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. ★★★★★
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!
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!
- 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.
- 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.
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