Bakery Style Blueberry Muffins
These muffins will give any bakery muffin a run for it’s money - they’re bursting with fresh blueberries, a hint of cinnamon, and topped with a brown sugar oat streusel.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 6 large muffins, 12 smaller muffins
Ingredients
For the muffins
1 3/4 cups all-purpose flour, spooned and leveled
1/2 cup granulated sugar
1/4 cup lightly packed brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
2 large eggs, room temperature
1/2 cup full fat plain Greek yogurt, room temperature
1/4 cup whole milk, room temperature
1 1/2 - 2 cups fresh blueberries
For the topping
1/4 cup old fashioned oats
1/4 cup lightly packed brown sugar
1 teaspoon ground cinnamon
Instructions
Pre-heat oven to 425 °F. Prep muffin tin with liners. This recipe makes either six large muffins, or 12 small muffins so feel free to prep either pan size depending on the type of muffins you like/how many you need.
In a medium sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, cinnamon) and set aside.
With a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugars for 2-3 minutes on medium-high speed until light and fluffy.
While the butter and sugar are mixing, prep the streusel topping by mixing the brown sugar, oats and cinnamon together in a bowl then set aside.
Add the eggs one at a time to the butter and sugar and mix until incorporated then add the vanilla, Greek yogurt and milk and mix until fully combined. The mixture might look slightly curdled, that’s okay! To minimize this, ensure your dairy ingredients and eggs are room temperature.
Slowly add dry ingredients to wet ingredients and mix on low until combined. Then, using a spatula, gently fold in fresh blueberries.
Using a cookie scoop or a spoon fill the muffin liners with batter to just slightly below the top of the liner and sprinkle a tablespoon of streusel over the top.
For large muffins, bake at 425 °F for 8 minutes, then lower the temperature to 350 °F and bake for another 15 minutes. For smaller muffins, bake at 425 °F for 5 minutes then lower to 350 °F and bake for another 12 minutes. Keep an eye on the muffins as the baking time will vary depending on how big they are; you want nicely domed, golden brown muffin tops to know they’re done.
Let cool for a few minutes on a wire rack, then enjoy!
Tips & Tricks
Baking the muffins initially at a higher temperature for a few minutes is what will give them that high-rise muffin top of a bakery style muffin, but make sure you lower the heat for the remaining cook time so you don’t overbake!
If you’d like, you can also add a tablespoon or two of chopped walnuts or pecans to your streusel topping.
You can use frozen blueberries if needed, just add them to the recipe still frozen! Don’t thaw them as that will potentially add too much moisture to the batter.
Nutrition Facts (per 1 large muffin serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~395 kcal
Protein: ~7 g
Total Fat: ~17 g
Carbohydrates: ~54 g