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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a fluffy blueberry muffin topped with golden brown streusel, sitting on a white plate.
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You deserve bakery-quality muffins at home! These easy blueberry muffins are big, fluffy, and bursting with juicy berries. We include the simple steps for a perfect, crunchy streusel topping that makes these the ultimate homemade blueberry muffins.

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
  • 2 large eggs
  • 1/2 cup milk (whole or 2%)
  • 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 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (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, 2 tablespoons granulated sugar, and cinnamon. Cut in the 3 tablespoons cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside.
  3. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt. This is your dry mix.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. This is your wet mix.
  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 for a tender crumb.
  6. Gently fold in the blueberries. If using frozen berries, toss them with 1 teaspoon of flour before adding them to the batter to help 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 the batter in each cup.
  9. Bake for 5 minutes at 400°F. Then, 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 bakery-style height, fill the muffin cups almost to the top. The initial high heat helps them rise quickly.
  • If you want a hint of brightness, substitute 1 teaspoon of vanilla extract with 1 teaspoon of lemon zest in the batter.
  • These moist blueberry muffins taste best the day they are made, but you can store leftovers in an airtight container at room temperature for up to three days.

Nutrition

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