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The Ultimate Moist & Bakery-Style Blueberry Muffins with Crunchy Streusel Topping

Close-up of freshly baked blueberry muffins topped with a thick, sugary brown sugar crumble.
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Bake the best homemade blueberry muffins that are incredibly moist, fluffy, and bursting with fresh berries. This easy recipe delivers bakery-style perfection, complete with a sweet, crunchy crumb topping for your next breakfast or snack.

Ingredients

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

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. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Prepare the streusel topping: In a small bowl, combine the 1/4 cup flour, 2 tablespoons granulated sugar, brown sugar, and cinnamon. Cut in the 2 tablespoons cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the streusel topping evenly over the top of the batter in each 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 the best results and the tallest domes, place your muffin tin in the oven while you prepare the batter so the cups are hot when the batter goes in.
  • To prevent the blueberries from sinking to the bottom, lightly toss them in 1 tablespoon of the measured flour before folding them into the batter.
  • If you want jumbo blueberry muffins, use a large muffin tin and increase the baking time by about 5 to 8 minutes at the lower temperature.

Nutrition

Find it online: https://cookincorner.com/best-blueberry-muffins-moist-bakery-style/