Description

These bakery-style blueberry muffins feature tall, domed tops, a moist and tender crumb, and a crunchy streusel topping. Made with just six main ingredients for the batter, they are easier to make than store-bought and taste significantly better.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
3/4 cup (150g) Granulated Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup (115g) Unsalted Butter, melted and cooled slightly
2 large Eggs, room temperature
1 teaspoon Vanilla Extract
1 cup (240ml) Buttermilk
1 1/2 cups (200g) Fresh or Frozen Blueberries
1/3 cup (40g) All-Purpose Flour (for streusel)
1/3 cup (65g) Light Brown Sugar (for streusel)
2 tablespoons (25g) Granulated Sugar (for streusel)
1/2 teaspoon Cinnamon (for streusel)
3 tablespoons (45g) Cold Unsalted Butter, cubed (for streusel)
Turbinado Sugar, optional for sprinkling

Instructions

Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, baking powder, and salt. Set aside.
In a separate medium bowl, whisk melted butter, eggs, vanilla, and buttermilk until smooth.
Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; batter should be lumpy. Do not overmix.
Gently fold in blueberries. If using frozen, toss them in a teaspoon of flour first to prevent sinking.
In a small bowl, combine 1/3 cup flour, brown sugar, 2 tablespoons granulated sugar, and cinnamon. Add cold cubed butter and cut in with a fork until mixture resembles coarse crumbs.
Divide batter evenly among muffin cups, filling them about 3/4 full.
Generously sprinkle streusel topping over each muffin.
Bake at 425°F for 5 minutes. Without opening the door, reduce temperature to 350°F (175°C) and bake for another 15-18 minutes, until tops are golden and a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before eating.

Notes

Do not overmix the batter to ensure tender muffins. Keep butter cold for the streusel topping to ensure crunchiness. If using frozen blueberries, do not thaw them; toss in flour before adding to batter. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22
Fat: 11
Saturated Fat: 6
Carbohydrates: 42
Fiber: 1
Protein: 5

Keywords: blueberry muffins, bakery style muffins, streusel topping, easy muffin recipe, homemade muffins, breakfast recipe, baking