Print

Ultimate Bakery-Style Blueberry Muffins: Moist, Fluffy, and Tall with Crunchy Streusel

A close-up of a golden brown blueberry muffin featuring a generous, sugary crumb topping and visible blueberries.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake incredibly moist and fluffy bakery-style blueberry muffins with tall domes using this simple, one-bowl method. This recipe works perfectly with fresh or frozen berries and includes a buttery, crunchy streusel topping for the best homemade blueberry muffins.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
  • For Streusel Topping: 1/2 cup all-purpose flour
  • For Streusel Topping: 1/4 cup packed brown sugar
  • For Streusel Topping: 1/4 teaspoon ground cinnamon
  • For Streusel Topping: 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the berries: Gently toss the blueberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the muffins.
  4. Make the batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  5. In a separate medium bowl, whisk together the melted butter, egg, milk, sour cream, and vanilla extract until just combined.
  6. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  7. Gently fold in the floured blueberries until they are evenly distributed.
  8. Fill the muffin cups. Divide the batter evenly among the 12 prepared cups, filling them nearly to the top to encourage tall domes.
  9. Top the muffins: Sprinkle the chilled streusel topping generously over the top of each muffin.
  10. Bake at high heat: Bake at 425 degrees F (220 degrees C) for 5 minutes. This initial high heat helps the muffins rise quickly, creating tall bakery-style domes.
  11. Reduce heat: Without opening the oven door, reduce the oven temperature to 375 degrees F (190 degrees C). Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  12. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest blueberry muffins, use room temperature egg and milk.
  • If using frozen berries, do not thaw them before tossing them in flour and adding them to the batter.
  • To achieve the best homemade muffins with a tender crumb, mix the batter only until the dry streaks disappear.

Nutrition

Find it online: https://miameal.com/best-blueberry-muffin-recipe-moist-fluffy/