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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up, appetizing photo of a golden brown blueberry muffin topped with crunchy streusel, highlighting a juicy blueberry.
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You deserve bakery-quality muffins at home. This easy recipe delivers incredibly fluffy, moist blueberry muffins packed with berries and finished with a sweet, crunchy streusel topping. Make your mornings better with this perfect breakfast treat.

Ingredients

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

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 topping: In a small bowl, combine the 1/2 cup flour, brown sugar, granulated sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, toss them with one tablespoon of flour before adding them to the batter to help prevent sinking.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle the reserved streusel topping generously over the top of each muffin.
  9. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra fluffy muffins, make sure your milk and eggs are at room temperature before mixing.
  • Tossing the blueberries in a small amount of flour before adding them to the batter helps keep them suspended throughout the muffin instead of sinking to the bottom.
  • If you want jumbo muffins, use a large muffin tin and increase the baking time slightly.

Nutrition

Find it online: https://tasteportfolio.com/best-blueberry-muffin-easy-fluffy/