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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!

A close-up of a blueberry muffin with a crumbly topping on a slate surface, surrounded by scattered blueberries.

Bakery Style Blueberry Muffins with Streusel

4.90 from 19 ratings
These 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.


  • 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.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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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

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Recipe Rating


    • Christy

    Wow, these blueberry muffins look incredible. I like that you took a picture of what the inside of the muffin looks like; so many blueberries! I am definitely pinning and making later!

      • chewoutloud

      Yay! Thanks so much, Christy 🙂

    • gottagetbaked

    Whoa, these look a hundred times better than bakery muffins! I’m in love! I just got a bigger muffin pan so I can’t wait to try this recipe. I try never to buy muffins because they’re just so much better homemade (cheaper and healthier too!). Thanks for sharing this recipe!

      • chewoutloud

      Ooh, I want a bigger muffin pan! I have the standard sized ones, but I fill mine all the way up :). I totally agree…homemade is cheaper and way healthier. And when you make me at home, you don’t skimp on the good berries 🙂

    • Roswitha

    May frozen Blueberries be used with the same result?

      • chewoutloud

      I have used frozen blueberries with good results! Do not defrost them. Fold them in carefully, still frozen, at the end. Enjoy 🙂

    • Carol at Wild Goose Tea

    Your camera angle was soooo good. Those blueberries looked GIANT. I am laughing here. A well loved and tested recipe is a treasure. Muffins make a great to go breakfast as well as a great snack. Well your giant muffin would probably qualify for something bigger than a mere snack. That muffin is begging to take a bite—well actually several bites.

      • chewoutloud

      Thanks, Carol! So glad you came by! 🙂

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