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Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins That Wow Every Morning

Deliciously fluffy Bakery Style Blueberry Muffins filled with fresh blueberries and topped with a crunchy streusel, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Bakery
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup Butter Melted
  • 1 cup Granulated Sugar
  • 1 large Egg
  • 1 cup Sour Cream or Greek Yogurt
  • 1 cup Whole Milk or almond/oat milk
  • 2 teaspoons Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 cups Blueberries Coated in flour
Streusel Topping
  • 1 cup All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/2 cup Butter Melted

Equipment

  • Oven
  • Mixing Bowl
  • Muffin tin
  • Whisk
  • Spatula
  • sifter

Method
 

Baking Instructions
  1. Preheat your oven to 220ºC (425ºF). Gather all your ingredients and equipment.
  2. Melt the butter and whisk it together with the granulated sugar until smooth.
  3. Add the egg, sour cream, milk, and vanilla extract to the mixture and blend until smooth.
  4. Sift the all-purpose flour, baking powder, baking soda, and salt into the wet ingredients. Fold gently to combine.
  5. Coat the blueberries in flour and gently fold them into the batter.
  6. Cover the batter and let it rest for about 1 hour at room temperature.
  7. Prepare the muffin tin by lining every other cup with paper liners and greasing exposed edges.
  8. Mix together flour, sugar, and melted butter for streusel topping.
  9. Divide the batter among the muffin cups and sprinkle with streusel topping.
  10. Bake at 220ºC (425ºF) for 7 minutes, then reduce to 175ºC (350ºF) for an additional 10-13 minutes.
  11. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 300kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Allowing the batter to rest enhances moisture and ensures a lofty muffin. Be gentle when mixing after adding blueberries to keep muffins fluffy.

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