BAKERY STYLE BLUEBERRY STREUSEL MUFFINS #muffins #blueberry

These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They’re finished with a sweet and crunchy cinnamon streusel on a super high muffin top. With hundreds of rave reviews, these blueberry muffins are guaranteed to be your new favorite!

A blueberry muffin on a piece of burlap with a pan of muffins and blueberries in background.

I have received a few requests for a blueberry version of my Bakery Style Chocolate Chip Muffins, so here it is: A buttery and moist blueberry muffin that is just as gorgeous and delicious as the ones you find at the fancy bakery shops.

The texture of the muffin is delicate, but not as light as a cupcake, therefore it’s hearty enough for breakfast. The taste is rich, moist and fruity. The scent is buttery, with vanilla and just a subtle note of cinnamon. The streusel topping is crunchy and sweet. These are truly the perfect blueberry muffins.

BAKERY STYLE BLUEBERRY STREUSEL MUFFINS

These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They’re finished with a sweet crunchy cinnamon streusel on a super high muffin top.

Author: Lily Ernst
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 minutes
Yield: 12
Category: breakfast, snack
Method: bake
Cuisine: American

Ingredients

MUFFIN BATTER:

• 2 & 1/2 cups (310g) all-purpose flour
• 1 tbsp (13g) baking powder
• 1 tsp (5g) baking soda
• 1/2 tsp (2g) salt
• 1/2 cup (114g) unsalted butter, melted and cooled
• 1 cup (200g) sugar
• 2 large eggs
• 1 cup (250ml) milk (any kind, whole or buttermilk is best)
• 1 tbsp (15ml) vanilla extract
• 1 & 1/2 cups (230g) blueberries

STREUSEL TOPPING:

• 1/4 cup (50g) sugar
• 1 tbsp (8g) all-purpose flour
• 1/8 tsp ground cinnamon
• 2 tsp (10ml) unsalted butter, melted

Instructions

1. Preheat the oven to 425F. Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray.
2. To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter, and set aside.
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
4. Next instruction please visit littlesweetbaker.com

Notes

1. How to melt the butter for this recipe. The best way is to place the butter in a microwave safe bowl and heat it in the microwave for 30-60 sections in 15-second increments. Then let it cool while you prepare the rest of your ingredients and baking pan.
2. How to store blueberry streusel muffins. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Please note that the streusel will lose its crispiness after a day from all the moisture in the muffin. You can reheat in a toaster oven or conventional oven at 350F for 10 minutes to warm and freshen up the muffins.
3. Can I use frozen blueberries? Yes, you can use frozen blueberries. Use them straight out of the freezer, do not thaw. Bake for a few extra minutes.
4. Can blueberry streusel muffins be frozen? Yes, once the muffins are completely cooled, wrap securely in foil or saran wrap and place in freezer bags. Label and date, and store in the freezer for up to a month. Let thaw overnight in the fridge or on the counter for an hour. Then reheat in the oven at 350F for 10 minutes to freshen up the muffin and crisp up the edges.
5. Can I use paper liners? Yes, you can use paper liners. Just remember to grease the rims for easy removal.

#blueberry#muffins

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