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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a halved blueberry muffin showing moist interior packed with blueberries and a sugary crumb topping.
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Make moist, cake-like blueberry muffins that taste like they came from a bakery, complete with a crunchy streusel topping.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees F (200 C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, mix the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk 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 for a tender crumb.
  6. Gently fold in the blueberries. If using frozen, do not stir vigorously.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle a generous amount of the streusel topping over the top of each muffin.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 C) and continue baking for another 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 juicy blueberries, gently toss them with 1 teaspoon of flour before folding them into the batter.
  • Using room temperature eggs helps create a smoother batter and a more uniform rise.
  • If you prefer jumbo muffins, use a jumbo tin and increase the baking time by about 5 to 8 minutes.

Nutrition

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