Description
Delight in the classic Bakery Style Blueberry Muffins recipe that yields tender, fluffy muffins topped with a sweet, crunchy streusel. Featuring fresh or frozen blueberries folded gently into a light batter and baked to golden perfection, these muffins are perfect for breakfast or a satisfying snack.
Ingredients
Muffin Batter
- 100 g butter
- 100 g granulated sugar
- 1 large egg
- 50 g sour cream (or full-fat plain Greek yogurt, room temperature)
- 90 g whole milk (room temperature)
- 1 tsp vanilla bean paste
- 160 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g fresh or frozen blueberries
- 1 tbsp all-purpose flour (for coating blueberries)
Streusel Topping
- 50 g all-purpose flour
- 40 g granulated sugar
- 25 g butter
Instructions
- Prepare the butter and sugar: Melt the butter and pour it into a large mixing bowl. Add 100 g of granulated sugar and whisk together until fully combined and smooth.
- Add wet ingredients: Crack in the egg, then add the sour cream, whole milk, and vanilla bean paste. Whisk everything together until the mixture is uniform and smooth.
- Sift dry ingredients: Using a sieve, sift together the all-purpose flour, baking powder, baking soda, and salt directly into the bowl. Stir gently until all dry ingredients are just incorporated into the batter.
- Prep blueberries: In a separate small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to coat them lightly. This prevents them from sinking in the batter.
- Fold in blueberries: Gently fold the coated blueberries into the muffin batter, being careful not to overmix or deflate the batter.
- Allow batter to rest: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour to develop flavor and texture.
- Preheat oven and prepare pan: Set the oven to 220°C (425°F) in conventional mode. Prepare a 12-cup cupcake pan by lining every other hole with muffin liners and greasing the edges of the empty holes to facilitate easy muffin removal and encourage domed tops.
- Make streusel topping: In a bowl, combine 50 g flour and 40 g sugar. Melt 25 g butter and add it to the dry mixture. Use a fork to mix until the mixture forms a crumbly texture with no dry flour remaining.
- Fill muffin cups: After the batter has rested, carefully divide it evenly into the 6 prepared muffin liners, filling each to the top without overmixing or deflating the batter.
- Add streusel and bake: Sprinkle the streusel topping evenly over each muffin. Place the pan in the oven and bake for 7 minutes at 220°C (425°F), then reduce the temperature to 175°C (350°F) and continue baking for an additional 10–13 minutes, or until a cake tester inserted in the center comes out clean.
- Cool the muffins: Let the muffins cool in the pan on a wire rack for 5 minutes. Then gently remove them from the pan and allow them to cool for another 15–20 minutes before serving.
Notes
- Coating the blueberries with flour helps prevent them from sinking to the bottom of the muffins during baking.
- Lining only every other muffin cup encourages muffin tops to dome beautifully.
- Resting the batter for an hour at room temperature improves the texture and flavor of the muffins.
- The two-stage baking process ensures a crisp streusel and perfectly cooked muffin interior.
- For best results, use room temperature ingredients to ensure even mixing and baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
