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Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A perfectly baked blueberry muffin with a golden crumb topping sitting on a small white plate.
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You need a reliable recipe for incredibly moist, fluffy blueberry muffins that rise tall like they come from a gourmet bakery. This easy, one-bowl method guarantees juicy berries and a perfect, crunchy streusel topping every time.

Ingredients

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  • 2 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 and slightly cooled
  • 1/2 cup whole milk
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • For the Streusel Topping: 1/3 cup all-purpose flour
  • For the Streusel Topping: 1/4 cup packed light brown sugar
  • For the Streusel Topping: 1/2 teaspoon ground cinnamon
  • For the Streusel Topping: 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 425 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel topping first: In a small bowl, combine 1/3 cup flour, 1/4 cup brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator while you prepare the batter.
  3. In a large bowl, whisk together the 2 cups of flour, 3/4 cup granulated sugar, baking powder, and salt. This is your dry mix.
  4. In a separate medium bowl, whisk together the melted butter, milk, Greek yogurt (or sour cream), egg, and vanilla extract until fully combined. This is your wet mix.
  5. 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 leads to tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, toss them with 1 teaspoon of flour before adding them to the batter to help prevent sinking.
  7. Fill the prepared muffin cups evenly, filling them nearly to the top. This helps achieve those signature tall domes.
  8. Remove the streusel topping from the refrigerator and sprinkle it generously over the top of each filled muffin cup. Sprinkle the reserved 2 tablespoons of granulated sugar over the streusel for extra crunch.
  9. Bake at 425 degrees F for 5 minutes. This initial high heat helps the muffins rise quickly, creating the tall dome shape.
  10. After 5 minutes, reduce the oven temperature to 375 degrees F without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest bakery-style domes, ensure your egg and yogurt are at room temperature before mixing.
  • If you prefer a lemon-blueberry flavor, add 1 teaspoon of fresh lemon zest to the wet ingredients and a simple lemon glaze on top after cooling.
  • This recipe works well with either fresh or frozen blueberries. If using frozen, do not thaw them first.

Nutrition

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