Bakery-Style Blueberry Crumb Muffins

Bakery-Style Blueberry Crumb Muffins

(Soft, fluffy muffins with buttery streusel topping)

🧁 Ingredients

For the Muffins:

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter (melted & cooled)

• 2 large eggs

• 1 cup buttermilk (or milk + 1 tbsp lemon juice)

• 1 tsp vanilla extract

• 1½ cups fresh or frozen blueberries (do not thaw if frozen)

For the Crumb Topping (Streusel):

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• ¼ cup granulated sugar

• ½ tsp cinnamon (optional)

• ¼ cup cold unsalted butter (cubed)

👩‍🍳 Instructions

1. Preheat Oven
   Preheat to 375°F (190°C). Line a muffin tin with tulip or regular liners.

2. Make Streusel
   In a bowl, mix flour, brown sugar, granulated sugar, and cinnamon.
   Cut in cold butter using fingers or fork until crumbly.
   Refrigerate while preparing batter.

3. Prepare Dry Ingredients
   In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

4. Prepare Wet Ingredients
   In another bowl, whisk melted butter, eggs, buttermilk, and vanilla.

5. Combine
   Gently mix wet into dry ingredients until just combined.
   Do not overmix.
   Fold in blueberries carefully.

6. Fill Muffin Cups
   Fill each liner almost to the top for bakery-style height.

7. Add Crumb Topping
   Generously sprinkle streusel over each muffin and lightly press down.

8. Bake
   Bake 20–25 minutes or until a toothpick inserted in the center comes out clean.

9. Cool
   Let cool 10 minutes in pan, then transfer to wire rack.

❓ Q & A

Q1: Why are my muffins dense?
Overmixing the batter develops gluten. Mix just until combined.

Q2: Can I use frozen blueberries?
Yes. Do not thaw them, or they will bleed into the batter.

Q3: How do I get tall bakery-style tops?
Fill liners almost full and start baking at 400°F (200°C) for 5 minutes, then reduce to 375°F.

Q4: Can I store these muffins?
Store in an airtight container at room temperature for 2–3 days.

Q5: Can I freeze them?
Yes. Freeze without streusel for best texture, up to 2 months.

Q6: Can I add lemon flavor?
Add 1 tbsp lemon zest to the batter for lemon-blueberry muffins.