I finally perfected my Homemade Best-Ever Blueberry Streusel Muffins and in the post I reveal the single swap that makes them true Bakery Style Blueberry Muffins.

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I’ve been chasing the perfect muffin for years and this is my BEST Blueberry Jam Muffins, Homemade Best-Ever Blueberry Streusel Muffins. Layers of Happiness.

The crumb is tender, the top sings with crunchy streusel and a ribbon of blueberry jam hides in the middle, so every bite surprises you. I fold in fresh blueberries and use extra unsalted butter in the streusel to get that Bakery Style Blueberry Muffins feel but with a jammy twist.

These Blueberry Streusel Muffins are loud, a little messy, and exactly the kind of guilty small joy I keep making again and again.

Ingredients

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All purpose flour: Provides bulk and carbs, gives structure but not much protein or fiber.
Granulated sugar: Pure sweetener, adds caramel notes when baked, offers energy not nutrients.
Unsalted butter: Adds rich fat and moisture, helps tender crumb and buttery flavor.
Eggs: Bind and lift, add protein and stability so muffins hold together.
Fresh blueberries: Tart and sweet, give fiber, antioxidants and juicy pops in every bite.
Blueberry jam: Concentrated sweet fruit, boosts berry flavor and moisture, increases sweetness.
Sour cream or Greek yogurt: Adds tang, fat and tenderness, gives slight protein and moistness.
Streusel mix: Crunchy sugar butter topping with cinnamon, adds sweet texture and little spice.

Ingredient Quantities

2 cups (240 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

2 large eggs, room temp

1 tsp vanilla extract

1/2 cup (120 ml) whole milk

1/2 cup (120 g) sour cream or plain Greek yogurt

1/2 cup (113 g) unsalted butter, melted and cooled (about 1 stick)

1 to 1 1/2 cups fresh blueberries (about 150 to 200 g)

1/2 cup blueberry jam or preserves

1 tsp lemon zest, optional

Streusel 1: 1/2 cup (60 g) all purpose flour

Streusel 2: 1/3 cup (67 g) packed brown sugar or granulated sugar

Streusel 3: 1/2 tsp ground cinnamon

Streusel 4: 6 tbsp (85 g) cold unsalted butter, cut into small pieces

Streusel 5: pinch of fine salt

How to Make this

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1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well, and set aside. Make the streusel first so it can chill while you mix the batter.

2. For the streusel: combine 1/2 cup flour, 1/3 cup packed brown sugar, 1/2 tsp cinnamon and a pinch of salt in a bowl. Cut in 6 tbsp cold butter with a pastry cutter or your fingers until pea size crumbs form. Toss into the freezer for 5 to 10 minutes so it stays cold and crumbly.

3. Whisk together dry muffin ingredients in a large bowl: 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Give it a quick sift with a fork so it’s evenly mixed.

4. In a separate bowl whisk the wet stuff: 2 room temp eggs, 1 tsp vanilla, 1/2 cup whole milk, 1/2 cup sour cream or Greek yogurt and the cooled melted butter. If you like a bright note, add the 1 tsp lemon zest here. Make sure the melted butter isn’t hot or it’ll cook the eggs.

5. Pour the wet into the dry and gently fold until just combined. Dont overmix, a few streaks of flour are ok. Overmixing = tough muffins.

6. Toss 1 to 1 1/2 cups fresh blueberries with a teaspoon of flour so they dont sink. Fold most of them into the batter, reserve a few for the tops.

7. Assemble the muffins: spoon batter into liners about halfway, add about 1/2 tsp to 1 tsp blueberry jam in the center of each (keep it small so it doesnt spill), then top with more batter until cups are about 3/4 full. Press in the reserved blueberries on top and finish with a generous sprinkle of chilled streusel.

8. Bake at 400°F (200°C) for 18 to 22 minutes, until tops are golden and a toothpick inserted near the center (not directly through a jam pocket) comes out with a few moist crumbs. If the streusel browns too fast loosely tent with foil.

