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Bakery-Style Ultra Moist Blueberry Muffins with Crunchy Streusel Topping

Close-up of a moist blueberry muffin cut in half, showing juicy blueberries and a thick crumb topping.
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Bake incredibly moist, fluffy, tall-domed blueberry muffins using a simple one-bowl method. This recipe guarantees juicy berries and a buttery, crunchy crumb topping, perfect for a quick breakfast or brunch.

Ingredients

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  • 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 large egg, room temperature
  • 1/2 cup whole milk
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 cup unsalted butter, cold and cubed (for streusel)

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. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, baking soda, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the egg, milk, yogurt or sour cream, melted butter, 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. Overmixing develops gluten and makes tough muffins.
  5. Gently fold in the flour-coated blueberries.
  6. Prepare the streusel topping: In a small bowl, combine the 1/2 cup flour and brown sugar. Cut in the cold, cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Fill the muffin cups about three-quarters full. Sprinkle the streusel topping evenly over the batter in each cup.
  8. Bake at 425 degrees F for 5 minutes to achieve initial lift and tall domes.
  9. Reduce the oven temperature to 375 degrees F (190 degrees C) without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center 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

  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • For extra tall bakery-style muffins, ensure your oven temperature is correct for the initial bake phase.
  • You can substitute sour cream with plain Greek yogurt for a similar texture.

Nutrition

Find it online: https://rosatasty.com/blueberry-muffin-best-moist-bakery-style/