Why This Recipe Stands Out
We have tried a fair share of blueberry muffins, and we can confidently say that this is one of the best blueberry recipes ever. Here’s why:- Big, Bakery-Style Muffins: These muffins are just like the ones you’d get at your favorite bakery. We use a similar topping in our Streusel Pumpkin Pie.
- Packed with Blueberries: These are bursting with fresh, juicy berries, like our Lemon Blueberry Bread.
- Perfectly Moist: This bakery style blueberry muffin recipe has the most tender and moist crumb!
- Make-Ahead: These muffins are even better the next day, perfect for making in advance.
Key Recipe Ingredients
- Fresh Blueberries—Buy fresh, juicy blueberries that are semi-firm.
- Brown Sugar—We use brown sugar in our streusel topping for its warm, molasses-like flavor.
- Lemon Juice—A touch of lemon juice provides a bit of acidity and rise.
- Whole Milk—We recommend using whole milk for a rich, tender texture.
- Olive or Canola Oil—Either of these choices is great for keeping muffins moist.
Substitutions and Variations
Check out these simple recipe variations for blueberry muffins:- Banana: If you’re in the mood for a twist, feel free to add a very ripe mashed banana to the batter.
- Vary the Berries: Try mixing in some raspberries or chopped strawberries for an amazing flavor combination.
- Nuts and Seeds: For a healthy boost, toss in some finely chopped roasted nuts or seeds.
- Frosting: In lieu of streusel, try this easy Cream Cheese Frosting that we use on our cakes.
Step-By-Step Recipe Instructions
Mix all streusel ingredients in a bowl until mixture resembles coarse, lumpy sand. Cover and chill until ready to use.
In a large bowl, whisk together flour, sugar, salt, and baking powder.
Combine oil, egg, vanilla extract, lemon juice, and enough milk to reach 1 cup.
Combine the oil mixture with the flour mixture. Fold batter just until the dry ingredients are moistened.
Gently fold in the blueberries. Fill lined muffin cups to the top.
Sprinkle with the prepared streusel topping. Bake at 400F for 20-25 minutes. Let the muffins cool completely in the pan before serving.
How To Prep Ahead
Blueberry muffins are perfect to prep ahead:- Prep Streusel: You can make the streusel topping for these muffins a day or two in advance. Simply combine all the streusel ingredients and mix with a fork until it resembles coarse, lumpy sand. Then, keep it chilled until you’re ready to use it.
- Entirely Make Ahead: These blueberry muffins freeze well, so you can make a batch (or two) in advance and have them on hand for a quick breakfast or snack. Just be sure to let them cool completely before storing them in an airtight container for up to 3 months.
What to Serve With Blueberry Muffins
Savory Options- Balance out the sweetness in blueberry muffins with scrambled eggs, bacon, or sausage links.
- Breakfast casseroles such as English Muffin Breakfast Casserole and Easy Breakfast Quiche are perfect with muffins.
- Serve muffins alongside yogurt, granola, and extra fruits.
- Spreads like jam, nut butters, or blueberry cream cheese are great options.
- Coffee, tea, or your milk of choice are fantastic with blueberry muffins.
Bakery Style Blueberry Muffins With Streusel
Prep Time: 20 minutes mins Cook Time: 25 minutes mins- 1 ½ cups all purpose flour
- ¾ cups granulated sugar
- ½ tsp table salt
- 2 tsp. baking powder
- ⅓ cup canola, or olive oil
- 1 large egg, room temperature, beaten
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ⅓ cup whole milk, slightly more or less
- 1 ½ cups fresh blueberries, or more, if you want!
- ½ cup brown sugar, packed
- ⅓ cup all purpose flour
- ¼ cup salted butter, cold and cubed
- 2 tsp ground cinnamon
Make the streusel by combining all streusel ingredients in a bowl. Mix with a fork until mixture resembles coarse, lumpy sand. Keep chilled while you make muffins.
Set oven to 400F, with rack on lower middle position. Line standard muffin tins with 8 paper liners.
In a large bowl, add flour, sugar, salt, and baking powder, whisking to combine well.
In a 1-cup measuring cup, add the oil, egg, vanilla extract, lemon juice, and enough milk to reach 1-cup.
Gradually combine oil mixture with the flour mixture, folding batter together with a rubber spatula, just until batter remains a little lumpy and most of the dry ingredients are moistened—a few little dry streaks are perfect. Do not over-mix. Gently fold in the blueberries.
Fill lined muffin cups all the way to the top. Sprinkle with your prepared streusel topping. Place baking sheet underneath muffin tin, in case of any spillage.
Bake 20-25 min or just until a toothpick inserted in middle comes out almost clean, with a few tender crumbs attached.
Place muffin pan on a cooling rack and let cool completely in the pan before serving.
- This recipe is for standard-sized muffin tin. Yields 8 muffins.
- Always keep your streusel chilled while you prepare the muffin batter. This will ensure that the streusel stays crumbly and doesn’t melt into the batter before baking.
- This muffin recipe is quite forgiving, but be sure not to over-mix the batter. Gently fold in the blueberries and mix just until everything is combined for the best texture.
- Allow the muffins to cool completely in the pan before serving. This helps them set and makes them easier to remove from the liners.
- Streusel can be made a day or two in advance and kept covered/chilled until ready to use.
- If streusel somehow isn’t your thing, try this easy Cream Cheese Frosting that we use on all the cakes.
