Bakery Style Blueberry Muffins with Streusel Crumb Topping

I absolute love this muffin recipe for big bakery style blueberry muffins. This recipe comes with a sweet streusel topping that brings these up a notch in flavor and charm. Matt and I have made them twice over the last week. They don't last long because they are that good. You'll definitely want to brew a big pot of fresh coffee to go with these. Enjoy!

Bakery Style Blueberry Muffins with Sugar Streusel Topping

(yield 9 large muffins)


1 large egg

1/2 cup milk (I use unsweetened almond milk)

1/4 cup oil (I used coconut oil)

1 tsp vanilla

1 & 3/4 cup all purpose flour

1/2 cup white sugar

2 tsp baking powder

1/2 tsp sea salt

1/4 tsp cinnamon

1 & 1/2 cups fresh or frozen blueberries

sugar crumble topping:

1/3 cup white sugar

1/4 cup flour

2 T unsalted butter (room temp)


1. Preheat oven to 400 °F. Fill only 9 cups on a standard 12-cup muffin tray with a paper liner.

2. In a small bowl add the dry ingredients (except blueberries) and stir until well combined.

3. In a larger bowl add the wet ingredients and stir well to combine.

4. Add the dry ingredients to the wet ingredients. Stir a few times then add the blueberries. Stir just a few times more until you don't see anymore flour at the bottom. Don't overmix the batter!

5. Bake for 23-24 minutes. When they are finished let them cool in the tin for 5 more minutes.

6. Transfer the muffins to a wire rack. I like to eat these right away!


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