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Unleash 1 Amazing Bakery-Style Blueberry Muffins with Streusel Topping

Bakery-Style Blueberry Muffins with Streusel Topping
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Make impressive, coffee-shop-quality blueberry muffins with this recipe. These jumbo muffins have a tender crumb, lots of berries, and a crunchy, buttery streusel topping. They are a show-stopping breakfast or brunch bake.

Ingredients

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  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ¼ teaspoon ground cinnamon (for streusel)
  • 4 tablespoons unsalted butter, melted (for streusel)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. For the streusel topping: In a medium bowl, combine 1/2 cup all-purpose flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbly. Set aside.
  3. For the muffins: In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the prepared muffin cups.
  8. Generously sprinkle the streusel topping over each muffin.
  9. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Using fresh or frozen blueberries works well. If using frozen, do not thaw them before adding to the batter.
  • Do not overmix the muffin batter; overmixing results in tough muffins.
  • These muffins are best enjoyed the day they are baked but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://whiskdaily.com/bakery-style-blueberry-muffins-with-streusel-topping/