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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up of a fluffy blueberry muffin with a bite taken out, revealing juicy berries and a sugary streusel topping.
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Make moist, cake-like blueberry muffins that are big and fluffy, just like the bakery style. This easy recipe includes a sweet, crunchy streusel topping for the ultimate breakfast treat.

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 large egg, lightly beaten
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For Streusel Topping: 1/2 cup all-purpose flour
  • For Streusel Topping: 1/4 cup packed brown sugar
  • For Streusel Topping: 1/4 teaspoon ground cinnamon
  • For Streusel Topping: 2 tablespoons cold unsalted butter, cut into small pieces

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 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  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. Overmixing develops gluten and makes muffins tough.
  6. Gently fold in the blueberries. If using frozen, toss them lightly in a teaspoon of flour before adding 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 chilled streusel topping generously over the top of the batter in each cup.
  9. Bake for 5 minutes at 400°F (200°C). 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 pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra juicy blueberries, toss them in one teaspoon of flour before adding them to the batter. This helps keep them suspended in the batter while baking.
  • To achieve a bakery-style dome, start your oven temperature high (400°F) for the first five minutes to create a quick burst of heat, then lower it to finish baking.
  • You can substitute buttermilk for regular milk for an even more tender crumb.

Nutrition

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