introduction
This recipe makes soft, bakery-style blueberry muffins with a crunchy streusel top. The muffins have a light crumb and a sweet crisp top. They work well for breakfast, snack, or a small dessert. If you like other baked treats, try garlic parmesan chicken meatloaves for a savory option.
why make this recipe
You get tender muffins that taste like a bakery. The streusel adds a sweet crunch. The recipe is quick and uses common ingredients. It keeps its texture well and makes a full 12-muffin batch.
how to make The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping
Follow simple steps to get fluffy muffins and a crisp streusel. Do not overmix the batter. Fold the blueberries in gently so they do not break. Bake first at a higher temperature to lift the muffins, then lower the heat to finish baking through.
Ingredients :
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, For Streusel: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter cut into small pieces
Directions :
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
Prepare the streusel: In a small bowl, combine 1/2 cup flour and 1/4 cup brown sugar. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk the melted butter, eggs, milk, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine.
Gently fold in the blueberries. If using frozen berries, do not thaw them first.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Sprinkle the reserved streusel topping generously over the top of each muffin. Sprinkle the remaining 2 tablespoons of granulated sugar over the streusel for extra crunch.
Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
how to serve The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping
Serve warm or at room temperature. They pair well with coffee or tea. Add butter or a light cream cheese spread if you like. For a brunch, serve alongside yogurt and fruit.
how to store The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping
Cool the muffins completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Wrap each muffin in plastic wrap and place in a freezer bag. Thaw at room temperature or warm in the oven.
tips to make The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping
- Measure flour by spooning it into the cup and leveling off.
- Do not overmix the batter. Mix until just combined.
- Use frozen blueberries without thawing to avoid blue batter.
- Spoon batter into cups and level the tops for even rise.
- Add the extra 2 tablespoons of sugar on top for a crisp bite.
variation (if any)
- Lemon zest: Add 1 teaspoon lemon zest to the batter for a bright flavor.
- Cinnamon streusel: Add 1/2 teaspoon ground cinnamon to the streusel mix.
- Oat streusel: Mix 2 tablespoons rolled oats into the streusel for texture.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Do not thaw them. Fold frozen berries in gently.
Q: Can I make the batter the night before?
A: You can mix the dry and wet parts separately and combine in the morning. For best rise, bake right after mixing.
Q: Why are my muffins dense?
A: You likely overmixed the batter or measured too much flour. Mix only until combined and measure flour correctly.
Q: Can I use milk substitutes?
A: Yes. Use any milk like almond or oat milk in the same amount.
Q: How do I keep the streusel crunchy?
A: Sprinkle the 2 tablespoons sugar on top and bake as directed. Store muffins at room temp, not in fridge, to keep crunch.
The Best Bakery-Style Fluffy Blueberry Muffins with Streusel Topping
- Prep Time: 15
- Cook Time: 23
- Total Time: 38
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, bakery-style blueberry muffins topped with a crunchy streusel, perfect for breakfast or dessert.
Ingredients
- 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 unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- For Streusel: 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- For the streusel, combine 1/2 cup flour and 1/4 cup brown sugar. Cut in cold butter until the mixture resembles coarse crumbs; set aside.
- In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
- In another bowl, whisk the melted butter, eggs, milk, and vanilla extract. Pour this into the dry ingredients and mix gently.
- Fold in the blueberries gently. Avoid thawing frozen blueberries before folding.
- Divide the batter among muffin cups, filling each about two-thirds full.
- Sprinkle the reserved streusel topping on each muffin, then add the remaining sugar on top.
- Bake for 5 minutes at 400°F (200°C), then lower the oven temperature to 375°F (190°C) and bake for an additional 15-18 minutes.
- Let cool for 5 minutes in the pan before transferring to a wire rack.
Notes
Serve warm with coffee or tea; can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
