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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up of a golden brown blueberry muffin topped with crunchy brown sugar streusel.
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You need this recipe for the ultimate soft, fluffy blueberry muffins that taste like they came from a high-end bakery. They are loaded with juicy berries and topped with a simple, crunchy streusel. This easy recipe guarantees a moist, tender crumb every time you bake.

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

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 the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator while you make the batter.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is my structured approach to make sure everything is evenly distributed.
  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 only until just combined. Do not overmix; a few lumps are fine for a tender crumb.
  6. Gently fold in the blueberries. If using frozen berries, do not toss them in flour first; just fold them in carefully to prevent the batter from turning purple.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Remove the streusel topping from the refrigerator and sprinkle it generously over the top of each muffin batter-filled cup.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For jumbo muffins, bake for 22-25 minutes.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your bakery-style muffins!

Notes

  • For extra juicy berries, gently toss your fresh blueberries in one teaspoon of flour before folding them into the batter. This helps keep them suspended in the batter.
  • If you want a hint of brightness, add one teaspoon of fresh lemon zest to the wet ingredients for a Lemon Blueberry Muffin variation.
  • This recipe is easy to make dairy-free; simply substitute the milk with your favorite non-dairy alternative like almond or oat milk.

Nutrition

Find it online: https://recipesfleet.com/blueberry-muffin-recipe-bakery-style/