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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up shot of a golden brown blueberry muffin topped with crunchy streusel, highlighting the juicy blueberries.
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We captured the taste of those incredible bakery muffins you love. These are fluffy, moist, and bursting with juicy blueberries, finished with a sweet, crunchy streusel topping. This easy recipe brings back delicious memories.

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 if frozen)
  • 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 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first. In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon for the topping. Cut in the 2 tablespoons of 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. Overmixing develops gluten and makes tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, do not stir them in; instead, gently drop them into the batter and lightly fold once or twice.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle the chilled streusel topping generously over the top of each muffin.
  9. Bake for 5 minutes at 400 degrees F. Then, without opening the oven door, reduce the oven temperature to 375 degrees F and 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. Enjoy these moist blueberry muffins!

Notes

  • For extra juicy berries, toss the fresh or frozen blueberries with 1 tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
  • To achieve those tall, bakery-style tops, start your bake at a higher temperature (400°F) for the first few minutes before lowering it.
  • If you want a hint of brightness, try adding 1 teaspoon of lemon zest to the batter for a lemon blueberry muffin flavor.

Nutrition

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