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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a fluffy blueberry muffin featuring a generous brown sugar crumb topping and visible burst blueberries.
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Make bakery-style blueberry muffins at home that are fluffy, moist, and bursting with berries. This easy recipe includes a simple, crunchy streusel topping for the ultimate breakfast treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar (for batter)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1/2 cup 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 cold unsalted butter, cut into small pieces (for streusel)
  • 1/4 teaspoon ground cinnamon (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. Prepare the streusel topping first: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt for the batter.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  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 stir them in; instead, lightly dust them with 1 teaspoon of flour before folding them in to prevent sinking.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle the reserved streusel topping generously over the top of each muffin.
  9. Bake for 5 minutes at 400°F (200°C). Then, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra fluffy muffins, ensure your milk is at room temperature before mixing.
  • If you want jumbo muffins, use a large muffin tin and increase the baking time by about 5 to 7 minutes.
  • To achieve that bakery-style dome, start the bake at a higher temperature before reducing it.

Nutrition

Find it online: https://frostedfancies.com/best-blueberry-muffin-fluffy-recipe/