Blueberry Muffins with Streusel Crumb Topping (Bakery-Style, Moist)

Why These Are The Best Blueberry Muffins with a Streusel Crumb Topping!

If you have been searching for the perfect bakery-style blueberry muffin, this easy recipe might be just what you're looking for.

Lemon pairs deliciously with blueberries and this blueberry muffin recipe has a sweet streusel topping with loads of lemon zest in the topping.

While my charted recipe is lower in calories and leaner, this is a luxurious bakery-style muffin. This recipe is richer and sweeter than my charted muffin recipe.

The batter is mixed using the super easy, wet ingredients into dry ingredients method, and no mixer is required.

To compensate for the heavy blueberries, I add both baking soda and baking powder. The baking soda begins to lighten the batter as you portion it into the muffin pan, and the baking powder does its magic while the muffins bake.

The rich muffin batter and sweet crumb topping are true bakery quality. To complete the look of these bakery-style muffins, you can also use parchment liners.

So, let's bake!

Ingredient Notes

Here are the ingredients you need to make these Blueberry Muffins with Streusel Crumb Topping:

For the Streusel Topping:

• Light Brown Sugar and Sugar - Using both brown sugar mixed with white granulated sugar gives a good balance of sweetness with a hint of caramel flavor.
• All-Purpose Flour - Simple all-purpose flour works well in the streusel crumb topping.
• Lemon Zest - Lemon and blueberry pair well so I use lemon zest in the streusel crumb topping and batter.
• Butter - Fat is needed to make crumb toppings hold together. I like the flavor of salted butter for this recipe.

For the Blueberry Muffin Batter:

Dry Ingredients:

• All-Purpose Flour - Simple all-purpose flour works well in this recipe.
• Baking Powder - Baking powder is one of the leavenings in this recipe and I use a generous amount to ensure a good rise in this fruited batter.
• Baking Soda - Baking Soda, the second leavening agent, works with the acid of the milk to lighten the batter's density.
• Salt - A little salt enhances the flavor of most foods, even slightly sweet ones.

Wet Ingredients:

• Cooking Oil - Cooking oil makes these muffins moist, and any neutral cooking oil will work. I prefer safflower oil, which is both light in flavor and viscosity.
• Sugar - I use plain, granulated white sugar to let the flavors of the blueberries and lemon zest shine.
• Egg - This recipe is balanced for a single large egg. Do not substitute any other size egg to maintain the correct proportions in the batter.
• Milk - My preference is always to use whole milk when baking, which creates a moister crumb.
• Lemon Zest - Lemon and blueberry pair well, so I use lemon zest in the batter and the streusel crumb topping.

... and let's not forget the fruit!

• Fresh Blueberries - Use the freshest and nicest-looking blueberries you can find. They should be deep in color and plump. I prefer to use smaller blueberries in muffin recipes. Avoid the gigantic blueberries, unless you are making extra-large muffins.

Please see the recipe card for the exact quantities.

How to Make the Best Blueberry Muffins with Streusel Crumb Topping

Step 1 - Preheat and Prepare Pan. Preheat the oven to 400°F/204°C. Line a medium-sized muffin pan with 12 cupcake liners or grease the bottoms of each muffin cup.

Step 2 - Make the Streusel Topping. In a small bowl mix together the light brown sugar, granulated white sugar, flour, and lemon zest with a fork. Cut in the butter until the mixture looks like medium-grain rice. Set aside for later.

Step 3 - Sift Dry Ingredients. Sift together flour, baking powder, baking soda, and salt onto a sheet of parchment paper or into a medium-sized bowl.

Step 4 - Combine Wet Ingredients. In a medium-sized bowl beat together oil, white sugar, egg, milk, and lemon zest with a fork or whisk.

Step 5 - Mix Wet into Dry Ingredients. Add the wet ingredients all at once into the dry ingredients. Using a spoon or rubber spatula, gently fold the flour into the wet ingredients, but stir only until the batter is barely mixed. Streaks and clumps of flour/dough should still be visible.

Step 6 - Fold in Blueberries. Gently fold the blueberries into the batter.

Step 7 - Fill Baking Cups. Spoon the batter into the prepared baking cups ¾ full and sprinkle with the streusel topping.

Step 8 - Bake. Bake in the preheated oven for 25 to 28 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the tops are slightly golden brown.

Remove the pan from the oven and let the muffins cool for 10 minutes in the pan before removing and transferring them to a wire rack to cool completely.

Serve and Enjoy!