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The Ultimate Moist & Fluffy Bakery-Style Blueberry Muffins with Streusel

A moist blueberry muffin with a bite taken out, showing juicy blueberries and a crunchy streusel topping.
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Follow this straightforward recipe to make bakery-style blueberry muffins at home. You achieve incredibly moist texture, fluffy height, and a tall dome, topped with a buttery streusel crumble.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (whole milk recommended for moisture)
  • 1/3 cup vegetable oil or melted unsalted butter
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
  • For the Streusel Topping: 1/3 cup all-purpose flour
  • For the Streusel Topping: 1/3 cup packed light brown sugar
  • For the Streusel Topping: 1/4 teaspoon ground cinnamon
  • For the Streusel Topping: 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 streusel 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 in the refrigerator.
  3. Prepare the dry ingredients: In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, and salt.
  4. Prepare the wet ingredients: In a separate medium bowl, whisk together the milk, oil (or melted butter), egg, and vanilla extract until fully combined.
  5. Combine the mixtures: Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few lumps in the batter are fine. Overmixing develops gluten and results in tough muffins.
  6. Prepare the blueberries: Gently toss the blueberries with 1 tablespoon of flour. This step helps prevent the berries from sinking to the bottom of the muffins.
  7. Fold in the blueberries: Gently fold the floured blueberries into the batter until they are evenly distributed.
  8. Fill the cups: Divide the batter evenly among the 12 prepared muffin cups. Fill them nearly to the top to encourage a tall dome.
  9. Top the muffins: Sprinkle the chilled streusel topping evenly over the batter in each cup.
  10. Bake using the two-temperature method: Place the muffin tin in the preheated 425°F oven and bake for 5 minutes. This initial high heat helps create the signature tall dome.
  11. Reduce the temperature: Without opening the oven door, reduce the oven temperature to 375°F (190°C). Continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Cool: 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 egg and milk are at room temperature before mixing.
  • If you skip the streusel, sprinkle the tops with coarse sugar before baking for a crisp finish.
  • This recipe works well with frozen blueberries; do not thaw them before adding them to the batter.

Nutrition

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