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.

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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!

Course Breakfast

Cuisine American

Keyword blueberry muffin, muffins

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Author Jess

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

Apple Cinnamon Crumble Cake

Rhubarb Cake

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.

The post The Best Bakery Style Blueberry Muffins appeared first on Cooking in my Genes.

My kitchen interview series continues with food photographer and stylist Lou Virkus from Germany.

Lou creates the most STUNNING images full of life and colour so I’m excited for you to get to know her more through this interview. I originally connected with Lou via Instagram to chat about food photography. Since then she has grown her food photography to an amazing level, telling beautiful stories through her photos – check out her photos & vegan recipes and you’ll see why.

It was a pleasure to get to know Lou more through this interview so please do read on AND stay tuned to the end where she shares a delightful Blueberry Streusel Muffin recipe!

What do you love most about working as a food photographer / food stylist?

I love to make my ideas and imagination come to life through photos. For me, food photography is a kind of appreciation of the little things and makes me perceive my surroundings much more. I find it beautiful to capture and celebrate the different seasons!

Do you have a favourite style of photography? And, do you have a favourite food subject?

I always shoot dark and moody in a very busy style! Pancakes, cakes and little treats are my favorite but here and there I like capturing drinks or savoury dishes!

Where do you find inspiration for your food photography/styling?

Nature gives me lots of ideas and inspiration… Flowers which could fill my scenes, seasonal ingredients… But of course also online on social media!

What’s your favourite recipe to make for family or friends?

My family loves my sourdough bread and every time they visit me, they get 3 loaves for the whole family! Any kind of cakes are always very welcome!:)

Who is your dream dinner guest? Would you cook for them OR eat at a specific restaurant?

I would love to share a table with Linda Lomelino! I think I would ask my grandma for her unique dutch baby recipe!

Do you have a favourite food memory? Perhaps a time you shared with family or friends, a food memory from a trip or a meal you’ll never forget?

Maybe it sounds strange but its strawberry jam! When I was on holidays with my parents and my best friend, we bought strawberry jam from a strawberry farm. We could see how the jam was prepared because the kitchen was behind a glass wall. This jam tastes different from anything I have tasted before. But it tastes best by the sea!

Is there one ingredient from your pantry or fridge that you MUST always have available? Is this ingredient particular to a specific recipe?

Soy yoghurt is crucial for everything! Cooking, baking, snacking… Also of course lots of veggies and fruits.. and the key ingredients like butter, sugar, flour.

If you could only have one dish from a restaurant the rest of your life what would it be and which restaurant is it from?

It’s basic but a good pizza with a thick crust from an Italian restaurant always and forever works! I never get bored of baked dough…

I love brunch; if we could hang out in real life and enjoy brunch together, is there a favourite brunch dish you’d make OR restaurant we’d meet at??

Oh to be honest, I had brunch only 1 time in my whole life..I think I was 10 years old; Brunch is not so popular in Germany. We eat breakfast early… usually sometime around 8 am… But I think if we would have brunch together, I would go all in to enjoy a little bit from everything!

Anything else you’d like to share?

Stay safe, dream big and always believe in yourself!

And don’t forget to try Lou’s divine Blueberry Streusel Muffin recipe – I’ve tried them and they are not to be missed!

You can find the recipe here on Instagram

It was such a pleasure to get to know Lou more and I hope her photography has inspired you!

Until the next cooking adventure,
Jess

The post In the Kitchen With…Lou Virkus appeared first on Cooking in my Genes.