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Bakery Style Fluffy Blueberry Streusel Muffins

These bakery-style blueberry muffins feature a tall, fluffy dome with a tender crumb and a generous layer of buttery streusel topping that adds the perfect crunch. The combination of sweet blueberries, moist cake, and crunchy topping creates a symphony of textures and flavors perfect for breakfast or special occasions.
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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
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour (for coating blueberries)
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cubed

Method
 

Instructions
  1. Prepare the streusel topping by combining ½ cup flour, brown sugar, granulated 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) and line a 12-cup muffin tin with paper liners. Whisk together 2 cups 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 the 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 blueberries with 1 tablespoon of flour to coat them evenly. Gently fold the coated blueberries into the batter using a spatula.
  5. Divide batter evenly among the 12 muffin cups, filling them almost to the top. Generously sprinkle the chilled streusel topping over each muffin, covering the entire surface.
  6. Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F (190°C) without opening the oven door. Continue baking for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Use room temperature ingredients for even mixing and better rise. Don't overmix the batter - mix until just combined. The initial high oven temperature creates the signature bakery dome. Toss frozen blueberries in flour while still frozen to prevent color bleeding.