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
Fluffy, packed with blueberries and topped with a buttery streusel topping, look no further than this recipe to make your own Bakery Style Blueberry Muffins at home!
- 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
- 2/3 cup all purpose flour
- 1/3 cup packed light or dark brown sugar
- 1/3 cup unsalted butter, melted
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!
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Until the next cooking adventure,
DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.