Bakery Style Blueberry Streusel Muffins
From
APPLE BIN INN
15 minutes
15 minutes
12
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1/8 tsp
Ground Cinnamon (for topping)
-
2 1/2 C
All-purpose flour
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1 TBS
Baking Powder
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1 tsp
Baking Soda
-
1/2 tsp
Salt
-
1/2 C
Unsalted Butter, Melted & Cooled
-
1 C
Sugar
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2
Large Eggs
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1 C
Milk (any kind) I use Cream
-
I TBS
Vanilla Extract (not imitation vanilla)
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1 1/2 C
Blueberries (fresh or frozen)
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1/4 C
Sugar (for topping) I use Unrefined Blond Sugar Crystals
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1 TBS
All-purpose Flour (for topping)
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2 tsp
Unsalted Butter - Melted (for topping)
- Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl.
- In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
- In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again.
- Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
- 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.