Freshly baked blueberry muffins with open wrapper

Soft, Bakery-Style Blueberry Muffins with Streusel

These Blueberry Muffins with a crumbly streusel are soft, tender, and stay moist for days! With a special blend of ingredients and techniques (like a bit of almond flour, a mix of butter and oil, and baking at two different temperatures), you'll get better-than-bakery-style muffins.

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Servings 6 Muffins

Prep Time 15

Cook Time 18

Total Time 33

Equipment

Muffin Tin 6-cup

Ingredients

Dry Ingredients

3/4 cup all-purpose flour
1/4 cup almond flour
1/2 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh blueberries washed and dried, see notes
1/2 cup fresh blueberries optional, to top

Wet Ingredients

1/3 cup milk room temp
1 egg room temp
2 tbsp butter melted and cooled
3 tbsp neutral oil e.g., sunflower oil, avocado oil
1 tsp vanilla extract
1 tsp lemon juice

Streusel Topping

1/4 cup all-purpose flour
2 tbsp butter melted for soft and crumbly; cold for crisp
2 tbsp sugar can also mix 1 tbsp brown sugar
Pinch of salt

Instructions

Preheat oven to 400°F. Line a 6-cup muffin tin.
Sift dry ingredients (except blueberries) into a large bowl.
Whisk wet ingredients until smooth in another bowl.
Add wet ingredients to dry, mix until just combined. Let batter rest while you make the streusel.
Make Streusel: If using melted butter (soft and crumbly), mix all ingredients with a fork, until crumbles form.
If using cold butter (crisp), use your hands to rub ingredients together, squeezing as needed to incorporate all of the dry ingredients into the butter. You can rub the mixture loosely between your palms to create more clumps.
Add the 1 cup of blueberries to the muffin batter and gently fold in to evenly distribute. Don't overmix. Spoon evenly into the prepared muffin tin.
Sprinkle a few blueberries on top (if using), and then sprinkle streusel.
Bake 400℉ for 15 minutes. Lower the temperature to 350℉ for another 7-10 minutes. Muffins are ready when the center springs back when poked. Cool completely on a wire rack.

Notes

A blend of all-purpose + almond flour create a softer, tender crumb due to the decrease in gluten and the added fat from the almonds
Butter and oil bring both flavor and lasting moisture. Butter brings the flavor and richness, but solidifies at room temperature and contains water, which evaporates. Oil is 100% fat and stays liquid at room temperature, helping muffins stay moist much longer.
A short batter rest improves texture and structure. It relaxes gluten, hydrates the flours, and begins to thicken due to the baking powder. The thicker batter helps set the structure earlier and keeps the blueberries from sinking.
A mix of firm and ripe blueberries gives you the most complex and dynamic flavors and textures. Firm blueberries keep their shape, give distinct bursts and have more muted, acidic flavors. Soft, ripe blueberries create jammy pockets and are sweeter with deep blueberry flavor. Visually, it gives a professional, bakery-style look.
Blueberries folded in last (after resting the batter) keep them evenly distributed and suspended in the thicker batter.
Baking at different temperatures is strategic. The initial higher temperature sets the structure and gives an early, higher rise. Lowering the heat ensures everything finishes baking gently, without burning the streusel.

Baking Temperature Tip:

You can also bake at 425°F for 10 minutes, then lower to 350°F for the remaining time. This will give you a slightly higher rise.
Alternatively, you can bake at 400°F for the entire duration if you just want to set it and forget it. It may be just the tiniest bit drier, and you'll want to begin checking for doneness at 20 minutes.

Storage:

Store in an airtight container at room temperature for 3-4 days.

Author: Rena

Calories: 351kcal

Course: Snack

Cuisine: American

Keyword: Bakery, Muffins

Nutrition