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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

A close-up shot showing a bite taken out of a fluffy blueberry muffin with a crumbly streusel topping.
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You deserve bakery-quality muffins at home. This easy recipe delivers incredibly fluffy, moist blueberry muffins loaded with berries and finished with a sweet, crunchy streusel topping. Make these perfect homemade blueberry muffins from scratch for your next breakfast or snack.

Ingredients

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  • 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
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first: In a small bowl, combine the 1/2 cup flour, 2 tablespoons granulated sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for a tender crumb.
  6. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling them about two-thirds full.
  8. Sprinkle the chilled streusel topping generously over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For jumbo blueberry muffins, use a jumbo tin and increase the baking time by about 5-7 minutes.
  • To keep your muffins moist for days, store them in an airtight container at room temperature.
  • If you want extra berry flavor, gently toss the blueberries with 1 teaspoon of flour before adding them to the batter.

Nutrition

Find it online: https://epicureempire.com/best-blueberry-muffin-fluffy-streusel-recipe/