Classic bakery-style blueberry muffins with a crunchy streusel topping. Moist, fluffy, and loaded with juicy berries.
Toss frozen blueberries with 1 tablespoon of flour (to prevent sinking) and keep refrigerated.
Prepare the streusel: combine 300g all-purpose flour, 150g sugar, 1g salt, and 180g cold butter (cubed), rubbing until crumbly. Keep in the refrigerator until ready to use.
Beat 380g softened butter and 380g white sugar until light, fluffy, and pale in color.
Gradually mix in honey and brown sugar until well combined.
Add eggs one by one, then mix in vanilla extract until smooth.
Whisk together the dry ingredients (400g all-purpose flour, cake flour, baking powder, and 10g salt) and sift.
Alternately add the dry mixture and buttermilk to the batter, starting and ending with dry (following: dry → wet → dry → wet → dry). Mix until just combined.
Gently fold in the chilled blueberries, being careful not to crush them.
Fill 24 muffin liners approximately 80–90% full.
Sprinkle the prepared streusel over the top. Add extra berries for decoration if desired.
Cover and refrigerate for 8–12 hours for a better texture.
Preheat oven to 190°C.
Bake on the middle rack for 25–30 minutes until golden brown and a toothpick inserted comes out clean.
Cover with foil if the tops are browning too quickly.
Allow to rest in the pan for 5–10 minutes before removing.