Bakery Style Blueberry Muffins
Servings: 12 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!
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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.
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