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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of three moist blueberry muffin tops, one cut open showing juicy berries inside the fluffy crumb.
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Make bakery-style blueberry muffins that are fluffy, moist, and loaded with berries. This easy recipe includes a sweet, crunchy streusel topping for the ultimate homemade 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
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For Streusel Topping: 1/4 cup all-purpose flour
  • For Streusel Topping: 2 tablespoons brown sugar
  • For Streusel Topping: 1 tablespoon granulated sugar
  • For Streusel Topping: 1 tablespoon cold 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 for the muffin batter.
  3. In a separate medium bowl, whisk the melted butter, egg, 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.
  6. Prepare the streusel topping: In a small bowl, combine the streusel flour and sugars. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling them about two-thirds full.
  8. Sprinkle the streusel topping generously over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra fluffy blueberry muffins, toss the fresh or frozen blueberries with one tablespoon of flour before folding them into the batter. This helps prevent them from sinking.
  • You can substitute milk with buttermilk for a slightly tangier, moister crumb.
  • If you prefer jumbo blueberry muffins, use a jumbo tin and increase the baking time by 5 to 7 minutes.

Nutrition

Find it online: https://cheffinity.com/best-blueberry-muffin-bakery-style-fluffy-streusel/