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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up of a crumb-topped blueberry muffin cut in half, revealing juicy blueberries inside.
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You deserve these bakery-style blueberry muffins! They are incredibly fluffy, moist, and loaded with juicy berries, finished with a sweet, crunchy streusel topping. This easy recipe delivers the ultimate homemade treat for breakfast or a snack.

Ingredients

Scale
  • 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
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

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 first: In a small bowl, mix the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. In a large bowl, whisk together the 1 3/4 cups flour, 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 for a tender crumb.
  6. Gently fold in the blueberries. If using frozen berries, do not stir them in; gently toss them with a tablespoon of flour before folding them into the batter to prevent sinking.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Remove the streusel topping from the refrigerator and sprinkle generously over the top of each muffin.
  9. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°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 bakery-style height, fill the muffin cups completely full before topping with streusel.
  • If you want a hint of brightness, add 1 teaspoon of lemon zest to the batter.
  • These muffins stay moist for days when stored in an airtight container at room temperature.

Nutrition

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