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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a fluffy blueberry muffin topped with a thick, sugary cinnamon crumb topping.
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Make bakery-style blueberry muffins that are incredibly fluffy and moist. This easy recipe is loaded with berries and features 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, lightly beaten
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For Streusel Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed 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: In a small bowl, combine 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 aside.
  3. Prepare the muffin batter: 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.
  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, do not thaw them first.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the prepared streusel topping evenly over the top of the batter in each cup.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be 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 moist blueberry muffins, toss the fresh or frozen blueberries with one tablespoon of the flour from the dry ingredients before folding them into the batter. This helps prevent the berries from sinking.
  • If you want jumbo blueberry muffins, fill the cups almost to the top and increase the baking time by 3 to 5 minutes.
  • You can substitute lemon zest and a teaspoon of lemon juice in the batter for a bright lemon blueberry muffin flavor.

Nutrition

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