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Blueberry Streusel Muffins Bakery Style Delight

Blueberry Streusel Muffins Bakery Style Delight for Every Craving

Indulge in homemade Blueberry Streusel Muffins, capturing bakery-style flavor with juicy blueberries and a crunchy topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour plus xanthan gum for gluten-free option.
  • 3/4 cup Granulated Sugar Can use coconut sugar for a healthier option.
  • 1 tbsp Baking Powder Ensure it's fresh for optimal results.
  • 1/2 tsp Baking Soda Best combined with acidic ingredients.
  • 1/2 tsp Salt Essential for flavor balance.
  • 1/2 cup Unsalted Butter Melted for the batter, cold for the streusel.
  • 1 cup Buttermilk Can substitute with milk and lemon juice.
  • 2 large Eggs Room temperature for better mixing.
  • 1 tsp Vanilla Extract Almond extract can be used for variation.
  • 1 cup Fresh Blueberries If using frozen, ensure they are thawed and drained.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour No substitutions necessary.
  • 1/2 cup Brown Sugar Adds sweetness and moisture.
  • 1/4 cup Cold Unsalted Butter Use cold for best result.
  • 1/2 tsp Cinnamon Enhances flavor depth.

Equipment

  • Muffin pan
  • Mixing Bowls
  • whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, folding gently until just combined.
  5. Fold in the blueberries carefully to maintain their shape.
  6. For the streusel topping, mix the flour, brown sugar, butter, and cinnamon until crumbly.
  7. Spoon the batter into the muffin cups, fill about ¾ full, and top generously with streusel.
  8. Bake for 18-20 minutes until golden and a toothpick comes out clean.
  9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 350IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

These muffins store well and can be refrigerated or frozen for later enjoyment.

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