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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

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

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.



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