Amazing Bakery Style Blueberry Muffins with Streusel Topping: A 25-Minute Triumph

Oh, the smell of freshly baked muffins! There’s just nothing quite like it, right? Especially when we’re talking about bakery style blueberry muffins with streusel topping. For me, making these at home brings back so many sweet memories. I remember being a little kid, barely tall enough to see over the counter, watching my grandma pull a batch of her muffins from the oven. That warm, sweet scent filled the whole kitchen, and I couldn’t wait to dive in. She’d always give me the one with the most crunchy bits of streusel on top. Making these muffins now feels like a little hug from those days. They might look fancy enough for a bakery window, but trust me, they’re surprisingly simple to whip up right in your own kitchen. Get ready for that amazing aroma and a truly delicious treat!

These aren’t just any muffins. They’re the kind that make you feel like you just stepped into your favorite bakery. Here’s why I think you’ll fall in love with them:

• They’re surprisingly easy to make, perfect for a weekend baking project.
• The flavor is spot on, with sweet bursts of blueberry in every bite.
• That crunchy streusel topping adds the most wonderful texture contrast.
• You get that truly bakery style look and feel right at home.
• They are just plain delicious and comforting.

Ready to gather everything you need to make these incredible muffins? It’s mostly pantry staples, which is always a win in my book. Here’s the lineup:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh or frozen blueberries

And for that irresistible streusel topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup cold unsalted butter, cut into small pieces

A few quick notes on some ingredients! That buttermilk is key because it reacts with the baking soda to give the muffins a lovely lift and tender texture. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and filling it to the 1/2 cup line with milk. Let it sit for about 5 minutes until it looks a little curdled. And for the butter, make sure it’s truly softened for the muffin batter, but cold and cut into small pieces for the streusel. You can use either fresh or frozen blueberries, just don’t thaw the frozen ones!

You don’t need a ton of fancy gadgets for these bakery style blueberry muffins! Just a few basics will do. You’ll definitely want a standard 12-cup muffin tin and some paper liners. You’ll also need a couple of good-sized mixing bowls, a whisk for the dry ingredients, and maybe a pastry blender or just your fingers to make that crumbly streusel topping.

Alright, let’s get baking! Making these bakery style blueberry muffins is really straightforward. Just follow these steps, and you’ll have warm, delicious muffins in no time.

1. First things first, preheat your oven to 375°F (190°C). This is important to get that perfect rise. Line a standard 12-cup muffin tin with paper liners. Trust me, this makes cleanup so much easier!
2. In a big bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is mixed evenly.
3. In a separate, medium-sized bowl, grab your softened butter and sugar. Cream them together with an electric mixer or a sturdy whisk until the mixture is light and fluffy. This usually takes a few minutes.
4. Now, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract.
5. In a small bowl, give that buttermilk a quick whisk.
6. It’s time to combine everything! Add about a third of the dry ingredients to the butter mixture, and mix just until combined. Then add half of the buttermilk and mix again. Keep alternating, ending with the dry ingredients. Be careful not to overmix! A few lumps are totally fine.
7. Gently fold in those beautiful blueberries. I like to use a spatula for this so I don’t smoosh them.
8. Now, divide the batter evenly among your prepared muffin cups. I usually fill them almost to the top to get those nice domed tops.
9. For the streusel topping, grab a small bowl. Combine the flour, granulated sugar, brown sugar, and the cold, cut-up butter. Use your fingers or a pastry blender to mix it together until it looks like coarse crumbs. This is my favorite part!
10. Generously sprinkle that crumbly streusel topping over the batter in each muffin cup. Don’t be shy!
11. Pop the muffin tin into your preheated oven. Bake for 20 to 25 minutes.
12. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
13. Let the muffins cool in the tin for just a few minutes before moving them to a wire rack. They need a little time to set up.

Want your muffins to look and taste just like they came from a bakery? Here are a few simple tips I always follow. First, whatever you do, don’t overmix the batter once you add the dry ingredients. Overmixing develops the gluten too much, and you’ll end up with tough muffins instead of tender ones. When adding your blueberries, especially if they’re frozen, fold them in gently and don’t thaw them first. Adding them frozen helps them stay intact and prevents the batter from turning purple. Fill those muffin cups full! I usually fill them almost to the top to get nice, tall, domed muffins. And always double-check for doneness with a toothpick – it’s a simple trick that works every time.

I get a few questions often about making these glorious bakery style blueberry muffins. Here are the ones I hear most!

How should I store leftover muffins?

Once they are completely cool, store your muffins in an airtight container at room temperature. They’ll stay fresh and delicious for up to 3 days.

Can I freeze these blueberry muffins?

Yes, absolutely! Let them cool completely first. Then, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Thaw them at room temperature or warm them up gently in the microwave.

Can I use different berries?

Sure! While this recipe is for bakery style blueberry muffins, you could try substituting other berries like raspberries or mixed berries. Just keep in mind that some berries release more liquid, so the texture might be slightly different.

Why didn’t my streusel topping get crunchy?

Make sure you used cold butter for the streusel! That’s key to getting those lovely, crumbly bits that crisp up in the oven. Also, make sure your oven was fully preheated.

Just a quick note about the nutritional information for these bakery style blueberry muffins with streusel topping. The values provided are estimates only. The actual nutritional content can vary depending on the specific brands of ingredients you use and any substitutions you might make. This is just to give you a general idea, not a precise calculation!

I really hope you give these bakery style blueberry muffins with streusel topping a try! They are such a treat to make and even better to eat. If you bake them, I’d love to hear how they turn out for you. Please feel free to rate the recipe and leave a comment below sharing your experience or if you tried any fun variations!

Amazing Bakery Style Blueberry Muffins with Streusel Topping: A 25-Minute Triumph

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• Author: AlaraKohn
• Total Time: 40 minutes
• Yield: 12 muffins

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Description

Learn how to make delicious bakery-style blueberry muffins with a crunchy streusel topping.

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Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh or frozen blueberries

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Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a small bowl, whisk together the buttermilk.
6. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
7. Gently fold in the blueberries.
8. Divide the batter evenly among the prepared muffin cups.
9. For the streusel topping, combine 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 cup cold unsalted butter, cut into small pieces. Use your fingers or a pastry blender to mix until crumbly.
10. Sprinkle the streusel topping generously over the muffin batter.
11. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
12. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Do not overmix the batter; this can result in tough muffins.
• If using frozen blueberries, do not thaw them before adding to the batter.
• Store muffins in an airtight container at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 350
• Sugar: 25g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg