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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a golden baked blueberry muffin featuring a thick, sugary crumb topping and visible whole blueberries.
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You deserve bakery-quality muffins at home! These easy blueberry muffins are incredibly fluffy, moist, and packed with juicy berries. We include instructions for a simple, crunchy streusel topping for that perfect finish.

Ingredients

Scale
  • 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, lightly beaten
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1/4 cup all-purpose flour (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)
  • 1/4 teaspoon ground cinnamon (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. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup sugar, baking powder, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. This is your wet mix.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in the blueberries. If using frozen, fold them in quickly to prevent the batter from turning purple.
  6. Prepare the streusel topping: In a small bowl, combine the 1/4 cup flour, 2 tablespoons sugar, and cinnamon. Cut in the 2 tablespoons cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the streusel topping generously over the top of each muffin.
  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 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra fluffy bakery-style muffins, toss your fresh or frozen blueberries with 1 teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • If you want jumbo muffins, use a large muffin tin and increase the baking time slightly.
  • These muffins taste best the day they are made, but they stay moist for up to three days stored in an airtight container at room temperature.

Nutrition

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