Bakery Style Blueberry Muffins
Delicious blueberry muffins with a buttery base and a crumbly streusel topping, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Main Flavor Ingredients
- 1 1/2 cups fresh blueberries
Streusel Topping
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 tablespoons cold unsalted butter
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract, whisking until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. You should see a few lumps.
- Gently fold in the fresh blueberries.
- For the streusel topping, mix the brown sugar, flour, cold butter, and cinnamon in a small bowl until crumbly.
Baking
- Fill the muffin cups with the batter, then generously sprinkle the streusel topping on each.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool slightly in the pan before transferring them to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or toast for a minute before serving.