These bakery style blueberry muffins are the muffins you didn't know you needed in your life! They're soft and bursting with blueberries on the inside and garnished with a delicious, crunchy streusel topping.
Today is a very, very exciting day. And that's because I'm finally sharing my all-time favorite bakery style blueberry muffin recipe with you!
There's truly nothing like biting into a muffin hot from the oven that's bursting with fresh, juicy blueberries. Add a crunchy, nutty streusel on top, and then you're really speaking my language.
These muffins fulfill all my blueberry muffin dreams and more, and trust me when I say they taste more incredible than anything you'll ever find in a bakery. I hope you enjoy them as much as I do!
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What You'll Need
Here's a quick overview of the ingredients and tools needed to make these muffins. The full recipe can be found at the bottom of the post!
Muffin Ingredients
Headed to the grocery store? Be sure to pick up these ingredients to make the muffins!
Streusel Topping Ingredients
Once you whip up the muffin batter, you'll mix together a streusel topping to sprinkle on top of each muffin before baking. Here's what you'll need for that:
Equipment
- Pastry cutter - I love to use a handheld pastry cutter to mix together the streusel topping. If you don't have one, you can use a fork instead.
- Muffin pan - This recipe yields 12 muffins, so a 12-cup muffin pan works perfectly here.
- Cupcake liners - I always bake my muffins in cupcake liners! It keeps them from sticking to the pan, and it makes them easier to serve.
How to Make These Muffins
Now that you've got all your ingredients and tools ready, let's make some muffins!
Start by whisking together the melted butter, whole milk, eggs, sour cream, and vanilla extract. Mix until well combined, scraping well after each addition. (Image 1)
In a separate bowl, whisk together the dry ingredients until combined. Whisk the dry ingredients into the wet ingredients, then fold in the blueberries until just combined. (Image 2, Image 3, and Image 4)
Prepare the streusel topping. Whisk together the light brown sugar, granulated sugar, all-purpose flour, cinnamon, salt, and chopped walnuts. Add in the cubed butter, then use a pastry cutter or fork to cut the butter into the mixture until the texture is coarse but there are still chunks of butter visible. (Image 5)
Portion out the muffins. Spoon the muffin batter into the prepared liners until they are about ¾ of the way full, then generously sprinkle the streusel topping over the top of each muffin. (Image 6 and Image 7)
Time to bake! Bake the muffins at 350°F for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the oven and transfer them to a wire rack to cool completely before serving. (Image 8)
Tips for Making These Muffins
Here are a few tips to help you get perfect muffins every time:
- Don't overmix the batter. After adding in the dry ingredients, mix the batter until just combined. If you overmix, the batter will develop too much gluten, causing the finished muffins to taste tough and chewy. For light and soft muffins, go easy on the mixing towards the end of this recipe.
- Use a cookie scoop to portion the muffin batter into the tin. To get a consistent size on all the muffins, I prefer to use a cookie scoop to distribute the batter. When making muffins, you want to fill the muffin cups about ¾ of the way full so that the muffins rise well in the oven.
- Use a toothpick to see when the muffins are ready. The best way to determine when these muffins have finished baking is to insert a toothpick or cake tester directly in the center of a muffin. If the toothpick comes out clean (with no liquid), then it’s time to remove the pan from the oven.
Common Questions About These Muffins
These are some questions I frequently hear about this recipe. If you have a question that isn't answered below, feel free to leave it in the comments.
Be careful not to overmix the batter, and don't leave the muffins in the oven for too long. Both of these mistakes can lead to dry, crumbly muffins.
I like to insert a toothpick into the center of one of the muffins; if it comes out clean, they're ready to come out of the oven. If not, continue to bake the muffins and check on them every few minutes until ready.
How to Store & Freeze
To store: Cover and store the muffins at room temperature for 3-5 days.
To freeze: Let the muffins cool completely after baking, then wrap them individually in plastic wrap or a Ziploc bag and freeze for up to two months. When you are ready to eat one, let it thaw at room temperature or heat it up for a few minutes in the oven.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.
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Bakery Style Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These bakery style blueberry muffins are the muffins you didn't know you needed in your life! They're soft and bursting with blueberries on the inside and garnished with a delicious, crunchy streusel topping.
Ingredients
Blueberry Muffins:
- ½ cup (113g) unsalted butter, melted
- ½ cup (114g) whole milk
- 2 whole eggs (100g)
- ¼ cup (57g) sour cream
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- ½ cup (107g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup (150g) blueberries, fresh or frozen
Streusel Topping:
- ¼ cup (53g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- ⅓ cup (38g) walnuts, roughly chopped
- ¼ cup (57g) unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (177°C). Line a standard muffin pan with paper liners and set it aside.
- Prepare the blueberry muffins: In a large bowl, whisk together the melted butter, whole milk, eggs, sour cream, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, salt, baking powder, baking soda, and ground cinnamon. Whisk the dry ingredients into the wet ingredients, then fold in the blueberries until just combined.
- Prepare the streusel topping: In a medium bowl, whisk together the light brown sugar, granulated sugar, all-purpose flour, cinnamon, salt, and chopped walnuts. Add in the cubed butter, then use a pastry cutter or fork to cut the butter into the mixture until the texture is coarse. You want there to still be some chunks of butter visible.
- Spoon the muffin batter into the prepared liners until they are about ¾ of the way full, then generously sprinkle the streusel topping over the top of each muffin.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the oven and transfer them to a wire rack to cool completely.
- Stored tightly in an airtight container, these muffins will stay fresh at room temperature for 3-5 days or up to two months in the freezer.
Notes
- Blueberries: Both fresh and frozen blueberries work well for this recipe. If you're using frozen blueberries, you don't need to thaw them first.
- Walnuts: The walnuts add a delicious crunch and flavor to the streusel topping, but feel free to omit them if you'd prefer a nut-free muffin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: blueberry muffins, muffins, blueberry, bakery style blueberry muffins
Loved these. I made them w/ my mini muffin tin instead, and they're perf for a quick breakfast on the go.
★★★★★
Ooh, great idea, Emmie! I'm so glad you enjoyed the recipe. 😊
These blueberry muffins sound delicious. Could I make them with half white whole wheat flour? I like the taste of whole wheat in flour recipes.
I haven't tried making these muffins with whole wheat flour, but I think that would work well, Sara! Definitely let me know what you think if you give the recipe a try. 😊