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Bakery-Style Moist Blueberry Muffins with Streusel Topping

Close-up of moist blueberry muffins cut in half, showing juicy blueberries and crumb topping.
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Make incredibly moist, fluffy blueberry muffins with tall domes, just like you find at a bakery. This easy, one-bowl recipe is packed with juicy blueberries and finished with a crunchy streusel topping for the best homemade breakfast treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 1 1/2 cups fresh or frozen blueberries
  • For Streusel Topping: 1/2 cup all-purpose flour
  • For Streusel Topping: 1/4 cup packed brown sugar
  • For Streusel Topping: 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, 3/4 cup of the granulated sugar, baking powder, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, vanilla extract, and sour cream or yogurt until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until the flour streaks disappear. Do not overmix; a few lumps are fine for a fluffy texture.
  5. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  6. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cold butter pieces. Use your fingers or a fork to cut the butter into the dry ingredients until coarse crumbs form.
  7. Fill the muffin cups evenly, distributing the batter so each cup is nearly full to encourage tall domes.
  8. Sprinkle the streusel topping generously over the top of each muffin. Sprinkle the remaining 1/4 cup of granulated sugar over the tops for extra crunch.
  9. Bake at 400 degrees Fahrenheit for 5 minutes. This initial high heat helps create the tall dome.
  10. Reduce the oven temperature to 375 degrees Fahrenheit 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 the tallest bakery-style domes, make sure your dry and wet ingredients are mixed just until combined. Overmixing develops gluten, leading to a tougher muffin.
  • Tossing your blueberries lightly in 1 tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the muffins.
  • This recipe works well with both fresh and frozen blueberries. If using frozen, do not thaw them before adding them to the batter.

Nutrition

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