Print

The Best Bakery Style Soft & Fluffy Blueberry Muffins with Optional Crumble Topping

Close-up of a freshly baked blueberry muffin featuring a generous, golden crumb topping and bursting blueberries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make incredibly moist, soft, and fluffy bakery-style blueberry muffins from scratch. This easy recipe includes instructions for a delicious streusel topping.

Ingredients

Scale
  • 2 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, lightly beaten
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 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: 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries.
  6. Prepare the streusel topping (if using): In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for large, bakery-style muffins.
  8. Sprinkle the streusel topping evenly over the batter in each cup.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra juicy blueberries, lightly toss them with 1 teaspoon of flour before folding them into the batter.
  • If you want a lemon flavor, add 1 teaspoon of lemon zest to the wet ingredients.
  • To make this recipe dairy-free, substitute the butter with a dairy-free butter alternative and use your preferred non-dairy milk.

Nutrition

Find it online: https://flavorzine.com/best-blueberry-muffin-bakery-recipe/