Easy Bakery-Style Blueberry Muffins (No Mixer Needed!)

Total Time: 50 mins Difficulty: Beginner
These blueberry muffins are soft, fluffy, and loaded with juicy blueberries in every bite. The sweet, crumbly streusel topping makes them taste like they came straight from your favorite bakery. No mixer needed—just simple ingredients and easy steps!
Three blueberry muffins on a wood board. The front muffin has a piece bitten off. pinit
There’s something magical about blueberry season — especially when you have a blueberry orchard right across the street! Every year, as soon as those deep blue berries start to ripen, I can’t wait to bake up a batch of these easy, bakery-style blueberry muffins with streusel topping. They’re bursting with juicy blueberries and topped with a sweet, buttery crumb topping that makes every bite irresistible.
Whether you’re picking fresh blueberries by the bucketful or grabbing a bag from the freezer, this blueberry muffin recipe is your ticket to warm, fluffy homemade muffins — no mixer required! These bakery-style muffins are perfect for breakfast, brunch, or just a cozy afternoon treat with a cup of coffee.

Why You’ll Love This Recipe

  • No mixer needed: Everything comes together with just a whisk and a spoon.
  • Bakery-style domes: Tall, golden tops and a crunchy streusel topping make these muffins look and taste like they’re fresh from the bakery.
  • Super moist: The combination of butter, oil, and milk keeps the crumb soft and tender.
  • Packed with blueberries: Every bite is bursting with blueberry flavor, whether you use fresh or frozen blueberries.
  • Beginner-friendly: Simple steps and easy-to-find ingredients make this easy muffin recipe perfect for any skill level.
  • Perfect for summer baking: Make the most of blueberry season with this go-to recipe!

History

Blueberry muffins have become an American breakfast icon, but their roots are a blend of old-world baking and New World ingredients. Muffins originated in England, but it was in North America—where wild blueberries thrive—that bakers began folding these antioxidant-rich blueberries into their batters. The streusel topping, inspired by German and Eastern European crumb cakes, adds a sweet, buttery crunch that’s now a signature of classic bakery-style blueberry muffins.

Comparisons

How do these homemade blueberry muffins stack up against other blueberry muffin recipes? Many store-bought or coffee shop muffins are either too sweet or too dense. My recipe keeps things light and fluffy, with just the right amount of sweetness and a generous helping of juicy blueberries. The streusel crumb topping is a step up from plain muffins, adding a delicate crunch that will have everyone reaching for seconds.

6 blueberry muffins in a muffin tin

Homemade vs. Storebought

Homemade blueberry muffins are in a league of their own! You get real, fresh (or frozen) blueberries in every bite, a soft and tender crumb, and a golden, crisp streusel topping—without any preservatives or artificial flavors. Plus, baking at home means you can adjust the sweetness, swap in your favorite flours, or add an extra handful of blueberries just because you can.

📢 Fun Facts about Blueberry Muffins

  • Blueberries are native to North America and have been enjoyed by indigenous peoples for thousands of years.
  • July is National Blueberry Month in the United States—perfect timing for peak baking!
  • Blueberry muffins are Minnesota’s official state muffin, chosen by schoolchildren in 1988.
  • Streusel is a German word that means “to scatter” or “to sprinkle”—a nod to its crumbly topping.
  • Wild blueberries are smaller and more flavorful than cultivated ones, but both work beautifully in this recipe.
  • Blueberries are packed with antioxidants, making these muffins a little healthier than your average treat.
  • Muffin domes are achieved by letting the batter rest and by spacing muffins apart in the pan.
  • You can use frozen blueberries straight from the freezer—no thawing required!

💡Tips & Tricks and Variations

  • ✅ Rest the batter: Letting the batter sit for 15 minutes before baking gives you taller, bakery-style muffins.
  • ✅ Toss blueberries with flour: This prevents them from sinking to the bottom of the muffins.
  • ✅ For extra crunch: Add a sprinkle of coarse sugar on top of the streusel before baking.
  • ✅ Lemon twist: Add a teaspoon of lemon zest to the batter for a bright, citrusy note.
  • ✅ Mix up the fruit: Swap some of the blueberries for raspberries, blackberries, or chopped strawberries.
  • ✅ Mini muffins: Use a mini muffin tin for bite-sized treats—just reduce the baking time.
  • ✅ Great for meal prep: These easy blueberry muffins freeze beautifully for grab-and-go breakfasts.

