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Bakery Style Blueberry Muffins Recipe

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★★★★★

4.4 from 91 reviews

This Bakery Style Blueberry Muffins recipe yields moist, fluffy muffins with a delightful streusel topping. The batter benefits from a rest period to develop flavor and texture, ensuring tender crumb muffins studded with juicy blueberries. Perfect for a breakfast treat or afternoon snack, these muffins combine the classic buttery, vanilla notes with the freshness of berries and a crunchy sugar crumble topping.

Ingredients

Scale

Muffins

  • 100 g butter
  • 100 g granulated sugar
  • 1 large egg
  • 50 g sour cream (or full-fat plain Greek yogurt, room temperature)
  • 90 g whole milk (room temperature)
  • 1 tsp vanilla extract
  • 160 g all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 100 g fresh or frozen blueberries
  • 1 tbsp all-purpose flour (for coating blueberries)

Streusel Topping

  • 50 g all-purpose flour
  • 40 g granulated sugar
  • 25 g butter

Instructions

  1. Prepare the batter: Melt the butter and combine it with granulated sugar in a large mixing bowl, whisking until blended smoothly.
  2. Add wet ingredients: Whisk in the egg, whole milk, sour cream, and vanilla extract until the mixture is fully combined.
  3. Sift and mix dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and salt into the wet mixture using a sieve. Stir gently until just combined without overmixing.
  4. Coat blueberries: In a separate bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.
  5. Fold in blueberries: Gently fold the coated blueberries into the batter, ensuring a uniform distribution with minimal mixing to avoid deflating the batter.
  6. Rest the batter: Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature to develop flavor and improve texture.
  7. Preheat oven and prepare pan: Preheat the oven to 220ºC (425ºF) conventional setting. Line 6 cupcake holes in a 12-cup cupcake pan with liners, skipping every other cup, and grease around the edges to help easy muffin release.
  8. Make streusel topping: In a bowl, combine 50 g all-purpose flour and 40 g granulated sugar. Melt the butter and add it to the dry ingredients, mixing with a fork until crumbly and no dry flour remains.
  9. Fill cupcake liners: After the batter rests, divide it evenly into the 6 lined cupcake cups, filling to the top carefully without deflating.
  10. Add streusel and bake: Top each muffin with the prepared streusel. Bake at 220ºC (425ºF) for 7 minutes, then reduce oven temperature to 175ºC (350ºF) and bake for an additional 10-13 minutes, or until a cake tester inserted in the center comes out clean.
  11. Cool muffins: Let muffins cool for 5 minutes in the pan on a wire rack, then remove from the pan and cool completely for 15-20 minutes before serving.

Notes

  • Using only 6 liners spaced apart encourages the muffins to dome nicely and bake evenly.
  • Resting the batter for an hour allows the flour to hydrate and improves muffin texture.
  • Coating the blueberries in flour helps prevent them from sinking to the bottom of the muffins.
  • Be careful not to overmix the batter after adding flour to keep muffins tender.
  • The streusel topping adds a wonderful crunchy texture that contrasts with the soft muffin.
  • If using frozen blueberries, do not thaw them fully before adding to prevent excessive moisture.
  • The baking time and temperature adjustment helps create a crispy top and fully cooked, moist crumb inside.

Keywords: blueberry muffins, streusel topping, bakery style muffins, breakfast muffins, blueberry dessert

Find it online: https://chefmilacook.com/bakery-style-blueberry-muffins-recipe/