🧁 Yield

12 large muffins (bakery-style)

📝 Ingredients

Muffin Batter

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, melted & slightly cooled
  • 2 large eggs (room temperature)
  • ½ cup (120ml) milk (room temperature)
  • 1 tsp vanilla extract
  • 1½ cups (200–220g) blueberries (fresh or frozen — do NOT thaw if frozen)

Crumb (Streusel) Topping

  • ½ cup (65g) all-purpose flour
  • ⅓ cup (70g) brown sugar (light or dark)
  • ¼ cup (60g) cold butter, cubed
  • ½ tsp cinnamon (optional, but recommended)

👩‍🍳 Step-by-Step Instructions

1️⃣ Preheat & Prepare

  • Preheat oven to 375°F (190°C)
  • Line a 12-cup muffin tin with paper liners
  • For taller muffins, lightly grease the top of the pan (prevents sticking when they rise over)

2️⃣ Make the Crumb Topping First

(This helps it stay cold and crumbly)

  • In a bowl, mix flour, brown sugar, and cinnamon
  • Add cold butter cubes
  • Use a fork, pastry cutter, or fingers to combine until:
    👉 Texture looks like coarse crumbs / wet sand
  • Place in fridge while making batter

3️⃣ Mix Dry Ingredients

In a large bowl:

  • Whisk together flour, sugar, baking powder, and salt
  • Make sure everything is evenly distributed (important for even rising)

4️⃣ Mix Wet Ingredients

In a separate bowl:

  • Whisk melted butter, eggs, milk, and vanilla
  • Mix until smooth and slightly creamy

5️⃣ Combine Batter

  • Pour wet ingredients into dry ingredients
  • Gently fold with a spatula

⚠️ Important:

  • Do NOT overmix
  • Batter should be slightly lumpy
  • Overmixing = dense muffins instead of soft bakery texture

6️⃣ Add Blueberries

  • Toss blueberries with 1 tablespoon flour (prevents sinking)
  • Gently fold into batter

7️⃣ Fill Muffin Cups

  • Fill each liner about ¾ to almost full
  • For bakery-style tops → fill slightly higher than usual

8️⃣ Add Crumb Topping

  • Generously pile streusel on top
  • Lightly press it so it sticks

👉 Don’t be shy—more crumb = better muffins 😄

9️⃣ Bake

  • Bake for 18–22 minutes

Check doneness:

  • Tops are golden brown
  • Toothpick comes out clean or with a few moist crumbs

🔟 Cool

  • Let muffins cool in pan for 5–10 minutes
  • Transfer to wire rack to cool completely

✨ Pro Tips for Bakery-Style Results

✔ Use room temperature eggs & milk → better texture
✔ Don’t overmix → keeps muffins soft and fluffy
✔ Start baking at high temp (optional trick):

  • Bake at 400°F (200°C) for 5 minutes
  • Then reduce to 375°F (190°C)
    👉 Creates taller domed tops

✔ Use real butter (not margarine) for best flavor

🍋 Optional Variations

Lemon Blueberry Muffins

  • Add 1 tbsp lemon zest
  • Add 1–2 tsp lemon juice

Extra Crunchy Streusel

  • Add 2 tbsp oats or chopped nuts

Bakery Glaze (Optional)

Mix:

  • ½ cup powdered sugar
  • 1–2 tbsp milk

Drizzle after muffins cool

🧊 Storage

  • Room temp: 2 days (airtight container)
  • Fridge: up to 5 days
  • Freezer: up to 2 months

To reheat:
👉 Microwave 10–15 seconds for fresh-from-oven feel