Bakery Style Blueberry Muffins with Streusel
These Blueberry Muffins are as good, if not better, than the ones you'd get at a bakery. They are bursting with fresh berries, tender and moist, and topped with a crunchy streusel.
Ingredients
- 1 ½ cups all purpose flour
- ¾ cups granulated sugar
- ½ tsp table salt
- 2 tsp. baking powder
- ⅓ cup canola, or olive oil
- 1 large egg, room temperature, beaten
- 1 tsp vanilla extract
- 1 tsp lemon juice
- ⅓ cup whole milk, slightly more or less
- 1 ½ cups fresh blueberries, or more, if you want!
For the Streusel:
- ½ cup brown sugar, packed
- ⅓ cup all purpose flour
- ¼ cup salted butter, cold and cubed
- 2 tsp ground cinnamon
Instructions
- Make the streusel by combining all streusel ingredients in a bowl. Mix with a fork until mixture resembles coarse, lumpy sand. Keep chilled while you make muffins.
- Set oven to 400F, with rack on lower middle position. Line standard muffin tins with 8 paper liners.
- In a large bowl, add flour, sugar, salt, and baking powder, whisking to combine well.
- In a 1-cup measuring cup, add the oil, egg, vanilla extract, lemon juice, and enough milk to reach 1-cup.
- Gradually combine oil mixture with the flour mixture, folding batter together with a rubber spatula, just until batter remains a little lumpy and most of the dry ingredients are moistened - a few little dry streaks are perfect. Do not over-mix. Gently fold in the blueberries.
- Fill lined muffin cups all the way to the top. Sprinkle with your prepared streusel topping. Place baking sheet underneath muffin tin, in case of any spillage.
- Bake 20-25 min or just until a toothpick inserted in middle comes out almost clean, with a few tender crumbs attached.
- Place muffin pan on a cooling rack and let cool completely in the pan before serving.
Notes
- This recipe is for standard-sized muffin tin. Yields 8 muffins.
- Always keep your streusel chilled while you prepare the muffin batter. This will ensure that the streusel stays crumbly and doesn't melt into the batter before baking.
- This muffin recipe is quite forgiving, but be sure not to over-mix the batter. Gently fold in the blueberries and mix just until everything is combined for the best texture.
- Allow the muffins to cool completely in the pan before serving. This helps them set and makes them easier to remove from the liners.
- Streusel can be made a day or two in advance and kept covered/chilled until ready to use.
- If streusel somehow isn't your thing, try this easy Cream Cheese Frosting that we use on all the cakes.
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Nutrition (per serving)
Calories: 394kcal | Carbohydrates: 60.5g | Protein: 4.4g | Fat: 16.1g | Saturated Fat: 5.2g | Trans Fat: 0.2g | Cholesterol: 38.7mg | Sodium: 211.4mg | Fiber: 1.8g | Sugar: 35.5g