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Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins That Taste Like Heaven

Delicious Bakery Style Blueberry Muffins filled with juicy blueberries and topped with crunchy streusel, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/2 cup Melted Butter Substitute with vegetable oil for a lighter option.
  • 1 cup Granulated Sugar Use a sugar alternative if desired.
  • 2 large Eggs For vegan version, use flax eggs.
  • 2 teaspoons Vanilla Extract Using pure vanilla gives the best results.
  • 1 cup Sour Cream Plain Greek yogurt works as a lighter substitute.
  • 1/2 cup Milk Any plant-based milk is suitable for dairy-free version.
  • 2 cups All-Purpose Flour Use gluten-free flour blend if needed.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 2 cups Blueberries Fresh or frozen (do not thaw if frozen).
For the Streusel Topping
  • 1/4 cup Melted Butter Ensure it's warm to mix well.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1/2 cup All-Purpose Flour Use gluten-free blend if needed.
  • 1 teaspoon Cinnamon Adjust to taste.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Cooling Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your muffin tin.
  2. Mix melted butter and granulated sugar in a large bowl until smooth and frothy.
  3. Add eggs one at a time, followed by vanilla extract, sour cream, and milk.
  4. Combine flour, baking powder, and salt in a separate bowl.
  5. Fold the dry mixture into the wet ingredients until just combined.
  6. Gently fold in the blueberries.
  7. Fill the muffin tin almost to the top with the batter.
  8. Combine the ingredients for streusel topping and mix until crumbly.
  9. Sprinkle the streusel topping over the muffin batter.
  10. Bake for 5 minutes at 400°F, then reduce to 350°F and bake for 24-26 minutes.
  11. Cool in the pan for 5 minutes, then transfer to a cooling rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

For the best results, ensure ingredients are at room temperature and follow the mixing instructions carefully.

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