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Bakery Style Fluffy Blueberry Streusel Muffins with Crunchy Crumb Topping

These bakery-style blueberry muffins feature tall, fluffy domes, tender crumb, and a generous crunchy streusel topping that makes them absolutely irresistible. Perfect for breakfast, brunch, or an afternoon treat, these muffins combine high-rise texture with juicy blueberries and buttery cinnamon streusel for bakery-quality results at home.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 ½ 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 all-purpose flour (for coating blueberries)
  • ½ cup all-purpose flour
  • ½ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, cold and cubed

Method
 

Instructions
  1. Prepare the streusel topping by combining ½ cup flour, brown 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 ½ cups flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream together softened butter and granulated sugar until light and fluffy (2-3 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. Add flour mixture to butter mixture in three additions, alternating with buttermilk, beginning and ending with flour. Mix until just combined - do not overmix. Batter will be thick.
  5. Toss blueberries with 1 tablespoon flour to coat evenly. Gently fold coated blueberries into the batter.
  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 even mixing and better rise. Do not overmix batter - mix until just combined. Toss blueberries with flour to prevent sinking. High-low baking temperature creates tall domes. Frozen blueberries work well but do not thaw first.