Bakery-Style Blueberry Muffins with Streusel Topping
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 12 muffins
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Serves: 12 muffins
Soft, tall and bakery-style, these blueberry muffins feature a tender crumb, juicy berries and a buttery streusel topping. The batter comes together quickly with simple ingredients, while lemon zest enhances the natural flavor of the blueberries. Moist, balanced and reliable — perfect for everyday baking.
Ingredients
Streusel Topping
- 60 g all-purpose flour (½ cup)
- 40 g granulated sugar (3 tbsp)
- 1 pinch salt
- 35 g cold butter
Muffin Batter
- 150 g sugar (¾ cup)
- 2 large eggs (room temperature)
- 120 ml whole milk (½ cup)
- 120 ml neutral oil (½ cup)
- 1 tsp vanilla extract
- 250 g all-purpose flour (2 cups)
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp finely grated lemon zest
- 227 g blueberries (8 oz)
- 1 tsp all-purpose flour (for coating)
Method
Preheat the oven to 200°C / 392°F. Line a 12-cup muffin tin.
Prepare the streusel: combine flour, sugar and salt. Add cold butter and rub with fingertips until crumbly. Refrigerate.
In a bowl, whisk eggs and sugar until smooth.
Add milk, oil and vanilla. Whisk to combine.
Sift in flour, baking powder and salt. Mix gently just until incorporated.
Add lemon zest.
Toss blueberries with 1 tsp flour and fold into the batter. Reserve a few for topping.
Divide batter into muffin cups.
Top with reserved blueberries and streusel.
Bake for 20 minutes, until golden and set.
Cool slightly before serving.
