These blueberry muffins are perfectly moist and soft! My family loves blueberry muffins, but I have been hard pressed to find a recipe that we really love. To me, the perfect blueberry muffin has a tender and moist crumb, is loaded with blueberries and topped with streusel crumb topping. These muffins ticked all of those boxes! Be sure to scroll below the recipe for tips on achieving bakery style muffins. You may also enjoy Chocolate Zucchini Muffins or Amish Pumpkin Cheesecake Muffins.
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Best Blueberry Streusel Muffins
Ingredients
- 1/2 cup butter melted *see note
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs beaten
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour divided
- 1 teaspoon baking soda scant
- 1 teaspoon baking powder
- 2 cups blueberries *see note
Streusel Topping:
- 2 tablespoons butter softened
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
Instructions
Preheat oven to 350:
- Combine the sugars and melted butter until smooth, then whisk in beaten eggs, buttermilk and vanilla. In a sperate bowl, combine the blueberries with 1 tablespoon of flour. Combine the remaining flour with baking soda and baking powder, then fold into the wet ingredients until no streaks of flour remain. Fold in blueberries.
- Transfer the muffin batter to paper lined muffin tins with the tops greased with cooking spray to keep the muffins from sticking to the pans as they rise. For bakery style muffins space the muffins to fill every other space. Combine the ingredients for the streusel topping until loose crumbs remain, then top the muffins with the crumbs.
- Bake the muffins at 350° for around 20 minutes or until a toothpick inserted into the center comes out clean. For bakery style muffins, bake at 400° for 5 minutes, then reduce the heat to 350° and continue baking an additional 15 minutes or until set in the centers. Allow to cool, then serve and enjoy!
Notes
Tips for Bakery Style Muffins:
- More flour: If the muffins are sinking or spreading out over the tops, then it is probably because of the ratio of wet to dry ingredients being off. If you are having this problem, try adding several more tablespoons of flour to the batter.
- Greasing the tops of the muffin tins: I use paper liners and also grease the tops of my muffin tins to keep the edges from sticking to the pans. This helps to ensure the removal of the muffins is easier and that they stay in one piece.
- Keeping the muffins apart: Using only every other space in your muffin tin helps to ensure the muffins bake more evenly on all sides. Since I started doing this my muffins have been a lot more domed on the tops instead of sinking in the centers.
- Starting off with a higher temperature: If you start the muffins off at 400 degrees it gives them a boost to rise more quickly which helps to ensure the tops get nicely domed. Be sure to reduce the heat back to 350 after five minutes to keep the muffins from browning too much.
Ingredients needed for these blueberry muffins: brown sugar, granulated sugar, vanilla extract, blueberries, flour, baking soda, baking powder, eggs, buttermilk and butter.
Can frozen blueberries be used in these muffins?
Yes, frozen blueberries can be used in these muffins. Whether the blueberries are fresh or frozen, I do recommend tossing them with flour before adding them to the batter. This keeps the blueberries from sinking to the bottom and allows them to be more evenly dispersed throughout the muffin.
Step 1: Combine the sugars and melted butter until smooth, then whisk in beaten eggs, buttermilk and vanilla. In a sperate bowl, combine the blueberries with 1 tablespoon of flour. Combine the remaining flour with baking soda and baking powder, then fold into the wet ingredients until no streaks of flour remain. Fold in blueberries.
Step 2: Transfer the muffin batter to paper lined muffin tins with the tops greased with cooking spray to keep the muffins from sticking to the pans as they rise. For bakery style muffins space the muffins to fill every other space. Combine the ingredients for the streusel topping until loose crumbs remain, then top the muffins with the crumbs.
Step 3: Bake the muffins at 350 degrees for around 25 minutes or at 400 degrees for 5 minutes then reduce the heat to 350 for an additional 15-20 minutes until a toothpick inserted into the center comes out clean.
Allow the muffins to cool, then remove from the tins and enjoy! These muffins can be stored at room temperature for about 24 hours, but if storing them longer than that they should be kept in an airtight container in the refrigerator or frozen for up to several months. Enjoy!
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