Bakery Style Blueberry Streusel Muffins
Soft and fluffy blueberry streusel muffins that will transport you to your favorite local bakery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large room-temperature egg
- ¾ cup (180ml) buttermilk (or homemade substitute)
- ¼ cup (56g) melted unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups (about 250g) fresh or frozen blueberries
- For the streusel:
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup (56g) cold unsalted butter (cut into small cubes)
Instructions
- Preheat your oven to 400°F (200°C) and prepare your muffin tin.
- Mix together the all-purpose flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Combine the egg, buttermilk, melted butter, and vanilla extract in a separate bowl.
- Incorporate the wet mixture into the dry mixture until just combined.
- Fold in the blueberries gently.
- Prep the streusel by mixing flour, sugar, and cinnamon, then add cold butter and mix until crumbly.
- Fill the muffin tins about ¾ full with batter and top each with streusel.
- Bake for 16-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Serve with butter or cream cheese, and enjoy with fresh fruit for brunch.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: blueberry muffins, streusel muffins, bakery style, breakfast, brunch, easy muffins