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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up shot of a perfectly baked blueberry muffin topped with golden brown streusel, resting on a small white plate.
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You can bake soft, fluffy, and moist blueberry muffins that taste like they came from a high-end bakery. This easy recipe uses simple ingredients to create cake-like muffins bursting with juicy berries and topped with a sweet, crunchy streusel.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1/4 cup all-purpose flour (for coating berries)
  • Streusel Topping: 1/4 cup all-purpose flour
  • Streusel Topping: 1/4 cup packed brown sugar
  • Streusel Topping: 2 tablespoons cold unsalted butter, cut into small pieces
  • Streusel Topping: 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, cold butter pieces, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
  3. Prepare the blueberries: In a separate small bowl, gently toss the blueberries with 1/4 cup of flour. This step helps prevent the berries from sinking to the bottom of the muffins.
  4. Make the dry mix: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  5. Make the wet mix: In a medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until just combined.
  6. Combine: Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix; a few lumps are fine for a tender crumb.
  7. Fold in the berries: Gently fold the floured blueberries into the batter until they are evenly distributed.
  8. Fill the tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Top the muffins: Sprinkle the prepared streusel topping generously over the top of each muffin.
  10. Bake: Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra juicy blueberries, use fresh berries if possible. If using frozen, do not rinse or thaw them before tossing them in the flour.
  • To achieve a bakery-style dome, ensure your oven temperature starts high (400°F) for the first five minutes before reducing it.
  • This recipe makes standard 12-cup muffins. For jumbo muffins, you will need a jumbo tin and the baking time will increase by about 5-10 minutes.

Nutrition

Find it online: https://littlekitchendiary.com/best-blueberry-muffin-recipe/