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Bakery Style Blueberry Muffins with Streusel Topping

Close-up of a Bakery Style Blueberry Muffin cut in half, showing moist crumb and burst blueberries under a thick streusel topping.
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Make moist, tall blueberry muffins with a crisp, buttery streusel topping that rivals professional bakery quality.

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
  • 3/4 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries, tossed with 1 tablespoon flour
  • For the Streusel: 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 425 degrees F. 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. Place the bowl in the refrigerator while you prepare the batter.
  3. Whisk together the dry ingredients (flour, granulated sugar, baking powder, baking soda, and salt) in a large bowl.
  4. In a separate medium bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined. Do not overmix; a few lumps are acceptable. Overmixing develops gluten, resulting in tough muffins.
  6. Gently fold in the flour-coated blueberries.
  7. Fill the muffin cups nearly to the top, about 3/4 full. This helps achieve a high dome.
  8. Sprinkle a generous amount of the chilled streusel topping over the top of each muffin.
  9. Bake at 425 degrees F for 5 minutes. This initial high heat helps create the dome.
  10. Reduce the oven temperature to 375 degrees F without opening the door. Continue baking for an additional 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 muffins, ensure your eggs and buttermilk are at room temperature.
  • Tossing the blueberries in one tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
  • If you do not have buttermilk, mix 3/4 cup of whole milk with 3/4 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonsprout.com/bakery-style-blueberry-muffins-with-streusel/