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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up of a golden blueberry muffin topped with a generous, sugary crumb topping, sitting on a white plate.
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You will bake the ultimate moist and fluffy blueberry muffins that taste just like your favorite bakery treat. This easy recipe is loaded with juicy berries and finished with a sweet, crunchy streusel topping for the perfect breakfast or 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 and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole milk works best)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the Streusel Topping:
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon granulated sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first: In a small bowl, combine the 1/4 cup flour and 2 tablespoons brown sugar. Cut in the 2 tablespoons 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, 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 well 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 toss them in flour first; just fold them in carefully to avoid excessive bleeding of color.
  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 an even layer over the top of each muffin.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create a nice dome.
  10. 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.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the fluffiest muffins, make sure your eggs and milk are at room temperature before mixing.
  • To keep the berries from sinking, gently toss them in 1 teaspoon of flour before folding them into the batter.
  • If you want jumbo blueberry muffins, use a jumbo tin and increase the baking time by about 5-7 minutes at the lower temperature.

Nutrition

Find it online: https://whiskdaily.com/best-bakery-home-fluffy-blueberry-muffin/