These bakery style blueberry muffins are the muffins you didn't know you needed in your life! They're soft and bursting with blueberries on the inside with a delicious and crunchy streusel topping on top.
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (114g) whole milk
- 2 whole eggs (100g)
- 1/4 cup (57g) sour cream
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 cup (107g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup (150g) blueberries, fresh or frozen
- 1/4 cup (53g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/3 cup (38g) walnuts, roughly chopped
- 1/4 cup (57g) unsalted butter, cubed
- Preheat the oven to 350°F (177°C). Line a standard muffin tin with paper liners and set it aside.
- Prepare the blueberry muffins: In a large bowl, whisk together the melted butter, whole milk, eggs, sour cream, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, salt, baking powder, baking soda, and ground cinnamon. Whisk the dry ingredients into the wet ingredients, then fold in the blueberries until just combined.
- Prepare the streusel topping: In a medium bowl, whisk together the light brown sugar, granulated sugar, all-purpose flour, cinnamon, salt, and chopped walnuts. Add in the cubed butter, then use a pastry cutter or fork to cut the butter into the mixture until the texture is coarse. You want there to still be some chunks of butter visible.
- Spoon the muffin batter into the prepared liners until they are about 3/4 of the way full, then generously sprinkle the streusel topping over the top of each muffin.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the oven and transfer them to a wire rack to cool completely.
- Stored tightly in an airtight container, these muffins will stay fresh at room temperature for 3-5 days or up to two months in the freezer.
- Blueberries: Both fresh and frozen blueberries work well for this recipe. If you're using frozen blueberries, do not thaw them.
- Walnuts: The walnuts add a delicious crunch and flavor to the streusel topping, but feel free to omit them if you'd prefer a nut-free muffin.
- Serving Size: 1 muffin
- Calories: 343
- Sugar: 27.8 g
- Sodium: 349.4 mg
- Fat: 15.4 g
- Carbohydrates: 47.7 g
- Protein: 4.9 g
- Cholesterol: 63.4 mg
Keywords: blueberry muffins, muffins, blueberry, bakery style blueberry muffins