June 3, 2016

Bakery Style Blueberry Muffins

I made this muffin recipe twice in quick succession.  Here's what happened:

Me: Honey I made these blueberry muffins for a friends family because her son just had surgery and is recovering.  Don't you think they'll like that?

Husband: Yeah, they'll love it.

30 minutes later....

Husband: Where are those muffins you made?

Me: I sent them over to the neighbors house....remember?

Husband: You didn't even save me one?

Me: No, I mean, you didn't say you wanted one when I told you I made them.

Husband: (glaring at me) you didn't save a blueberry muffin for the biggest blueberry lover in this house?

Me: Um, I was going to make another batch just for you....so you can have all of them...all to yourself.

Husband: Oh really? (smiling now) that's really great, thank you!

Me: (moving off toward the kitchen to make yet another batch of muffins) whew that was a close call.

So, I can vouch for them being a dependable muffin.  They turned out great both times and they tasted amazing.  Yes, he shared.  Great crumb, moist with plenty of blueberries.  The streusel topping is amazing and really takes these muffins into the "Bakery" type.  My husband loves them, my daughter loves them, I love them.

Even though there isn't any school here, we still enjoy a quick snack or breakfast.  We take them to the community pool with us, on drives or as an after workout energy boost.  Very convenient and very delicious.

Bakery Style Blueberry Muffins
Recipe from Little Sweet Baker

  • 2 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup milk or buttermilk
  • 1 Tbsp vanilla extract
  • 1 1/2 cups blueberries, fresh or frozen
Streusel Topping
  • 1/4 cup granulated sugar
  • 1 Tbsp all-purpose flour
  • 2 tsp cold butter
  • 1/8 tsp ground cinnamon
Cooking Directions
  1. Preheat the oven to 425º and spray a 12 cup muffin pan or use cupcake papers.
  2. In a large bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, whisk together the melted butter and sugar. Add the eggs and whisk. Add the milk or buttermilk and vanilla and whisk again.
  4. Stir the wet ingredients into the dry and mix just until all the dry ingredients are moist.
  5. Fold in the blueberries.
  6. Distribute the batter evenly into the 12 muffin cups.
  7. Make the streusel
  8. Combine the sugar, flour, cold butter and cinnamon in a small bowl and use a fork to break up the butter until small pieces remain.
  9. Sprinkle the tops of the muffin cups with the streusel.
  10. Bake for 5 minutes at 425º and then leaving the muffins in the oven, turn the heat down to 375º and bake for 15 minutes or until a toothpick comes out clean.

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