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Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins
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Indulge in our Bakery Style Blueberry Muffins – moist, fluffy delights topped with crunchy streusel! Bake today and enjoy every bite.

Ingredients

Scale
  • 100 g unsalted butter
  • 100 g granulated sugar
  • 1 large egg
  • 50 g sour cream (or full-fat plain Greek yogurt)
  • 90 g whole milk
  • 1 tsp vanilla extract
  • 160 g all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 100 g fresh or frozen blueberries + 1 tbsp flour (for tossing)
  • For streusel: 50 g all-purpose flour, 40 g granulated sugar, and 25 g cold butter

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Cream together softened butter and sugar until light and fluffy.
  3. Beat in the egg, then add sour cream (or yogurt), milk, and vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually fold dry ingredients into the wet mixture until just combined.
  6. Toss blueberries in flour before gently folding them into the batter.
  7. Fill muffin cups about three-quarters full and sprinkle with streusel topping.
  8. Bake for about 20 minutes or until golden brown; check doneness with a toothpick.
  9. Allow cooling before enjoying!

Nutrition

Find it online: https://chopandcooktips.com/bakery-style-blueberry-muffins/