These bakery style blueberry muffins with a high muffin top are soft, fluffy, moist and fruity. They are finished with a crunchy streusel topping. Simply delicious!
1/2cup(75 g) light brown sugar, lightly packed (you can substitute 1/3 cup white sugar, if not on hand)
2large eggs
2teaspoonsvanilla extract
1/4teaspoonfine salt
1/2cup(120 ml) milk
2cups(260 g) all-purpose flour
2teaspoonsbaking powder
1 ½cups(200-230 g) blueberries, plus 1 tablespoon flour
Streusel topping:
3tablespoons(25 g) all-purpose flour
3tablespoons(25 g) ground nuts (I love hazelnuts or walnuts; substitute flour if not on hand)
3tablespoons(40 g) sugar (white or brown)
2 1/2tablespoons(35 g) cold butter
Optional: 1/8 teaspoon cinnamon
Instructions
Streusel topping:
Combine flour, ground nuts, and sugar (and cinnamon if using) in a small bowl. Add cold, cubed butter and work it in with your fingers until you get a moist, crumbly mixture. Set aside in the fridge.
Muffins:
Wash blueberries and let them dry on a paper towel. Line a muffin pan with paper liners, or grease them.
Cream butter and sugar for 3 minutes with an electric hand mixer or stand mixer. Add eggs, vanilla, and salt. Mix for 2 more minutes, until creamy.
Add milk and beat just until combined. Add flour and sprinkle baking powder on top of the flour. Stir baking powder into flour with your fingers, and then beat until the flour streaks disappear. Preheat the oven to 375 °F (190 °C).
In a bowl, add roughly ¾ of the blueberries (pat dry before if still wet) and 1 tablespoon flour, then gently stir with a spoon until berries are coated in flour. This prevents the blueberries from sinking to the bottom of the muffins. Add the floured blueberries to the batter, stir until they are evenly distributed.
Divide the batter into the 12 muffin cups. Place the remaining, unfloured blueberries and streusel on top of the batter. Push both slightly (!) into the batter.
Bake until golden at 375 °F (190 °C), for about 20 minutes. A toothpick inserted into the center should come out clean.