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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up of a tender blueberry muffin topped with a generous layer of brown sugar streusel.
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Make the ultimate moist, cake-like blueberry muffins that rival any bakery. This easy recipe is packed with juicy berries and finished with a sweet, crunchy streusel topping for a 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 cooled slightly
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

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 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt for the batter.
  3. In a separate medium bowl, whisk together 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. Overmixing creates tough muffins.
  5. Gently fold in the blueberries. If using frozen berries, do not toss them in flour first, just fold them in carefully to prevent color bleeding.
  6. Prepare the streusel topping: In a small bowl, combine the 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the 3 tablespoons 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. Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 to 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 fresh blueberries in 1 tablespoon of the measured flour before folding them into the batter. This helps suspend them in the batter.
  • To achieve a bakery-style dome, start the oven hot (400°F) for the first five minutes to set the edges quickly, then reduce the heat.
  • Use room temperature eggs and milk; this helps the batter emulsify better, resulting in a more tender, cake-like crumb.

Nutrition

Find it online: https://cookingbymia.com/best-blueberry-muffin-tender-bake/