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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a fluffy blueberry muffin topped with sparkling brown sugar streusel.
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You will bake the ultimate soft and fluffy blueberry muffins that taste like they came from a high-end bakery. These homemade blueberry muffins are loaded with juicy berries and finished with a sweet, crunchy crumble 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
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 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:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light 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, 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. Set this aside in the refrigerator while you prepare the batter.
  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, egg, 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 results in tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, toss them lightly in one tablespoon of flour before adding them to the batter to help 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 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these moist blueberry muffins warm.

Notes

  • For jumbo blueberry muffins, use a 6-cup jumbo tin and increase the baking time by about 5 to 8 minutes.
  • To achieve bakery-style high domes, fill the muffin cups completely full, almost to the top edge.
  • If you want a hint of brightness, substitute 1 teaspoon of the vanilla extract with 1/2 teaspoon of lemon zest in the batter.

Nutrition

Find it online: https://savoryskies.com/best-blueberry-muffin-fluffy-streusel-recipe/