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Bakery-Style Moist & Fluffy Blueberry Muffins with Crunchy Streusel Topping

Three golden brown blueberry muffin tops dusted with coarse sugar, sitting on a white plate.
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Make unbelievably moist, fluffy blueberry muffins that taste like they came from a high-end bakery. This straightforward recipe yields perfect domed tops and is finished with a delicious, crunchy streusel topping. These are the ultimate homemade blueberry muffins for breakfast or brunch.

Ingredients

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  • 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 and cooled slightly
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a standard 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 mixture.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. This is your wet mixture.
  4. Pour the wet mixture into the dry mixture. Use a spatula to gently mix until just combined. Do not overmix; a few lumps in the batter are necessary for a tender crumb.
  5. In a small bowl, prepare the streusel topping: combine the 1/2 cup flour, brown sugar, cinnamon, and 2 tablespoons of cold butter pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
  6. Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them first.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the prepared streusel topping generously over the top of the batter in each cup. Sprinkle the remaining 2 tablespoons of granulated sugar over the streusel for extra crunch.
  9. Bake at 400 degrees Fahrenheit for 5 minutes to set the tops for a dome effect. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) 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 the best domed tops, make sure your oven is fully preheated to 400 degrees Fahrenheit before you place the muffins inside for the initial 5 minutes of baking.
  • To prevent the blueberries from sinking to the bottom, lightly toss them with one teaspoon of flour before folding them into the batter.
  • You can substitute fresh lemon zest into the wet ingredients for a bright flavor variation.

Nutrition

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