🫐 Bakery-Style Blueberry Streusel Muffins

Makes 12 muffins

Muffins: 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, ½ cup softened butter, ¾ cup sugar, 2 large eggs, 2 tsp vanilla, ½ cup sour cream, ¼ cup milk, 1½–2 cups blueberries, and 1 tbsp flour for tossing the berries.

Streusel: ½ cup flour, ⅓ cup packed brown sugar, 2 tbsp granulated sugar, ½ tsp cinnamon, pinch of salt, and 4 tbsp melted butter.

Heat the oven to 425°F and line a 12-cup muffin pan. Make the streusel first by mixing the flour, brown sugar, sugar, cinnamon and salt, then stirring in the melted butter until you have chunky crumbs. Don’t overmix—you want those bigger buttery pieces.

Whisk the flour, baking powder and salt in a bowl. In another bowl, beat the softened butter and sugar until creamy. Beat in the eggs one at a time, then add the vanilla, sour cream and milk. Fold the dry ingredients into the wet ingredients just until combined.

Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter. Divide the batter among the muffin cups—they should be quite full for big bakery tops. Sprinkle a generous amount of streusel over each one.

Bake at 425°F for 5 minutes, then without opening the oven, reduce the temperature to 350°F and bake another 15–18 minutes, until the tops are golden and a toothpick comes out with a few moist crumbs.