Back
4.9 from 57 votes

Bakery Style Blueberry Muffins with Streusel

These Blueberry Muffins are as good, if not better, than the ones you'd get at a bakery. They are bursting with fresh berries, tender and moist, and topped with a crunchy streusel.

Prep Time
20 mins
Cook Time
20 mins
Calories: 394 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 1 ½ cups all purpose flour
  • ¾ cups granulated sugar
  • ½ tsp table salt
  • 2 tsp. baking powder
  • ⅓ cup canola or olive oil
  • 1 large egg room temperature, beaten
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • ⅓ cup whole milk slightly more or less
  • 1 ½ cups fresh blueberries or more, if you want!
For the Streusel:
  • ½ cup brown sugar packed
  • ⅓ cup all purpose flour
  • ¼ cup salted butter cold and cubed
  • 2 tsp ground cinnamon

Instructions

    Cup of Yum
  1. Make the streusel by combining all streusel ingredients in a bowl. Mix with a fork until mixture resembles coarse, lumpy sand. Keep chilled while you make muffins.
  2. Set oven to 400F, with rack on lower middle position. Line standard muffin tins with 8 paper liners.
  3. In a large bowl, add flour, sugar, salt, and baking powder, whisking to combine well.
  4. In a 1-cup measuring cup, add the oil, egg, vanilla extract, lemon juice, and enough milk to reach 1-cup.
  5. Gradually combine oil mixture with the flour mixture, folding batter together with a rubber spatula, just until batter remains a little lumpy and most of the dry ingredients are moistened - a few little dry streaks are perfect. Do not over-mix. Gently fold in the blueberries.
  6. Fill lined muffin cups all the way to the top. Sprinkle with your prepared streusel topping. Place baking sheet underneath muffin tin, in case of any spillage.
  7. Bake 20-25 min or just until a toothpick inserted in middle comes out almost clean, with a few tender crumbs attached.
  8. Place muffin pan on a cooling rack and let cool completely in the pan before serving.

Notes

  • Join our Free Recipe Club and get our newest, best recipes each week!
  • This recipe is for standard-sized muffin tin. Yields 8 muffins. 
  • Always keep your streusel chilled while you prepare the muffin batter. This will ensure that the streusel stays crumbly and doesn't melt into the batter before baking.
  • This muffin recipe is quite forgiving, but be sure not to over-mix the batter. Gently fold in the blueberries and mix just until everything is combined for the best texture.
  • Allow the muffins to cool completely in the pan before serving. This helps them set and makes them easier to remove from the liners.
  • Streusel can be made a day or two in advance and kept covered/chilled until ready to use. 
  • If streusel somehow isn't your thing, try this easy Cream Cheese Frosting that we use on all the cakes.

Nutrition Information

Calories 394kcal (20%) Carbohydrates 60.5g (20%) Protein 4.4g (9%) Fat 16.1g (25%) Saturated Fat 5.2g (26%) Trans Fat 0.2g Cholesterol 38.7mg (13%) Sodium 211.4mg (9%) Fiber 1.8g (7%) Sugar 35.5g (71%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 394

% Daily Value*

Calories 394kcal 20%
Carbohydrates 60.5g 20%
Protein 4.4g 9%
Fat 16.1g 25%
Saturated Fat 5.2g 26%
Trans Fat 0.2g 10%
Cholesterol 38.7mg 13%
Sodium 211.4mg 9%
Fiber 1.8g 7%
Sugar 35.5g 71%

* Percent Daily Values are based on a 2,000 calorie diet.