Bakery Style Blueberry Muffins

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Hello again, Somewhat Simple readers! I’m so excited for my first contributor post of 2014! I have one of my very favorite recipes to share with you today. These bakery style blueberry muffins are (in my opinion) the perfect breakfast! Muffins in general are one of my favorite things to eat in the morning. They’re portable, they’re sturdy, and they’re delicious. These muffins, though, are the best of the best. They’re moist and soft and full of juicy blueberries. And the streusel topping is over-the-top delicious!

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These muffins are so quick to whip up, and freeze beautifully as well! I like to make a double batch on the weekends and keep them in the freezer for quick breakfasts on those hectic weekday mornings. My kids adore them and are always asking me to make more.

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If you’re looking for the perfect blueberry muffin recipe, look no further!

Bakery-Style Blueberry Muffins

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup melted butter
1 egg
1/3 cup milk
1 1/2 cups fresh blueberries

streusel topping:
1/4 cup sugar
5 tablespoons flour
2 tablespoons butter, cut into cubes
3/4 teaspoon cinnamon

Preheat oven to 400. Line 12 muffin cups with paper liners, or spray with cooking spray. In a large bowl, whisk together flour, sugar, salt, and baking powder. In a small bowl or measuring cup, mix together butter, egg, and milk. Add to dry ingredients and stir until just combined. Gently fold in blueberries. Scoop into muffin cups, filling 2/3 full. To make the topping, whisk together sugar, flour, and cinnamon with a fork. Cut in butter using a fork or your fingers to form crumbly mixture. Sprinkle over the top of the muffins. Bake 15-20 minutes, or until lightly browned on top.

adapted from Vanilla & Lace

Alicia S.

Alicia S.

Hi! I’m Alicia, and I blog at The Baker Upstairs. I’m an RN, an avid reader, a wannabe photographer, and I love to cook and bake. My husband and I have been married ten years, and have two sweet little girls, Abby and Lizzy. I love a good challenge, especially in the kitchen, and it’s fun to push my culinary limits and see what I can create!
Alicia S.
Come check out my contributor post this month for I heart nap time w/ Chocolate Sundaes! These pumpkin scones are... http://t.co/DKuuR0ugWd - 1 week ago
Alicia S.
Alicia S.

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Comments

  1. These look INCREDIBLE! I love a good muffin.

  2. They are in the oven right now :) can’t wait to see how they turned out!

  3. I am excited to try these but apprehensive at the same time because we are high altitude. I have read SOO many different suggestions for alerations. Any words of wisdom?!

    • Alicia S. says:

      Hi Jamy! I’m high altitude too (I live in Salt Lake) and they always turn out great for me! For most baked goods I make I add an extra tablespoon or two of flour, and that seems to do the trick. I have no idea how the science behind that works. I usually just try to pack the flour into the measuring cup a little (like pretty much every recipe says NOT to do) and that works for me instead of actually measuring out the extra flour.

  4. Made them tonight and they were amazing!!!!!!!!! What a great and easy recipe. Would like to try them next time with whole wheat flour. Think they would turn out good?

  5. Made a batch of these about a week ago & they were delicious! Couldn’t have been a more perfect blueberry muffin. I even took a picture of one as proof: http://instagram.com/p/rPaTY9Mz36/?modal=true

    Thanks for the wonderful recipe. I will definitely be making these again (and again and again)!

  6. I have just tried the recipe and they were fantastic.
    We have kept some for breakfast tomorrow!
    Thanks for sharing!

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