Bakery-Style Blueberry Muffins
Soft, moist blueberry muffins with tall domed tops and a crunchy streusel topping. Bakery-style texture made with simple ingredients.
Ingredients
Streusel Topping
- ½ cup brown sugar
- ½ cup chopped walnuts or pecans
- 1 tsp ground cinnamon
Muffin Batter
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup sour cream or plain yogurt
- 2 large eggs room temperature
- 1½ tsp vanilla extract
- ¼ cup milk room temperature
- 1½ cups blueberries fresh or frozen
Instructions
- Preheat oven to 425°F and line a 12-cup muffin pan.
- Make streusel by mixing brown sugar, nuts, and cinnamon. Set aside.
- Whisk flour, baking soda, baking powder, and salt in a bowl.
- Cream butter and sugars until light and fluffy.
- Mix in sour cream, eggs, and vanilla.
- Add dry ingredients and milk alternately. Mix until just combined.
- Fold in blueberries gently.
- Fill muffin cups ¾ full and top with streusel.
- Bake at 425°F for 5 minutes, then 350°F for 18–20 minutes.
- Cool for 10–15 minutes before serving.
Notes
- For tall bakery-style domes, always start baking at a high temperature (425°F) before lowering to 350°F.
- Do not overmix the batter after adding flour this keeps the muffins soft and tender.
- Spoon and level your flour instead of scooping to avoid dense muffins.
- Room temperature ingredients help everything mix smoothly and evenly.
- Frozen blueberries work just as well as fresh add them straight from the freezer without thawing.
- Streusel may look like too little, but it spreads and caramelizes while baking.
- These muffins freeze beautifully for up to 3 months perfect for make-ahead breakfasts.