Bakery Style Blueberry Muffins

These bakery style blueberry muffins have the perfect amount of blueberries, and are deliciously dense and moist on the inside. A delicious cinnamon streusel on top. This will be your go to blueberry muffin recipe. Give them a try!

For this blueberry muffin recipe, I used nothing but the best blueberries. Wild blueberries from Maine. Yum! There is just a difference you can taste with wild blueberries, versus regular blueberries you get at the grocery store all year round.

This is the time of the year when most grocery stores have the wild blueberries. Or, if you are lucky and happen to have wild blueberry bushes near you, you can pick them when they are ready, and freeze some to make yummy recipes like this one!

Although I do recommend using wild blueberries, you can absolutely use regular blueberries as well. The recipe will still come out the same, and the muffins will still taste amazing!

So, first things first, you want to prepare your cinnamon streusel topping.

You will need flour, cinnamon, melted butter, and sugar.

Mix all of these ingredients together in a small bowl, and set aside.

The mixture will resemble sand…I think it looks like sand at least. It doesn’t taste like sand though!

Now, you want to prepare your muffin batter.

For this, you will need milk, sugar, melted butter, two eggs, baking powder, baking soda, flour, salt, vanilla extract, and blueberries.

In a large bowl with a hand held mixer, or standing mixer, mix together flour, sugar, baking soda, baking powder, and salt.

Now add in the eggs, melted butter, milk, and vanilla extract. Mix until all ingredients are well combined.

Now you want to gently fold in your blueberries with a spatula, careful not to smush them too much, or you will end up with purple tie dye muffins. Which wouldn’t be a bad thing actually. I think that would look kinda cool!

Look at those beautiful blue beauties!!

Now you want to make sure you spray your muffin tin with cooking spray or line them with muffin cups.

add the batter to each muffin cup. Make sure to fill batter right to the top.

Now its time to sprinkle your cinnamon streusel mixture on top of each muffin.

As you can see, there is really no way of being neat with this step…

Now its time to pop these guys in the oven, and bake for 20 minutes at 375.

Once 20 minutes is up, turn the heat up to 425 degrees, and cook for 5 minutes longer.

And they are done!

Enjoy my friends!

Bakery Style Blueberry Muffins

Print Recipe Pin Recipe

Servings: 12 Muffins

Ingredients Method Notes

Ingredients

  

Streusel Topping

• 1 tbsp All Purpose Flour
• 1/4 tsp Cinnamon
• 1/4 cup Sugar
• 2 tsp Unsalted Butter, melted

Muffin Batter

• 1 1/2 cups Wild Blueberries can also use regular blueberries
• 2 Large Eggs
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 2 1/2 cups All Purpose Flour
• 1/2 tsp Salt
• 1 cup Sugar
• 1 tsp Pure Vanilla Extract
• 1 cup Milk
• 1/2 cup Unsalted Butter, melted

Method

 

Streusel Topping

1. Prepare cinnamon streusel topping.
2. In small bowl, melt butter.
3. Mix in sugar, flour, cinnamon.
4. Set aside.

Muffin Batter

1. Preheat oven to 375 degrees.
2. In large bowl or stand mixer, add flour, baking soda, baking powder, and salt. Mix to combine.
3. Add eggs, melted butter, milk, and vanilla extract to dry ingredients.
4. Mix to combine.
5. Add the blueberries and gently fold into batter using a spatula.
6. Spray muffin pan with non stick spray or line them with muffin cups.
7. Fill each cup to the top with muffin batter.
8. Sprinkle each muffin with streusel topping.
9. Bake for 20 minutes.
10. Once 20 minutes is up, turn heat up to 425. Bake for another 5 minutes.
11. Enjoy these muffins when they are completely cooled.

Notes

You can either enjoy these muffins when they are still warm or completely cooled. I prefer these when they are cooled, just because you can taste them better, and they have a better texture when cooled.

To store these muffins, you can keep them in a sealed plastic baggy, plastic container, or wrapped with plastic wrap. They keep fresh up to 3 days. You can also freeze them.