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Bakery-Style Moist and Fluffy Blueberry Muffins with Streusel Topping

Close-up of a golden brown blueberry muffin topped with crunchy streusel, highlighting the moist interior and plump blueberries.
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Create incredibly moist, fluffy, and tall-domed blueberry muffins from scratch using this simple one-bowl method. This recipe works perfectly with fresh or frozen blueberries and includes a buttery crumb topping for bakery-quality results.

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, room temperature
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup vegetable oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for topping)

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. Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, granulated sugar, baking powder, baking soda, and salt.
  4. Prepare the wet ingredients: In a separate medium bowl, whisk together the egg, milk, yogurt (or sour cream), oil, and vanilla extract until just combined.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Use a spatula to mix 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, toss them with one tablespoon of flour before adding them to the batter to help prevent sinking.
  7. Fill the muffin cups. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  8. Top the muffins: Sprinkle the prepared streusel topping evenly over the batter in each cup.
  9. Bake the muffins: Place the tin in the preheated 425 degrees F oven and bake for 5 minutes. This high initial heat helps create the tall dome.
  10. Reduce the temperature: Without opening the oven door, reduce the oven temperature to 375 degrees F (190 degrees C). Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest, bakery-style dome, use room temperature ingredients (egg and milk) and employ the two-temperature baking method described in the instructions.
  • If you do not have Greek yogurt, use sour cream or buttermilk for the best moisture and tender crumb.
  • If you prefer not to use a streusel topping, you can sprinkle the tops with coarse sugar before baking.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-bakery-style-blueberry-muffin/