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Bakery-Style Blueberry Streusel Muffins

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Tall, bakery-style blueberry streusel muffins with golden domed tops, a soft buttery crumb, and bursts of juicy blueberries. Finished with a thick cinnamon streusel topping, these muffins bring classic bakery flavor to your home kitchen.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 20–23 minutes
  • Total Time: 45 minutes
  • Yield: 12 large muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the Muffins:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup plain whole milk yogurt or sour cream
  • 1/4 cup whole milk
  • 2 cups fresh blueberries (or frozen, not thawed)
  • 1 tablespoon all-purpose flour (for tossing blueberries)
  • For the Streusel Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
  2. Prepare streusel: Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until large crumbs form. Chill in refrigerator.
  3. Whisk flour, baking powder, baking soda, and salt in a large bowl.
  4. In another bowl, whisk melted butter, granulated sugar, and brown sugar. Add eggs one at a time, then stir in vanilla.
  5. Mix in yogurt (or sour cream) and milk until smooth.
  6. Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
  7. Toss blueberries with 1 tablespoon flour and gently fold into batter.
  8. Divide batter evenly among muffin cups, filling nearly to the top.
  9. Generously top with chilled streusel, pressing lightly to adhere.
  10. Bake at 425°F for 5 minutes, then reduce temperature to 375°F (190°C) and bake 15–18 minutes more, until a toothpick comes out clean.
  11. Cool in pan for 5–10 minutes, then transfer to a wire rack.

Notes

  • Start with high oven temperature for tall domed tops.
  • Use cold butter in streusel for crumbly texture.
  • Do not thaw frozen blueberries before adding.
  • Store at room temperature for 3 days or refrigerate up to 5 days.
  • Reheat in oven to restore crispy topping.

Nutrition

Find it online: https://savorymomskitchen.com/bakery-style-blueberry-streusel-muffins/