Description
Soft, moist, and tender blueberry muffins topped with a crunchy brown sugar streusel. These bakery-style muffins are easy to make with simple pantry ingredients and yield a perfect dome every time.
Ingredients
Scale
- 2 ½ cups all-purpose flour (plus 1 tsp for tossing frozen berries)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup all-purpose flour (for streusel)
- ½ cup packed brown sugar
- ¼ cup granulated sugar (for streusel)
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, cold and cubed (for streusel)
- 1 ½ cups blueberries (fresh or frozen)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
- Make the streusel: In a small bowl, combine ½ cup flour, brown sugar, ¼ cup granulated sugar, and cinnamon. Add cold cubed butter and work it in with a fork or fingers until it resembles coarse crumbs. Set aside.
- Mix dry ingredients: In a large bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a medium bowl, whisk melted butter, eggs, sugar, vanilla, and buttermilk until smooth.
- Combine: Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just moistened. Do not overmix; the batter should be thick and lumpy.
- Add berries: Gently fold in blueberries. If using frozen berries, toss them in 1 tsp flour first to prevent sinking.
- Fill tins: Divide batter evenly among muffin cups, filling them about ¾ full. Sprinkle streusel topping generously over each muffin.
- Bake: Bake at 400°F (200°C) for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to avoid tough muffins. Use cold butter for the streusel to ensure it stays crunchy. If using frozen blueberries, do not thaw them; toss in flour first to prevent sinking. For best results, use fresh baking powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22
- Sodium: 220
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: blueberry muffins, streusel topping, bakery style muffins, easy muffin recipe, breakfast muffins, homemade muffins