Bakery Style Blueberry Streusel Muffins
You've just found the BEST Bakery Style Blueberry Streusel Muffins! Full of plump, juicy blueberries, and topped with an irresistible brown sugar streusel, this recipe comes together all in one bowl!
Servings: 10 muffins
Calories: 348kcal
Ingredients
Streusel Topping
- ⅔ cup all-purpose flour
- ½ cup brown sugar
- 6 tablespoons unsalted butter melted
- ½ teaspoon ground cinnamon
- Pinch of salt
Dry Ingredients
- 2 ¼ cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups fresh or frozen blueberries
Wet Ingredients
- 2 large eggs room temperature
- 1 cup Greek yogurt room temperature
- ½ cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract or paste
Instructions
- In a medium bowl, combine brown sugar, all purpose flour, cinnamon, and a tiny pinch of salt. Pour melted butter in and mix with a fork until it is all combined and the texture of crumbly, wet sand. Set aside.
- Preheat oven to 425° Use a jumbo muffin pan, place tulip liners in each cup of a standard size cupcake pan, or use squares of parchment paper to make your own jumbo liners (see post for details)
- Place greek yogurt into large bowl. Whisk in egg, vanilla, and melted butter. Sprinkle flour, sugar, baking powder, baking soda, and kosher salt over top of the wet ingredients and use a rubber spatula to mix until just combined. Don't over mix. Just bring together until all the dry ingredients disappear. A few lumps are okay.
- Gently fold in your blueberries. If using frozen, do not defrost before adding.
- Using a large scoop or measuring cup, place ⅓ cup of batter into each muffin cup (or, if you'd rather eyeball it, fill each cup ¾ full.)
- Sprinkle top of each muffin with lots of streusel, about 3 tablespoons each, completely covering them. Press down a bit to encourage it to stick to the batter.
- Bake at 425° for 5 minutes. After 5 minutes, without opening the oven door, turn the oven down to 350°. Bake for another 20 to 22 minutes, or until a clean skewer inserted into the center muffin comes out with few or no crumbs attached.
- Cool in pan for 5 minutes, then remove to a wire rack to cool for at least another 10 minutes. If you eat them sooner, they might fall apart, but sometimes we all fall apart and we're amazing too.
Notes
Streusel Tip:
To get the correct texture for your streusel make sure to use a fork and not a spatula. A spatula will smear the ingredients together, wall a fork will give it a crumbly texture. Note on Greek yogurt:
When it comes to the liquid I use in muffins, I sometimes make adjustments based on what I have in the fridge at the moment. You can use an equal amount of plain yogurt or sour cream in place of the Greek yogurt, if that’s what you have on hand. Don't need a dozen muffins?
This recipe is easily divided in half for 6 muffins. To make standard size Blueberry Streusel Muffins:
Using a standard sized muffin pan, either spray the wells or use cupcake liners. Scoop or measure about ¼ cup of batter into each well and top with 2 tablespoons of streusel topping. Bake at 425°F for 5 minutes. Without opening the oven door, turn temp down to 350°F and bake for another 15 to 18 minutes, or until a skewer inserted into a center muffin comes back clean. This recipe should give you 12 to 14 jumbo muffins. Storage:
Store leftover muffins in a covered container, such as a cake stand or plastic storage container, for up to 3 days.
To get the correct texture for your streusel make sure to use a fork and not a spatula. A spatula will smear the ingredients together, wall a fork will give it a crumbly texture. Note on Greek yogurt:
When it comes to the liquid I use in muffins, I sometimes make adjustments based on what I have in the fridge at the moment. You can use an equal amount of plain yogurt or sour cream in place of the Greek yogurt, if that’s what you have on hand. Don't need a dozen muffins?
This recipe is easily divided in half for 6 muffins. To make standard size Blueberry Streusel Muffins:
Using a standard sized muffin pan, either spray the wells or use cupcake liners. Scoop or measure about ¼ cup of batter into each well and top with 2 tablespoons of streusel topping. Bake at 425°F for 5 minutes. Without opening the oven door, turn temp down to 350°F and bake for another 15 to 18 minutes, or until a skewer inserted into a center muffin comes back clean. This recipe should give you 12 to 14 jumbo muffins. Storage:
Store leftover muffins in a covered container, such as a cake stand or plastic storage container, for up to 3 days.
Nutrition
Calories: 348kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 235mg | Potassium: 102mg | Fiber: 1g | Sugar: 25g | Vitamin A: 465IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
