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Bakery Style Blueberry Muffins

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Servings 12 Muffins

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

Instructions
 

Streusel Topping

  • Prepare cinnamon streusel topping.
  • In small bowl, melt butter.
  • Mix in sugar, flour, cinnamon.
  • Set aside.

Muffin Batter

  • Preheat oven to 375 degrees.
  • In large bowl or stand mixer, add flour, baking soda, baking powder, and salt. Mix to combine.
  • Add eggs, melted butter, milk, and vanilla extract to dry ingredients.
  • Mix to combine.
  • Add the blueberries and gently fold into batter using a spatula.
  • Spray muffin pan with non stick spray or line them with muffin cups.
  • Fill each cup to the top with muffin batter.
  • Sprinkle each muffin with streusel topping.
  • Bake for 20 minutes.
  • Once 20 minutes is up, turn heat up to 425. Bake for another 5 minutes.
  • 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.