If you love big bakery-style blueberry muffins with tall tops, juicy berries, and a thick streusel topping, this is the recipe for you! These muffins bake up soft and tender thanks to sour cream, are bursting with blueberries, and get a bright little lift from fresh lemon zest. They're just like your favorite bakery, but you don't even have to leave home.
We love them for slow weekends, brunch with friends, or anytime you want a jumbo blueberry muffin that feels like a real treat. And yes, there’s plenty of that scrumptious streusel on top. Let's not be shy about it.
Why You’ll Love These Bakery-Style Blueberry Muffins
- They bake up with a true bakery-style size - the kind with tall, domed tops that look so cozy in the bakery case
- There's a moist and tender crumb from sour cream and butter
- A blueberry lemon flavor that’s real and fresh but not overpowering
- Did I mention the thick streusel topping? It has big, bakery-worthy crumbs
- Can be made as jumbo or regular-size muffins
If mini blueberry muffins are your jam, I have those, too!
Jump to:
- Why You’ll Love These Bakery-Style Blueberry Muffins
- How to Make Bakery Style Blueberry Muffins with Crumb Topping
- Ingredients You'll Need
- 📋 Variations
- 🥣 How to Make Bakery Style Blueberry Muffins
- Tips for Perfect Bakery-Style Muffins
- Storage
- How to Make Jumbo Blueberry Muffins
- Common Muffin Mistakes (and How to Avoid Them)
- FAQ
- More Muffin Recipes
- Recipe
How to Make Bakery Style Blueberry Muffins with Crumb Topping
This simple streusel topping is what makes these blueberry muffins so darn irresistable. Oh, and it's not hard to make!
Crumb topping:
- ¾ cup all-purpose flour
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter
Sprinkle over muffins before baking.
Ingredients You'll Need
Here's what you'll need from the pantry and fridge.
For the Muffin Batter
- Melted butter + vegetable oil - these provide both flavor and moisture.
- Sour cream - this is one of my secret ingredients for that bakery texture we're working on. It's also the star in my sour cream bundt cake.
- Sugar, eggs, milk & vanilla extract
- Flour, baking powder + baking soda, salt - the usual dry ingredients here.
- Lemon zest - for a little fresh lift
- Blueberries - you can use fresh or frozen, thawed and dried. You can see how to freeze blueberries here.
For the Streusel Topping - we're using flour, two kinds of sugar, salt & butter to make those big crumbly chunks we know and love.
Tip: Use room-temperature ingredients for even mixing.
See recipe card below for specific quantities and ingredient list.
📋 Variations
You can swap blueberries for strawberries, peaches, or apples. Avoid very wet fruits to keep the texture right.
🥣 How to Make Bakery Style Blueberry Muffins
Before you get started, preheat your oven and line your pans with large muffin liners.
- Step 1: Mix the Wet Ingredients. In a large bowl, mix melted butter, oil, sour cream, and sugar until smooth. Add eggs one at a time.
- Step 2: Combine Dry Ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add lemon zest and blueberries, tossing to coat.
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- Step 3: Make the Batter. Fold the dry ingredients into the wet ingredients just until combined. Let batter rest briefly so the flour fully absorbs.
- Step 4: Prepare the Streusel. Mix all streusel ingredients together until crumbly.
- Step 5: Fill the Muffin Cups. Fill muffin liners about ¾ full using an ice cream scoop or measuring cup.
Top generously with streusel, squeezing it together first, then breaking into large chunks.
- Step 6: Bake & Cool. Bake jumbo muffins for 20–25 minutes or regular muffins for 15–18 minutes, until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Tips for Perfect Bakery-Style Muffins
- Test for doneness in the center, especially with jumbo muffins.
- Don’t skimp on streusel—some sinks, so pile it on.
Storage
Store in an airtight container on the counter or in the refrigerator for a few days. Because blueberries add moisture, these muffins can mold quickly if kept too long.
Freezing these muffins is honestly the best option if you’re not eating them within a couple of days. Pull one out, let it thaw, and it tastes just as good as day one!