🥜 Substitutions & Allergy Info for Blueberry Muffins

  • Dairy-free: Substitute plant-based milk and vegan butter.
  • Egg-free: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or a commercial egg replacer.
  • Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
  • Sugar-free: Replace sugar with a granulated sugar substitute; texture may vary slightly.
  • Nut-free: This recipe is naturally nut-free.
2 Blueberry Muffins stacked on top of each other

Notes for Ingredients

  • Blueberries: Fresh or frozen, both work beautifully! If using frozen, don’t thaw before adding to the batter.
  • Streusel topping: Made from just butter, flour, sugar, and a pinch of salt—simple but essential for that bakery-style crumb topping.
  • Butter & oil: The combination gives you the best of both worlds—flavor and moisture.
  • Baking powder: Ensures a tall, fluffy rise every time.
  1. Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with baking cups or lightly grease each cup.
  2. Mix Wet Ingredients: In a large bowl, whisk together the sugar, melted butter, oil, eggs, and vanilla until smooth. Add the milk and whisk again to combine.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Combine: Add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon just until most of the flour is incorporated. A few streaks are fine!
  5. Prep Blueberries: Toss the blueberries with 2 teaspoons of flour to help keep them from sinking. Gently fold them into the batter.
  6. Rest: Let the batter rest for 15 minutes to help the muffins rise tall and create that classic bakery-style dome.
  7. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Top with a few extra blueberries if you like.
  8. Make Streusel: In a medium bowl, combine the melted butter, flour, sugar, and salt until crumbly. Sprinkle about 1 tablespoon of streusel over each muffin for that signature bakery-style crumb topping.
  9. Bake: Bake for 22–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  10. Cool: Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

🫙Storage and Freezing

  • Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: Wrap each muffin individually and freeze for up to 2 months. Thaw at room temperature or gently reheat in the microwave for a quick treat.
  • Perfect for meal prep: These blueberry muffins with streusel topping are great for make-ahead breakfasts or snacks.
One big blueberry muffin with streusels in the front. It is ozzing out Blueberry on its sides. Behind it is 3 more muffins.

FAQ about Blueberry Muffins

  1. Can I use frozen blueberries?
    Yes! Add them straight from the freezer—no need to thaw. This helps prevent the berries from bleeding into the batter in your blueberry muffins.
  2. Why do my blueberries sink to the bottom?
    Tossing them in a bit of flour before folding into the batter helps keep them evenly distributed in your homemade blueberry muffins.
  3. How do I get tall, domed muffins?
    Letting the batter rest for 15 minutes before baking and spacing out the muffins in the pan both help with a higher rise and that bakery-style look.
  4. Can I make these gluten-free?
    Absolutely, just use a 1:1 gluten-free flour blend in place of all-purpose flour for gluten-free blueberry muffins.
  5. What’s the best way to store leftover muffins?
    Keep them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  6. Can I use other fruits?
    Yes! Try raspberries, blackberries, or a mix for a fun twist on classic blueberry muffins.
  7. How do I make these muffins dairy-free?
    Use your favorite plant-based milk and vegan butter for dairy-free blueberry muffins.
  8. Can I double the recipe?
    Definitely! Just double all the ingredients and bake in batches for a big batch of blueberry muffins.

Wrapping Up

Blueberry season is one of my favorite times of year, and these easy bakery-style blueberry muffins with streusel topping are the perfect way to celebrate! With their fluffy crumb, juicy blueberries, and sweet, buttery crumb topping, they’re sure to become a family favorite. Whether you’re baking with fresh-picked blueberries from the orchard or using frozen berries in the middle of winter, this easy blueberry muffin recipe brings a little sunshine to your kitchen. Happy baking — let me know if you try them!
8 streusel topped blueberry muffins in a striped towel in a white loaf form.

Easy Bakery-Style Blueberry Muffins (No Mixer Needed!)

Enjoy warm, bakery-style blueberry muffins bursting with fresh blueberries and topped with a golden, buttery streusel. This easy recipe comes together quickly, with no mixer required. Perfect for breakfast, brunch, or a sweet snack any time of year.

Prep Time 25 mins Cook Time 25 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 375  F Estimated Cost: $ 3.50 Best Season: Summer

Ingredients

Cooking Mode Disabled

Batter

Streusel Topping

Instructions

  1. Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with baking cups or lightly grease each cup.
  2. Mix Wet Ingredients: In a large bowl, whisk together the sugar, melted butter, oil, eggs, and vanilla until smooth. Add the milk and whisk again to combine.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Combine: Add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon just until most of the flour is incorporated. A few streaks are fine!
  5. Prep Blueberries: Toss the blueberries with 2 teaspoons of flour to help keep them from sinking. Gently fold them into the batter.
  6. Rest: Let the batter rest for 15 minutes to help the muffins rise tall.
  7. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Top with a few extra blueberries if you like.
  8. Make Streusel: In a medium bowl, combine the melted butter, flour, sugar, and salt until crumbly. Sprinkle about 1 tablespoon of streusel over each muffin.
  9. Bake: Bake for 22–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  10. Cool: Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
    Or enjoy them while still warm! 

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