40 Minutes

Bakery-Style Blueberry Muffins at Home
There’s nothing quite like biting into a soft, moist, bakery-style blueberry muffin with a perfectly golden streusel topping. The best part? You can recreate that same indulgent experience right in your own kitchen! With this easy-to-follow recipe, you’ll be whipping up delicious homemade blueberry muffins that taste even better than store-bought.

Tips for Perfect Bakery-Style Muffins

• Use room temperature ingredients: This ensures even mixing and a better texture.
• Don’t overmix the batter: Overmixing can lead to dense muffins instead of fluffy, bakery-style ones.
• Toss blueberries in flour: If using frozen blueberries, coat them in a bit of flour to prevent them from sinking to the bottom.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

How to Make These Muffins Egg-Free

If you prefer an eggless version of these delicious blueberry muffins, here are a few great substitutes:

• Unsweetened applesauce: Replace each egg with 1/4 cup of applesauce.
• Greek yogurt: Use 1/4 cup of plain Greek yogurt for each egg.

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Blueberry Muffins

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• Author: Sweta Patel
• Total Time: 40
• Yield: 12 1x

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Ingredients

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For the Muffins:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup milk, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

For the Streusel Topping:

• 1/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1/2  cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, cold and cubed

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Instructions

1. Preheat your oven to 375°F.  Line a 12-cup muffin tin with paper liners or grease it with butter to prevent sticking.

2. Make the Streusel Topping:
   In a bowl, mix together granulated sugar, brown sugar, flour, cinnamon, and salt. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Refrigerate until ready to use.

3. In a bowl, mix the melted butter and granulated sugar until well combined. Add eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract.

4. Add the flour, baking powder, and salt. Next gradually stir everything together until just combined. Be careful not to overmix! Fold in the blueberries.

5. Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle generously with the prepared streusel topping.

6. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

• Prep Time: 15
• Cook Time: 25
• Category: Breakfast

Keywords: blueberry muffins, breakfast, baking, eggless