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The Best Bakery-Style Blueberry Muffins with Streusel Topping

Close-up of a fluffy blueberry muffin featuring visible, juicy blueberries and a golden brown streusel crumb topping.
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Make moist, fluffy, bakery-style blueberry muffins from scratch using this easy recipe, complete with a 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
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For Streusel: 1/2 cup all-purpose flour
  • For Streusel: 1/4 cup packed brown sugar
  • For Streusel: 1/4 teaspoon ground cinnamon
  • For Streusel: 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. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk 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.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill the muffin cups about two-thirds full. Sprinkle a generous amount of streusel topping over the top of each muffin.
  8. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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.
  • To achieve a high dome, bake the muffins at a higher initial temperature as directed in step 4.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days to keep them moist.

Nutrition

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