Description
Follow this recipe to create bakery-style blueberry muffins that are incredibly fluffy and moist, packed with juicy blueberries, and topped with a delightful streusel crumble. This recipe brings a taste of gourmet quality to your home kitchen.
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 3/4 cup (plus 2 tablespoons for topping)
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, melted: 1/2 cup
- Large egg: 1
- Milk: 3/4 cup
- Vanilla extract: 1 teaspoon
- Fresh or frozen blueberries: 1 1/2 cups
- For Streusel Topping: All-purpose flour: 1/2 cup, Brown sugar: 1/4 cup, Cold unsalted butter, cubed: 3 tablespoons
Instructions
- Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- Prepare the streusel: In a small bowl, mix the 1/2 cup flour and 1/4 cup brown sugar. Cut in the cold butter using your fingers or a pastry blender until coarse crumbs form. Set aside.
- In a large bowl, whisk together the 2 cups flour, 3/4 cup sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Sprinkle the reserved streusel topping generously over the top of each muffin. Sprinkle the extra 2 tablespoons of granulated sugar over the streusel for extra crunch.
- Bake for 5 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and continue baking for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the juiciest blueberries, gently toss them with 1 tablespoon of flour before folding them into the batter. This helps prevent them from sinking.
- You can use frozen blueberries; do not thaw them before adding them to the batter.
- This recipe works well for breakfast, brunch, or a simple snack.
- Visit Gourmet Gusto on Pinterest for more baking inspiration from Lina Kohn.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Muffin
- Cuisine: American/Italian Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 320
- Sugar: Approx. 20g
- Sodium: Approx. 250mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 9g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 2g
- Protein: Approx. 5g
- Cholesterol: Approx. 45mg