Bakery-Style Blueberry Muffins with Streusel Topping
A fluffy, tender muffin packed with juicy blueberries and topped with a crunchy, buttery cinnamon streusel. Better than any coffee shop!
Ingredients
For the Muffins
- 2 cups all-purpose flour Spoon and leveled
- 1 cup granulated sugar
- 2 tsp baking powder Ensure fresh
- 1/2 tsp salt
- 2 large eggs Room temperature
- 1/2 cup butter Melted and slightly cooled
- 1/2 cup whole milk
- 1 tsp vanilla extract Pure extract preferred
- 2 cups blueberries Fresh or frozen (do not thaw)
For the Streusel Topping
- 1/4 cup all-purpose flour
- 2 tbsp brown sugar Packed tightly
- 2 tbsp granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp salt A pinch
- 2 tbsp unsalted butter Very cold
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners or grease well.
- In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk eggs until smooth. Add melted butter, milk, and vanilla; whisk until combined.
- Pour wet ingredients into dry. Stir gently with a spatula only until no dry flour streaks remain. Batter should be lumpy.
- Gently fold in the blueberries. Do not overmix to prevent the berries from bleeding.
- Prepare streusel: Mix flour, sugars, cinnamon, and salt. Cut in cold butter with a fork or pastry cutter until crumbly with pea-sized chunks.
- Divide batter evenly among muffin cups, filling nearly to the top. Sprinkle streusel over each muffin and press lightly.
- Bake for 18 to 22 minutes or until a toothpick comes out mostly clean. Cool in pan for 5 minutes before transferring to a wire rack.
Notes
Pro Tip: Do not overmix! The secret to fluffy muffins is a lumpy batter. Also, if using frozen berries, add them straight from the freezer to prevent the batter from turning blue.