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Bakery Style Blueberry Streusel Muffins


Prep Time:

15 minutes

Cooking Time:

15 minutes


Blueberry Streusel Muffins


  • 1/8 tsp Ground Cinnamon (for topping)
  • 2 1/2 C All-purpose flour
  • 1 TBS Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 C Unsalted Butter, Melted & Cooled
  • 1 C Sugar
  • 2 Large Eggs
  • 1 C Milk (any kind) I use Cream
  • I TBS Vanilla Extract (not imitation vanilla)
  • 1 1/2 C Blueberries (fresh or frozen)
  • 1/4 C Sugar (for topping) I use Unrefined Blond Sugar Crystals
  • 1 TBS All-purpose Flour (for topping)
  • 2 tsp Unsalted Butter - Melted (for topping)


  1. Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
  2. In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
  3. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
  4. Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
  5. Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.