Best Bakery Style Blueberry Muffins Food
BEST BLUEBERRY STREUSEL MUFFINS {BAKERY-STYLE}
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.
Provided by Lily Ernst
Categories breakfast
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 425F. Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray.
- To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter, and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla. Mix again.
- Add the wet ingredients to the dry ingredients and gently stir using a rubber spatula until almost combined. Fold in the blueberries until just combined.
- Divide the batter into the 12 muffin cups, filling all the way to the top. Sprinkle with the streusel.
- Bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in pan on the countertop for 10 minutes. Carefully remove and transfer to wire rack.
Nutrition Facts : ServingSize 1 muffin, Calories 291 calories, Sugar 24 g, Sodium 228.6 mg, Fat 9.9 g, SaturatedFat 5.7 g, TransFat 0 g, Carbohydrate 46.8 g, Fiber 1.3 g, Protein 4.7 g, Cholesterol 54.7 mg
BAKERY STYLE BLUEBERRY MUFFINS
Steps:
- For the crumb: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners.
- Whisk the melted butter, brown sugar, cinnamon and salt together in a medium bowl.
- Add the flour and mix until completely blended and crumbly, then set aside.
- For the muffins: Sift together the flour, sugars, baking powder, baking soda and salt in a large bowl. Whisk the dry ingredients to combine, then make a well in the center.
- Whisk together the eggs, melted butter, oil, buttermilk and vanilla in a separate bowl. Pour the liquid ingredients into the center of the dry ingredients, then fold together with a spatula just until the dry ingredients are moistened. Don't overmix. Gently fold in the blueberries. Some may break, and that is okay.
- Use a 2-ounce scoop or a 1/4 cup measuring cup to portion heaping scoops of batter into each lined muffin cavity. Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place.
- Bake the muffins until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, about 25 minutes. (You may need to push some of the crumb aside to test the muffins.) Cool for 5 to 10 minutes in the muffin tin, then move to a wire rack to cool. Enjoy warm or at room temperature.
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- To start, make the streusel topping. Combine 3/4 cup flour, 1/4 cup granulated sugar, 2 tablespoons light brown sugar, 1/8 teaspoon lemon zest, and a pinch of salt. Whisk to combine. Pour in 4 tablespoons of melted butter. Mix until crumbs the size of peas are formed, then set aside.
- Preheat the oven to 425°F. Spray a muffin tin lightly with nonstick spray and line with muffin liners.
- In a saucepan, heat 1 cup of the blueberries and 1 tablespoon of sugar over medium-high heat. Bring to a boil, reduce to a simmer, and break the blueberries apart with a fork or masher as they cook. Continue to cook until mixture is thickened and reduced by half, about 10 minutes. Remove from heat and stir in the lemon juice. Let cool to room temperature.
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