Description

These bakery-style blueberry muffins are perfect for meal prep, featuring domed tops, a crumbly streusel topping, and moist texture that stays fresh for days. They freeze beautifully and provide a stress-free breakfast solution for four days.

Ingredients

Scale

2 cups (250g) all-purpose flour
3/4 cup (150g) granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (115g) unsalted butter, melted and cooled slightly
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) whole milk
1/4 cup (30g) all-purpose flour (for streusel)
1/4 cup (50g) packed brown sugar (for streusel)
2 tablespoons unsalted butter, cold and cubed (for streusel)
1 1/2 cups (225g) fresh or frozen blueberries

Instructions

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together 2 cups flour, sugar, baking powder, and salt.
In a separate bowl, whisk melted butter, eggs, vanilla, and milk until smooth and emulsified.
Make a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined; batter should be thick and lumpy.
Gently fold in the blueberries. Reserve a small handful to press on top of each muffin if desired.
In a small bowl, combine 1/4 cup flour and brown sugar. Rub in cold cubed butter with fingers until mixture resembles coarse crumbs.
Divide batter evenly among muffin cups, filling about 3/4 full. Top generously with streusel mixture.
Bake at 400°F for 18-20 minutes until tops are golden brown and a toothpick comes out clean. Cover with foil if browning too fast.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before storing or wrapping.

Notes

Do not overmix the batter to ensure tender muffins. If using frozen blueberries, do not thaw them before adding to prevent bleeding. For best results, use fresh baking powder. Wrap cooled muffins individually in plastic wrap before freezing to prevent freezer burn.

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

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 18
Sodium: 180
Fat: 8
Saturated Fat: 5
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: blueberry muffins, bakery style, meal prep, freezer friendly, streusel topping, breakfast recipe, easy muffins