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Bakery Style Streusel Blueberry Muffins: Ultimate Fluffy Crumb Top Recipe

These bakery-style streusel blueberry muffins feature tall, golden domes with a tender crumb and bursts of sweet blueberries, topped with a crunchy cinnamon-sugar streusel that cracks perfectly when broken open. The recipe combines a light, airy texture with that signature bakery-style crunch for an irresistible treat perfect for breakfast or afternoon snacks.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)

Method
 

Instructions
  1. Prepare the streusel topping by whisking together flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Pour in melted butter and mix with a fork until the mixture resembles coarse crumbs. Set aside.
  2. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together softened butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined - do not overmix. The batter should be thick and slightly lumpy.
  5. Toss fresh blueberries with 1 tablespoon of flour to prevent sinking. Gently fold the coated blueberries into the batter using a spatula.
  6. Divide batter evenly among 12 muffin cups, filling almost to the top. Generously sprinkle streusel topping over each muffin, pressing it gently into the batter.
  7. Bake at 425°F for 5 minutes, then reduce temperature to 375°F (190°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use room temperature ingredients for better texture. Do not overmix the batter - a few lumps are okay. Start with high oven temperature to create tall muffin tops. For frozen blueberries, use frozen (do not thaw) and toss with extra flour to prevent bleeding.