Print

Bakery-Style Fluffy Blueberry Muffins with Ultimate Streusel Topping

A close-up of a perfectly baked blueberry muffin with a generous, sugary crumb topping sitting on a small white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make incredibly moist, fluffy blueberry muffins that taste like they came from a gourmet bakery. This easy, one-bowl recipe guarantees tall domes and a crunchy streusel topping, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar (for batter)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional, for brightness)
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon granulated sugar (for topping)

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 2 cups of flour, 3/4 cup of sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. If using, add the lemon zest here.
  4. 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 results in tough muffins.
  5. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  6. Prepare the streusel topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the 1 tablespoon of topping sugar.
  7. Fill the muffin cups nearly to the top, about 3/4 full. Sprinkle a generous amount of the streusel topping over each muffin.
  8. Bake at 400 degrees Fahrenheit for 5 minutes. This initial high heat helps create the signature tall 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 tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest dome, ensure your oven is fully preheated to 400°F before placing the muffins inside for the initial five minutes of baking.
  • To prevent blueberries from sinking to the bottom, lightly toss them in one teaspoon of the flour mixture before folding them into the batter.
  • This recipe works well with both fresh and frozen blueberries. If using frozen, do not thaw them before adding them to the batter.

Nutrition

Find it online: https://hearthbite.com/best-blueberry-muffin-moist-fluffy-recipe/