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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a fluffy blueberry muffin featuring a golden-brown crumb topping and visible blueberries.
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Make moist, cake-like blueberry muffins with a crunchy streusel topping. This easy recipe yields bakery-quality results perfect for breakfast or a snack.

Ingredients

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  • 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 cooled slightly
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 400 degrees F (200 C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  4. 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.
  5. Gently fold in the blueberries.
  6. Prepare the streusel topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Spoon the batter evenly into the prepared muffin cups, filling them about two-thirds full.
  8. Sprinkle the streusel topping generously 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 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.

Notes

  • For extra juicy blueberries, gently toss the berries with 1 teaspoon of flour before folding them into the batter.
  • If you want jumbo muffins, use a jumbo tin and increase the baking time by about 5 to 8 minutes.
  • To achieve a cake-like texture, make sure your eggs and milk are at room temperature before mixing.

Nutrition

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