These bakery style blueberry muffins are incredibly moist and delicious. The streusel topping adds a delightful crunch, making them a perfect treat for any occasion. They are simple enough to make at home, and for best results, use tall large muffin cases or try making your own as shown in the video below.
Recipe
Ingredients
| Ingredient | Metric | Imperial / Cups |
|---|---|---|
| Streusel Topping | ||
| Plain flour | 40g | 1/3 cup |
| Sugar | 65g | 1/4 cup + 1 tbsp |
| Cold butter | 30g | 2 tbsp |
| Muffin Batter | ||
| Medium eggs | 4 | 4 |
| Sugar | 150g | 1/2 cup + 3 tbsp |
| Oil | 100ml | 1/4 cup + 3 tbsp |
| Milk | 160ml | 1/2 cup + 3 tbsp |
| Buttermilk or natural yoghurt | 120ml | 1/2 cup |
| Whipping or heavy cream | 90ml | 1/4 cup + 2 tbsp |
| Vanilla essence | 1 tsp | 1 tsp |
| Plain flour | 370g | 3 cups + 1 tbsp |
| Baking powder | 2 tsp | 2 tsp |
| Salt | 1/2 tsp | 1/2 tsp |
| Blueberries | 200g | 1 cup |
Method
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For the streusel topping, combine the plain flour, sugar, and cold butter in a bowl. Use your fingers to rub the butter into the dry ingredients until the mixture resembles clumped breadcrumbs. Place the streusel in the fridge while you prepare the muffin batter to keep it cold and crumbly.
To make the muffin batter, gently whisk the eggs and sugar together until combined. Add the oil, milk, cream, buttermilk or natural yoghurt, and vanilla essence, mixing gently to combine.
Sift the plain flour, baking powder, and salt together, then gently fold these dry ingredients into the wet batter. Toss the blueberries in a little flour to prevent them from sinking during baking, then fold them carefully into the batter.
Divide the batter evenly between 12 large muffin cases. For an extra burst of blueberry flavour and a pretty finish, add a few blueberries on top of each muffin, then sprinkle the streusel topping over them.
Bake the muffins in a preheated oven at 210°C (410°F) for 5 minutes, then reduce the temperature to 190°C (374°F) and bake for a further 20 minutes. If using a fan oven, bake at 190°C (374°F) initially, then reduce to 170°C (338°F).
Allow the muffins to cool slightly before serving. These blueberry muffins are a wonderful treat alongside a cup of tea or as part of a hearty breakfast spread.
All the best,
Chris – Your Irish Baker Abroad
How to Store Bakery Style Blueberry Muffins
Store your muffins in an airtight container at room temperature for up to 3 days to keep them moist and fresh. If you want to keep them longer, refrigeration is an option but may slightly dry them out.
Can You Freeze Bakery Style Blueberry Muffins?
Yes, these muffins freeze very well. Wrap them individually in cling film or foil and place in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or warm gently in the oven.
Why Are My Muffins Not Rising Properly?
If your muffins are not rising as expected, it could be due to old baking powder or overmixing the batter. Always use fresh baking powder and gently fold the dry ingredients into the wet to avoid developing too much gluten, which can make muffins dense.
For more delicious Irish baking inspiration, check out this Irish soda bread recipe and classic Irish soda scones. If you enjoy baking, you might also appreciate Chris’s Traditional Irish Soda Bread and raisin scones recipe. For a wider taste of traditional Irish cooking, explore our collection of recipes and food stories.
Experience Authentic Irish Food in Person
Learn to bake authentic Irish scones and bread in a local home in Galway. This is a wonderful way to connect with Irish food culture and bring a real skill home with you.
Book: Traditional Irish Homemade Baking Scones and Bread class in Galway
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