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Blueberry Muffins Like a Bakery

Close-up of freshly baked Blueberry Muffins Like a Bakery, featuring juicy berries and a sugary streusel topping.
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Make soft, bakery-style blueberry muffins at home using this straightforward recipe with a crumbly streusel topping.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup butter melted
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries washed, drained, and picked-over, or frozen
  • 1/4 cup all-purpose flour (for topping)
  • 2 tablespoons brown sugar packed (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 1/8 teaspoon salt (for topping)
  • 2 tablespoons butter cold (for topping)

Instructions

  1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners.
  2. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set this aside.
  3. In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined.
  4. Add the egg mixture to the flour mixture and stir until just combined. The dough will be lumpy.
  5. Fold in blueberries gently.
  6. To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt.
  7. Using a pastry cutter, cut in the cold butter until the topping is crumbly and coarse.
  8. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon per muffin.
  9. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18 to 22 minutes.
  10. Cool muffins on a rack for several minutes before removing from the pan. Cool completely and store in an airtight container.

Notes

  • For the blueberries, stock up on 1 pint of fresh blueberries, then wash, drain, and pick them over. Remove any stems, discard wrinkly or damaged berries, and cut down any large berries. You can use thawed frozen blueberries, wild or regular.
  • This recipe creates 12 regular-sized muffins.
  • Store leftovers covered at room temperature for up to 4 days.
  • Freeze muffins in an airtight container or freezer bag for up to 3 months. Thaw overnight at room temperature, then reheat thawed muffins at 300 degrees for 3 to 5 minutes or until warm.

Nutrition

Keywords: Blueberry Muffins, Bakery Style, Soft Texture, Kid Friendly, Sweet Snack, Homemade Muffins

Find it online: https://www.meltitclean.com/blueberry-muffins-like-a-bakery/