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Bakery Style Streusel Blueberry Muffins: The Ultimate Fluffy Crumb Top Recipe

These bakery-style streusel blueberry muffins deliver professional bakery quality with tall, fluffy domes, tender crumb, and a crunchy cinnamon-sugar streusel topping. The moist interior is packed with juicy blueberries while the golden streusel provides satisfying crunch that elevates them from ordinary to extraordinary.
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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 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour (for coating blueberries)
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted

Method
 

Instructions
  1. Prepare the streusel by combining flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Pour in melted butter and mix with a fork until mixture resembles coarse crumbs. Set aside.
  2. Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cream together softened butter and sugar until light and fluffy in a separate large bowl.
  3. Add eggs one at a time to butter mixture, beating well after each addition. Mix in vanilla extract. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  4. Toss fresh blueberries with 1 tablespoon of flour to coat evenly. Gently fold coated blueberries into the batter using a spatula.
  5. Divide batter evenly among 12 muffin cups, filling almost to the top. Generously sprinkle streusel topping over each muffin, pressing gently into the batter.
  6. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 15-18 minutes, or until toothpick inserted into center comes out clean.
  7. 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 even texture. Don't overmix batter - mix until just combined. High initial temperature (425°F) creates bakery-style domes. Toss blueberries in flour to prevent sinking. Frozen blueberries can be used without thawing.