Description
Make bakery-style blueberry muffins that are incredibly fluffy and moist. This easy recipe includes a sweet, crunchy streusel topping for the ultimate homemade breakfast treat.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 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 (do not thaw if frozen)
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare the streusel topping first: In a small bowl, mix the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
- In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk the melted butter, eggs, milk, and vanilla extract until just combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix; a few lumps are fine. Overmixing creates tough muffins.
- Gently fold in the blueberries. If using frozen berries, do not stir them in; instead, gently drop them into the batter and lightly fold once or twice.
- Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top for big, bakery-style muffins.
- Sprinkle the chilled streusel topping evenly over the top of the batter in each cup.
- 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.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra juicy berries, toss the fresh blueberries with 1 teaspoon of flour before adding them to the batter.
- To achieve that signature bakery dome, start baking at a higher temperature (400°F) for the first few minutes before reducing the heat.
- These muffins taste best the day they are made, but you can store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 75