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Bakery Style Streusel Blueberry Muffins: The Ultimate Guide to Fluffy Perfection

These bakery-style streusel blueberry muffins are fluffy and perfect, topped with a crunchy cinnamon-sugar topping. Ideal for breakfast or a sweet treat, they are sure to impress.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup all-purpose flour (for streusel topping)
  • 1/4 cup granulated sugar (for streusel topping)
  • 1/4 cup brown sugar (for streusel topping)
  • 1/2 teaspoon ground cinnamon (for streusel topping)
  • 1/4 cup cold butter, cubed (for streusel topping)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the fresh blueberries and walnuts (if using) until evenly distributed.
  6. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Use fresh blueberries for best results. Do not overmix the batter to avoid dense muffins. Buttermilk can be substituted with a mixture of milk and lemon juice or vinegar.