{Simple & Delicious} Moist Blueberry Muffins **with streusel topping!
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!
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
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 
- 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!
Tried this recipe?Let us know how it was!