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Bakery-Style Blueberry Muffins with Crunchy Streusel Topping

A close-up of a golden brown blueberry muffin topped with a thick layer of sugary streusel cooling on a wire rack.
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Make unbelievably moist, fluffy blueberry muffins that taste like they came from a high-end bakery. This recipe uses a simple technique for perfect domed tops and finishes with a delicious, crunchy streusel topping.

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
  • 1 large egg, room temperature
  • 3/4 cup whole milk
  • 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)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt. This is your dry mixture.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract. This is your wet mixture.
  4. Pour the wet mixture into the dry mixture. Use a spatula to gently fold the ingredients together until just combined. Do not overmix; lumps in the batter are good for a tender crumb.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Prepare the streusel topping: In a small bowl, combine the 1/2 cup flour, 2 tablespoons granulated sugar, brown sugar, and cinnamon. Cut in the 2 tablespoons cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill the muffin cups about two-thirds full with batter. Sprinkle a generous amount of streusel topping over the top of each muffin.
  8. Bake at 400 degrees Fahrenheit for 5 minutes. This high heat helps create the dome.
  9. Reduce the oven temperature to 375 degrees Fahrenheit 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 the juiciest blueberries, gently toss them with 1 teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • To achieve bakery-style domed tops, ensure your oven is fully preheated to 400 degrees Fahrenheit before placing the muffins in, and do not open the oven door during the first 10 minutes of baking.
  • You can make these ahead. Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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