Print

Blueberry Muffins Recipe Easy Bakery-Style with Crunchy Streusel Topping

blueberry muffins recipe - featured image
Print Recipe

Cozy bakery-style blueberry muffins with a crunchy streusel topping that are quick and easy to make, perfect for busy mornings or last-minute gatherings.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or plain yogurt thinned with milk)
  • ½ cup (113 grams) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225 grams) fresh or frozen blueberries
  • ½ cup (65 grams) all-purpose flour (for streusel)
  • ⅓ cup (70 grams) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons (57 grams) unsalted butter, cold and cubed (for streusel)
  • A pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¾ cup granulated sugar until evenly combined.
  3. In another bowl, whisk 2 large eggs until light and frothy. Add 1 cup buttermilk, ½ cup melted unsalted butter (cooled), and 1 teaspoon pure vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold them together until just combined; a few lumps are okay.
  5. Fold in 1 ½ cups fresh or frozen blueberries gently to avoid breaking them.
  6. In a small bowl, combine ½ cup all-purpose flour, ⅓ cup packed light brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Cut in 4 tablespoons cold, cubed unsalted butter until mixture resembles coarse crumbs.
  7. Spoon the batter evenly into the prepared muffin tin, filling each about ¾ full. Sprinkle a generous amount of streusel topping over each muffin.
  8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Muffins should be golden with a crunchy streusel.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to prevent sogginess.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and buttermilk for smooth blending. Add frozen blueberries directly without thawing to prevent mushiness. Keep butter cold for the streusel topping to maintain crumbly texture. Test doneness with a toothpick. If streusel browns too fast, tent with foil. For gluten-free, use gluten-free flour blend; for dairy-free, substitute buttermilk and butter accordingly.

Nutrition

Keywords: blueberry muffins, streusel topping, bakery-style muffins, easy muffins, breakfast muffins, quick muffins, blueberry recipe

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