Description
These Bakery Style Blueberry Muffins offer a perfect balance of fluffy texture and sweet bursts of fresh blueberries, topped with a buttery streusel crumble. With a simple preparation that includes a resting period for the batter and a two-stage baking process, these muffins come out moist, tender, and richly flavorful—ideal for breakfast or afternoon treats.
Ingredients
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 Batter: Start by melting the butter. In a large mixing bowl, combine the melted butter and 100 g granulated sugar, whisking until fully combined. Add the egg, whole milk, sour cream, and vanilla extract. Whisk together until the mixture is smooth and homogeneous.
- Add Dry Ingredients: Using a sieve, sift the all-purpose flour, baking powder, baking soda, and salt directly into the wet ingredients. Gently stir with a spatula or spoon until just combined, being careful not to overmix.
- Coat Blueberries: In a separate small bowl, toss the blueberries with 1 tablespoon of all-purpose flour to coat them evenly. This prevents the blueberries from sinking to the bottom during baking.
- Fold Blueberries into Batter: Gently fold the flour-coated blueberries into the batter, ensuring they are evenly distributed without deflating the mixture.
- Rest the Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This allows the ingredients to blend and results in a tender crumb.
- Preheat Oven and Prepare Pan: Preheat your oven to 220ºC (425ºF) using a conventional baking setting. Line a 12-cup cupcake pan with 6 cupcake liners placed in every other cup to encourage muffin doming. Grease the edges of all cupcake cavities to help muffins release easily.
- Make the Streusel: In a small bowl, mix 50 g all-purpose flour and 40 g granulated sugar. Add the melted 25 g butter and mix with a fork until the mixture forms a crumbly texture with no dry flour remaining.
- Fill Muffin Cups: After the batter has rested, divide it evenly among the 6 lined cupcake cups, filling each to the top carefully to avoid deflating the batter. Sprinkle the streusel topping evenly over each muffin.
- Bake Muffins: Place the muffin pan in the oven and bake at 220ºC (425ºF) for 7 minutes. Then, reduce the oven temperature to 175ºC (350ºF) and bake for an additional 10 to 13 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove muffins from the oven and let them cool in the pan on a wire rack for 5 minutes. Carefully remove the muffins from the pan and allow them to cool further on the rack for 15-20 minutes before serving.
Notes
- Coating the blueberries with flour helps prevent them from sinking during baking.
- Resting the batter for an hour at room temperature improves the muffins’ texture and rise.
- Only lining every other cupcake hole encourages muffin dome formation.
- The two-stage baking process (high heat then lower heat) ensures the muffins rise well and bake evenly.
- Use fresh or frozen blueberries; if frozen, do not thaw before use.
