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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a golden blueberry muffin with a thick, sugary streusel topping and visible bursts of purple blueberry filling.
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Make bakery-style blueberry muffins that are incredibly fluffy and moist. This easy recipe is loaded with juicy berries and features a delightful cinnamon streusel topping for the perfect breakfast treat.

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
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole or 2%)
  • 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 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

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: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the muffin 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 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 until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  6. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Sprinkle the reserved streusel topping evenly over the top of the batter in each cup.
  9. Bake for 5 minutes at 400°F (200°C). Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 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 fluffy bakery-style muffins, toss the blueberries lightly in one tablespoon of the flour mixture before folding them into the batter. This helps prevent them from sinking.
  • If you want jumbo blueberry muffins, use a large muffin tin and increase the baking time slightly.
  • You can substitute fresh lemon zest and a teaspoon of lemon juice in the batter for a bright lemon blueberry muffin flavor.

Nutrition

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