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Best Bakery Style Fluffy & Moist Blueberry Muffins with Streusel Topping

Close-up of a moist blueberry muffin featuring a generous, golden crumb topping and visible burst blueberries.
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You deserve bakery-style perfection at home! These easy blueberry muffins are ultra-moist, fluffy, and packed with juicy berries, topped with a crunchy streusel crumble. Make this supreme blueberry muffin recipe from scratch for a quick breakfast treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar (plus 2 tablespoons for topping)
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk or buttermilk
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 tablespoon lemon zest (optional, for lemon blueberry muffins)
  • **For the Streusel Topping:**
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the 1/4 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, and salt. If using, whisk in the lemon zest now.
  4. Prepare the wet ingredients: In a separate medium bowl, whisk together the 3/4 cup granulated sugar, melted butter, egg, and vanilla extract until smooth. Whisk in the milk or buttermilk.
  5. Combine: 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.
  6. Add blueberries: Gently fold in the blueberries. If using frozen, do not toss them in flour first; just fold them in carefully to prevent color bleeding.
  7. Fill the tins: Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for a bakery dome.
  8. Top the muffins: Sprinkle the reserved streusel topping evenly over the batter in each cup. Sprinkle the remaining 2 tablespoons of plain granulated sugar over the streusel for extra crunch.
  9. Bake: Place the muffin tin in the preheated 425°F oven and bake for 5 minutes. This high heat helps create the dome.
  10. Reduce heat: Without opening the oven door, reduce the oven temperature to 375°F (190°C). Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and a tender crumb, use room temperature ingredients for the wet mixture.
  • If you prefer jumbo blueberry muffins, use a large muffin tin and increase the baking time slightly.
  • To make ahead, these muffins freeze well. Cool completely, then store them in an airtight container for up to three months.
  • If you do not have buttermilk, add 1/2 teaspoon of white vinegar or lemon juice to your regular milk and let it sit for 5 minutes before using.

Nutrition

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