These wildly delicious Blueberry Streusel Muffins are soft, tender, fluffy and topped with cinnamon kissed streusel that has a delicious coffee cake flavor!
I’ve been meaning to get this recipe up on the blog for a while now and keep getting hit with the absolute craziness that is May. It’s basically December 2.0 with the sheer amount of class parties, field trips, performances, talent shows, soccer games, and spring festivals that all like to pop up at once this time of year.
Factor in work, gym, and well, LIFE and I feel like the busiest of bees.
Nevertheless, you need this recipe in your life and today I’m here to deliver!
These bakery-style blueberry streusel muffins are nothing short of amazing.
Soft, fluffy muffins are studded with juicy blueberries are topped with a flavorful streusel that has the perfect amount of sweetness and crunch… they’re beyond crave-worthy and even taste great the next day!
The flavorful streusel has a kiss of cinnamon that’s reminiscent of coffee cake. You’ve got to try it!
Blueberry Muffin Ingredients
- fresh blueberries
- all purpose flour
- granulated sugar
- cornstarch
- baking powder
- baking soda
- salt
- unsalted butter
- avocado oil
- large egg
- vanilla extract
- sour cream
Oil *and* Butter
The combination of avocado oil and butter delivers the perfect ratio for flavorful muffins(butter) that stay tender and moist for a few days (oil) so be sure to use both without substitution for best results.
For the type of oil I use avocado oil. It’s mild and buttery in flavor and is my favorite healthy oil to use. In a pinch you can use canola oil or vegetable oil if that’s what you have on hand. Olive oil will alter the flavor of these muffins so I don’t advise using it here.
Blueberries
When it comes to the blueberries, the smaller the better! I like to save the jumbo blueberries for snacking and use the little ones for muffins.
If you decide to use frozen berries, don’t defrost first or they’ll release too much liquid into the muffins – simply fold them in frozen, straight from the freezer. They tend to dye the muffin batter purple/blue so the muffins may be visually streaky but still very tasty.
Cinnamon Sugar Streusel
- 1/4 cup granulated sugar
- 1 TBSP flour
- 1 tsp unsalted butter, melted
- 1/8 tsp cinnamon
You’ll use 1/8 tsp cinnamon for a light kiss of cinnamon flavor. If you would like a stronger cinnamon favor, you could try doubling the cinnamon to 1/4 tsp. You can also skip the streusel and sprinkle muffins with cinnamon sugar or coarse sprinkling sugar before baking.
Muffin Baking Tips and Tricks
- Measure flour correctly. A small digital scale is an inexpensive way to not only guarantee baking accuracy but also save on time and dishes. No scale? Fluff the flour with a spoon then gently spoon into a measuring cup. Use a butter knife or bowl scraper to scrape the excess so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour can result in dry muffins.
- Use room temperature ingredients. This allows the ingredients to mix together more easily and results in a smoother batter that cooks up evenly.
- Use fresh blueberries. Frozen blueberries can release excess moisture and change the texture and color of the muffins.
- Don’t over-mix the batter. Over-mixing can cause muffins to turn out tough and/or dense. Stir the ingredients together until they are just combined.
- Fill the muffin cups evenly. Use a cookie scoop or a small measuring cup to divide the batter evenly between the muffin cups.
- Adjust the baking time as needed. Every oven is different, so be sure to check the muffins frequently towards the end of the baking time. I calibrated my oven to help with accuracy.
- Store the muffins properly. Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 1 month.
Blueberry Streusel Muffins
Whether you’re making them for a grab and go breakfast, a crowd-pleasing brunch with family and friends, or as a speedy snack, these blueberry muffins are always a hit!
Let’s get our recipe on! Use the recipe card below in cook mode (to prevent your screen from turning off) or simply print off a copy to keep in your recipe binder for easy baking. Enjoy!
Blueberry Streusel Muffins
Ingredients
- 1 ¾ cup all-purpose flour (220 grams)
- 1 cup granulated sugar (200 grams)
- 2 TBSP cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ cup unsalted butter (½ stick) melted
- ¼ cup avocado oil
- 1 large egg (room temp preferred)
- 1 tsp pure vanilla extract
- 1 cup sour cream (240 grams) do not use fat-free
- 1 ½ cups fresh blueberries
Streusel Topping
- ¼ cup granulated sugar
- 1 TBSP all-purpose flour
- 1 tsp melted butter
- ⅛ tsp ground cinnamon
Instructions
- Preheat oven to 425℉ and line a 12-count muffin tin with paper or parchment liners.
- Next prepare streusel. Melt butter and use a fork to mix in in cinnamon and sugar. Mix in flour until mixture resembles small crumbs. Set aside.
- If you can, measure flour and sugar in grams using a digital kitchen scale. No scale? Use the spoon and sweep method. Fluff the flour first then gently add spoonfuls of flour to your measuring cup, using a straight edge knife/spatula to level the flour with the top of the cup.
- Combine dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, and salt.
- In a separate bowl whisk together melted butter and oil. Add egg and vanilla and mix well. Stir or fold in sour cream until thoroughly combined.
- Add wet ingredients to dry and gently fold together with a spatula until mostly combined. Once the batter is about 75% combined, add the blueberries and fold them in as well until batter is completely combined, taking care not to over-mix the batter.
- Evenly divide muffin batter into lined muffin tin. Liners will be most of the way full!
- Sprinkle a little streusel on top of each muffin.
- Bake for 8 minutes at 425℉. After 8 minutes reduce the oven temperature to 350℉ (without opening the oven door – simply adjust the temp) and then continue to bake another 10-12 minutes or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.
- Allow to cool 5 minutes in muffin tin then carefully remove from pan. Allow muffins to cool completely on a wire rack and enjoy!
Notes
Nutrition
Recipe adapted from Sugar Spun Run.
More Marvelous Muffin Recipes
- NEW! Pumpkin Spice Banana Nut Muffins
- READER FAVORITE: Banana Streusel Muffins
- Maple Brown Sugar Oatmeal Muffins via I Heart Eating
- Bakery-Style Jordan Marsh Blueberry Muffins
- Sweet Potato Cornbread Muffins
If you get a chance to try these baller bakery-style blueberry streusel muffins, let me know!
Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations.
These are amazing. My kids beg for these for breakfast almost daily!