Bakery-Style Blueberry Muffins
These moist and tender blueberry muffins are bursting with berries and topped with a crunchy streusel. Our technique guarantees an even distribution of berries that makes this classic muffin recipe a keeper!
Servings 24
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup butter melted
- 1/4 cup vegetable oil or other neutral flavored oil
- 1 cup buttermilk or sour cream
- 1 tsp vanilla extract
- 2 cups blueberries fresh or frozen
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/2 tsp ground cinnamon
- 3 tbsp butter cold and diced
Instructions
- Preheat oven to 400 degrees and line a muffin pan with paper liners. If using frozen blueberries, do not thaw.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the eggs, melted butter, vegetable oil, buttermilk and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter will be thick and slightly lumpy-- do not overmix.
- Let the batter rest at room temperature for 1 hour for best texture and rise (optional). Refrigerate overnight if preferred.
- Gently fold blueberries into the batter, reserving a few for topping. For even berry distribution, fill muffin cups halfway with plain batter, then fold berries into the remaining batter and fill cups to the top.
- To make streusel, in a small bowl combine the flour, brown sugar and cinnamon. Cut in the cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle each muffin evenly with the streusel topping.
- Bake at 400 degrees for 5 minutes then reduce oven temperature to 375 degrees and bake for 15-18 minutes more, until a toothpick inserted near the center comes out with moist crumbs.
- Let muffins cool in the pan for 5 minutes for before removing to a wire rack to cool completely.
