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Blueberry Streusel Muffins Bakery Style Delight

Blueberry Streusel Muffins Bakery Style Delight You’ll Adore

Delightful Bakery-Style Blueberry Streusel Muffins that are fluffy, sweet, and perfect for all diets.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free blend for a gluten-free option.
  • 3/4 cup Granulated Sugar Try coconut sugar for a natural alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Baking Soda Works alongside buttermilk for fluffy lift.
  • 1/2 teaspoon Salt Balances flavors and enhances sweetness.
  • 1/2 cup Unsalted Butter Replace with coconut oil for dairy-free.
  • 3/4 cup Buttermilk Use milk mixed with lemon juice if needed.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 1 teaspoon Vanilla Extract Provides a warm flavor.
  • 2 cups Blueberries Use fresh or thawed frozen for best taste.
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Creates crumbly texture.
  • 1/2 cup Brown Sugar Adds sweetness and deep flavor.
  • 1/3 cup Unsalted Butter (Softened) Use cold for best crumble.
  • 1 teaspoon Cinnamon Adds warm, spicy note.

Equipment

  • Muffin pan
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin pan with muffin liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
  3. In a separate bowl, mix melted butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry mixture until no dry flour remains, then fold in blueberries.
  5. In a small bowl, mix flour, brown sugar, softened butter, and cinnamon until crumbly.
  6. Scoop muffin batter into prepared muffin cups, filling each about 3/4 full and sprinkle streusel on top.
  7. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

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