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Bakery Style Fluffy Blueberry Streusel Muffins: The Ultimate Recipe Guide

These bakery-style blueberry muffins feature a tall, fluffy texture with a buttery cinnamon streusel topping that creates the perfect bakery-quality treat. The recipe uses a high-low baking technique to achieve impressive domed tops and includes expert tips for tender, moist results every time.
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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
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 ½ cups fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour (for coating blueberries)
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cubed

Method
 

Instructions
  1. Prepare the streusel by combining ½ cup flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Add cold cubed butter and work it into the dry ingredients until mixture resembles coarse crumbs. Refrigerate while preparing muffin batter.
  2. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well. Whisk together 2 cups flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large 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 dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients. Mix until just combined - do not overmix.
  5. Toss blueberries with 1 tablespoon flour to coat evenly. Gently fold coated blueberries into batter using a spatula.
  6. Divide batter evenly among 12 muffin cups, filling almost to the top. Generously sprinkle chilled streusel topping over each muffin, pressing gently into batter.
  7. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening oven door. Continue baking for 15-18 minutes, or until toothpick inserted into center comes out clean.
  8. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely. Serve warm or at room temperature.

Notes

Use room temperature ingredients for better batter consistency. Do not overmix the batter - a few lumps are fine. The high-low baking technique (425°F then 350°F) creates the bakery-style dome. Coat blueberries with flour to prevent sinking. Frozen blueberries work well but should not be thawed before adding.