BAKERY STYLE BLUEBERRY STREUSEL MUFFINS

These blueberry muffins square measure soft, fluffy, and filled with juicy blueberry goodness. They’re finished with a sweet and crisp cinnamon streusel on an excellent high gem high. With many rave reviews, these blueberry muffins square measure certain to be your new favorite!

I have received many requests for a blueberry version of my shop vogue Chocolate Chip Muffins, therefore here it is: A buttery and dampish blueberry gem that's even as beautiful and delicious because the ones you discover at the flamboyant shop outlets.

Super straightforward to form. This direction is all created by hand. All you are doing is combine, bake, and it’s done. dampish with a enthusiastically gem high. the most effective a part of any gem is that the gem high. I simply love however crisp it's on the skin and soft it's on the within, therefore a decent gem has to have an outsized gem high. Being dampish is another key to a decent gem as a result of World Health Organization needs a dry gem, that simply ruins everything.

Perfect crumb topping. These blueberry gems square measure finished with a stunning cinnamon-sugar streusel for crunch and texture that makes the muffin tiptop even higher. be happy to double the number of crumb topping if you're keen on streusel.

Ingredients

MUFFIN BATTER:

• 2 & 1/2 cups (310g) all-purpose flour
• 1 tbsp (13g) baking powder
• 1 tsp (5g) baking soda
• 1/2 tsp (2g) salt
• 1/2 cup (114g) unsalted butter, melted and cooled
• 1 cup (200g) sugar
• 2 large eggs
• 1 cup (250ml) milk (any kind, whole or buttermilk is best)
• 1 tbsp (15ml) vanilla extract
• 1 & 1/2 cups (230g) blueberries

STREUSEL TOPPING:

• 1/4 cup (50g) sugar
• 1 tbsp (8g) all-purpose flour
• 1/8 tsp ground cinnamon
• 2 tsp (10ml) unsalted butter, melted

Instructions

1. Preheat the oven to 425F. Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray.
2. To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter, and set aside.
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
4. In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla. Mix again.
5. Add the wet ingredients to the dry ingredients and gently stir using a rubber spatula until almost combined. Fold in the blueberries until just combined.
6. Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in pan on the countertop for 10 minutes. Carefully remove and transfer to wire rack.

Recipe From : Little Sweet Baker