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Bakery Style Blueberry Muffins with Streusel

These blueberry muffins are reminiscent of the beautiful muffins you’d find at your favorite bakery. They’re extra moist and loaded with blueberries. Bonus: buttery, crisp streusel is involved.

Blueberry Muffins on cooling rack
Bakery Style Blueberry Muffins

Video: Watch Us Make This Recipe

Bakery Style Blueberry Muffins

I first fell in love with these blueberry muffins  years ago, when we lived in L.A.  Back then, I made these huge muffins for Hubby and I on the weekends, and we’d nibble on them while lingering over our favorite cup of joe.

These days, I still make my big blueberry muffins, but now I double the recipe to accommodate three hungry boys.  Now, we veer more towards devouring rather than nibbling.  And several glasses of cold milk are now poured, next to our hot cups of coffee.

This blueberry muffin recipe has not changed, nor should they ever be.  They are consistently the same fail-proof, crowd-pleasing morning treat they’ve always been…

Blueberry Muffins with Streusel Topping
These blueberry muffins are loaded with fresh, juicy berries

What everyone loves about these Blueberry Muffins

These big blueberry muffins are, in all truth, better than any bakery muffin I’ve had. That’s because these homemade ones are so brimming with plump blueberries that the muffins can barely contain the berries.  No skimping when you make your own blueberry muffins.

Homemade blueberry muffins are tender, moist, and and topped with a buttery crisp streusel. No ingredients you don’t want, and way more budget friendly than buying them from the bakery.

Absolutely nothing is better than super-fresh blueberry muffins fresh from your own oven. We typically make these babies the night before and let them cool overnight and they are soooo fresh and tender in the morning.  

If you’re an early bird, you’re even better off, because you’ll be able to enjoy your muffins still-warm — do let them cool at least 15 minutes before digging in, so they get a bit of time to set.

Blueberry Muffins with Streusel Topping
The streusel topping can be made ahead of time

Variations for Blueberry Muffins

If you’re in the mood for a twist, feel free to add a very ripe mashed banana into the batter. I’ve done that with delicious results.

Mix up your berries with raspberries or strawberries for an amazing flavor combination. For a healthy boost, toss in some finely chopped roasted nuts or seeds.

These big blueberry muffins are onto something – they contain the perfect base batter. If streusel somehow isn’t your thing, try this easy Cream Cheese Frosting that we use on all the cakes.

Homemade Blueberry Muffins
These are even better than bakery muffins!

More to bake and eat:

*This recipe is part of our Best Blueberry Recipes Collection.

Watch us make our favorite banana bread:

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Homemade Blueberry Muffins

Bakery Style Blueberry Muffins with Streusel

4.90 from 19 ratings
These Big Blueberry Muffins are as good, if not better, than the ones you’d get at a bakery. They are bursting with fresh berries, tender and moist, and topped with a crunchy streusel.
Prep Time: 20 minutes
Cook Time: 25 minutes
Author: Amy Dong


For the Streusel:


  • 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.


Recipe is for standard-sized muffin tin. Yields 8 muffins. 
Streusel can be made a day or two in advance and kept covered/chilled until ready to use. 

Nutrition (per serving)

Calories: 394kcal | Carbohydrates: 60.5g | Protein: 4.4g | Fat: 16.1g | Saturated Fat: 5.2g | Trans Fat: 0.2g | Cholesterol: 38.7mg | Sodium: 211.4mg | Fiber: 1.8g | Sugar: 35.5g
Course: Breakfast, brunch
Cuisine: American
Diet: Vegetarian
Method: baking

If blueberries are your thing, and you like keeping things healthy, you’ll flip for these Steel Cut Oatmeal and Blueberry Muffins!

Steel Cut Oatmeal Blueberry Muffins

Ever tried the quintessential Peanut Butter and Jelly Muffin?  It’s for real.

Peanut Butter Jelly Muffins 3

These Sweet Potato Cinnamon Muffins have got to be one of my all-time faves.  Breakfast, brunch, afternoon snack?  You name it.  It’s loaded with only the good stuff, and so-s0-soooo yummy!

Sweet potato cinnamon muffins

Add a comment

Recipe Rating


    • Kathleen
    • 5 stars

    Aw man I forgot to use the streudel. Still yummy though!!!! Next time. Thank you.

    • Christina

    Since so many of you have tried this recipe, has anyone figured out the temp and timing using a jumbo muffin pan?

    • Lori

    Can you substitute frozen wild blueberries for the fresh ones? I have a whole bag in the freezer.

    • Chenée
    • 5 stars

    I’m loving the streusel topping on these muffins! So perfect!

      • chewoutloud

      We love it! 🙂

    • Amanda Dixon
    • 5 stars

    We loved these muffins! They were so full of fresh flavor with the perfect soft and fluffy texture.

      • chewoutloud

      Glad they turned out great! 🙂

    • Erin

    I love that these can be made the night before! So many muffins are not that yummy the next day. Totally giving these a try soon!

      • chewoutloud

      So excited for you to taste it!

    • Loreto and Nicoletta
    • 5 stars

    We totally agree, your muffins look better than the ones we have seen in yhe bakeries!❤ Those dlueberries look so plump, and we like that you didn’t hold back on the quantity of them. Then you go and put a buttery, crisp, streusel on top! I could never nibble on this, it would be devoured!❤
    Milk please!

      • chewoutloud

      Aww, thank you!! And yes to ice cold milk 🙂

    • Leslie
    • 5 stars

    There is nothing better than a fresh, bakery style, blueberry muffin! Your streusel topping really sets this recipe apart from the rest! LOVE!

      • chewoutloud

      Yes, you totally get it! 🙂

    • Linda
    • 5 stars

    I’ve been searching for a breakfast idea and this blueberry muffins recipe is our new favorite! So moist and still delicious the next day

      • chewoutloud

      Yes, we love them the next day, too!

    • Tristin
    • 5 stars

    The crunchy streusel on top of these blueberry muffins is everything! These are the best blueberry muffins.

      • chewoutloud

      Aw, thank you, Tristin!

    • Kathryn
    • 5 stars

    These really are the best blueberry muffins! I make these on repeat and these are even better than the bakery’s! 🙂

      • chewoutloud

      We totally agree, Kathryn 🙂

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