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The Best Fluffy Blueberry Muffins with Simple Streusel Topping

Close-up of a moist blueberry muffin, cut in half to show the rich interior filled with blueberries and topped with streusel.
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Create bakery-style blueberry muffins that are incredibly fluffy, moist, and loaded with juicy berries. This easy recipe includes a simple streusel topping for that perfect finish.

Ingredients

Scale
  • 1 3/4 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 and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 teaspoon lemon zest (optional, for brightness)
  • For the Streusel Topping:
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon granulated sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first: In a small bowl, combine the 1/4 cup flour, brown sugar, and 1 tablespoon granulated sugar. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, vanilla extract, and lemon zest (if using).
  5. 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 results in tough muffins.
  6. Gently fold in the blueberries. If using frozen berries, do not toss them in flour first; just fold them in carefully to avoid crushing them.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Remove the streusel topping from the refrigerator and sprinkle it evenly over the tops of the batter in each cup.
  9. Bake at 400 degrees F for 5 minutes. This initial high heat helps the muffins dome nicely for that bakery-style look.
  10. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the fluffiest muffins, ensure your eggs and milk are at room temperature before mixing.
  • If you want extra juicy berries, gently toss the fresh blueberries in 1 teaspoon of flour before folding them into the batter. This helps keep them suspended in the batter while baking.
  • These blueberry muffins stay moist for days when stored in an airtight container at room temperature.

Nutrition

Find it online: https://blissbatter.com/easy-blueberry-muffin-recipe-fluffy/