These bakery style blueberry muffins with a high muffin top are soft, fluffy, moist and fruity. They’re finished with a crunchy streusel topping. Simply delicious!
Are you a fan of moist and tender blueberry muffins just like ones you find at the fancy bakery shops? Then this muffin recipe is for you.
I considerer these to be the perfect blueberry muffins. The texture of the muffins is super soft and light, the taste is fruity with hints of butter and vanilla.
Tall and crispy muffin top
Let’s be honest: The best part of any muffin is the top with the crispy outside and soft inside. So a large muffin top is the way to go.
The streusel topping takes these muffins to the next level. Of course, they also taste great without the crunchy topping but the streusel adds extra texture and taste, which makes them irresistible.
Recipe for blueberry muffins with streusel
As always, you can find the exact measurements at the bottom in the recipe card.
Start by making the streusel topping: Combine flour, ground nuts, and sugar (and cinnamon if using) in a small bowl. Add cold, cubed butter.
Work the butter in with your fingers until you get a moist, crumbly mixture. Set aside in the fridge.
Prepare blueberries and muffin tin: Wash blueberries and let them dry on a paper towel. Line a muffin pan with paper liners, or grease them.
Make the muffin batter: 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. Remove, let it cool down slightly and enjoy!
Tip: If you love light muffin-like baked goods, maybe these delicate and easy raspberry friands are something you could enjoy :) They are also baked in a muffin tin! If you are more into blueberries, I can highly recommend my fluffy Austrian blueberry nocken (light mini blueberry pancakes).
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
Tall Blueberry Muffins (Bakery Style)
Ingredients
Muffins:
- 1 stick (114 g softened butter)
- 1/3 cup (75 g) white sugar
- 1/2 cup (75 g) light brown sugar, lightly packed (you can substitute 1/3 cup white sugar, if not on hand)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 1/2 cup (120 ml) milk
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups (200-230 g) blueberries, plus 1 tablespoon flour
Streusel topping:
- 3 tablespoons (25 g) all-purpose flour
- 3 tablespoons (25 g) ground nuts (I love hazelnuts or walnuts; substitute flour if not on hand)
- 3 tablespoons (40 g) sugar (white or brown)
- 2 1/2 tablespoons (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.
- Remove, let it cool down slightly and enjoy!
