Bakery Style Blueberry Streusel Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/8 tsp Cinnamon, ground
  • 2 9/16 cups Flour
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Milk

Found on littlesweetbaker.com

Description

Ingredients

• 2 & ½ cups (310g) all-purpose flour
• 1 tbsp (13g) baking powder
• 1 tsp (5g) baking soda
• ½ tsp (2g) salt
• ½ cup (114g) unsalted butter, melted and cooled
• 1 cup (200g) sugar
• 2 large eggs
• 1 cup (250ml) milk (any kind, whole or buttermilk is best)
• 1 tbsp (15ml) vanilla extract
• 1 & ½ cups (230g) blueberries
• For the streusel topping
• ¼ cup (50g) sugar
• 1 tbsp (8g) all-purpose flour
• 2 tsp (10ml) unsalted butter, melted
• ⅛ tsp ground cinnamon

Directions

• Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
• In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
• In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
• Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
• Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.