Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 1 hr 10 mins | Servings: 12
These Bakery Style Blueberry Muffins are the best! Super moist, fluffy, bursting with fresh blueberries, and topped with sweet and crumbly streusel. These delightful muffins are satisfying and incredibly easy to throw together in under thirty minutes!
Ingredients
½ c. salted butter, melted
1 ¾ c. all-purpose flour
1 c. granulated sugar
1 large egg
1 c. fresh or frozen blueberries
2 teaspoons baking powder
½ c. sour cream
¼ c. milk (2% or whole is best)
1 tsp pure vanilla extract
½ c. all-purpose flour
½ salt
¼ c. salted butter, softened
¼ c. granulated sugar
1 tsp ground cinnamon
How to make Bakery Style Blueberry Muffins
Step 1: Using paper liners line a 12-cavern muffin. Or you can grease it with nonstick spray. Set aside.
Step 2: Place the flour, sugar, salt, and baking powder in a medium bowl. Mix well until combined. Then, add the melted butter, sour cream, egg, milk, and vanilla. Whisk for about 15 seconds until well blended. At this point, the batter should be thick. Then, fold in the blueberries. Into the prepared muffin tin, spoon the batter using a 4 tbsp scoop or ¼ measuring cup.
Step 3: Place the streusel ingredients in a small bowl and stir using a fork until crumbly. Onto each muffin, spoon about 1 tbsp of the streusel.
Step 4: Place in the oven and bake for about 22 to 27 minutes at 400 degrees or until the top is golden brown and a toothpick inserted in the center of the muffin comes out clean.
Step 5: Remove from the oven when done and allow the muffins to cool for about 5 minutes in the tin before inverting them to a rack to cool completely.
Step 6: In an airtight container, keep the muffins and store them at room temperature for up to 5 days.
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