Description

These bakery-style blueberry muffins feature a towering dome, moist crumb, and a crunchy, buttery streusel topping. Made with a simple one-bowl method and a high-heat baking trick for perfect results.

Ingredients

Scale

2 ½ cups all-purpose flour
1 cup granulated white sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup butter, melted and cooled
2 large eggs, room temperature
½ cup full-fat sour cream
1 teaspoon vanilla extract
½ cup whole milk
2 cups blueberries (1 cup fresh, 1 cup frozen)
½ cup flour (for streusel)
½ cup packed brown sugar (for streusel)
¼ cup cold butter, cubed (for streusel)
½ teaspoon cinnamon (for streusel)

Instructions

Preheat oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners and lightly grease them.
In a large bowl, whisk together 2 ½ cups flour, 1 cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
In a separate bowl, whisk together ½ cup melted cooled butter, 2 eggs, ½ cup sour cream, 1 teaspoon vanilla, and ½ cup milk until smooth.
Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; batter should be thick and lumpy. Do not overmix.
Gently fold in 2 cups blueberries.
In a small bowl, combine ½ cup flour, ½ cup brown sugar, ½ teaspoon cinnamon, and ¼ cup cold cubed butter. Mix with fingers or a fork until it resembles coarse crumbs.
Divide batter evenly among muffin cups, filling them about ¾ full.
Press a generous tablespoon of streusel topping onto each muffin.
Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for another 13-15 minutes, until tops are golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For the best dome, use the high-heat start (425°F) then reduce to 350°F. Keep butter cold for the streusel to ensure crunchiness. If using only fresh blueberries, toss them in a teaspoon of flour before folding to prevent sinking. Do not overmix the batter to avoid tough muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22
Sodium: 250
Fat: 11
Saturated Fat: 6
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: blueberry muffins, bakery style muffins, streusel topping, homemade muffins, easy muffin recipe, moist muffins, breakfast ideas