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Bakery Style Blueberry Muffins

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Moist, tender Bakery Style Blueberry Muffins bursting with ripe blueberries and topped with a crumbly almond streusel topping. The perfect sweet treat for breakfast, brunch, or afternoon snack!

Six streusel topped blueberry muffins on a round wire cooling rack.

They are a dense muffin loaded with fresh, juicy blueberries and topped with a crumbly almond streusel topping that will make you think that you are sitting in a cafe’ somewhere enjoy a nice Caffe’ Mocha with your breakfast treat. 😉

Five streusel topped blueberry muffins on a round wire cooling rack surrounded by fresh blueberries.

How to make Bakery Style Blueberry Muffins:

Preheat oven to 375 degrees. Spray muffin pan with baking spray, or line with paper liners. Set aside.

To make the Almond Streusel Topping:

In a small bowl, combine flour and butter with a fork until it starts to form crumbles. Add sugar and almonds and use your hand to press mixture together and thoroughly mix together. Set aside.

Flour, butter, sugar, and sliced almonds mixed together in a glass bowl with a fork.

To make the Muffins:

Mix flour, baking powder, baking soda, sugar, and salt together in a large bowl. Set aside.

Flour, baking powder, baking soda, sugar and salt in a large glass bowl with a wire whisk.

In a small bowl or measuring cup whisk together melted butter, yogurt, eggs, milk, vanilla, and almond extracts.

Butter, yogurt, eggs, milk, vanilla, and almond extract mixed together in a large glass measuring cup.

Pour the wet ingredients into the flour mixture and gently stir to combine just until dough holds together.

Muffin batter mixed with a rubber spatula in a large glass bowl.

Add the blueberries and gently fold into the batter. You don’t want to over mix the batter!!

Fresh blueberries mixed into muffin batter with a silicone spatula.

Scoop batter into muffin tins almost to the top. {I used an ice cream scoop} Sprinkle streusel topping over batter and place in oven.

Streusel topping spread over 12 muffins in a muffin pan.

Bake for 25 to 28 minutes until golden brown. Remove from oven and allow to cool in pan for 5 minutes. Place muffins on a wire rack and cool completely.

Blueberry muffin split in half laying on a fabric napkin with remaining muffins on a wire cooling rack in the background.

So delicious!!

Recipe Notes & Tips:

  • Store leftover muffins in a sealed container on the counter for up to 3 days, or freeze in a freezer bag for up to 3 months.
  • The muffins came out easily but you can use paper liners if you prefer.

Tools used to create this recipe:

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More delicious blueberry recipes:

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Enjoy!!

Five streusel topped blueberry muffins on a round wire cooling rack surrounded by fresh blueberries.

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins bursting with ripe blueberries and topped with a crumbly almond topping. The perfect breakfast treat!
3.50 from 2 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: streusel topped blueberry muffins
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 12 Servings
Calories: 348kcal
Author: Lisa Johnson

Ingredients

Muffins

  • 2.75 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • .75 cups granulated sugar
  • 0.5 teaspoon fine sea salt
  • 2 large eggs
  • 0.5 cup unsalted butter melted
  • .75 cups Greek yogurt I use Fage
  • 0.5 cup whole milk I used unsweetened Cashew milk
  • 1 teaspoon pure vanilla extract
  • .25 teaspoons pure almond extract
  • 1 cup fresh blueberries

Almond Streusel Topping

  • .75 cup all-purpose flour
  • 5 tablespoons unsalted butter softened
  • 2 tablespoons raw sugar
  • 3 tablespoons slivered almonds

Instructions

  • Preheat oven to 375 degrees. Spray muffin pan with baking spray, or line with paper liners. Set aside.

Almond Streusel Topping:

  • In a small bowl, combine flour and butter with a fork until it starts to form crumbles.
  • Add sugar and almonds and use your hand to press mixture together and thoroughly mix together. Set aside.

Muffins:

  • Mix flour, baking powder, baking soda, sugar, and salt together in a large bowl. Set aside.
  • In a small bowl or measuring cup whisk together melted butter, yogurt, eggs, milk, vanilla, and almond extracts.
  • Pour the wet ingredients into the flour mixture and gently stir to combine just until dough holds together.
  • Add the blueberries and gently fold into the batter.
  • Scoop batter into muffin tins almost to the top.
  • Sprinkle streusel topping over batter and place in oven.
  • Bake for 25 to 28 minutes until golden brown.
  • Remove from oven and allow to cool in pan for 5 minutes.
  • Place muffins on a wire rack and cool completely.

Notes

  • Store leftover muffins in a sealed container on the counter for up to 3 days, or freeze in a freezer bag for up to 3 months.
  • The muffins came out easily but you can use paper liners if you prefer.

Nutrition

Calories: 348kcal | Carbohydrates: 45g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 214mg | Potassium: 209mg | Fiber: 1g | Sugar: 16g | Vitamin A: 455IU | Vitamin C: 1.2mg | Calcium: 90mg | Iron: 1mg

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