{Simple & Delicious} Bakery-Style Blueberry Muffins **with streusel topping!
Searching for a blueberry muffin recipe that is exploding with berries, perfectly fluffy, and will have you feeling like you’re at a bakery, these Blueberry muffins are for you! Inspired by my popular bakery-style lemon cranberry muffins, these muffins are buttery, bursting with juicy blueberries, and capture the warmth of summer!
My simple and delicious Bakery-Style Blueberry Muffins require one bowl, 10 minutes to prepare, and are topped with a delicious cinnamon streusel crunch! Serve these at your next brunch or have them as a mid-day snack, the options are limitless!
To make this recipe you will need:
- Flour
- Sugar
- Oil
- Milk
- Eggs
- Citrus: lemon juice
- Blueberries (Fresh or Frozen)
- Streusel Topping: brown sugar, flour, cinnamon, salt
- **Baking essentials: Baking powder, salt, vanilla extract
Let’s make Bakery-Style Blueberry Muffins with Streusel topping!
Streusel Topping
In a medium bowl, blend together barely softened unsalted butter, brown sugar, cinnamon, salt, and flour. Mix until clumpy mixture forms. Set aside.
Blueberry Muffin Batter
Preheat oven to 400F (375F convection bake). Prepare a muffin/cupcake tray with 12 paper liners or coat/spray with non-stick cooking spray.
In a large bowl, whisk together flour, baking powder, sugar, and salt to aerate.
Add vegetable oil, eggs (scrambled with a fork or whisk), milk, lemon juice, and vanilla extract. Continue to whisk until just combined.
In a small bowl, add 1 tbsp flour to the fresh blueberries. Toss to coat blueberries with flour. Fold blueberries into muffin mixture.
Divide the batter into the 12 prepared muffin cups.
Decorate with a few additional blueberries and divide the streusel mixture across the 12 cupcakes.
Bake at 400F (375F convection bake) for ~30 minutes or until toothpick comes out with few crumbs attached.
Cool for 5-10 minutes in muffin tins then let cool completely on wire rack.
Enjoy!
{Simple & Delicious} Moist Blueberry Muffins **with streusel topping!
Ingredients
Muffins
- 3 cups All-purpose Flour + 1 tbsp to mix with blueberries
- 4 tsp Baking Powder
- 1 3/4 cups Granulated Sugar
- 3/4 cup Milk of your choice! I recommend buttermilk (easily created by adding 1-2 tsp lemon juice and letting sit for 5 min before use)
- 1 Lemon medium sided, juice
- 2 Eggs large, room temperature
- 1/2 cup Canola Oil or other light, flavourless vegetable oil
- 1 tsp Vanilla Extract
- 2 cups Fresh Blueberries or frozen (1:1 substitution)
- pinch of salt
Streusel Topping
- 1/2 cup All-purpose Flour
- 1/4 cup Brown Sugar
- 1/4 cup Unsalted Butter
- 1/4 tsp Cinnamon
- pinch of salt
Instructions
Streusel Topping
- In a medium bowl, blend together barely softened unsalted butter, brown sugar, cinnamon, salt, and flour. Mix until clumpy mixture forms. Set aside.
Blueberry Muffin Batter
- Preheat oven to 400F (375F convection bake). Prepare a muffin/cupcake tray with 12 paper liners or coat/spray with non-stick cooking spray.
- In a large bowl, whisk together flour, baking powder, sugar, and salt to aerate.
- Add vegetable oil, eggs (scrambled with a fork or whisk), milk, lemon juice, and vanilla extract. Continue to whisk until just combined.
- In a small bowl, add 1 tbsp flour to the fresh blueberries. Toss to coat blueberries with flour. Fold blueberries into muffin mixture.
- Divide the batter into the 12 prepared muffin cups.
- Decorate with a few additional blueberries and divide the streusel mixture across the 12 cupcakes. Bake at 400F (375F convection bake) for ~30 minutes or until toothpick comes out with few crumbs attached.
- Cool for 5-10 minutes in muffin tins then let cool completely on wire rack.
- Enjoy!
Notes
- To allow more space for muffins to rise – use two cupcake/muffin trays instead of one – spacing out muffin liners so that only six are used in each tray)
- This recipe can also be made with frozen blueberries (1:1 substitution)!
- If using frozen blueberries…DO NOT defrost frozen blueberries before adding them to the muffin batter!
- These muffins can be frozen in an air-tight freezer bag for up to 6 months! Simply defrost at room temperature, and warm for a few minutes in the oven for that freshly baked muffin warmth!
- Enjoy!
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