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The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping

Close-up of a moist blueberry muffin cut in half, showing burst blueberries and a crumbly streusel topping.
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Bake the ultimate fluffy, moist blueberry muffins that taste like they came from a bakery. This easy recipe is loaded with berries and finished with a sweet, crunchy streusel topping for the perfect breakfast treat.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel topping first: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using a pastry blender or your fingers 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 1 3/4 cups flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until fully combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine for tender crumb muffins.
  6. Gently fold in the blueberries. If using frozen berries, do not stir them vigorously; just fold them in quickly to prevent color bleeding.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling them about two-thirds full.
  8. Remove the streusel topping from the refrigerator and sprinkle generously over the top of each muffin batter-filled cup.
  9. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) 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 pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra juicy berries, toss the fresh or frozen blueberries with one tablespoon of the measured flour before folding them into the batter. This helps keep them suspended in the batter.
  • If you want jumbo blueberry muffins, use a large muffin tin and increase the baking time slightly, checking for doneness around 22-25 minutes at 375 degrees F.
  • This recipe creates moist blueberry muffins that stay tender for days when stored properly.

Nutrition

Find it online: https://savorsensations.com/blueberry-muffin-best-bakery-style-fluffy-recipe/