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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 a thick layer of brown sugar streusel topping.
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Make moist, cake-like blueberry muffins with a crunchy streusel topping. This easy recipe yields bakery-quality results perfect for breakfast or a snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar (for batter)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1/2 cup milk, room temperature
  • 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 cup granulated sugar (for streusel)
  • 1/4 cup cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 400 degrees F (200 C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, and 1/4 cup granulated sugar. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the batter: 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 the melted butter, eggs, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula 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 thaw them first.
  7. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
  8. Sprinkle the prepared streusel topping generously over the top of each muffin.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 C) and continue baking for an additional 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 extra juicy berries, toss the blueberries lightly with 1 teaspoon of flour before folding them into the batter.
  • Using room temperature eggs and milk helps the batter emulsify better, leading to a fluffier texture.
  • Baking at a high initial temperature helps create that desirable dome shape common in bakery muffins.

Nutrition

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