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The Best Bakery-Style Moist Blueberry Muffins with Crunchy Streusel

A bakery-style blueberry muffin cut in half, showing a moist interior packed with juicy blueberries and a golden crumb topping.
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Make incredibly moist, fluffy blueberry muffins with tall, bakery-style domes and a sweet, crunchy streusel topping. This easy recipe uses fresh or frozen blueberries 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 slightly cooled
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1/4 cup sour cream or plain full-fat yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1/2 cup Streusel Topping ingredients: 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 2 tablespoons cold unsalted butter (cut into small pieces), 1/4 teaspoon ground cinnamon

Instructions

  1. Prepare the Streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Place the bowl in the refrigerator while you prepare the batter.
  2. Preheat and Prep: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together the melted butter, egg, milk, sour cream, and vanilla extract until fully combined.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  6. Add Blueberries: Gently fold in the blueberries. If using frozen berries, do not toss them in extra flour.
  7. Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  8. Top with Streusel: Remove the streusel topping from the refrigerator and sprinkle an even layer over the top of the batter in each cup.
  9. Bake: Place the muffin tin in the preheated oven. Bake at 400 degrees Fahrenheit for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. The initial high heat helps create the tall dome.
  10. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest domes, ensure your oven temperature is accurate and do not open the oven door during the first 10 minutes of baking.
  • If you do not have sour cream, use plain Greek yogurt or buttermilk as a substitute for moisture.
  • Toss fresh blueberries lightly in one teaspoon of flour before adding them to the batter to help prevent them from sinking to the bottom.

Nutrition

Find it online: https://daisyrecipe.com/best-blueberry-muffins-bakery-style-moist/