Description
These Bakery Style Blueberry Muffins offer a delightful combination of tender, moist muffin crumb with bursts of fresh blueberries and a crunchy, buttery streusel topping. Perfect for breakfast or a snack, these muffins feature a rich batter made with butter, sour cream, and vanilla, rested for optimal texture and baked to golden perfection for a bakery-quality treat at home.
Ingredients
Scale
Muffin Batter
- 100 g butter, melted
- 100 g granulated sugar
- 1 large egg
- 50 g sour cream (or full-fat plain Greek yogurt, room temperature)
- 90 g whole milk, room temperature
- 1 tsp vanilla extract
- 160 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g fresh or frozen blueberries
- 1 tbsp all-purpose flour (for coating blueberries)
Streusel Topping
- 50 g all-purpose flour
- 40 g granulated sugar
- 25 g butter, melted
Instructions
- Prepare the Butter and Sugar: Melt the butter and place it in a large mixing bowl. Add granulated sugar and whisk together until fully combined and smooth.
- Add Wet Ingredients: To the butter and sugar mixture, add the egg, whole milk, sour cream, and vanilla extract. Whisk until all the wet ingredients are fully incorporated.
- Sift Dry Ingredients: Place a sieve over the bowl and sift in the all-purpose flour, baking powder, baking soda, and salt. Stir the dry ingredients gently into the wet ingredients until just combined to avoid overmixing.
- Coat Blueberries: In a separate small bowl, toss the blueberries with 1 tablespoon of flour to lightly coat them. This helps prevent them from sinking in the batter.
- Fold Blueberries: Gently fold the flour-coated blueberries into the muffin batter, careful not to overmix to maintain a light texture.
- Rest the Batter: Cover the bowl with plastic wrap and let the batter rest for 1 hour at room temperature to improve muffin texture and rise.
- Preheat Oven and Prepare Pan: After resting, preheat your oven to 220ºC (425ºF) using the conventional bake setting. Prepare a 12-cup cupcake pan by placing cupcake liners in every other hole to encourage doming, and grease the edges of the holes for easier muffin release.
- Make Streusel Topping: In a small bowl, combine the flour and granulated sugar. Add the melted butter and mix with a fork until a crumbly streusel forms with no dry flour remaining.
- Fill Muffin Cups: Divide the rested batter evenly among 6 cupcake liners, filling each to the top. Avoid excessive stirring to maintain the aeration in the batter.
- Top with Streusel: Sprinkle the prepared streusel evenly over each muffin.
- Bake the Muffins: Place the pan in the oven and bake for 7 minutes at 220ºC (425ºF), then immediately reduce the oven temperature to 175ºC (350ºF) and continue baking for an additional 10 to 13 minutes until a cake tester inserted in the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan on a wire rack for 5 minutes. Then take them out of the pan and allow them to cool further for 15 to 20 minutes before serving to set the crumb and enhance flavor.
Notes
- Using sour cream or full-fat Greek yogurt adds moisture and richness to the muffins.
- Coating the blueberries in flour prevents them from sinking to the bottom of the muffins during baking.
- Resting the batter for an hour improves muffin texture and rise, resulting in a bakery-style crumb.
- Only lining every other cupcake hole allows muffins to dome up nicely without spreading too wide.
- The two-step baking process (high heat then lower temperature) ensures a golden top and fully cooked interior without overbaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, bakery style muffins, streusel topping, breakfast muffins, homemade muffins, easy muffin recipe
