back to store-bought muffins again. I know you’re going to love these!

— Ashlea

Need More Blueberry Recipes? Try These Reader Favorites

Blueberry Muffin Ingredients

Butter: this gives the muffins the best flavor.
Oil: adds richness and makes sure the muffins are nice and moist. Use a neutral-tasting oil for the best results.
Eggs: large eggs add structure and richness to the muffins. I haven’t tested these blueberry streusel muffins with egg substitutes, but would love to know how it goes if you do!
Milk: to combine the ingredients. I used whole milk for this recipe, but 2% milk or a plant-based milk like almond milk or at would also work.
Lemon: I use both lemon juice and lemon zest in the muffin batter and a little extra lemon zest in the streusel topping. Lemon pairs so well with blueberries and really makes these muffins taste so good.
Sugar: I use granulated sugar in both the muffin batter and streusel topping. Then, I include a bit of brown sugar in the streusel topping for a subtle molasses flavor as well as to add a bit of extra moisture.
Cornstarch: this helps us achieve a light, airy muffin batter like you find in bakery muffins.
Flour: all-purpose flour forms the base of the muffin batter and topping. For a gluten-free option, use a CUP 4 CUP GLUTEN FREE FLOUR. It always works well for me as a 1 to 1 swap for all-purpose flour. Please note that you cannot substitute almond flour, coconut flour, or cassava flour 1:1 in this recipe.
Leaveners: both baking soda and baking powder work to help the muffins rise, creating tall, fluffy muffins. Double check to make sure that your leaveners are fresh to ensure they work properly.
Salt: a bit of salt goes a long way and really enhances all of the flavors in the muffins.
Blueberries: I use fresh blueberries, but frozen blueberries also work. Don’t thaw them first. Just fold them directly into the batter, and adjust the baking time as needed.
Old-Fashioned Oats: these help create a crumbly streusel topping. Don’t substitute quick oats or steel-cut oats! If you need to keep these muffins gluten-free, make sure to use certified gluten-free oats.

blueberry muffin batter with streusel topping

How to Make Bakery Style Blueberry Muffins in 3 Easy Steps!

Make the streusel topping. Combine the dry ingredients in a bowl, and use your fingers or a pastry cutter to work in the butter, creating pea-sized crumbs.
Prepare the muffin batter. Whisk the wet ingredients in a large bowl. Then, combine the dry ingredients in a separate bowl, and mix them into the wet ingredients. Toss the blueberries with flour, and fold them into the batter.
Bake. Scoop the batter into a lined muffin pan, and sprinkle the streusel on top. Bake until the muffins are tall and fluffy, and a skewer inserted into the center comes out clean or with just a few moist crumbs.

My Top Tips for the BEST Muffins

Be sure to line or grease your muffin tin. This will prevent the muffins from sticking.
Avoid overmixing by combining the batter ingredients just until smooth. Otherwise, you’ll overwork the gluten, and your muffins will be dense and tough.
Toss the berries with flour. This helps prevent them from sinking to the bottom.
For tall, domed strawberry muffins, fill each muffin cup ¾ of the way full.

How to Store and Freeze

Store leftover muffins in the fridge for safekeeping. If you don’t think you’ll be able to eat all of the muffins within 2-3 days, you can freeze them!

To freeze:

Let the muffins come to a complete cool on a wire baking rack
Once cool, place them in a freezer-safe storage bag or container and label
Freeze for up to 2-3 months.

How to Reheat

When you’re ready to reheat and eat a muffin, you can do it one of two ways. My preferred method is to wrap one or two muffins in foil and let them reheat in a 350-degree oven for 10-12 minutes until they are warmed through. They’ll taste just like a fresh batch straight out of the oven!

If you’re short on time, you can also pop a muffin straight from the freezer into the microwave for 30 seconds to heat through!

More Muffin Recipes I Know You’ll Love

I hope you give this Bakery Style Blueberry Muffins Recipe a try! They’re sweet, moist, and topped with a delicious streusel crumble! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Bakery Style Blueberry Muffins

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Author: Ashlea Carver
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Ingredients

Units Scale

1/4 cup butter
1/4 cup oil
2 large eggs
1 cup whole milk
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon vanilla extract
3/4 cup sugar
1 tablespoon cornstarch
3 cups flour (360 grams)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries

Streusel

1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup flour
1/4 cup old fashioned oats
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/4 cup butter, diced

Instructions

Preheat your oven to 425 degrees and line a jumbo muffin pan with muffin liners.
Make the Streusel: Add the white and brown sugars, all purpose flour, oats, salt, and lemon zest to a small mixing bowl. Work the butter into the flour and sugar with your fingers until pea-sized crumbs have formed.
Add the butter, oil, eggs, whole milk, lemon juice, lemon zest, vanilla extract, and sugar to a large mixing bowl. Whisk together until well combined.
Add the all cornstarch, all purpose flour, salt, baking powder, and baking soda to a mixing bowl. Whisk together until well combined.
Sprinkle one tablespoon of the flour mixture over the blueberries and toss gently until coated.
Gently fold the flour mixture into the wet ingredients until combined.
Next, add the flour coated blueberries to the mixing bowl and gently fold into the batter until just combined.
Add the muffin batter to the lined muffin pan, filling each well around 3/4s of the way full. Top each muffin with the streusel topping.
Bake the muffins at 425 degrees for 5 minutes and then lower the heat to 375 degrees (without removing the muffins from the oven) and allow them to bake for and additional 20-25 more minutes until cooked through and a skewer comes out clean when inserted into the middle.

Notes

Milk: You can swap the whole milk for a plant-based milk if needed.

Blueberries: I used fresh blueberries for this recipe, but frozen blueberries could also work. Don’t thaw them first. Just fold them directly into the batter, and adjust the baking time as needed.

Freezing: Let the muffins come to a complete cool on a wire baking rack. Once cool, place them in a freezer-safe storage bag or container and label. Freeze for up to 2-3 months.