Print

Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up of a freshly baked blueberry muffins with a thick, golden streusel crumb topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best blueberry muffin recipe at home. These muffins are ultra-moist, cake-like, and feature a beautiful bakery dome top with a crunchy streusel topping. This easy, one-bowl method guarantees tender crumb results perfect for breakfast or brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar plus 2 tablespoons for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup all-purpose flour (for tossing berries)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown 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 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
  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. In a small bowl, toss the blueberries with 1/2 cup of flour. This prevents them from sinking to the bottom of the muffins.
  6. Gently fold the floured blueberries into the batter until evenly distributed.
  7. Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and cinnamon. Cut in 3 tablespoons of cold butter using your fingers or a pastry blender until coarse crumbs form.
  8. Fill the muffin cups about two-thirds full with batter. Sprinkle the streusel topping generously over the top of each muffin. Sprinkle the remaining 2 tablespoons of granulated sugar over the streusel for extra crunch.
  9. Bake at 425°F (220°C) for 5 minutes. This high heat helps create the signature dome top.
  10. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest results, use room temperature eggs and milk; they combine better with the melted butter.
  • If using frozen blueberries, do not thaw them before tossing them in flour and adding them to the batter.
  • These muffins freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://pureplatepath.com/best-blueberry-muffins-ultimate-recipe/