Marie Saba

From My Kitchen To Yours

Bakery-Style Blueberry Muffins

These bakery-style blueberry muffins are soft, moist and loaded with blueberries. The streusel topping brings a delightful crunch and touch of indulgence, making them ideal for brunch spreads, lunchboxes, or cozy weekend baking.

There are five secrets to making the very best bakery-style blueberry muffins. First, make the streusel first and store in the fridge while you make the batter. Chilled streusel holds its shape better on the muffin tops and won’t melt into the batter.

Second, use a little lemon juice in the batter to make sure the leavening agents activate while baking. Together, the acid, baking soda, and baking powder will give your muffins that little extra lift that we could probably all use a little of these days.

Third, don’t over mix the batter. Mixing flour with liquid activates gluten. Over-mixing strengthens the gluten network, creating a tough muffin. Less mixing ensures a tender crumb.

Fourth, toss the berries with a bit of flour before folding them into the batter. The flour coating will help the berries stay in place, rather than sink to the bottom, and will also help absorb extra juice, thus preventing soggy pockets near the berries.

Fifth, for big, bakery-style muffins, only use 11 cups in your 12 cup pan. Fill the cups to the top and then add the streusel. During baking, the muffins will puff up over the cups and give you delicious muffin tops.

Need some other easy breakfast ideas? Try our Buttermilk Biscuits, Simple Vanilla Scones, Easy Egg Cups, Coffee Cake, or Sausage & Egg Casserole. Enjoy!

Bakery-Style Blueberry Muffins

Ingredients

For Streusel Topping:

1/4 cup (22 g) old-fashioned rolled oats
1/2 cup (110 g) light brown sugar
1/4 cup (31 g) all-purpose flour
4 Tablespoons (56 g) unsalted butter, melted
Pinch of salt

For Muffins:

2 cups (280 g) all-purpose flour, plus 2 Tablespoons (15 g) more for tossing with berries
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (210 g) fresh blueberries
1/2 cup (118 ml) milk
1 teaspoon vanilla
1 teaspoon lemon juice
1/2 cup (113 g) unsalted butter, softened
3/4 cup (160 g) sugar
2 eggs, whisked

Instructions

Preheat oven to 400 F (204 C). Coat cups of a standard 12-cup muffin pan with nonstick spray or butter, or use paper liners.
In a medium bowl, make the streusel. Stir together oats, brown sugar, flour and salt. Add melted butter and stir until clumps form. Cover bowl with plastic wrap and refrigerate.
In a medium bowl, whisk together 2 cups flour with baking powder, baking soda, and salt; set aside. In a small cup, mix milk with lemon juice and vanilla; set aside. In a small bowl, toss blueberries with 2 Tablespoons flour; set aside.
In the bowl of a stand mixer, cream butter and sugar until well-combined, about 2 minutes. Scrape down the sides with a spatula. Add eggs and beat again until well-combined.
Add dry ingredients and milk to butter mixture and mix again, just to combine. (Do not overmix. Some lumps are okay.) Fold in blueberries with a rubber spatula.
Scoop batter into 11 muffin cups, filling each to the top. (Using 11 of the muffin cups instead of all 12 helps make bigger bakery-style muffins.) Add streusel to the top of each muffin, pressing gently into the muffin batter to help the streusel stay in place.
Bake at 400 F (204 C) for 5 minutes. Then reduce heat to 375 F (190 C) and bake until toothpick inserted into the center comes out clean, about 18-20 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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