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The Best Bakery Style Fluffy Blueberry Muffins with Streusel Topping

A close-up, appetizing shot of a single blueberry muffin topped with streusel and whole blueberries.
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Make soft, fluffy, and moist blueberry muffins that taste like they came from a bakery. This easy recipe includes a crunchy streusel topping for the 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
  • 1 large egg, room temperature
  • 1/2 cup milk (whole or 2%)
  • 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 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

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 topping: In a small bowl, mix 1/2 cup flour, brown sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using your fingers or a pastry blender until the mixture forms coarse crumbs. Set aside.
  3. Prepare the batter: In a large bowl, whisk together 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, egg, 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 results in tough muffins.
  6. Gently fold in the blueberries. If using frozen blueberries, do not toss them in flour first; just fold them in carefully to prevent the batter from turning purple.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the prepared streusel topping generously over the top of each muffin.
  9. Bake at 400 degrees F for 5 minutes. This high initial heat helps create a dome top.
  10. 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.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the juiciest berries, toss fresh blueberries with 1 teaspoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
  • To achieve a bakery-style dome, bake the muffins at a higher temperature for the first 5 minutes before lowering the heat.
  • These muffins stay moist for days when stored in an airtight container at room temperature. They are a great alternative to using meal planning services for quick breakfasts.

Nutrition

Find it online: https://cutcooktaste.com/blueberry-muffin-best-bakery-style-fluffy-recipe/