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The Best Bakery-Style Fluffy Blueberry Muffins with Crunchy Streusel Topping

A close-up, appetizing photo of a golden blueberry muffin topped with a thick, sugary crumb topping.
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You need this recipe for unbelievably moist, fluffy blueberry muffins that taste like they came from a high-end bakery. Follow the simple steps for perfect domed tops and a tender crumb loaded with juicy blueberries. We finish these with a delicious, crunchy streusel topping for the ultimate homemade blueberry muffins experience.

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
  • 1 large egg, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For Streusel Topping: 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter (cubed)

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, 3/4 cup granulated sugar, baking powder, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk the melted butter, egg, 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 good for a tender crumb.
  5. Gently fold in the blueberries. If using frozen, do not thaw them first.
  6. Prepare the streusel: In a small bowl, combine the 1/4 cup flour and 2 tablespoons brown sugar. Cut in the 2 tablespoons 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 them about two-thirds full.
  8. Sprinkle the 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 at 400°F for 5 minutes. This high heat helps create the dome.
  10. Reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these easy blueberry muffins!

Notes

  • For the best domed blueberry muffins, make sure your oven temperature is correct and do not open the oven door during the first 10 minutes of baking.
  • Toss your fresh or frozen blueberries lightly in 1 tablespoon of flour before folding them into the batter; this helps prevent them from sinking to the bottom.
  • You can easily make these lemon blueberry muffins by adding the zest of one lemon to the wet ingredients.
  • These freeze well! Cool completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://kitchenuser.net/best-blueberry-muffin-recipe-bakery-style/