Print

Bakery-Style Moist Blueberry Muffins with Streusel Topping

A close-up of a delicious blueberry muffin with a bite taken out, revealing juicy berries, next to whole blueberry muffins.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best blueberry muffins at home that are fluffy, moist, and topped with a crunchy streusel. This easy, one-bowl recipe delivers a tender crumb and a beautiful bakery dome.

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
  • 1 large egg, room temperature
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For Streusel Topping: 1/4 cup all-purpose flour
  • For Streusel Topping: 1/4 cup packed light brown sugar
  • For Streusel Topping: 2 tablespoons cold unsalted butter, cut into small pieces

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 until combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just 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 berries, do not stir them in completely; leave some streaks of flour on them to prevent bleeding.
  6. Prepare the streusel: In a small bowl, combine the 1/4 cup flour and 1/4 cup brown sugar. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill the muffin cups evenly, about two-thirds full. Sprinkle the streusel topping generously over the top of each muffin. Sprinkle the remaining 2 tablespoons of granulated sugar over the streusel for extra crunch.
  8. Bake at 400 degrees Fahrenheit for 5 minutes. This high heat helps create the bakery-style dome.
  9. Reduce the oven temperature to 375 degrees Fahrenheit 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 moist muffins, use room temperature ingredients like milk and eggs.
  • To keep the blueberries from sinking, gently toss them in one tablespoon of the measured flour before folding them into the batter.
  • These muffins freeze well. Cool them completely, then store them in an airtight container for up to three months.

Nutrition

Find it online: https://hearthbite.com/bakery-style-moist-blueberry-muffins/