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–+ servings

Bakery Style Blueberry Muffins

These are the best and softest Bakery Style Blueberry Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins. These jumbo sized muffins are incredibly moist and super easy to make, making them sure to be a family hit!
5 fra 4 stemmer
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6 muffins
Calories 419 kcal

Equipment

Ingredients
  

BLUEBERRY MUFFINS

  • 100 g butter
  • 100 g granulated sugar
  • 1 large eggs
  • 50 g sour cream or full-fat plain greek yoghourt, room temperature
  • 90 g whole milk room temperature
  • 1 teaspoon vanilla extract
  • 160 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 100 g fresh or frozen blueberries + 1 tablespoon flour

STREUSEL

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

Instructions
 

BLUEBERRY MUFFINS

  • Start by melting the butter. In a large mixing bowl add the melted butter and granulated sugar and whisk together until combined.
    100 g butter, 100 g granulated sugar
  • Then add the egg, whole milk, sour cream and vanilla extract and whisk it together until combined.
    1 large eggs, 50 g sour cream, 90 g whole milk, 1 teaspoon vanilla extract
  • Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Stir in the dry ingredients into the batter until combined.
    160 g all-purpose flour, 1 ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
  • In a separate bowl, add blueberries and 1 tablespoon of flour and stir to coat the blueberries with flour.
    100 g fresh or frozen blueberries + 1 tablespoon flour
  • Add the blueberries and the extra flour and gently fold it into the batter.
  • Cover the bowl with some plastic wrap and let the batter rest for 1 hour at room temperature.
  • While the batter rests, preheat the oven to 220ºC/425ºF conventional oven. Prepare a 12-cup cupcake pan with 6 cupcake liners, only lining every other cupcake hole, as it helps them to dome up. Grease around the edge of the cupcake holes, for the muffins to release easily. Then make the streusel.

STREUSEL

  • Add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined. Melt the butter and add it to the dry ingredients and mix it together with a fork until it forms a crumble structure and there is no dry flour left.
    50 g all-purpose flour, 40 g granulated sugar, 25 g butter
  • After the hour has passed, divide the muffin batter into the 6 cupcake liners, so each cupcake holder is filled to the top. Be careful not to deflate the batter, so try not to mix it around it too much. Top the muffins with the streusel and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF and further bake for 10 -13 minutes or until cake tester comes out clean.
  • Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.

Nutrition

Calories: 419kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 350mgPotassium: 101mgFiber: 1gSugar: 26gVitamin A: 645IUVitamin C: 2mgCalcium: 92mgIron: 2mg
Keyword blueberry, blueberry muffin, muffins
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