Description
These bakery-style blueberry muffins feature a moist, fluffy interior and a crunchy cinnamon streusel topping. They are easy to make from scratch in just 30 minutes using pantry-friendly ingredients.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk
- 1 teaspoon vanilla extract
- 1½ cups (225g) fresh or frozen blueberries
- ½ cup (60g) all-purpose flour (for topping)
- ⅓ cup (40g) brown sugar
- 2 tablespoons (25g) granulated sugar (for topping)
- 1 teaspoon ground cinnamon
- 3 tablespoons (42g) unsalted butter, cold and cubed (for topping)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups flour, baking powder, salt, and ¾ cup granulated sugar.
- In a large bowl, whisk melted butter, eggs, milk, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; do not overmix.
- Gently fold in blueberries. If using frozen, toss them in a little flour first to prevent sinking.
- In a small bowl, combine ½ cup flour, brown sugar, 2 tablespoons granulated sugar, and cinnamon. Cut in cold cubed butter with a fork until mixture resembles coarse crumbs.
- Divide batter evenly among muffin cups, filling almost to the top. Spoon streusel topping onto each muffin and press slightly to adhere.
- Bake at 400°F (200°C) for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to ensure tender muffins. Use cold butter for the streusel topping to create a crunchy texture. Frozen blueberries can be used directly from the freezer; toss them in flour first to prevent sinking. If tops brown too quickly, cover loosely with foil after 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: blueberry muffins, bakery style, cinnamon streusel, easy breakfast, homemade muffins, quick baking