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bakery-style blueberry muffins

I’m taking a little break from sharing the birthday party awesomeness to share these amazing muffins with you today! Because they’re so good they just can’t wait! πŸ™‚ I’ve probably mentioned before how crazy I am about muffins, but it’s worth stating again. I love how easy they are to whip up and take out on adventures! Plus they’re about one step away from a cupcake for breakfast. Awesome sauce.

These particular muffins are blueberry muffin perfection. Soft and moist on the inside, just slightly crisp on the outside, full of juicy blueberries, and with a streusel topping that is to die for. We could not get enough of them!

I feel like I’ve tried a million blueberry muffins recipes looking for THE ONE, but no more. This is it!
Bakery-Style Blueberry Muffins
adapted from Vanilla & Lace
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup melted butter
1 egg
1/3 cup milk
1 1/2 cups fresh blueberries
streusel topping:
1/4 cup sugar
5 tablespoons flour
2 tablespoons butter, cut into cubes
3/4 teaspoon cinnamon
Preheat oven to 400. Line 12 muffin cups with paper liners, or spray with cooking spray. In a large bowl, whisk together flour, sugar, salt, and baking powder. In a small bowl or measuring cup, mix together butter, egg, and milk. Add to dry ingredients and stir until just combined. Gently fold in blueberries. Scoop into muffin cups, filling 2/3 full. To make the topping, whisk together sugar, flour, and cinnamon with a fork. Cut in butter using a fork or your fingers to form crumbly mixture. Sprinkle over the top of the muffins. Bake 15-20 minutes, or until lightly browned on top. 

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