How to Make Jumbo Blueberry Muffins
For jumbo bakery style muffins, fill the cups very full and bake in a jumbo muffin pan for about 25–30 minutes.
Do you love blueberries? Try this easy blueberry compote, too!
Common Muffin Mistakes (and How to Avoid Them)
Overmixing the batter - Once the dry ingredients are added, gently fold the batter just until combined. Overmixing develops too much gluten and can lead to dense or tough muffins instead of soft, bakery-style ones.
Underbaking jumbo muffins - Big, bakery-style muffins take longer to bake, especially with a streusel topping. Always test the center with a toothpick because streusel can make the tops look done before the middle actually is. The tops should look set and spring back lightly when pressed, and the edges may pull slightly away from the liner when they're ready. Keep in mind that the muffins will continue to bake for a minute or two after coming out of the oven.
Skipping the flour step for blueberries - This tip dates back to my grandma and mom! Tossing blueberries in the flour mixture helps absorb extra moisture and keeps them from sinking to the bottom of the muffins while baking.
Using cold ingredients - Cold eggs, sour cream, or milk don’t mix as smoothly and can affect texture of the muffins. Let the ingredients come to room temperature for the best rise and that drool-worthy crumb.
Not adding enough streusel - Some of the streusel will sink into the muffin as it bakes, so don’t be shy. Squeeze the streusel together in your hands, then break it into larger chunks so you still have plenty on top after baking.
FAQ
Yes! Freeze muffins for up to 3 weeks in an airtight container or freezer bag. Thaw as needed for an easy grab-and-go treat.
Tried this bakery style blueberry muffin recipe? I’d love to hear how they turned out! ⭐ Drop a star rating and a quick comment below—it not only helps others but totally makes my day. 😊🍽️
Got extra berries? Turn fresh blueberries into a warm breakfast casserole with my blueberry baked oatmeal, a reader favorite!
More Muffin Recipes
If you enjoy bakery-style muffins, you might also like these recipes:
Recipe
Bakery Style Blueberry Muffins with Streusel Topping
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Ingredients
Muffin Batter
- ½ cup unsalted butter melted
- ¼ cup vegetable oil
- ⅓ full fat sour cream
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup milk I use 2% or whole
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons lemon zest
- 2 cups fresh or frozen blueberries*
Streusel
- ¾ cup all-purpose flour
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter cold and cubed
Instructions
- Preheat: Preheat the oven to 375°F and prepare muffin pans with large (bakery size) liners.
- Combine wet ingredients: In a large bowl add ½ cup unsalted butter, ¼ cup vegetable oil, ⅓ full fat sour cream, ¾ cup milk and 1 cup granulated sugar. Mix to combine. Add 2 large eggs one at a time, mixing in between. Add 2 teaspoons vanilla extract and mix all ingredients until smooth.
- Combine dry ingredients: In a medium bowl combine 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda and 1 teaspoon salt. Add 2 teaspoons lemon zest and 2 cups fresh or frozen blueberries* and fold into the flour mixture to coat.
- Alternate adding your milk and flour to the wet ingredients. Add about a third of the flour mixture and fold it in, then about half of the milk and fold in. Alternate three more times ending with the flour until all ingredients are incorporated. Set aside to allow flour to completely absorb.
- Make the streusel: In a medium bowl combine the ¾ cup all-purpose flour, ⅓ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon salt and 10 Tablespoons unsalted butter, cubed, to make the streusel topping. Mix all ingredients with a fork, pastry cutter or fingers until crumbled in large chunks.
- Portion and top: Using an ice cream scoop or measuring cup, fill the muffin liners ¾ full. Add the topping by grabbing a handful and squeezing it in your hands. Break into chunks over the top of the muffin batter.
- Bake: Bake for 20-25 minutes for a large size muffinCheck the middle of the muffin with a toothpick to see if it comes out clean to tell you it’s done.
- Let muffins cool a little before eating warm or at room temperature.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
