The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping
You can bake bakery-style blueberry muffins that are incredibly fluffy and moist. This easy recipe is packed with juicy berries and features a delightful, crunchy streusel topping for the ultimate breakfast treat.
- Prep Time: 15 min
- Cook Time: 23 min
- Total Time: 38 min
- Yield: 12 standard muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar (for batter)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup all-purpose flour (for topping)
- 1/4 cup packed brown sugar (for topping)
- 1/4 teaspoon ground cinnamon (for topping)
- 2 tablespoons cold unsalted butter, cut into small pieces (for topping)
Instructions
- Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
- Prepare the streusel topping first: In a small bowl, mix 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.
- Prepare the batter: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. This keeps your muffins tender.
- Gently fold in the blueberries. If using frozen berries, do not thaw them first.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle the reserved streusel topping generously over the top of each muffin.
- Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (without opening the door if possible) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Give yourself a high-five for making these perfect muffins!
Notes
- For jumbo blueberry muffins, use a jumbo tin and increase the baking time slightly.
- Tossing your fresh blueberries lightly in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom.
- This recipe creates moist blueberry muffins that stay tender for days when stored properly.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22
- Sodium: 210
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 4
- Cholesterol: 45