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Bakery Style Blueberry Muffins

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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.