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Blueberry Streusel Muffins (Soft, Bakery-Style & Buttery!)

Ultra-soft, tall, buttery blueberry streusel muffins with juicy berries and crunchy cinnamon topping—tastes like your favorite bakery but made easily at home.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 cup unsalted butter melted and slightly cooled
  • 2 eggs large, room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 1.5 cups blueberries fresh or frozen (do not thaw if frozen)
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar packed light
  • 0.5 tsp cinnamon
  • 0.25 cup unsalted butter cold, cubed

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Wire cooling rack
  • Pastry cutter or fork

Method
 

  1. Preheat oven to 375°F (190°C). Line or grease 12-cup muffin tin.
  2. Make streusel: whisk flour, brown sugar, cinnamon. Cut in cold butter until crumbly. Chill.
  3. Whisk dry ingredients: flour, sugar, baking powder, soda, salt, cinnamon.
  4. Whisk wet ingredients: melted butter, eggs, buttermilk, vanilla.
  5. Fold wet into dry until just combined—do not overmix.
  6. Gently fold in blueberries (toss frozen ones in 1 tbsp flour first).
  7. Fill muffin cups nearly full. Top generously with chilled streusel, pressing lightly.
  8. Bake 20–24 min until golden and toothpick clean. Cool 5 min in pan, then rack.

Notes

Best warm. Store airtight 3 days room temp or freeze up to 3 months. Streusel stays crisp even after freezing.