These bakery-style blueberry muffins are soft, fluffy, and loaded with juicy blueberries, topped with a crunchy, sweet streusel. The secret? A little thick yogurt for extra moisture and richness. Perfect for breakfast, a snack, or tea time!
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In a large bowl, add melted butter and sugar. Beat well until creamy.
Add egg, milk, thick yogurt, and vanilla extract. Beat everything until smooth and creamy. Scrape the edges of the bowl and bring the mixture to the center.
Over the wet mixture, place a sieve and add flour, baking powder, baking soda, and salt. Sift everything together. Keep this aside.
In a wide bowl, toss the blueberries with 1 tablespoon of flour. Coat them well. This keeps the berries from sinking to the bottom.
Add the floured blueberries into the batter. Gently fold everything together using a spatula. Don’t overmix!
Cover the bowl with cling film and let it rest for 10 minutes while you prepare the streusel and oven.
In a small bowl, mix flour, sugar, and melted butter using a fork until it turns into a crumbly topping. Set aside.
Preheat your oven to 350°F (180°C).
Line a muffin tin with paper liners.
Spoon the batter evenly into the muffin cups—fill almost to the top.
Sprinkle a good amount of streusel on top of each muffin.
Gently tap the muffin tray twice to release any air bubbles.
Bake for 15 to 18 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool slightly.
Serve warm or at room temperature.
Use fresh or frozen blueberries—no need to thaw frozen ones.
Streusel adds that delicious crispy bakery feel—don’t skip it!
Letting the batter rest for 10 minutes helps improve the texture of the muffins.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. There's no need to thaw them before adding to the batter.
What is the purpose of coating the blueberries in flour?
Coating the blueberries in flour prevents them from sinking to the bottom of the muffins during baking.
Can I substitute the Indian-style yogurt?
Yes, you can use Greek yogurt or sour cream as a substitute for Indian-style yogurt.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I double the recipe?
Yes, you can double the recipe to make 12 muffins. Adjust the baking time slightly if needed.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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