Bakery-Style Blueberry Muffins

Cake flour gives these berry-packed muffins their exceptionally plush crumb. Amanda Rettke

Blueberries are my favorite fruit. All-time favorite. I can eat a pint in one sitting and often do in the summer. If I’m eating a blueberry muffin, it had better be loaded, and this muffin definitely is!

My secret to the softest muffin ever is the cake flour. It’s actually a bit of a mystery muffin ... totally tender yet dense and flavorful. You'll need to slow down on your first bite and really savor it. And then savor at least two more muffins because we’re humans and we need to start the day off right.

Prep Time: 15 minutes Cook Time: 27 to 30 minutes

Makes 15 muffins

For the Muffins

• 4 ounces (114 grams) cream cheese, at room temperature
• 3/4 cup (1 1/2 stick/170 grams) salted butter, at room temperature
• 1 1/2 cups (300 grams) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (192 grams) cake flour
• 1/8 cup (30 ml) buttermilk, at room temperature
• 1 cup (148 grams) fresh blueberries

For the Crumb Topping

• 1/2 cup (1 stick/113 grams) cold unsalted butter, cubed
• 3/4 cup (94 grams) all-purpose flour
• 1/3 cup (42 grams) confectioners’ sugar

Preheat the oven to 325 degrees F. Line two muffin tins with 15 cupcake liners.

Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, combine the cream cheese and butter on medium-low speed until smooth, about 3 minutes. Gradually add the sugar and beat until the mixture is lighter and fluffier, 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour all at once and mix until just combined. Reduce the speed to low, pour in the buttermilk, and mix until just incorporated.

Remove the bowl from the mixer and scrape down the sides of the bowl with a rubber spatula. Use the spatula to gently fold in the blueberries.

Make the crumb topping: Using a food processor or in a medium bowl with a fork or your hands, combine the cubed cold butter, flour, and confectioners’ sugar. Break down the butter into pieces no larger than the size of a pea.

Assemble the muffins: Add 2 or 3 tablespoons of batter to each lined muffin well; they will be about two-thirds full. Divide the crumb topping among the muffins.

Bake for 27 to 30 minutes. The muffins are done when a toothpick inserted into the center comes out with a few crumbs but no wet batter clinging to it.

Let the muffins cool for 5 minutes before serving.

Leftovers can be stored in the refrigerator for 1 or 2 days. They will last up to 1 week in the refrigerator.

Recipe from “Homestead Recipes: Midwestern Inspirations, Family Favorites, and Pearls of Wisdom From a Sassy Home Cook“ by Amanda Rettke. Copyright 2022 by Amanda Rettke. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.