Description

Tall, moist, bakery-style blueberry muffins topped with a crunchy cinnamon streusel. These easy-to-make muffins feature a perfect balance of butter and oil for tenderness, ensuring a domed top and burst of blueberry flavor.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar
½ cup (115g) unsalted butter, melted and slightly cooled
2 tablespoons vegetable oil
2 large eggs, room temperature
½ cup (120g) plain Greek yogurt, room temperature
1 teaspoon vanilla extract
1½ cups (225g) fresh blueberries
1 tablespoon flour (for tossing blueberries)
½ cup (60g) all-purpose flour (for streusel)
¼ cup (50g) brown sugar (for streusel)
1 teaspoon cinnamon
¼ cup (55g) unsalted butter, cold and cubed (for streusel)
Turbinado sugar (optional, for sprinkling)

Instructions

Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
In a separate medium bowl, whisk eggs, melted butter, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; do not overmix. Batter should be lumpy.
Toss blueberries with 1 tablespoon flour in a small bowl to coat.
Gently fold floured blueberries into the batter.
In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and cinnamon for the streusel. Cut in cold cubed butter until mixture resembles coarse crumbs.
Divide batter evenly among muffin cups, filling about ¾ full.
Top each muffin generously with streusel mixture, pressing slightly to adhere. Sprinkle with turbinado sugar if using.
Bake for 18-22 minutes until tops are golden brown and a toothpick inserted comes out clean. Rotate pan halfway through.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Coat blueberries in flour to prevent sinking. Use cold butter for the streusel to ensure a crumbly texture. High heat (425°F) is crucial for achieving the tall bakery dome. Muffins freeze well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22
Sodium: 220
Fat: 11
Saturated Fat: 6
Carbohydrates: 42
Fiber: 2
Protein: 5

Keywords: blueberry muffins, bakery style, cinnamon streusel, brunch recipe, easy muffins, homemade muffins