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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A delicious blueberry muffin, cut in half, showing moist interior packed with blueberries and a crunchy streusel topping.
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Make superior, moist blueberry muffins that taste like they came from a bakery. This easy recipe guarantees a tender crumb and is loaded with fresh berries, finished with a sweet streusel topping.

Ingredients

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  • 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
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For Streusel: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup 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: In a small bowl, combine 1/2 cup flour and 1/4 cup brown sugar. Cut in the cold butter using your fingers or a pastry blender 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.
  4. In a separate medium bowl, whisk the melted butter, eggs, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine.
  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 reserved 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 for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  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 muffins, do not overmix the batter after adding the wet ingredients to the dry.
  • To prevent blueberries from sinking, gently toss them with 1 teaspoon of flour before folding them into the batter.
  • If you want jumbo muffins, use a large muffin tin and increase the baking time slightly.

Nutrition

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