Blueberry muffins are great for breakfast, dessert, snacks, or just about any time of day you need that sweet, slightly-tangy mini cake. This recipe takes a classic blueberry muffin one step further by adding one of our other favorite things: a streusel topping.
Bakery Style Blueberry Muffin with Streusel Topping
- Muffin pan (MFN-STD)
- Measuring scoop, for even portions (SCOOP-40)
- Measuring cups / spoons
- Bowl
Ingredients
- ½ cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 large eggs, beaten
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cup fresh or frozen (not thawed) blueberries
Streusel
- ⅓ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon-sugar
- 2 tablespoons butter, softened
Preparation
1. Preheat oven to 425°F (218° C) degrees. Prepare pan by lightly spraying with non-stick cooking spray, or use paper liners.
2. In a large bowl, mix, butter, vanilla extract and sugar together until light and fluffy. Add eggs to sugar mixture and mix until combined. Gently mix in flour, baking powder, ground cinnamon and salt to sugar mixture, mix until just combined.
DO NOT OVERMIX! Gently fold in blueberries to avoid the blueberry color from leaking into the muffin batter.
MUFFIN METHOD TIP: To keep blueberries from sinking to the bottom of the muffins, toss them in a little flour prior to adding to your muffin mixture.
3. Spoon batter into prepared muffin cups. Optional: top each muffin cup with 2-3 extra blueberries.
4. To make the crumble: In a small bowl, combine sugar, flour, cinnamon-sugar and butter until crumbly. Sprinkle crumble over the top of each muffin cup.
5. Bake for 10-15 minutes or until toothpick inserted into center comes out clean. Let cool for 5 minutes before serving.
