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blueberry muffin

Bakery-Style Blueberry Muffins That Will Brighten Your Morning

These bakery-style blueberry muffins are fluffy, bursting with blueberries, and perfect for breakfast.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour
  • 3/4 cup Granulated Sugar Coconut sugar can be used
  • 2 teaspoons Baking Powder Check for freshness
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter Cold, can substitute with plant-based butter
  • 2 large Eggs Flax eggs can be used as a vegan substitute
  • 1 cup Milk Consider using almond or soy milk
  • 1 teaspoon Vanilla Extract Use pure extract for best results
  • 2 cups Blueberries Fresh or frozen, toss frozen with flour
For the Streusel Topping
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Brown Sugar Adjust based on taste
  • 1/4 cup Cold Unsalted Butter Cut into small pieces

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your muffin tin with paper liners.
  2. In a medium bowl, combine all-purpose flour and brown sugar for the streusel topping. Add cold butter and blend until crumbly. Set aside.
  3. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  4. Melt the unsalted butter, let it cool, then mix in eggs, milk, and vanilla until combined.
  5. Pour wet ingredients into dry ingredients and gently stir until just combined, leaving it slightly lumpy.
  6. Fold in blueberries gently, ensuring they are evenly distributed without breaking.
  7. Divide batter among muffin cups, filling them about two-thirds full and adding streusel topping.
  8. Bake for 5 minutes at 400°F, then reduce to 375°F (190°C) and bake for an additional 15-18 minutes until golden brown.
  9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Chill butter for the streusel topping and toss blueberries in flour to prevent sinking.

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