This is my go-to Blueberry Muffin recipe because they are just like the one’s you get at a divine bakery!
Absolutely packed with blueberries, a hint of maple syrup and a scrumptious streusel crumb topping, these muffins are hard to resist.
Pair with a cup of coffee or tea at home and enjoy a muffin just like you would in a café.
There is just something about a fresh-baked muffin, warm out of the oven and studded with fresh blueberries. These blueberry muffins are a true, traditional bakery-style muffin with a buttery-delicious streusel topping.
If you’re a blueberry fan like me, this muffin recipe is for you!
How to make the best bakery style blueberry muffin at home
- Fresh Blueberries: Make sure to use fresh blueberries as they will absolutely burst with flavour as they bake.
- Maple Syrup: Gives a lovely sweetness that isn’t too overpowering.
- Butter & Greek Yogurt: To give the muffins the moisture they need.
- Flour, Baking Powder & Salt: The base of any good muffin.
- Eggs & Vanilla Extract: Eggs bind the batter together and vanilla extract helps with the classic bakery flavour.
- Streusel Topping: Made with brown sugar, butter and flour for the most epic crumb topping.
Bakery Style Blueberry Muffins
Ingredients
- 1 tbsp all purpose flour
- 1 1/2 cups fresh blueberries
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup maple syrup plus more for drizzling
- 1/2 cup unsalted butter, melted
- 1/2 cup plain greek yogurt
- 1 tsp vanilla extract
- 2 eggs
Streusel Topping
- 2/3 cup all purpose flour
- 1/3 cup packed light or dark brown sugar
- 1/3 cup unsalted butter, melted
Instructions
- Preheat the oven to 375F and grease the muffin tin with cooking spray or butter, or use paper liners.
- In a small bowl toss the blueberries with 1 tbsp flour. Set aside.
- In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then stir in the melted butter until incorporated and use your fingers to form thick crumbs. Set aside.
- In a bowl, combine the flour, baking powder and coarse salt. Set aside.
- In a larger mixing bowl, whisk together the maple syrup, melted butter, yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and mix with a wooden spoon or spatula until combined.
- Then gently fold in the blueberries.
- Divide the batter evenly among the muffin cups. (Use an ice cream scoop to make this step easier if you have one). Then sprinkle the streusel topping over each muffin; dividing evenly between 12 muffins and pressing down the streusel topping gently into the top of the muffins.
- Drizzle the tops of each muffin with about a ½ tsp maple syrup. Bake for 24-26 minutes or until a toothpick inserted into a muffin comes out clean.
- Let the muffins cool in the muffin tin for 10 minutes before removing them to fully cool on a cooling rack. Store on the counter in a sealed container for up to 3 days.
These muffins are perfect to bake up for brunch or just a lovely treat on the weekend. Or, bake a batch to take for snack at work for the week ahead.
If you love blueberry pancakes as much as I do, these muffins are truly for you!
More baked good recipes to love from the blog:
Apple Cinnamon Oatmeal Muffins
Coconut Carrot Cake with Cream Cheese Frosting
Cranberry Chocolate Scones with Orange Glaze
Until the next cooking adventure,
Jess
DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.
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