Make delicious bakery-style blueberry muffins with this simple recipe that yields buttery muffin centres packed full of fresh blueberries and topped with crunchy cinnamon streusel topping. These blueberry muffins are the perfect easy breakfast or light fruity treat!
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Why You’ll Love These Blueberry Muffins
- Light and buttery on the inside, not dense
- Cinnamon sugar streusel topping
- Simple to follow recipe
- Packed with LOTS of fresh blueberries
Ingredients for Bakery-Style Blueberry Muffins
This recipe uses simple recipes that you’ll likely already have in your pantry and no extra fancy equipment.
For the Muffins:
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Greek Yogurt (full fat)
- Milk
- Vegetable oil
- Butter (melted)
- Eggs
- Vanilla extract
- Blueberries (fresh or frozen)
For the Streusel Topping:
- All purpose flour
- Brown sugar
- Butter (cubed)
- Cinnamon
Tools You’ll Need To Make Blueberry Muffins
You won’t need any fancy or expensive tools to make these blueberry muffins. Here’s a list of the larger tool you’ll need. I don’t list common household items you’ll likely already have such as spoons, knifes, oven mitts etc.
How to Make Blueberry Muffins
1: Pre-heat the oven to 400℉. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2: In a separate bowl combine sugar, greek yogurt, milk, vegetable oil, melted butter, eggs, and vanilla extract.
3. Combine the wet and dry ingredients together with a spoon or spatula, careful not to over mix.
4. Toss blueberries in 1 tablespoon of flour before folding them into the batter. This will help keep them from sinking to the bottom.
5. Using a 1/3 cup measuring spoon, evenly fill the muffin cups with the muffin batter leaving 1/4 inch of room at the top.
6. Make the streusel but whisking together flour, brown sugar, and cinnamon. Next add the cubbed butter and work the mixture with your hands or fork until the it is crumbly.
7. Top the muffin cups with the streusel and bake in the oven for 18-20 minutes or until they pass the tooth pick test. Let them cool 10 minutes before eating, cool completely on a cooling rack before storing in the fridge or freezing.
How to Store/ Freeze the Blueberry Muffins
These bakery-style blueberry muffins should be eaten within 3 days if stored at room temperature in an airtight container. They can last up to a week if refrigerated.
To Freeze: Cool the muffins completely before transferring to a freezer safe bag or container. They can be frozen for up to 3 months. To thaw them, just take them out of the freezer for a few hours before enjoying, or re-heating them in the microwave for a few seconds then top with butter.
More Breakfast Treats
Bakery-Style Blueberry Muffins
Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy12
servings20
minutes20
minutes290
kcalSoft, bakery-style blueberry muffins with buttery centres, packed with fresh blueberries and topped with a crunchy cinnamon sugar streusel.
Ingredients
- Muffins:
1 + 3/4 Cups All Purpose Flour (plus 1 tbsp for blueberries)
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 Cup Greek Yogurt (full fat)
1/4 Cup 2% Milk
3/4 Cup Granulated Sugar
2 Large Eggs
1/4 Cup Vegetable Oil
2 Tablespoons Melted Butter
2 teaspoons Vanilla Extract
1 + 3/4 Cups Fresh Blueberries
- Streusel Topping:
4 Tablespoons Butter (cubed)
1/2 Cup All Purpose Flour
1/3 Cup Brown Sugar
1/2 teaspoon Cinnamon
Directions
- Making The Muffins:
- Pre-heat oven to 400 ℉. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a separate bowl, combine the greek yogurt, milk, sugar, eggs, vegetable oil, melted butter, and vanilla extract.
- Combine the wet and dry mixtures together using a large spoon or spatula, careful not to overmix.
- Toss the blueberries in 1 tablespoon of flour before folding them into the muffin batter – this will keep them from sinking to the bottom.
- Using a 1/3 cup scoop, evenly fill the muffin cups leaving 1/4 inch from the top.
- Making the Streusel:
- In a separate bowl, combine flour, brown sugar, and cinnamon. Next add in the cubed butter. Using a fork or your hands, work the mixture until it becomes crumbly.
- Baking the Muffins:
- Top the muffin cups with a generous pinch of the streusel topping and bake for 18-20 minutes or until the muffins pass the toothpick test. Let cool for 10 minutes before transferring to a cooling rack.
Notes
- You can use frozen blueberries instead of fresh. Do NOT thaw them before using or your batter will turn purple.
- Tossing the blueberries in a bit of flour before adding them to the batter will help keep them from sinking to the bottom.
- Muffins can be frozen for up to 3 months in a freezer safe container.
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