9. Let muffins cool in the tin for 5 minutes then transfer to a wire rack to cool more. Eat warm or store in an airtight container for 2 days, or freeze for longer. If jam oozes, a quick microwave zap for 10 seconds makes them heavenly again.

Equipment Needed

1. 12-cup muffin tin (with paper liners or nonstick spray)
2. Large mixing bowl and a medium bowl
3. Measuring cups and spoons
4. Whisk and rubber spatula (or wooden spoon)
5. Pastry cutter or fork (for streusel)
6. Small plate or baking sheet to chill the streusel in the freezer
7. Toothpick or cake tester
8. Wire cooling rack and oven mitts

FAQ

Q: Can I use frozen blueberries instead of fresh?

A: Yes, you can. Do not thaw them first or they will bleed into the batter, just toss frozen berries in a tablespoon of flour so they don't sink, fold them in gently at the end and add a couple extra minutes to the bake time if needed.

Q: Can I swap the sour cream for Greek yogurt or skip it?

A: Totally fine to use plain Greek yogurt in the same amount, it gives the same tang and moisture. If you skip it and only use milk the muffins will be drier, so don't do that unless you want drier muffins.

Q: How do I stop the jam from collapsing to the bottom or making a soggy center?

A: Use just a small spoonful of thick jam, not a glop. Put batter in the cup, add a teaspoon of jam in the center, then cover with more batter. Thicker preserves work better than runny jam and don't overfill the cups.

Q: My muffins came out dense, what did I do wrong?

A: Most likely you overmixed the batter or packed the flour in the cup when measuring. Mix until just combined, use room temp eggs, and measure flour by spooning it into the cup and leveling, not scooping. Also make sure your baking powder and baking soda are fresh.

Q: Can I make mini or jumbo muffins with this recipe?

A: Yes. For mini muffins bake about 10 to 12 minutes, for jumbo about 20 to 25 minutes, oven temp stays the same. Fill mini cups about 3/4 full for a nice dome.

Q: How should I store and reheat the muffins?

A: Keep them in an airtight container at room temp for up to 2 days, or in the fridge up to 5 days. Reheat 10 to 15 seconds in the microwave or pop in a 325 F oven for 5 minutes. For longer storage freeze individually wrapped up to 3 months.

BEST Blueberry Jam Muffins Recipe Substitutions and Variations

Swap the 1/2 cup sour cream or Greek yogurt: use 1/2 cup buttermilk, or 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar (stir and let sit 5 minutes). Gives the same tang and keeps muffins tender, though batter will be a bit thinner.
Swap the 1/2 cup melted unsalted butter in the batter: use 1/2 cup neutral oil (canola, vegetable or light avocado oil) 1:1. Muffins stay moist, but if you want a crunchy streusel you still need cold butter for the topping.
Swap 3/4 cup granulated sugar: use 3/4 cup packed light brown sugar 1:1 for a deeper, moister flavor. Texture is a touch denser and more caramel like, but it’s delicious.
Swap 1 to 1 1/2 cups fresh blueberries: use the same amount frozen blueberries, do not thaw them. Toss frozen berries with about 1 tablespoon flour before folding in so they don’t sink or bleed into the batter.

Pro Tips

1) Keep the streusel really cold. Work the butter into pea sized crumbs, then toss the bowl in the freezer for 5 to 10 minutes while you mix the batter. If it warms up it will just melt into the muffins instead of staying crumbly, so keep it chilled right up until you sprinkle it on.

2) Stop blueberry bleed and sinking. Toss the berries in a teaspoon or two of flour and pat them dry if they were wet, that helps them stay suspended in the batter and keeps the muffins from turning purple. If you only have frozen berries use them straight from the freezer, dont thaw them or theyll bleed even more and make the batter soggy.

