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Bakery-Style Moist Blueberry Muffins with Streusel Topping

Three golden brown blueberry muffins topped with a generous layer of streusel crumb topping, sitting on a white plate.
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Make bakery-style blueberry muffins at home. This easy, one-bowl recipe yields fluffy, moist muffins packed with juicy blueberries and topped with a crunchy streusel crumble.

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
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For Streusel Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the muffin batter.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, 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.
  5. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  6. Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and granulated sugar for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the streusel topping generously over the top of each muffin.
  9. Bake at 400 degrees Fahrenheit for 5 minutes. Then, without opening the oven door, reduce the temperature to 375 degrees Fahrenheit and continue baking for an additional 15 to 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 moist muffins, toss the blueberries lightly in one tablespoon of the flour mixture before folding them into the batter. This helps prevent them from sinking.
  • You can use frozen blueberries, but do not thaw them before adding them to the batter.
  • This recipe makes coffee shop style muffins; for jumbo muffins, use a jumbo tin and increase the baking time slightly.

Nutrition

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