Print

The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a delicious blueberry muffin cut in half showing moist interior and juicy berries, topped with cinnamon streusel.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this recipe for bakery-style blueberry muffins that are fluffy, moist, and loaded with berries. We perfected this recipe to guarantee tender crumb and a crunchy streusel topping every time you bake.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen blueberries (do not thaw)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 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 topping first: In a small bowl, mix the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the egg and vanilla extract until just combined.
  6. Alternate adding the dry ingredients mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the blueberries using a spatula. You want to coat them lightly with batter, but avoid crushing them.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  9. Sprinkle the chilled streusel topping generously over the top of each muffin.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and fluffiest muffins, toss your fresh or frozen blueberries with 1 tablespoon of the measured flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • If you want jumbo blueberry muffins, use a large muffin tin and increase the baking time slightly, checking frequently after 20 minutes.
  • This recipe works well with lemon zest added to the batter for a bright flavor variation.

Nutrition

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