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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a blueberry muffin cut in half showing moist interior, fresh blueberries, and a sugary crumb topping.
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You will bake the ultimate soft, fluffy, and moist blueberry muffins that taste like they came from a high-end bakery. This easy recipe is loaded with juicy berries and finished with a sweet, 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
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 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 packed brown sugar
  • 1 tablespoon granulated sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first: In a small bowl, combine the 1/4 cup flour, brown sugar, and 1 tablespoon granulated sugar. Cut in the 2 tablespoons of cold butter using a pastry blender or your fingers 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, salt, and cinnamon. This is your dry mix.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. This is your wet mix.
  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 leads to tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, do not stir them in completely; just lightly coat them.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle the chilled streusel topping evenly over the top of the batter in each cup.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
  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 fluffy blueberry muffins, ensure your milk and eggs are at room temperature before mixing.
  • If you want jumbo blueberry muffins, fill the cups nearly to the top and adjust the baking time slightly longer.
  • To keep these homemade blueberry muffins tender for days, store them in an airtight container at room temperature.

Nutrition

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