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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a moist blueberry muffin topped with a thick, sugary streusel crumb topping, sitting on a white plate.
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Bake incredibly moist, fluffy, and cake-like blueberry muffins that rival any bakery. This easy recipe includes a simple streusel topping for extra crunch and flavor.

Ingredients

Scale
  • 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
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw)
  • 1/2 cup all-purpose flour (for coating berries)
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, milk, egg, and vanilla extract until combined.
  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. Overmixing develops gluten and results in tough muffins.
  5. In a small bowl, toss the blueberries with the 1/2 cup flour designated for coating. This prevents them from sinking to the bottom of the muffins.
  6. Gently fold the coated blueberries into the batter.
  7. Prepare the streusel topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Sprinkle the streusel topping generously over the top of each muffin.
  10. 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.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra juicy blueberries, gently toss them in flour before adding them to the batter. This helps suspend them evenly.
  • To achieve a bakery-style dome, start baking at a higher temperature (400°F) for the first five minutes before lowering the heat.
  • You can use frozen blueberries, but do not thaw them first. Add them directly from the freezer.

Nutrition

Find it online: https://chefsily.com/best-blueberry-muffin-recipe-moist/