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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a moist blueberry muffin cut in half, showing juicy blueberries and a crumbly streusel top.
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You deserve bakery-quality muffins at home! Make these incredibly fluffy, moist blueberry muffins that are bursting with fresh berries and finished with a sweet, crunchy streusel topping. This easy recipe guarantees tender crumb muffins perfect for breakfast or a snack.

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
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • For Streusel Topping: 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 2 tablespoons cold unsalted butter (cut into small pieces)
  • 1 teaspoon ground cinnamon (optional, for streusel)

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 topping first: In a small bowl, combine 1/4 cup flour, brown sugar, and cinnamon if using. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until 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 thaw them first.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling them about two-thirds full.
  8. Sprinkle the reserved streusel topping evenly 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 for 18 to 20 minutes, or until the tops are golden brown and 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. Enjoy these homemade blueberry muffins!

Notes

  • For extra fluffy blueberry muffins, ensure your milk and eggs are at room temperature before mixing.
  • To keep the berries from sinking, gently toss them in one tablespoon of the measured flour before folding them into the batter.
  • This recipe makes perfect jumbo blueberry muffins if you use a jumbo tin; adjust baking time accordingly, usually adding 5-7 minutes.

Nutrition

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