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Three blueberry muffins on a wood board. The front muffin has a piece bitten off.
5 from 1 vote

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

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
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.
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Ingredients

Batter

  • 1/4 cup salted butter, melted, half a stick of butter
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable or canola oil
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 2 cups blueberries fresh or frozen

Streusel Topping

  • 1/2 cup salted butter, melted, a stick of butter
  • 2/3 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt

Instructions

  • Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with baking cups or lightly grease each cup.
  • 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.
  • Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  • 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!
  • Prep Blueberries: Toss the blueberries with 2 teaspoons of flour to help keep them from sinking. Gently fold them into the batter.
  • Rest: Let the batter rest for 15 minutes to help the muffins rise tall.
  • 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.
  • 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.
  • Bake: Bake for 22–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  • 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!