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.
I have made these four or five times already and they are the best blueberry muffins ever! Soft and light inside with a great sweet crunch on top. ★★★★★
-C
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 some of the key ingredients and tools needed to make these muffins. The full recipe can be found at the bottom of the post!
Ingredients
- Unsalted butter - I always recommend baking with unsalted butter instead of salted. That way, you have more control over the total amount of salt in the recipe.
- Sour cream - I love adding sour cream to muffin batter because it makes the baked muffins so moist! If you don't have any sour cream, greek yogurt works well instead.
- Blueberries - Either fresh or frozen blueberries work well in this recipe.
- Walnuts - I like to add walnuts to the streusel topping because they add a delicious crunch. However, if you'd prefer a nut-free muffin, feel free to leave them out.
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 11 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, filling each all the way to the top, then generously sprinkle the streusel topping over the top of each muffin. You may not need to use all the topping. (Image 6 and Image 7)
Time to bake! Bake the muffins at 425°F for 5 minutes, then at 350°F for 15-20 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 after adding in the dry ingredients.
- 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 portion out the batter. It also helps you avoid making a mess and getting muffin batter everywhere!
- 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 up to 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: 11 muffins
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 ground cinnamon
- ⅛ teaspoon salt
- ⅓ cup (38g) walnuts, finely chopped
- ¼ cup (57g) unsalted butter, cubed
Instructions
- Preheat the oven to 425°F. 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, ground 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 and there aren't any large chunks of butter remaining.
- Spoon the muffin batter into the prepared liners, filling each all the way to the top, then generously sprinkle the streusel topping over the top of each muffin. You may not need to use all the topping.
- Bake the muffins for 5 minutes at 425°F. Then, with the muffins still in the oven, reduce the oven temperature to 350°F and bake for an additional 15-20 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 up to 3-5 days or up to 2 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 worry about thawing them first. However, I'd recommend gently tossing the them in a little flour before mixing them into your muffin batter. This helps keep them from sinking and from bleeding juice into the batter.
- 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
I have made these four or five times already and they are the best blueberry muffins ever! Soft and light inside with a great sweet crunch on top. I use yogurt and pecans as well as a mix of plant based milk.
That's awesome, I'm so glad to hear you've enjoyed the recipe! Thanks for taking the time to leave a review 😊
I have not made them yet, but I have two questions — why create a recipe which yields 11 muffins instead of 12?
What is the trick to using paper liners and not have the muffins stick to the liners irritatingly? Thank you.
Hi, Elle!
To achieve a great rise on these muffins, I like to fill the liners all the way to the top, which I find yields 11 muffins. If you fill the muffin liners 3/4 of the way up, you won't get as high of a rise, but you will likely get 12 muffins.
When using paper liners, I've personally never had issues with the muffins sticking to the liners after baking, but I know it can vary depending on what you're using. These are the liners that I personally like to use, so I would definitely recommend trying them out.
I hope that helps, but let me know if you have any other questions!
Loved these, i made them w/ my mini muffin tin instead, and they're yum 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. 😊