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Bakery Style Blueberry Streusel Muffins

Bakery Style Blueberry Streusel Muffins You'll Crave Daily

Indulge in Bakery Style Blueberry Streusel Muffins that are moist, flavorful, and topped with a crunchy streusel. A perfect treat for any time of day!
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Bakery
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Feel free to substitute with whole wheat flour for a healthier option.
  • 3/4 cup Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 1 tablespoon Baking Powder Ensure freshness for optimal results.
  • 1/2 teaspoon Salt Sea salt can be used for additional flavor.
  • 1 large Egg Aquafaba (3 tablespoons per egg) works as a vegan substitute.
  • 1 cup Milk Almond milk or other non-dairy alternatives can be used.
  • 1/2 cup Unsalted Butter Melted coconut oil can be used for a non-dairy option.
  • 1 cup Blueberries Fresh or frozen work well. Do not thaw frozen blueberries.
For the Streusel Topping
  • 1/3 cup Sugar Brown sugar can be used for added flavor.
  • 1/4 cup Butter Ensure it's softened for easy mixing.
  • 1/2 cup Flour All-purpose flour keeps the topping light.

Equipment

  • Muffin pan
  • Mixing Bowls
  • whisk
  • Rubber Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your muffin pan with grease or paper liners.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, mix milk, melted butter, and egg until well incorporated.
  4. Gently fold wet ingredients into dry ingredients, being careful not to overmix.
  5. Fold in blueberries gently, ensuring they don't break apart.
  6. Spoon the batter into muffin cups, filling each almost to the top.
  7. Combine sugar, flour, and softened butter in a bowl for streusel and mix until crumbly.
  8. Sprinkle streusel topping on each muffin and bake for 20-25 minutes until golden.
  9. Let muffins cool in the pan for about 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat after thawing for maximum enjoyment.

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