3) Make jam pockets neater by chilling or pre-portioning the jam. Drop teaspoon-sized blobs of jam on a sheet of parchment and freeze for 10 to 15 minutes so you can drop a frozen dollop into each cup without it immediately running. Use a small amount only, that way you get a bright hit of jam without a lava-like spill.

4) Watch the bake not the clock. High temp means quick color on top, so tent with foil if the streusel browns too fast. Test doneness with a toothpick next to the jam pocket not through it, and let muffins cool 4 to 6 minutes in the tin before moving them so they dont fall apart. Reheat a slightly oozing jam muffin for 8 to 12 seconds in the microwave to make it taste freshly baked.

BEST Blueberry Jam Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally perfected my Homemade Best-Ever Blueberry Streusel Muffins and in the post I reveal the single swap that makes them true Bakery Style Blueberry Muffins.

Servings

servings

Calories

361

kcal

Equipment: 1. 12-cup muffin tin (with paper liners or nonstick spray)
2. Large mixing bowl and a medium bowl
3. Measuring cups and spoons
4. Whisk and rubber spatula (or wooden spoon)
5. Pastry cutter or fork (for streusel)
6. Small plate or baking sheet to chill the streusel in the freezer
7. Toothpick or cake tester
8. Wire cooling rack and oven mitts

Ingredients

2 cups (240 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
2 large eggs, room temp
1 tsp vanilla extract
1/2 cup (120 ml) whole milk
1/2 cup (120 g) sour cream or plain Greek yogurt
1/2 cup (113 g) unsalted butter, melted and cooled (about 1 stick)
1 to 1 1/2 cups fresh blueberries (about 150 to 200 g)
1/2 cup blueberry jam or preserves
1 tsp lemon zest, optional
Streusel 1: 1/2 cup (60 g) all purpose flour
Streusel 2: 1/3 cup (67 g) packed brown sugar or granulated sugar
Streusel 3: 1/2 tsp ground cinnamon
Streusel 4: 6 tbsp (85 g) cold unsalted butter, cut into small pieces
Streusel 5: pinch of fine salt

Directions

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well, and set aside. Make the streusel first so it can chill while you mix the batter.
For the streusel: combine 1/2 cup flour, 1/3 cup packed brown sugar, 1/2 tsp cinnamon and a pinch of salt in a bowl. Cut in 6 tbsp cold butter with a pastry cutter or your fingers until pea size crumbs form. Toss into the freezer for 5 to 10 minutes so it stays cold and crumbly.
Whisk together dry muffin ingredients in a large bowl: 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Give it a quick sift with a fork so it's evenly mixed.
In a separate bowl whisk the wet stuff: 2 room temp eggs, 1 tsp vanilla, 1/2 cup whole milk, 1/2 cup sour cream or Greek yogurt and the cooled melted butter. If you like a bright note, add the 1 tsp lemon zest here. Make sure the melted butter isn't hot or it'll cook the eggs.
Pour the wet into the dry and gently fold until just combined. Dont overmix, a few streaks of flour are ok. Overmixing = tough muffins.
Toss 1 to 1 1/2 cups fresh blueberries with a teaspoon of flour so they dont sink. Fold most of them into the batter, reserve a few for the tops.
Assemble the muffins: spoon batter into liners about halfway, add about 1/2 tsp to 1 tsp blueberry jam in the center of each (keep it small so it doesnt spill), then top with more batter until cups are about 3/4 full. Press in the reserved blueberries on top and finish with a generous sprinkle of chilled streusel.
Bake at 400°F (200°C) for 18 to 22 minutes, until tops are golden and a toothpick inserted near the center (not directly through a jam pocket) comes out with a few moist crumbs. If the streusel browns too fast loosely tent with foil.
Let muffins cool in the tin for 5 minutes then transfer to a wire rack to cool more. Eat warm or store in an airtight container for 2 days, or freeze for longer. If jam oozes, a quick microwave zap for 10 seconds makes them heavenly again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.