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Bakery-Style Blueberry Muffins with Streusel (Easy Recipe)

Bakery-Style Blueberry Muffins with Streusel - featured image
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Tall, tender muffins bursting with blueberries and topped with a buttery, crunchy streusel. This easy recipe delivers bakery-quality results at home in about 35 minutes.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (240ml) buttermilk
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (225g) fresh or frozen blueberries
  • ⅓ cup (42g) all-purpose flour (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (57g) unsalted butter, cold and cubed (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, combine flour, granulated sugar, brown sugar, cinnamon, and a pinch of salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse, clumpy sand. Refrigerate until needed.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk together melted butter, buttermilk, eggs, and vanilla until smooth.
  5. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula just until combined. Do not overmix; a few lumps are fine.
  6. Gently fold in blueberries (if using fresh, toss with 1 tablespoon flour first). Batter will be thick.
  7. Divide batter evenly among muffin cups, filling each to the top (almost overflowing).
  8. Sprinkle streusel generously over each muffin, pressing gently to adhere.
  9. Bake at 425°F (220°C) for 5 minutes. Without opening oven, reduce temperature to 375°F (190°C) and bake for 15-18 minutes more, until golden and a toothpick inserted in center comes out clean.
  10. Cool in pan on a wire rack for 5-10 minutes, then transfer muffins to rack to cool completely.

Notes

Keep streusel cold until ready to use. Do not overmix batter. Use room temperature ingredients for best texture. For tall domes, start baking at high heat then reduce temperature.

Nutrition

Keywords: blueberry muffins, streusel muffins, bakery-style muffins, easy muffin recipe, blueberry streusel muffins

Find it online: https://breezybake.com/bakery-style-blueberry-muffins-with-streusel-easy-recipe/