What you need

These bakery-style blueberry streusel muffins bake with tall domes, juicy berries, and a crunchy brown-sugar crumb on top. A quick rest of the batter helps you get that coffee-shop muffin height at home.

For the muffins:

250g (2 cups) plain / all-purpose flour
150g (¾ cup) granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 tsp ground cinnamon (optional)
2 large eggs
240ml (1 cup) buttermilk (or milk + 1 tbsp lemon juice)
80ml (⅓ cup) neutral oil or melted butter
2 tsp vanilla extract
200g (1½ cups) fresh or frozen blueberries

For the streusel:

50g (⅓ cup) plain flour
50g (¼ cup, packed) light brown sugar
40g (3 tbsp) cold butter, cubed
½ tsp cinnamon

Recipe Steps

Heat the oven to 200°C / 400°F. Line a 12-cup muffin tin. Mix streusel with fingertips until clumpy; chill.
Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl whisk eggs, buttermilk, oil, and vanilla.
Fold wet into dry until just combined. Toss blueberries with 1 tsp flour, then fold in. Rest batter 10 minutes.
Divide among cups (almost full). Top with streusel. Bake 5 minutes at 200°C, then reduce to 175°C / 350°F and bake 15–18 minutes more until golden.
Cool in the tin 5 minutes, then move to a rack. Best the day they are baked.

Tips & Variations

High initial heat helps tall bakery domes.
If using frozen berries, do not thaw — fold in frozen to limit streaking.
Freeze cooled muffins up to 2 months; rewarm 20 seconds in the microwave.

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Bakery-Style Blueberry Streusel Muffins