Skip to main content

Bakery Style Blueberry Streusel Muffins




The baking bug hit our house hard this past weekend.  We've got Chunky Monkey Bars, Blueberry Crumble Pie and these delicious Blueberry Muffins as evidence (or what's left of them).

I've been craving Blueberry Muffins for quite a while, and when I saw these,  I just couldn't resist!  I mean....I had blueberries in the freezer practically BEGGING me to make them.  It would have been a shame to let them down, right??

Any baker knows that the best muffins have a beautiful, high rise and are mouth-wateringly fluffy.  These are straight-up bakery worthy and did not disappoint.  

For these, I increased the amount of blueberries a smidge, and I also added extra cinnamon to the streusel topping (because extra cinnamon is NEVER a bad thing).  My changes are included below.  You can use any kind of milk that you have on hand.  I only had skim milk, but whole or buttermilk would have been even better.

Enjoy, friends!



Bakery Style Blueberry Streusel Muffins
Adapted from:  Little Sweet Baker

Ingredients:
Muffin Batter:
2 & 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 cup milk 
1 tbsp vanilla extract
2 cups blueberries (fresh or frozen)

Streusel Topping:
1/4 cup granulated sugar
1 tbsp all-purpose flour
1/4 tsp ground cinnamon
2 tsp unsalted butter, melted

Directions:
Preheat the oven to 425F.  Spray an entire standard-size (12 count) muffin pan with non-stick cooking spray, or line with muffin cups. 

For the streusel, mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of stand mixer with paddle attachment, mix the melted butter with the sugar on medium speed until light and fluffy. Add the eggs, milk, and vanilla. Mix on low speed for a few more minutes.

Slowly add the dry ingredients to the bowl of the mixer and gently mix on low speed until almost combined. Fold in the blueberries with a spatula until just combined.
Divide the batter into the 12 muffin cups, filling all the way to the top.  Sprinkle with the streusel topping.

Bake for 5 minutes at 425F, then, keeping the muffins in the oven, reduce the heat to 375F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.
Let cool in pan on the countertop for 10 minutes. Carefully remove and transfer to wire rack.

Enjoy!

Comments

Popular posts from this blog

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

Paula Deen's Squash Casserole

***In my opinion, side dishes don't get much better or certainly...comforting!...than a cheesy casserole. This recipe has comfort food written all over it...After all, what Paula Deen recipe doesn't? Plus, this dish is super easy! Squash is one of Brad's favorite veggies, and we recently came across some beautiful, fresh squash at a local store. I couldn't help but grab some up! I found this recipe by Paula online, and I knew it sounded fabulous. I didn't have the exact ingredients on-hand, but I made some substitutes that ended up being perfect (my changes are in orange below). For example, instead of sour cream, I used mayonnaise...Plus, I changed the amounts and varieties of cheeses just a little bit. One of my favorite cheeses recently is a scrumptious Gruyere...I have yet to taste something with Gruyere in it that I didn't love. It added a wonderful taste to this casserole and a divine depth of flavor. This recipe is sure to remind you of your Grandmothe