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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up of a freshly baked blueberry muffin topped with a generous layer of golden brown streusel topping.
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You need this recipe for the ultimate soft, moist, and fluffy blueberry muffins that taste just like they came from a high-end bakery. We load these with berries and top them with a simple, crunchy streusel for the perfect 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 and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, mix the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator while you make the batter.
  3. Make the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. Make the wet ingredients: In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Combine: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
  6. Add blueberries: Gently fold in the blueberries. If using frozen, do not stir vigorously; you want them to stay whole.
  7. Fill the tins: Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top for those big bakery-style domes.
  8. Top the muffins: Sprinkle the chilled streusel topping evenly over the batter in each cup.
  9. Bake: Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra juicy berries, toss your fresh or frozen blueberries with 1 tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • If you want jumbo muffins, use a large muffin tin and increase the baking time slightly.
  • This recipe works well with lemon zest added to the batter for a bright flavor variation.

Nutrition

Find it online: https://cookifyme.com/best-blueberry-muffin-bakery-style-fluffy/